Production of nongelatinized soybean protein

摘要: PURPOSE: To produce soybean protein having improved flavor without forming gel, by heat-treating a solution at 100W200°C for about ≥30sec and subjecting the heat-treated to enzymolysis. CONSTITUTION: A containing ≥55wt% 7S is adjusted 5W20% concentration 6W8pH. The then subsequently subjected enzymolysis using one or two more well-known vegetable, animal microorganism-derived proteases substance above-mentioned enzymes give ≥15% hydrolysis ratio. amount of added preferably 0.01W5wt% based on protein. pH 6W8 carried out 5W120min. resultant has good gelatinizing all even when in 12wt% heated. COPYRIGHT: (C)1987,JPO&Japio