Kan phalit lae kan chai prayot khong protein hydrolysed chak kak thualuang sakat namman lae khong lua rongngan wunsen.
1990
Sukanya Chatdecha
Optimum conditions for the production of hydrolysed vegetable protein (HVP) defatted soybean meal were mixing the protein with 5 N HCL solution at the ratio of 1:4 and hydrolysing at 125 deg C for 60 min. In this way, 59.22 % protein was hydrolysed and 43.71 % amino nitrogen was yielded. The HVP obtained was a fine yellowish powder (7.5 YR 6/6) with a pleasant, salty flavor, hygroscopic and readily soluble in water, yielding a 5.24 pH solution. This HVP consisted of 0.48 % fat, 36.24 % protein, 4.81 % carbohydrate, 47.25 % sodium choloride (on dry basis) with a total microbial count of 2.2x10(exp.2) colony/g. The production of HVP from soybean protein isolate was done by mixing protein with 6 N HCl solution at the ratio of 1:4 and hydrolysing at 125 deg C for 120 min. These conditions hydrolysed 86.89 % protein and yielded 56.14 % amino nitrogen. The HVP was a fine yellowish powder (10 YR 7/8) with a pleasant, salty flavor, It was hygroscopic and soluble in water, yielding a 5.20 pH solution. It consisted of 0.36 % fat, 42.06 % protein, 1.25 % carbohydrate, 51.96 % sodium chloride (on dry basis) and a total microbial content of 0.4x10(exp.2) colony/g. The HVP obtained from mungbean protein isolate under all experimental conditions possessed an undesirable beany flavor. The asparagus soups prepared from thses HVPs and a commercial one were compared. The most acceptable asparagus soups contained 0.4 % HVP from either defatted soybean meal or soybean protein isolate. The scores from sensory evaluation of the colors of these soups were 7.00 and 6.92, respectively and of flavor, 6.74 and 7.38, respectively.
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