| 摘要 |
FIELD: food industry, grinding production, microbiology. ^ SUBSTANCE: for the purpose to obtain protein additives to food products, composite forms and modules at improved and regulated properties and protein hydrolyzates for nutritive media one should pour reduced bran with running water containing pectolitic enzymatic preparation. Treatment should last for 40à60 min at 50 ± 2 C at mixing. Then suspension should be supplemented with aqueous solution of xylanase enzymatic preparation followed by treatment. Then suspension should be supplemented with aqueous solution of cellulase enzymatic preparation. On finishing the treatment suspension pH should reach 10à11 with concentrated alkaline solution at the presence of sodium thiosulfate. Alkaline extraction should be conducted at 50à60 C. Then extract should be separated to remove starch-protein product and acidified with 10%-HCl solution. Protein suspension should undergo centrifuging: residue obtained should be neutralized with 5%-NaOH solution followed by washing out. Moreover, the method enables to increase the yield of protein product and accelerate the process described. ^ EFFECT: higher efficiency. ^ 1 cl, 4 ex, 1 tbl |
