GB509495A - Improvements relating to protein preparations - Google Patents
Improvements relating to protein preparationsInfo
- Publication number
- GB509495A GB509495A GB2817037A GB2817037A GB509495A GB 509495 A GB509495 A GB 509495A GB 2817037 A GB2817037 A GB 2817037A GB 2817037 A GB2817037 A GB 2817037A GB 509495 A GB509495 A GB 509495A
- Authority
- GB
- United Kingdom
- Prior art keywords
- papain
- yeast
- solubilized
- product
- casein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
- A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
- A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
509,495. Albumens. WEIZMANN, C. Oct. 15, 1937, No. 28170. [Class 2 (iii)] , Protein materials other than yeast are solubilized by treating with proteolytic enzymes, and then further degraded by proteolysis with a yeast autolyzate so as to yield a product in which preferably about 50 per cent. is in the form of amino-acids. The initial protein material may be soya or peanut meal or any of the materials referred to in Specification 478,570 such as brewers' grains, casein or milk powder. The initial solubilizing may be effected with papain, bromelin, pepsin or trypsin, either crude or isolated, the process being continued until a small but considerable amount of amino-acid is produced. A yeast autolyzate which may be prepared as described in Specification 450,529 is then mixed with the solubilized protein material and kept at 35-42‹C. for about 18 hours, the pH being adjusted to optimum conditions if necessary by adding alkaline or buffering agents as described in Specification 450,529. The product may be filtered and the filtrate evaporated in vacuo. Examples describe the treatment of soya meal with papain and pepsin respectively, peanut meal with papain and casein with papain ; in each case the solubilized product is mixed with yeast autolizate and further degraded as above described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2817037A GB509495A (en) | 1937-10-15 | 1937-10-15 | Improvements relating to protein preparations |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2817037A GB509495A (en) | 1937-10-15 | 1937-10-15 | Improvements relating to protein preparations |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB509495A true GB509495A (en) | 1939-07-17 |
Family
ID=10271390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2817037A Expired GB509495A (en) | 1937-10-15 | 1937-10-15 | Improvements relating to protein preparations |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB509495A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0323930A1 (en) * | 1988-01-08 | 1989-07-12 | Bioeurope | Process for eliminating the bitterness of protein hydrolysates, and product obtained |
| WO2017174699A1 (en) * | 2016-04-08 | 2017-10-12 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e. V. | Techno-functional plant protein fraction from leguminous or oil seeds |
-
1937
- 1937-10-15 GB GB2817037A patent/GB509495A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0323930A1 (en) * | 1988-01-08 | 1989-07-12 | Bioeurope | Process for eliminating the bitterness of protein hydrolysates, and product obtained |
| FR2625651A1 (en) * | 1988-01-08 | 1989-07-13 | Bioeurope | PROCESS FOR REMOVING AMERTUME FROM PROTEIN HYDROLYSATES AND PRODUCT OBTAINED |
| WO2017174699A1 (en) * | 2016-04-08 | 2017-10-12 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e. V. | Techno-functional plant protein fraction from leguminous or oil seeds |
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