A PROCESS FOR THE PREPARATION OF MODIFIED SOY FLOUR HAVING LOW TRYPSIN INHIBITOR ACTIVITY AND GOOD FUNCTIONAL PROPERTIES

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专利权人:

发明人:

C RADHA,V prakash

申请号：

IN336/DEL/2006

公开号：

IN2006DE00336A

申请日:

2006.02.03

申请国别(地区):

IN

年份:

2016

代理人:

摘要：

A process for producing a modified soy flour by (1) toasting of soy flour for trypsin inhibitor inactivation (ii) controlled enzymatic modification of an aqueous solution of the toasted soy flour. The inventive method provides a modified soy flour with good solubility and excellent emulsifying capacity.

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中国工程科技知识中心

来源网址：

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