Process for producing protein hydrolyzate
US6858405B1 · kind B1 · utility
3Cited by
4References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 23, 1999 |
| Grant date | Feb 22, 2005 |
| Priority date | — |
| Expiry date | Apr 23, 2019 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/918
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
The present invention relates to a method which can prevent browning of hydrolyzed protein obtained by enzymatic hydrolysis of vegetable protein material.A vegetable protein material containing saccharides is mixed with the fungal culture and is subjected to enzymatic hydrolysis in a liquid reaction system. The reaction is conducted first at a temperature ranging from 15° C. to 39° C. with aeration and agitation, and then, after stopping the aeration, the reaction is conducted and completed at a temperature ranging from 40° C. to 60° C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.