| 摘要 |
PURPOSE:To obtain a protein containing little low-molecular weight fraction causing bitter taste and harsh taste by treating a protein with a protease under specific condition. CONSTITUTION:A protein such as soybean protein and casein is treated with a protease (e.g. pepsin and rennet) at a pH out of the optimum pH range and causing hydrolysis of the protein to form little low-molecular weight fraction causing bitter taste and harsh taste. The amount of the protease is about 1-10g based on 1kg of the protein. |
