ШВАЙЦЕР Мартин (CA),СИГАЛЛ Кевин И. (CA),ГРИН Брент И. (CA),МЕДИНА Сара (CA),ЛОДЖИ Джеймс (CA),ГОСНЕЛ Брэнди (CA)
申请号：
RU2011120349/10
公开号：
RU2011120349A
申请日:
2009.10.21
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. Soya-protein product, which has a protein content of at least 60 wt.% (Nx6.25) per dry substance and which: - completely dissolves in aqueous media at acidic pH values below 4.4, - shows thermal stability in aquatic environments with acidic pH values below 44, - does not require the use of stabilizers or other additives to keep the protein product in solution or suspension, - has a low phytic acid content, - does not require the use of enzymes to produce it. 2. The soy protein product according to claim 1, (a) which does not have a “bean” flavor or foreign smell of soybeans and / or (b) in which the soy protein has not undergone hydrolysis, and / or (c) which has a low activity of trypsin inhibitors and / or (d) which has a protein content of at least 90 wt.% (Nx6.25) per dry matter, preferably at least about 100 wt.%, and / or (e) which has a content phytic acid below 1.5 wt.%. 3. A soya protein product having a protein content of at least 60 wt.% (Nx6.25) per dry matter, which: (a) basically completely dissolves in the aqueous medium at a pH below 4.4 or (b) in generally completely soluble in an aqueous medium at pH 7, or (c) shows solubility in a solution of 1% protein (w / v) in water at a pH of 2 to 4 above 95% as determined by the method described in Example 14, or (d) shows the absorption coefficient of visible light at 600 nm (A600) in a 1% protein (w / v) aqueous solution at a pH of 2 to 4 less than 0.150, preferably less than 0.100, more preferred flax - less than 0.050, the determination method described in Example 15, or (e) has a turbidity index of 1% protein (wt / v..) aqueous solution at pH 2 to 4 below 15%, preferably1. Соево-белковый продукт, который имеет содержание белка, по меньшей мере, 60 мас.% (Nх6,25) на сухое вещество и который:- полностью растворяется в водных средах при кислотных значениях рН ниже 4,4,- показывает термостабильность в водных средах при кислотных значениях рН ниже 44,- не требует применения стабилизаторов или других добав
