FUNCTIONAL PROTEIN HYDROLYZATES, A PROCESS FOR THEIR PREPARATION, USE OF THESE PROTEIN HYDROLYZATES AS A FOOD ADDITIVE, AND FOODS CONTAINING THESE PROTEIN HYDROLYZATES

摘要

of the disclosure: Functional hydrolyzates from microbial protein isolates, with - a protein content of more than 90% by weight, - a nucleic acid content of less than 2% by weight, - a lipid content of less than 1% by weight, - a suspendability of 80-100%, - a foaming capacity characterized by a foaming index of 4-7, - a foam stability cnaracterized by a half-life of 10-300 minutes, - an emulsifying capacity characterized by a value of 300-500 mL of oil/g of protein, and - a molecular weight of between 125,000 and 100 Daltons, and fractions of protein hydrolyzates obtained therefrom are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.