Highly emulsifiable albumen hydrolysate
AssigneesAmano Enzyme Inc., Hajime Hatta
InventorsHajime Hatta, Mayuko Takagi, Sakiko Sho, Saki Nagata, Shuntaro Ise, Yasumi Horimoto, Yu Wang
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Abstract
The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.
Claims11
A process for producing an albumen hydrolysate by hydrolysis of raw albumen with a protease comprising either (a) hydrolyzing the raw albumen at 45° C. to 60° C. for 10 minutes to 1 hour;
- or (b) hydrolyzing the raw albumen at 45° C. to 70° C. for 0.5 hour to 1 hour at a pH of 6 to 9,
- wherein the hydrolysate is a self-standing heated gel,
- wherein hydrolyzing the raw albumen produces the albumen hydrolysate having high-molecular-weight protein decomposition products having a molecular weight of 5,000 to 15,000 Daltons or 20,000 to 37,000 Daltons.
Dependencies are inferred from the claim text.