機能特性が改善されたダイズタンパク質の調製のための改善されたプロセス

Japanese Patent JP4176646

B2

The present invention relates to soy protein concentrate and a process for the preparation of soy protein concentrate having protein content of 67-72%, from defatted soy flakes by employing steps of leaching, drying, pulverizing and sieving with a reduced beany flavour up to 50%, raffinose and stachyose content up to 90-96%, devoid of lipoxygenase activity, associated with negligible urease and trypsin inhibitor activities, coupled with improved functional properties of the product and useful as human food in variety of food products.

Swami Lingappa, Berga
Lao, Up Lao Go Para Lao Up
Plakash, Vishweshwarrior

JP2003577649A

November 05, 2008

March 25, 2002

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COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

A23J3/16; A23L1/305; A23J1/14

JP2005519614A
JP2002068991A
JP9000161A

DE3305984A1

WANG L C,JOURNAL OF FOOD SCIENCE 1984 USDA,米国,ARS,1984年,V49 N2,P551-554
OHREN J A,JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY,米国,GRAIN PROCESSING CORP.,1981年,V58 N3,P333-335
LUSAS E W,JOURNAL OF NUTRITION,米国,WISTAR INSTITUTE OF ANATOMY AND BIOLOGY,1995年,V1995 N3 SUPPL,P573S-580S
SYNDER H E,SOYBEAN UTILIZATION,米国,VAN NOSTRAND REINHOLD,1987年,P74-86, 130-133

Hidesaku Yamamoto
Takaaki Yasumura
Natsuki Morishita

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