Process for the preparation of protein hydrolysate from legumes

Abstract

The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

1 - 18 . (canceled)  
   
   
       19 . A protein hydrolysate obtained from soy flour, comprising 20 to 23 trypsin inhibitor units/mg activity, 95 to 98% Nitrogen Solubility Index, 0.6 to 1.0% salt content, 2 to 2.2% bitterness recognition threshold, 9.4% moisture, 10.5 to 11% nitrogen, and 35 to 45% degree of hydrolysis.  
   
   
       20 . A protein hydrolysate as claimed in  claim 19 , comprising undetectable lipoxygenase and urease activities.  
   
   
       21 . A protein hydrolysate as claimed in  claim 19 , wherein the protein hydrolysate has similar acid makeup as that of the starting material.  
   
   
       22 . A protein hydrolysate as claimed in  claim 19 , has cream color.