SYA Khuan (US),СЯ Хуань (US),MERKEL Majkl Uillyam (US),МЕРКЕЛЬ Майкл Уилльям (US),UNLU Emine (US),УНЛУ Эмине (US),ABTS Shennon Li (US),АБТС Шэннон Ли (US),METYUSON Pol Richard (US),МЭТЬЮСОН Пол Ричард,МЭТЬЮСОН Пол Ричард (US),METYUSON Pol Richard
申请号：
RU2014123364
公开号：
RU0002667427C2
申请日:
2012.11.07
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: group of inventions relates to versions of a method for producing a food protein ingredient, as well as a food protein ingredient obtained by the method. Method for producing a food protein ingredient is provided, comprising treating a protein-containing material with a reducing agent, a chaotropic agent, detergent, or mixtures thereof. Additionally, the protein-containing material can be brought into contact with water. Said contacted protein-containing material is heated with highly saturated steam to produce a protein mixture until the contacted protein-containing material reaches 85-95°C. Solution of the proteolytic enzyme is obtained by mixing the proteolytic enzyme in an aqueous solution. Protein mixture is brought into contact with the solution of a proteolytic enzyme to produce a protein-enzyme mixture with further size reduction to produce a mixture of a size-reduced protein with the enzyme. Mixture of a size-reduced protein with the enzyme is incubated for a time sufficient to produce a food protein ingredient, wherein pH is 6.0-8.0 in the temperature range from 55 to 80°C. Versions of the method are also provided, in which the protein-enzyme mixture is not subjected to a size reduction process to obtain a mixture of a size-reduced protein with the enzyme. Also disclosed is a food protein ingredient having a protein digestibility of at least about 85% or from 90% to about 100%, based on the results of a 2-step Boisen method.EFFECT: group of inventions makes it possible to obtain a protein food product with high digestibility.17 cl, 4 exГруппа изобретений относится к вариантам способа получения пищевого белкового ингредиента, а также пищевому белковому ингредиенту, полученному способом. Предложен способ получения пищевого белкового ингредиента, включающий обработку содержащего белок материала восстанавливающим агентом, хаотропным агентом, детергентом или их смесями. Дополнительно может быть осуществлено приведение содержащего
