| 摘要 |
1443160 Protein concentration of reduced enzyme activity SANDOZ Ltd 6 Aug 1973 [8 Aug 1972] 37183/73 Heading A2Q [Also in Division C3] A high-protein product, derived from a highprotein flour and having (i) the lipoxygenase enzyme present 95-100% deactivated, (ii) the trypsin and urease enzyme substantially 100% deactivated, (iii) a carbohydrate content of less than 20% by weight of solids present in the product and (iv) a lysine content in excess of 90% of that of the original high-protein flour. is obtained by (a) heating a suspension of a high-protein flour in 6-12 times its weight of water at pH 3.3 to 4.8 and 150-212‹F for sufficient time to deactivate the lipoxygenase enzyme present, (b) cooling the suspension to 50-100‹F at pH 3.5 to 4.8 and maintaining at that temperature for sufficient time to allow the lipid-protein present to precipitate, (c) separating the precipitated lipid-protein; (d) suspending the precipitated lipid-protein; in an amount of water which is 4-12 times the weight of flow originally present in step (a) at pH 8-9.5; (e) heating the suspension of step (d) to 180-212‹F for 1-5 minutes and (f) cooling the suspension of step (e) to 50-100‹F and adjusting the pH to 6.0 to 7.5. The flour is preferably obtained from soybeans 'by (a) cracking and dehulling whole raw soybeans; (b) lightly cooking the deihulled cracked beans in dry beat to 150‹; (c) flaking the cooked beans and pin milling the flalkes so that 95-100% of the milled product will pass through a 100-mesh screen. |
