| 摘要 |
PURPOSE: To obtain an accelerating method for the functions of a modified protein material produced from vegetables, namely, the functions of a protein to hold and emulsify oil and fat and to produce a product having enough consistency when it is heated or cooled. CONSTITUTION: In the accelerating method of functional properties of a modified protein material from vegetables, a slurry of the modified protein material is maintained in a heated water-based ammonia at 75 to 200 deg.C under conditions of 8.0 to 9.5 pH and 3:1 to 15:1 weight ratio of the water phase to the solid. |
