Low salt protein hydrolyzates

Details Low salt protein hydrolyzates Low salt protein hydrolyzates

1975-03-05

1976-04-20

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated carbohydrate

426 52, 426533, 426650, A23L 1231

Patent

active

039521095

ABSTRACT:
A process for preparing substantially salt-free, sugar-based flavor enhancers comprises hydrolyzing protein in hydrochloric acid; liquefying starch, preferably with alpha-amylase; and admixing the hydrolyzed protein, the liquefied starch and an enzyme selected from amyloglucosidase and .beta.-D glucoside glucohydrolyase at a pH in the range 3.5 to 5, preferably 3.5 to 4.0, and a temperature in the range 40.degree. to 75.degree.C, preferably 60.degree.C, whereby the enzyme and the liquefied starch react in situ to produce reducing sugars which in turn react with the hydrolyzed protein to form the substantially salt-free, sugar-based protein hydrolyzates.

REFERENCES:
patent: 2965490 (1960-12-01), Rusoff
patent: 3493395 (1970-02-01), Soeters
patent: 3532514 (1970-10-01), May
patent: 3617300 (1971-11-01), Borochoff et al.

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