| 摘要 |
Vegetable protein concentrate is prepared by: (a) suspending ground starting material in an aqueous acid (pH 3-6) to give a mash; (b) maintaining the mash at the isoelectric point of the protein in the starting material, and (c) concentrating the mash residue. Prior to isoelectric treatment, an enzyme which cleaves carbohydrates is added for hydrolytic treatment at 30-60 deg C. Preparation of a vegetable protein concentrate from a starting material which contains a protein with an isoelectric point comprises: (a) grinding the starting material to a powder; (b) suspending the powder in an aqueous acid (pH 3-6) to give a mash; (c) maintaining the mash at the isoelectric point of the protein for isoelectric treatment; and (d) concentrating the residue of the mash. Prior to the isoelectric treatment of the mash, at least one enzyme which cleaves carbohydrates is added to the mash for a hydrolytic treatment at 30-60 deg C. |
