MEDINA, SARAH,梅迪那 莎拉,SEGALL, KEVIN I.,席格 凯文Ｉ,席格 凱文Ｉ,梅迪那 莎拉,席格 凯文I,席格 凱文I
申请号：
TW100143186
公开号：
TW201228596A
申请日:
2011.11.24
申请国别(地区):
TW
年份:
2012
代理人:
摘要：
A soy protein product having reduced astringency, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 using at least one organic acid, such as citric acid or ablend of citric acid and malic acid or a mixture of at least one organic acid and at least one mineral acid, such as hydrochloric acid and phosphoric acid, to produce an acidified clear soy protein solution, which may be dried directly or following optional concentration and diafiltration, to provide the soy protein product.本發明係關於一種澀味減少之大豆蛋白產品，其可為分離物，在低pH值產生熱穩定性透明溶液，且適用於強化清涼飲料(soft drinks)及運動飲料而無蛋白沈澱。該大豆蛋白產品係由以下獲得：以鈣鹽水溶液提取大豆蛋白來源物質以形成大豆蛋白水溶液，使該大豆蛋白水溶液與殘餘大豆蛋白來源分離，使用至少一種有機酸(諸如檸檬酸或檸檬酸與蘋果酸之摻合物)或至少一種有機酸與至少一種無機酸(諸如鹽酸及磷酸)之混合物將該大豆蛋白水溶液之pH調節至約1.5至約4.4之pH以產生酸化澄清大豆蛋白溶液，其可直接乾燥或在視情況濃縮及透濾之後乾燥，得到該大豆蛋白產品。
