Method for preparing alkaline hydrolysates of plant proteins

Method for preparing alkaline hydrolysates of plant proteins

  • CN 102,905,552 A
  • Filed: 05/16/2011
  • Published: 01/30/2013
  • Est. Priority Date: 05/20/2010
  • Status: Active Application
First Claim
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1. the method for the preparation of the basic hydrolysis product of vegetable protein is characterized in that, it may further comprise the steps:

  • 1) a kind of suspension with dry matter content vegetable protein between 10% and 15% of preparation, these vegetable proteins are to be selected from lower group, this group is comprised of the following;

    pea protein, Potato protein concentrate and zein,2) use is under agitation regulated pH to the value between 9.5 and 10.5 as one or more alkali metal hydroxides of unique alkaline agent, and these alkali metal hydroxides are to be selected from lower group, and this group is comprised of the following;

    NaOH and potassium hydroxide,3) under the temperature between 70 and 80 ℃

    , will be somebody'"'"'s turn to do the suspension that so obtains and heat 4 to 6 hours,4) by a kind of mineral acid, preferred hydrochloric acid neutralizes to the suspension of described heating,5) suspension of dry this neutralization is to obtain this basic hydrolysis product.

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