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    Process for the preparation of protein for hydrolysis
    1.
    发明公开
    Process for the preparation of protein for hydrolysis 失效

    公开(公告)号：EP0087246A3

    公开(公告)日：1984-05-02

    申请号：EP83300643

    申请日：1983-02-09

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Lee, Chang Rae

    IPC: A23J03/00

    CPC classification number: A23J3/34

    Abstract: 0 An improved hydrolysate can be prepared from a water-soluble protein wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30°C. A process for enzymatically hydrolyzing a proteinaceous material to provide an improved hydrolysate comprises
    (a) adjusting the pH of an aqueous solution of a proteinaceous material to a pH within the range of from 7.5 to 10 and at least 0.5 pH units above the native pH of the solution of proteinaceous material, the solution having a temperature of less than 30°C., the total dissolved protein content being within the range of from 0.5% to 20% by weight when determined at said pH; (b) heating the alkaline solution of step a) to an elevated temperature within the range of from 50°C. and 150°C. at a rate insufficient to cause gelation of the solution; (c) cooling the heated solution to a temperature within the range of from 30°C. to 2°C. within 1 hour after the solution reaches its maximum temperature level, the cooling being conducted at a rate sufficient to prevent gelation of the protein containing solution; and (d) enzymatically hydrolyzing the protein in the so treated solution.

    Process for the preparation of protein hydrolysates
    4.
    发明公开
    Process for the preparation of protein hydrolysates 失效
    Verfahren zur Herstellung von Protein Hydrolysaten。

    公开(公告)号：EP0087247A2

    公开(公告)日：1983-08-31

    申请号：EP83300644.8

    申请日：1983-02-09

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Melachouris, Nicolas ,  Lee, Chang Rae ,  Lin, Chifa Felix

    IPC: A23J3/00

    CPC classification number: A23J3/34

    Abstract: A combination of fungal protease and pancreatin is used in enzymatically hydrolyzing protein. The combination of these enzymes in hydrolyzing a proteinaceous material provides good yield at short reaction time with limited organoleptic problems.

    Abstract translation: 使用真菌蛋白酶和胰酶的组合来酶促水解蛋白质。 水解蛋白质材料中这些酶的组合在短时间内具有良好的产量，并且有限的感官问题。

    Process for the preparation of protein for hydrolysis
    6.
    发明公开
    Process for the preparation of protein for hydrolysis 失效
    用于水解的蛋白质制备方法

    公开(公告)号：EP0087246A2

    公开(公告)日：1983-08-31

    申请号：EP83300643.0

    申请日：1983-02-09

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Lee, Chang Rae

    IPC: A23J3/00

    CPC classification number: A23J3/34

    Abstract: 0 An improved hydrolysate can be prepared from a water-soluble protein wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30°C.
    A process for enzymatically hydrolyzing a proteinaceous material to provide an improved hydrolysate comprises

    (a) adjusting the pH of an aqueous solution of a proteinaceous material to a pH within the range of from 7.5 to 10 and at least 0.5 pH units above the native pH of the solution of proteinaceous material, the solution having a temperature of less than 30°C., the total dissolved protein content being within the range of from 0.5% to 20% by weight when determined at said pH;
    (b) heating the alkaline solution of step a) to an elevated temperature within the range of from 50°C. and 150°C. at a rate insufficient to cause gelation of the solution;
    (c) cooling the heated solution to a temperature within the range of from 30°C. to 2°C. within 1 hour after the solution reaches its maximum temperature level, the cooling being conducted at a rate sufficient to prevent gelation of the protein containing solution; and
    (d) enzymatically hydrolyzing the protein in the so treated solution.

    Abstract translation: 可以从水溶性蛋白质制备改进的水解产物，其中蛋白质已经在碱性条件下加热一段时间，所述时间不足以使蛋白质凝胶化，随后将溶液冷却至低于30℃。 （a）将蛋白质物质的水溶液的pH调节至7.5-10的pH范围和至少0.5pH单位的天然pH值以上的pH值 当在所述pH下测定时，蛋白质材料的溶液具有小于30℃的温度，总溶解蛋白质含量在0.5重量％至20重量％的范围内; （b）将步骤a）的碱性溶液加热至50℃以内的高温。 和150℃。 速度不足以导致溶液凝胶化; （c）将加热的溶液冷却至30℃范围内的温度。 到2°C。 在溶液达到其最高温度水平后1小时内，以足以防止含蛋白质溶液凝胶化的速率进行冷却; 和（d）在如此处理的溶液中酶促水解蛋白质。

    Egg albumen product having decreased thermogelation temperature and process for production thereof
    7.
    发明公开
    Egg albumen product having decreased thermogelation temperature and process for production thereof 失效
    具有降低热变形温度的EGG ALBUMEN产品及其生产方法

    公开(公告)号：EP0029692A3

    公开(公告)日：1981-11-18

    申请号：EP80304119

    申请日：1980-11-18

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Lee, Chang Rae

    IPC: A23J03/00

    CPC classification number: A23J3/04

    Abstract: The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from 60°C. and the gelation temperature of the egg albumen, the solution having a pH within the range of from 8 and 10 and an egg albumen content in said solution of less than 20%, to a temperature sufficient to arrest further modification of the protein. The product is a thermogelable egg albumen having a low- eredthermogelation temperature.

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