| 摘要 |
A process for enhancing the functional properties of denatured proteinaceous material of vegetable origin. The enhanced properties include at least one property selected from the group consisting of water absorption, water binding capacity, oil binding capacity, fat binding capacity, and the ability to produce viscous aqueous suspensions. The process includes the steps of obtaining the denatured proteinaceous material by treating undenatured proteinaceous material with aqueous alcohol and maintaining a slurry of the denatured proteinaceous material in warm aqueous ammonia in which the weight ratio of the aqueous phase to solids is between 3:1 and 15:1 at a temperature between 75 DEG C. to 100 DEG C. and within a pH range of from 8.0 to 9.5.
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