PREPARATION OF VEGETABLE PROTEIN HYDROLYZATES IN ACID-SOLUBLE GRAINS WITH A LITTLE OR WITHOUT ADSTRINGENCE AND HYDROLYZES OF LEGUMINE PROTEINS IN IMPROVED AMINO ACID GRAIN GRAINS

摘要

the invention relates to a method of processing a legume protein material into grains, which comprises hydrolysing the legume protein material into grains, optionally adjusting the ph, then separating to form a soluble fraction and processing the soluble fraction to provide a legume protein hydrolyzate in grains that is substantially completely soluble in the entire pH range of about 2 to about 7 and that provides little or no astringency when an acidic drink containing the legume protein hydrolyzate in grains is consumed and a solid residue, and processing the solid residue to provide a second legume protein hydrolyzate having an improved amino acid index, which is improved compared to the substrate legume protein material.