| 摘要 |
PURPOSE:To provide a food protein having high nutritive value and composed of a heated and homogenized product free from thermal coagulability, by combining a decomposed casein with an albumen decomposed with protease to an extent to attain a specific range of decomposition ratio determined by ninhydrin process. CONSTITUTION:Albumem is adjuted to neutral or weakly alkaline state, and thermally denaturated. The denaturated product is added with protease acting under neutral or weakly alkaline condition to effect the enzymatic decomposition of the product until the decomposition ratio reaches 8-30% by ninhydrin process. The enzymatic reaction system is added with up to 2pts.wt., based on the albumen, of casein, and subjected to the enzymatic decomposition until the decomposition ratio determined by ninhydrin process reaches 2-10%. As an alternative method, a decomposed casein having a decomposition ratio of 2-10% is added to the system after the enzymatic decomposition. The obtained decomposition mixture is heated and homogenized to obtain the objective food protein free from thermal coagulability. |
