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AN ENZYMATIC PROCESS FOR A PROTEIN‐CONTAINING BEVERAGE BASED ON SOYBEAN PROTEIN AND LEMON JUICE
Author(s) -
SUGIMOTO HIROSHI,
BUREN JEROME P.,
ROBINSON WILLARD B.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03290.x
Subject(s) - hydrolysate , chemistry , trichloroacetic acid , chromatography , food science , sugar , protease , centrifugation , proteolysis , enzyme , biochemistry , hydrolysis
SUMMARY —An acidic enzymatic process for a bland soybean protein hydrolysate is described. Cooked suspensions (5.0%) of isolated soybean protein are mixed with small amounts of an acid‐protease preparation from Trametes sanguinea, adjusted to pH 3.3–3.5 with concentrated lemon juice and incubated at 50°C for 8–10 hr. After stopping the proteolysis by heat treatment, the clear supernatant is separated from any insoluble residue by centrifugation. A solubilized nitrogen recovery of 88–90% is obtained. All nitrogenous substances in the hydrolysate are 5% trichloroacetic acid‐soluble, and the dehydrated hydrolysate easily reconstitutes to a clear solution with cold water. After being diluted about twice and sweetened with sugar, the hydrolysate constitutes a clear, slightly yellowish lemonade‐like flavored beverage. The data on chemical analysis, gel‐filtration and rheological behavior of the hydrolysate are also described and discussed.