Process for deflatulating and improving the digestibility of leg

Details Process for deflatulating and improving the digestibility of leg Process for deflatulating and improving the digestibility of leg

1981-01-23

1983-03-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 435267, A23L 120, C07G 1700

Patent

active

043761275

ABSTRACT:
Legumes of the genus Phaseolus, genus Soja, and genus Lens and products thereof are deflatulated and their digestibility is improved by adding thereto an effective amount of an enzyme system found in components of the plants of pineapple and papaya.

REFERENCES:
patent: 3293143 (1966-12-01), Heinicke
patent: 3632346 (1972-01-01), Sherba
patent: 3817834 (1974-06-01), Wilson
patent: 3876807 (1975-04-01), Wagner et al.
Perlmann, G. E. and Lorand, Laszlo, "Proteolytic Enzymes", Methods in Enzymology, vol. XIX, .COPYRGT.1970, pp. 226-244 and 283 and 284.
Sugimoto, H. and Van Buren, J. P., Journal of Food Science, vol. 35, 1970, pp. 655-660.
Veebel, S., The Enzymes, Sumner and Myrbuck Eds., 1st Edn, vol. 1, New York, Academic Press, 1951, pp. 621-623.

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