GRIN Brent I. (CA),ГРИН Брент И. (CA),MEDINA Sara (CA),МЕДИНА Сара (CA),SHVAJTSER Martin (CA),ШВАЙЦЕР Мартин (CA),SIGALL Kevin I. (CA),СИГАЛЛ Кевин И. (CA),TERGESEN Jokhan (CA),ТЕРГЕСЕН Йохан (CA),SEM,GRIN Brent I.,ГРИН Брент И.,MEDINA Sara,МЕДИНА Сара,SHVAJTSER Martin,ШВАЙЦЕР Мартин,SIGALL Kevin I.,СИГАЛЛ Кевин И.,TERGESEN Jokhan,ТЕРГЕСЕН Йохан,SEMPSON Rass,СЭМПСОН Расс,ROSSET Roland,РОССЕТ Роланд
申请号：
RU2012131127
公开号：
RU0002620067C2
申请日:
2010.12.22
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: aqueous solution of the initial soy protein product is provided, having a protein content of at least 60 wt % (N×6.25) d.b., which is completely soluble in aqueous media at pH below 4.4 and thermally stable in this pH range. The solution pH is adjusted to the value of 6 in order to precipitate the soy protein therefrom. The obtained product is dried, or the precipitated material is recovered and dried, to produce the soy protein product which is highly soluble in water at pH ranging from 2 to 3, and poorly soluble in water at pH ranging from 4 to 6. In another version, aqueous solution of the initial soy protein product is provided, having a protein content of at least 60 wt % (N×6.25) d.b., which is completely soluble in aqueous media at pH below 4.4 and thermally stable in this pH range. The solution pH is adjusted to the value of 6, and the heat treatment of the solution with the adjusted pH with the subsequent drying of the resulting product, or the heat treatment of the solution with the adjusted pH and the subsequent extraction and drying of the precipitated material, is provided to obtain the soy protein product which is substantially insoluble in water at pH in the range from 2 to 7. The food composition comprises any of the soy protein products.EFFECT: group of inventions allows to obtain a product without beany flavour, with similar or neutral pH values, which can replace conventional soy protein isolates in a variety of food applications.21 cl, 3 tbl, 7 exГруппа изобретений относится к пищевой промышленности. Обеспечивают водный раствор начального соевого белкового продукта, имеющего содержание белка по меньшей мере 60 мас.% (N×6,25) d.b., который является полностью растворимым в водных средах при pH ниже 4,4 и термически стабильным в этом диапазоне pH. Регулируют pH раствора до величины 6 с тем, чтобы осадить из него соевый белок. Сушат полученный продукт или извлекают и сушат осажденный материал для получения соевого белк
