ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY —An acidic enzymatic process for a bland soybean protein hydrolysate is described. Cooked suspensions (5.0%) of isolated soybean protein are mixed with small amounts of an acid-protease preparation from Trametes sanguinea, adjusted to pH 3.3–3.5 with concentrated lemon juice and incubated at 50°C for 8–10 hr. After stopping the proteolysis by heat treatment, the clear supernatant is separated from any insoluble residue by centrifugation. A solubilized nitrogen recovery of 88–90% is obtained. All nitrogenous substances in the hydrolysate are 5% trichloroacetic acid-soluble, and the dehydrated hydrolysate easily reconstitutes to a clear solution with cold water. After being diluted about twice and sweetened with sugar, the hydrolysate constitutes a clear, slightly yellowish lemonade-like flavored beverage. The data on chemical analysis, gel-filtration and rheological behavior of the hydrolysate are also described and discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb03290.x
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