发明名称 |
Method of preparation of highly functional soy protein |
摘要 |
Highly functional soy protein materials are provided which are prepared using a process wherein a soy protein material is hydrated in an aqueous solution at a solids level of about 5 to about 20 percent, sufficient edible base is then added to adjust the pH of the aqueous soy composition to about 9 to about 11, and the pH-adjusted composition is then mixed at a temperature of about 40 to about 80° C. for about 0.5 to about 4 hours to obtain the highly functional soy protein material. These highly functional soy protein materials have significantly improved solubilities, water binding capacities, and emulsification properties.
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申请公布号 |
US2005095344(A1) |
申请公布日期 |
2005.05.05 |
申请号 |
US20030697408 |
申请日期 |
2003.10.29 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
AKASHE AHMAD;AHAD ASMA;CHEN WEN-SHERNG |
分类号 |
A21D2/26;A23J3/16;A23J3/22;A23L1/36;(IPC1-7):A23L1/36 |
主分类号 |
A21D2/26 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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