| 摘要 |
Stabilisation of lipid complexes from oats and their derivatives by interaction of chemical cpds. from annual and/or vegetable protein hydrolysates comprises contacting the oat grains or their products with the hydrolysates to produce adsorption-absorption. The protein hydrolysates are prepd. enzymatically or by controlled acid hydrolysis at pH 1-2 and a temp. of 80-100 degrees C. The preferred source of animal protein is fish or milk, and soya is the preferred source of vegetable protein. The enzymatic activity of oats and oat products such as decorticated oats, oatmeal and flaked oats, esp. that of lipases and lipoxygenases is preserved while the undesirable effects of the enzymes are suppressed. Used in foodstuffs, for animals. |
