METHOD FOR PRODUCING AGLUCON ISOFLAVONE-CONCENTRATED VEGETABLE PROTEIN WHEY

摘要

PROBLEM TO BE SOLVED: To provide a method for producing an aglucon isoflavone-concentrated vegetable protein whey.

SOLUTION: This method for producing the aglucon isoflavone-concentrated vegetable protein whey is characterized by (a) obtaining a vegetable protein whey containing glucon isoflavone and a β-glucosidase enzyme as a remainder enzyme, and then (b) bringing the glucon isoflavone into contact with the enzyme at a temperature of 40 to 60°C and at pH 4.0 to 8.0 for 24 to 48 hours to convert at least 80% of the glucon isoflavone in the whey into the aglucon isoflavone. The method for producing the aglucon isoflavone-concentrated vegetable protein whey is characterized by (c) obtaining a vegetable protein whey containing glucon isoflavone, and then (d) bringing the glucon isoflavone into contact with an acid at a temperature of 80 to 90°C and at pH 1 to 2 for 30 to 180 minutes to convert at least 80% of the glucon isoflavone in the whey into the aglucon isoflavone.

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