| 摘要 |
PURPOSE:To obtain a peptide mixture, having improved flavor, digestibility and absorbability, nutritive value, etc., and suitable to nourishing food raw materials, by subjecting a soybean whey protein raw material to enzymic hydrolysis treatment, heat treatment and treatment for removing low-molecular fractions in combination. CONSTITUTION:A soybean whey protein raw material is enzymically hydrolyzed with a proteolytic enzyme, e.g. pepsin or papain, in an aqueous system, and low-molecular fractions are removed from the resultant enzymic hydrolyzate by a means, e.g. ultrafiltration, reverse osmosis pressure filtration, gel filtration, etc. The resultant material is then heat-treated in a stage before or after the enzymic hydrolysis or before or after removing the low-molecular fractions to give the aimed soybean whey peptide mixture. Preferably, the heat treatment is carried out by heating the material at 70-190 deg.C under neutral conditions or below for 3hr->=5sec or 70-190 deg.C under alkaline or reducing conditions for 30min->=1sec. |
