SCHWEIZER, MARTIN,史考威兹 马丁,史考威茲 馬丁,SEGALL, KEVIN I.,席格 凯文I,席格 凱文I
申请号：
TW104132464
公开号：
TW201616975A
申请日:
2015.10.01
申请国别(地区):
TW
年份:
2016
代理人:
摘要：
The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products of the present invention may be obtained by using membrane processing to fractionate soy protein solutions, which provide soy protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4, into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.本發明係關於具減少澀味之大豆蛋白質產品。本發明之澀味減少之大豆蛋白質產品可藉由使用膜處理以將提供在酸pH值小於約4.4之水性介質中完全可溶且熱穩定的大豆蛋白質產品之大豆蛋白質溶液分級分離成較低分子量、較少澀味蛋白質及較高分子量、較多澀味蛋白質而獲得。
