ES2034593T3 - Procedimiento para la preparacion de proteinas hidrolizadas mejoradas. - Google Patents

Procedimiento para la preparacion de proteinas hidrolizadas mejoradas.

Info

Publication number
ES2034593T3
ES2034593T3 ES198989202368T ES89202368T ES2034593T3 ES 2034593 T3 ES2034593 T3 ES 2034593T3 ES 198989202368 T ES198989202368 T ES 198989202368T ES 89202368 T ES89202368 T ES 89202368T ES 2034593 T3 ES2034593 T3 ES 2034593T3
Authority
ES
Spain
Prior art keywords
procedure
preparation
temperature
degrees
hydrolyzed proteins
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 - Lifetime
Application number
ES198989202368T
Other languages
English (en)
Inventor
Laurence Sidney Payne
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GB888824240A external-priority patent/GB8824240D0/en
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Application granted granted Critical
Publication of ES2034593T3 publication Critical patent/ES2034593T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • A23J3/325—Working-up of proteins for foodstuffs by hydrolysis using chemical agents of casein

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)

Abstract

METODO PARA HIDROLIZAR PROTEINAS CON ACIDO HIDROCLORICO, TRANSCURRIENDO LA REACCION A UNA TEMPERATURA ENTRE 60 Y 97 (GRADOS) C, AUMENTANDO LA TEMPERATURA DE REACCION A 100-110 (GRADOS) C DURANTE UN PERIODO DE 2-24 HORAS, MANTENIENDOSE LA MEZCLA DE REACCION A ESTA ULTIMA TEMPERATURA DURANTE UN PERIODO DE 15 MINUTOS A 2 HORAS, SEGUIDO POR REFRIGERACION, NEUTRALIZACION Y FILTRADO. LA TEMPERATURA DEBE AUMENTARSE GRADUAL Y CONTINUAMENTE A UNA VELOCIDAD DE 0,010,3 (GRADOS) C POR MINUTO.
ES198989202368T 1988-09-26 1989-09-20 Procedimiento para la preparacion de proteinas hidrolizadas mejoradas. Expired - Lifetime ES2034593T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP88202085 1988-09-26
GB888824240A GB8824240D0 (en) 1988-10-17 1988-10-17 Chemical process

Publications (1)

Publication Number Publication Date
ES2034593T3 true ES2034593T3 (es) 1993-04-01

Family

ID=26115334

Family Applications (1)

Application Number Title Priority Date Filing Date
ES198989202368T Expired - Lifetime ES2034593T3 (es) 1988-09-26 1989-09-20 Procedimiento para la preparacion de proteinas hidrolizadas mejoradas.

Country Status (7)

Country Link
EP (1) EP0361596B1 (es)
JP (1) JPH02135058A (es)
AU (1) AU619898B2 (es)
DE (1) DE68902379T2 (es)
ES (1) ES2034593T3 (es)
MX (1) MX170609B (es)
NO (1) NO893796L (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USH989H (en) 1990-07-13 1991-11-05 A. E. Staley Manufacturing Co. Purification of hydrolyzed protein by extraction
JP2019536731A (ja) * 2016-08-19 2019-12-19 ナチュルス アルパイン ソリューションズ 高濃度の遊離アミノ酸を含む大豆加水分解生成物の調製方法およびその使用方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615694A (en) * 1968-06-03 1971-10-26 Camden Food Specialties Co Inc Proteinaceous flavoring agent and method of making same
IT1018766B (it) * 1974-07-30 1977-10-20 Orban S Procedimento per la preparazione di concentrati proteici vegetali prodotti ottenuti e mangimi sostitutivi del latte che li contengono
EP0025580A1 (de) * 1979-09-18 1981-03-25 BASF Aktiengesellschaft Verfahren zur Herstellung von Hydrolysevorprodukten, Hydrolyseprodukten und Aminosäuren aus Proteinen oder Proteine enthaltenden Stoffen
GR861162B (en) * 1985-05-06 1986-09-01 Unilever Nv Improved protein hydrolysate
DE3541802A1 (de) * 1985-11-22 1987-05-27 Diamalt Ag Diaetetische speisewuerze
CH668163A5 (fr) * 1985-11-25 1988-12-15 Nestle Sa Procede de fabrication d'un condiment.

Also Published As

Publication number Publication date
NO893796D0 (no) 1989-09-25
DE68902379T2 (de) 1993-01-07
EP0361596A1 (en) 1990-04-04
AU619898B2 (en) 1992-02-06
MX170609B (es) 1993-09-01
JPH02135058A (ja) 1990-05-23
NO893796L (no) 1990-03-27
AU4176789A (en) 1990-03-29
EP0361596B1 (en) 1992-08-05
DE68902379D1 (de) 1992-09-10

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