| 摘要 |
A method of preparing a vegetable protein product having excellent solubility in aqueous solutions is disclosed. The product exhibits a greatly improved solubility and other functional properties over known materials and can be incorporated in a wide variety of food materials to form superior protein fortified foods. The process involves subjecting aqueous protein material to a controlled deamidation by a proteolytic enzyme under carefully controlled pH to hydrolyze and modify the protein, and heating the protein to inactivate the enzyme and stop the reaction. The aqueous protein can be dried and a dry, powdered protein product is recovered which is highly soluble in water, to the extent that substantially all of the modified protein may be rendered soluble in aqueous systems, if desired. This solubility increase is accomplished without excessive hydrolysis of the protein. |
