| 摘要 |
If a microbial protein is subjected to an extraction treatment so as to reduce its nucleic acid content and its lipid content, followed by enzymatic hydrolysis by one or more endoproteases, and if the water-soluble component is separated off in a membrane separation process, then a protein hydrolysate is obtained which is suitable for enriching beverages with protein. Since this hydrolysate is readily soluble in the neutral to acidic range, it can also be used for producing powders for instant drinks, for example fruit drinks, where the protein hydrolysate improves not only the physiological balance but also the taste of the beverage. |
