Process for the preparation of protein hydrolysate from legumes

Details Process for the preparation of protein hydrolysate from legumes Process for the preparation of protein hydrolysate from legumes

2006-09-26

2006-09-26

Meller, Michael (Department: 1655)

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Reexamination Certificate

active

07112424

ABSTRACT:
The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing an aqueous slurry of defatted soy flour having 6–12% w/v of solid content, hydrolyzing the slurry using fungal protease at pH 7–8 and temperature 43±5° C. to get 20–40% degree of hydrolysis (DH), further hydrolyzing using papain at a temperature of 53±5° C. under stirring till completion of hydrolysis to 30–45% DH, inactivating residual enzyme in a known manner, and separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

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