ГРИН Брент И. (CA),МЕДИНА Сара (CA),ШВАЙЦЕР Мартин (CA),СИГАЛЛ Кевин И. (CA),ТЕРГЕСЕН Йохан (CA),СЭМПСОН Расс (CA),РОССЕТ Роланд (CA),ХАЙДЕН Кертис Д. (CA),КЭТИПОН Эдвин (CA)
申请号：
RU2012131127/10
公开号：
RU2012131127A
申请日:
2010.12.22
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A soy protein product having a protein content of at least 60 wt.% (N · 6.25) d.b. with a natural pH of about 6 and no bean flavor. 2. A soy protein product according to claim 1, which has a protein content of at least 90 wt% (N * 6.25). A soy protein product according to claim 1, which has a protein content of at least 100 wt% (N * 6.25). A soy protein product according to any one of claims 1 to 3, which is poorly soluble in water at a pH in the range of 4 to 7.5. A soy protein product according to any one of claims 1 to 3, which is substantially insoluble in water at a pH ranging from 2 to 7.6. A food composition containing a soy protein product according to any one of claims 1-5.7. A method for producing a soy protein product according to any one of claims 1 to 5, which comprises: providing an aqueous solution of a soy protein product having a protein content of at least 60 wt% (N 6.25) db, which is completely soluble in aqueous media at a pH below 4.4 and thermally stable in this pH range； adjusting the pH of the solution to a value of 6 in order to precipitate soy protein from it, and, if necessary, drying the entire sample with the adjusted pH, or, if necessary, removing and drying the precipitated material, or, if necessary, heat treatment of the pH-adjusted solution and subsequent drying of the entire sample, or, if necessary, heat treatment of the pH-adjusted solution and subsequent extraction and drying of the precipitated material. 8. The method according to claim 7, characterized in that said heat treatment is performed at a temperature from 70 ° C to 160 ° C for a time from 2 s to 60 minutes. The method according to claim 8, characterized in that said heat treatment is performed at a temperature of 80 ° C1. Соевый белковый продукт, имеющий содержание белка по меньшей мере 60 мас.% (N·6,25) d.b. с естественным рН около 6 и не имеющий бобового привкуса.2. Соевый белковый продукт по п.1, который имеет содержание белка по меньшей мере 90 мас.% (N·6,25).3
