Process for preparation of protein-hydrolysate from soy flour

Details Process for preparation of protein-hydrolysate from soy flour Process for preparation of protein-hydrolysate from soy flour

2005-05-24

2005-05-24

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

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

C426S052000, C426S634000

Reexamination Certificate

active

06896917

ABSTRACT:
A process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at a pH of 5-9 and at a temperature of 53±5° C. under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner, neutralizing the pH value of the slurry, separating the solids by a known manner, and drying the clarified liquor so obtained to get the hydrolysate.

REFERENCES:
patent: 3753728 (1973-08-01), Bedenk et al.
patent: 3876806 (1975-04-01), Hempenius
patent: 4015019 (1977-03-01), Sawada et al.
patent: 4757007 (1988-07-01), Satoh et al.
patent: 5100679 (1992-03-01), Delrue

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