| 摘要 |
Proteins are isolated from whey and cereal products by first subjecting the mixture of the products mentioned to a starch hydrolysis, the whey serving as swelling agent and diluent during the hydrolysis. After separating off the unchanged protein as a first protein fraction, the low-molecular hydrolysis products resulting from the starch hydrolysis, preferably disaccharides and monosaccharides, are used to produce microorganisms. The single cell proteins produced in this manner are isolated as a second protein fraction. The two protein fractions can be used as food and feed additives. |
