METHOD OF PRODUCING ALKALINE HYDROLYSATES OF PLANT PROTEINS Russian patent published in 2016 - IPC A23J3/14 A23J3/30 A23J1/14 C12P21/06 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry, cosmetic and pharmaceutical industries. Suspension of plant proteins selected from a group comprising pea proteins, potato proteins and corn proteins proteins with dry substance content from 10 to 15 % is obtained. While stirring, pH of mixture is adjusted to a value from 9.5 to 10.5 as a single alkaline agent by one or more hydroxides of alkali metals, selected from a group comprising sodium hydroxide and potassium hydroxide. Obtained suspension is heated at temperature of 70 to 80 °C for 4 to 6 hours. Heated suspension is neutralised with a mineral acid, preferably hydrochloric acid. Neutralised suspension is dried to obtain an alkaline hydrolysate. Alkaline hydrolysate of plant proteins has value of water solubility at pH 7.5 from 60 to 100 %, preferably 80 to 98%, emulsifying capacity from 60 to 90 %, preferably 65 to 85 %, average length of peptide chain from 10 to 20 amino acids, protein content from 60 to 95%, preferably from 80 to 85 %, foaming capacity from 150 to 250 %. Alkaline hydrolysate is used as emulsifier in food industry, fodder industry, in pharmaceutical industry, cosmetic industry, in chemical industry. Food composition contains alkaline hydrolysate and is an emulsion emulsified by said alkaline hydrolysate.

EFFECT: group of inventions enables to obtain alkaline hydrolysate with said properties, as well as with good organoleptic properties, use of protein hydrolysates increases time of manifestation of induction of oils.

10 cl, 11 tbl, 9 ex