Protein liquefication process and products

Food or edible material: processes – compositions – and products – Fermentation processes

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426 32, 426 56, 435 69, A23J 102, A23J 104, A23J 110, A23J 118

Patent

active

044735898

ABSTRACT:
Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat (120.degree.-170.degree. F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures (100.degree.-140.degree. F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.

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