Hydrolysis of soy protein
AssigneeNovo Industri A/S
InventorJens Lorenz Adler-Nissen
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Abstract
Preparation of polypeptides from soy protein through hydrolysis with a microbial, alkaline, proteinase using enzyme concentrations of 4-25 Anson units per kg of soy protein, a substrate concentrtion of 5-20% w/w soy protein and pH 7-10, hydrolyzing to a (DH) degree of hydrolysis 8-15% then inactivating the enzyme by addition of a food grade acid, and thereafter recovering the supernatant polypeptide solution. Preferred are the proteinase from B. licheniformis, pH 7.5-8.5, 8-15% substrate, and hydrolysis to a DH 9.5-10.5 %. The product is free from bitterness.
Claims7
Process for the preparation of polypeptides from soy protein soluble in aqueous media at pH's in the range of from 2 to 7 which are suitable for use as an additive for low protein acid food products, which process comprises hydrolyzing soy protein with a microbial, alkaline proteinase in concentration ranging from 4 to 25 Anson units per kg of soy protein at a substrate concentration of between 5 and 20% w/w soy protein, at a pH in the range of from 7.5 to 8.5, until a degree of hydrolysis in the range of from about 8 to 15%, is attained, whereafter the enzyme is inactivated by reduction of pH with a food grade acid, then recovering the supernatant from the precipitate.
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