Method for improving the solubility of vegetable proteins
AssigneeNovo Nordisk A/S
InventorsPer Munk Nielsen, Inge Helmer Knap
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Abstract
The present invention relates to a method for improving the solubility of vegetable proteins. More specifically, the invention relates to methods for the solubilization of proteins in vegetable protein sources, which methods comprise treating the vegetable protein source with an efficient amount of one or more phytase enzymes, and treating the vegetable protein source with an efficient amount of one or more proteolytic enzymes. In another aspect, the invention provides animal feed additives comprising a phytase and one or more proteolytic enzymes.
Claims31
An animal feed additive comprising one or more phytases and one or more bacterial proteolytic enzymes.
An animal feed comprising one or more feed components, one or more phytases and one or more bacterial proteolytic enzymes.
An animal feed comprising a protein hydrolyzate obtained by treating a vegetable protein source with one or more phytases and one or more bacterial proteolytic enzymes.
A method solubilizing proteins in a vegetable protein source, which method comprises the steps of
- (a) treating the vegetable protein source with an efficient amount of one or more phytase enzymes;
- (b) treating the vegetable protein source with an efficient amount of one or more bacterial proteolytic enzymes;
- and
- (c) treating the vegetable protein source with an efficient amount of one or more lipolytic enzymes and/or one or more glucosidase enzymes.
A method of producing a protein hydrolyzate, comprising
- (a) treating a vegetable protein source with an efficient amount of one or more phytase enzymes;
- (b) treating the vegetable protein source with an efficient amount of one or more bacterial proteolytic enzymes;
- and
- (c) treating the vegetable protein source with an efficient amount of one or more lipolytic enzymes and/or one or more glucosidase enzymes.
Dependencies are inferred from the claim text.