Method for production of a vegetable protein hydrolyzate with proteases

摘要

A well tasting and organoleptically acceptable vegetable protein hydrolyzate such as soy, pea or rice protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the method is carried out by mixing a material containing at least 65% vegetable protein as dry matter and water to form a slurry containing a vegetable protein content of about 7-20%, heating the slurry to above 60 DEG C., adjusting the pH of the slurry to about 8.5, hydrolyzing the slurry with at least two different proteases to a degree of hydrolysis of between 15 and 35% without adjusting the pH during hydrolysis to produce a hydrolyzed slurry, inactivating the proteases and separating the hydrolyzed slurry with an ultrafiltration unit having a cut-off value above 5,000 to form a permeate containing the vegetable protein hydrolyzate. One protease may be obtained from B. Licheniformis and the other from B. Subtilis. The hydrolyzed slurry or the permeate may be treated with activated carbon, and the permeate may be concentrated by nanofiltration and/or by evaporation.