US 12,660,838 B2 · Corn protein hydrolysates and methods of making

Abstract

A composition and method of preparing a corn protein hydrolysate includes obtaining a corn protein composition having a corn protein concentration of at least about 75 wt %, adding an enzyme to a corn protein suspension containing the corn protein composition at a ratio of from about 1:100 to about 1:20 by weight of enzyme to corn protein, controlling the pH and temperature of the corn protein suspension to hydrolyze the corn protein, and terminating the hydrolysis of the corn protein to provide a corn protein hydrolysate that has solubility of from about 7% to about 37% at a pH selected from the group consisting of pH 7.0, pH 3.4, pH 5, and all of pH 7.0, pH 5, and pH 3.4. The corn protein hydrolysate can be used in a variety of food, feed, beverage, and other applications.

Claims11

Dependent claims

A corn protein hydrolysate having a corn protein concentration of at least about 79 wt % and a water solubility of from about 7% to about 37% at a pH selected from the group consisting of pH 7.0, pH 3.4, pH 5, and all of pH 7.0, pH 5, and pH 3.4,

wherein the corn protein hydrolysate is obtained by a corn protein hydrolyzed by protease from Aspergillus oryzae and the protease targets specific sites on the com protein resulting in release of hydrophilic peptides, and
wherein the com protein hydrolysate has a degree of hydrolysis of from about 1% to about 17%.

Dependencies are inferred from the claim text.

Corn protein hydrolysates and methods of making

Life of this patent

Corn protein hydrolysates and methods of making

Life of this patent

Abstract

Claims11