[go: up one dir, main page]

Lee, 2011 - Google Patents

Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.

Lee, 2011

View PDF
Document ID
11232224659604838324
Author
Lee J
Publication year

External Links

Snippet

Protein solubility affects the quality of many food products, especially high-protein beverages (> 4.2% protein). Beverages formulated with soy protein at> 4.2% protein content are currently unavailable in the market due to thermal challenges affecting the protein …
Continue reading at conservancy.umn.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Similar Documents

Publication Publication Date Title
US7648721B2 (en) Hydrolyzed milk proteins
US9034402B2 (en) Protein hydrolysate compositions having improved sensory characteristics and physical properties
AU2007211641B2 (en) Food product comprising a proline specific protease
US20110097448A1 (en) Protein Hydrolysate Compositions Stable Under Acidic Conditions
AU2002325890A1 (en) Process for the hydrolysis of milk proteins
EP2604125A1 (en) Protein hydrolysate compositions having enhanced CCK releasing ability
US20210084931A1 (en) Modified rapeseed protein isolate
Lee Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.
WO2007113279A1 (en) Process for the hydrolysis of milk proteins
JP2013031453A (en) Gelled food with soy peptide
JP7252733B2 (en) Method for producing milk protein hydrolyzate
Geisenhoff Bitterness of soy protein hydrolysates according to molecular weight of peptides
Maggonage et al. Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages
KR102693582B1 (en) Hypoallergenic whey protein hydrolysate and preparation method thereof
Prakash Studies on The Preparation of Organoleptically Palatable Casein and Whey Protein Hydrolysates
Nguyen Composition of Four Selected Arkansas Grown Non-GMO Soybean Cultivars and the Development of High Protein Beverage Using a Selected Soybean Protein Hydrolysate
JP2009189301A (en) Soybean peptide-containing gel-like food