Preparation of hydrolyzed protein having reduced .alpha.-chloroh

Details Preparation of hydrolyzed protein having reduced .alpha.-chloroh Preparation of hydrolyzed protein having reduced .alpha.-chloroh

1988-10-14

1992-04-07

Moezie, F. T.

Chemistry: natural resins or derivatives; peptides or proteins;

Peptides of 3 to 100 amino acid residues

Synthesis of peptides

530350, 530356, 530357, 530370, 530372, 530373, 530374, 530375, 530376, 530378, 530377, 530407, 530412, 530414, 530427, C07K 112, C07K 310

Patent

active

051029871

ABSTRACT:
The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.

REFERENCES:
patent: 1035591 (1912-08-01), Ikeda et al.
patent: 2538898 (1951-01-01), Cleland et al.
patent: 2991309 (1961-07-01), Hoglan et al.
patent: 3118815 (1964-01-01), Li
patent: 3391001 (1968-07-01), Sair
patent: 3493385 (1970-02-01), Hack
patent: 4759944 (1988-07-01), Fasi et al.
Smith, Food Service Science (Avi Publishing Co. Inc., Westport, Conn.), 294-295 (1974).
Velisek, et al., "Chlorohydrins in Protein Hydrolysates", Z. Lebensm Unters Forsch 167, pp. 241-244 (1978).

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