| 摘要 |
Soluble proteins are made by heating an aq. suspension of proteinic matter at a pH from about 7.5 to about 13, pref. 8-11, to partially solubilise the protein, then heating the protein matter, at 90-165 degrees C for 5 secs. to 10 mins. with a protease so that the protease hydrolyses a major portion of the protein. The product dissolves completely in water and has an acceptable odour and taste, for use in food products for under-nourished populations. |
