| 摘要 |
FIELD: food processing industry, in particular soya foodstuffs. ^ SUBSTANCE: claimed soya protein has nitrogen solubility index (NSI) of about 85 and contains at least 65 mass % of proteins with molecular mass more than 800000. High molecular soya protein has desired taste and functional characteristics such as high water solubility, emulsifying properties, low sedimentation coefficient and viscosity. Protein is obtained using soya flour, and flour low molecular proteins are aggregated to high molecular ones without application of aqueous alcohol solution to modify protein structure. ^ EFFECT: new soya protein. ^ 13 cl, 6 dwg, 5 tbl |
