SIGALL Kevin I. (CA),СИГАЛЛ Кевин И. (CA),SHVAJTSER Martin (CA),ШВАЙЦЕР Мартин (CA),SIGALL Kevin I.,СИГАЛЛ Кевин И.,SHVAJTSER Martin,ШВАЙЦЕР Мартин
申请号：
RU2012152607
公开号：
RU0002612882C2
申请日:
2011.05.09
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. For production of protein product from legumes, having protein content in terms of dry weight (N×6.25) 60–100 wt%, method is implemented as follows. Performing extraction treatment of legume protein source with aqueous solution of calcium chloride, optionally containing an antioxidant, in order to stabilise protein and form an aqueous solution. Partially separating aqueous solution of legume protein from residual quantities of protein source. Optionally diluting with aqueous solution of protein. Adjusting pH of solution to a value from 1.5 to 4.4. Optionally clarifying solution, if it is not transparent. In another version after extraction treatment, method includes dilution and adjusting pH of aqueous solution of legume protein and residues of legume protein source to a value from 1.5 to 4.4 followed by separation of acidified aqueous solution of protein from residues of legume protein source. Optionally concentrating, diafiltering and drying protein solution. Group of inventions enables to obtain a product, which is soluble in water and provides thermally stable solutions in an acidic pH range below 4.4 without protein sedimentation.EFFECT: group of inventions enables to obtain a product, which is used for enrichment of aqueous systems, including soft drinks and sport beverages.19 cl, 29 tbl, 18 exГруппа изобретений относится к пищевой промышленности. Для получения белкового продукта из зернобобовых, имеющего содержание белка из расчета на сухую массу (N×6,25) 60-100 мас.%, способ осуществляют следующим образом. Проводят экстракционную обработку источника белка зернобобовых водным раствором хлорида кальция, при необходимости содержащим антиоксидант, с целью солюбилизации белка и образования водного раствора. Частично отделяют водный раствор белка зернобобовых от остаточных количеств источника белка. При необходимости разбавляют водный раствор белка. Регулируют показатель рН раствора до в
