| 摘要 |
A multistep process according for preparing a partially hydrolyzed protein nutrient supplement, including an enzymatic hydrolysis step using a protease enzyme. In the enzymatic hydrolysis step, the degree of hydrolysis is controlled to be about 27%. The degree of hydrolysis is monitored during the enzymatic hydrolysis, and the reaction is terminated by deactivating the enzymes when the desired degree of hydrolysis has been reached. The resulting partially hydrolyzed protein product avoids the objectionable taste and feel properties frequently found with vegetable protein, in particular soy bean protein, hydrolysaes. The partially hydrolyzed protein product is of use in the food industry, and in preparing dietary supplement materials for which purpose the partially hydrolyzed protein can be combined with a range of additives such as natural vitamin E. The partially hydrolyzed protein product provides a range and quantity of protein materials normally only associated with animal proteins, such as red blood cell based products, without using any animal based materials as a source. |
