FIELD: food-processing industry, in particular, food-concentrates industry.
SUBSTANCE: method involves providing hydrolysis of protein; thermal processing of hydrolyzed protein suspension; neutralizing suspension with 3%- citric acid solution and drying neutralized suspension with the use of spraying procedure. Hydrolysis procedure is performed for 30-60 min in the presence of aqueous extract of germinated soya seeds ground in cold mode with hydraulic modulus of 1:8-1:10, said aqueous extract being introduced at the rate of 0.5-1.0% by weight of fat-free soya flour protein. Thermal processing of suspension is performed at temperature of 80-900C for 10-15 min and drying process is performed at temperature of 130-1400C until dry substance content is 95-96%.
EFFECT: increased lipophilic properties and reduced trypsin inhibiting activity of modified soya protein.
2 cl, 1 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF SOYBEAN PROTEIN PRODUCT PREPARING | 2000 |
|
RU2169486C1 |
| METHOD OF PRODUCING PROTEIN FROM LEGUMINOUS CROPS | 2007 |
|
RU2335917C1 |
| METHOD FOR OBTAINING BIOMODIFIED RAPE PROTEIN PRODUCT | 2004 |
|
RU2286065C2 |
| METHOD OF PRODUCING PLANT PROTEIN CONCENTRATE FROM RAW SOYA MATERIAL | 2001 |
|
RU2195129C1 |
| MODIFIED MATERIAL OF OIL-BEARING CROP SEEDS (VERSIONS), AND METHOD FOR PRODUCING THE SAME (VERSIONS) | 2001 |
|
RU2312513C2 |
| MODIFIED PROTEIN-ALEURONIC PRODUCT PRODUCTION METHOD | 2008 |
|
RU2370093C1 |
| METHOD FOR PRODUCTION OF MODIFIED PROTEIN ISOLATE OF SUNFLOWER PRESS CAKE | 2011 |
|
RU2483565C2 |
| METHOD OF OBTAINING PROTEIN ISOLATE FROM CHICKPEAKES OF DESI OR KABULI TYPE | 2023 |
|
RU2803851C1 |
| METHOD OF SOYBEAN CONCENTRATE PREPARING | 2000 |
|
RU2168907C1 |
| METHOD OF PRODUCING PROTEIN ISOLATE FROM RAPESEED CAKE | 2023 |
|
RU2815553C1 |
