| 摘要 |
PURPOSE:To prepare conjugated protein having controlled gel-forming property and thermal sensitivity, and useful as a raw material of processed food, by mixing a casein decomposition product with a thermocoagulable protein. CONSTITUTION:A casein decomposition product having a decomposition ratio of 15-35% shown by the percentage of soluble nitrogen, and obtained by treating a casein alkali salt with a protease such as trypsin, papain, protease produced by microorganisms, etc., is mixed with a thermocoagulable protein such as albumen protein, whey protein, etc. |
