VERFAHREN ZUR HERSTELLUNG VON SPEISE- UND FUTTEREIWEISSPRODUKTEN MIT MODIFIZIERTER RAUMSTRUKTUR BZW. BESSERER BIOLOGISCHER VERWERTBARKEIT

摘要

Process for modification of the protein structure of human and animal foodstuffs so as to increase its biological utilisation by adjustment of the material containing the proteins to pH 1.3- 3.0, pref. 1.5-2.2, (measured as a 20 wt.% aqueous suspension) by addition of an acid and then optionally to raise the pH to 4-7. Preferably hydrochloric acid is used to adjust the pH to 1.3-3.0 and a mineral base or salt, esp. calcium carbonate or calcium hydroxide is used to adjust to pH 7. At pH 1.3-3.0 the proteins undergo irreversible structural changes and lose their aptitude to associate and form fibres. The treated product is more readily digested and allows better utilisation of proteins.