タンパク質組成物およびその製造方法

• 收藏
• 分享

专利权人:

雪印メグミルク株式会社

发明人:

浦園 浩司,森田 如一,上田 典子,上野 宏,加藤 健,小林 敏也

申请号：

JP20130070417

公开号：

JP6309202(B2)

申请日:

2013.03.28

申请国别(地区):

日本

年份:

2018

代理人:

摘要：

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90°C without deactivation of the milk basic protein fraction.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/