FIELD: food industry.
SUBSTANCE: invention relates to food industry. A protein-containing biological system is prepared. Hydrolysis is performed; proteolysis depth under preset conditions should be no less than 85-98%. One performs treatment with a specific L-histidine- ammonia - lyase enzyme in an amount of 0.000016-0.8% of the protein weight. One performs the enzyme inactivation by a method involving momentarily heating up to 85°C during 10-15 sec. One proceeds with adsorption, condensation till dry substances content is equal to 40-45% and drying at 165°C till moisture content is equal to 14%.
EFFECT: invention ensures creation of an effective diet therapy due to reduction of histidine content in the protein product to 0.
4 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF PROTEIN PRODUCT EQUIVALENT FOR SUFFERING FROM PHENYL KETONURIA | 2008 |
|
RU2376893C1 |
| METHOD FOR MILK PROTEINS HYDROLYSIS | 2002 |
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| METHOD OF PRODUCTION OF ENZYMATIC WHEY PROTEINS | 2013 |
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| METHOD FOR PRODUCTION OF LOW HYDROLYSED PEPTIDE COMPOSITION OF MILK WHEY PROTEINS | 2013 |
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| METHOD OF PRODUCING WHEY PROTEIN HYDROLYSATE WITH HIGH DEGREE OF HYDROLYSIS AND LOW RESIDUAL ANTIGENICITY | 2012 |
|
RU2529707C2 |
| METHOD FOR PRODUCTION OF PROTEIN HYDROLISATE | 1993 |
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| METHOD OF PRODUCING FOOD PRODUCT HAVING BIOLOGICALLY ACTIVE PROPERTIES OF FROM HYDROBIONTS | 2014 |
|
RU2580157C1 |
| METHOD OF PRODUCING FUNCTIONAL ADDITIVE BASED ON CASEIN HYDROLYSATE | 2014 |
|
RU2581911C2 |
| MILK-BASED PROTEIN HYDROLYSATES AND INFANT NUTRITIONAL COMPOSITIONS PREPARED FROM THEM | 2011 |
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RU2612008C2 |
| METHOD FOR PRODUCING OF WHEY PROTEIN CONCENTRATE | 2005 |
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RU2284701C1 |
