A METHOD FOR HYDROLYSING PROTEINS

摘要

A method for hydrolysing a vegetable or animal protein by incubating with a proteolytic enzyme preparation derived from Aspergillus oryzae and comprising at least five proteolytic components each having an approximate molecular weight, respectively, selected from 23 kD, 27kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47 kD, 53 kD, and 100 kD, for example Flavourzyme, provides a protein hydrolysate useful in or as a food product such as mother milk substitute, cheese, HVP, meat extract, flavouring agent, and process aid for fermentation of food products, or a non-food product such as pet food, cosmetics. By the method is obtained a high degree of hydrolysis (DH), flavour development, and a high protein solubility (PSI).