| 摘要 |
<p>A hydrolyzed vegetable protein isolate is prepared by aqueous extraction of a vegetable protein material, adjusting the pH of the extract to the isoelectric point of the protein to precipitate the protein, slurrying the precipitated protein and enzymatically hydrolyzing the slurry to product a protein having a predetermined number of available amino end groups (specifically from 20 to 35 moles per 10<5> grams of solids), as measured by fluorescamine reaction. The resulting product is suitable for use as an ingredient in a variety of products, but particularly in proteinaceous beverage products.</p> |
