Process for the preparation of a hydrolyzed product from whole grain

A process for preparing in situ enzymatically hydrolyzed protein and starch products from whole grain, comprising crushing said grain and thereafter subjecting the crushed grain to a treatment which consists essentially of both the following steps:

• (a) subjecting said grain to an enzymatic treatment in an aqueous medium with an endopeptidase so as to transform substantially all water-insoluble proteins present in the grain to water-soluble protein products, which thereafter are filtered and recovered from the crushed grain as a clear filtrate containing protein products containing about 50 to 60% peptides having at least 25 amino acid residues, 35 to 45% peptides having between about 5 to 20 amino acid residues and 4-8% peptides having up to 4 amino acid residues and subjecting the remaining crushed grain to
• (b) an enzymatic treatment in an aqueous medium with .alpha.-amylase followed sequentially by an amyloglucosidase both enzymes substantially free from other carbohydrate hydrolyzing enzymes so as to transform substantially all the water-insoluble starch fraction in the grain to water-soluble, degraded products of starch.

A process for preparing in situ, enzymatically hydrolyzed protein and starch products from whole grain, comprising crushing said grain and thereafter subjecting the crushed grain to a treatment which consists essentially of both the following steps:

• (a) subjecting said grain to an enzymatic treatment in an aqueous medium containing whey with an endopeptidase so as to transform substantially all water-insoluble proteins present in the grain to water-soluble protein products, which thereafter are filtered and recovered from the crushed grain as a clear filtrate containing protein products containing about 50 to 60% peptides having at least 25 amino acid residues, 35 to 45% peptides having between about 5 to 20 amino acid residues and 4-8% peptides having up to 4 amino acid residues and subjecting the remaining crushed grain to
• (b) an enzymatic treatment in an aqueous medium containing whey with at least one starch hydrolyzing enzyme so as to transform substantially all of the water-insoluble starch fraction in the grain to water-soluble, degraded products of starch, and wherein the starch hydrolyzing enzyme is amylase substantially free from other carbohydrate hydrolyzing enzymes.

A process for preparing in situ, an enzymatically hydrolyzed protein and starch product from whole grain, which thereafter may be recovered as a clear liquid, consisting essentially of crushing the grain and thereafter subjecting the crushed grain to simultaneous enzymatic treatment in an aqueous medium with an endopeptidase and at least one starch hydrolyzing enzyme which is amylase, substantially free from other carbohydrate hyrolyzed enzymes, so as to transform substantially all of the water-insoluble proteins and starch present in the grain to a water-soluble protein and degraded starch product, said water-soluble protein and degraded starch product containing about 50-60% peptides having at least 25 amino acid residues, 35-45% peptides having between 5-20 amino acid residues and 4 to 8% peptides having up to 4 amino acid residues.