Patent ID: 6455273
Filing Date: 2002-09-24
Classification: A23J,A23K,A23L,C12P,C12Y

Abstract:
A method of making a product selected from the group consisting of foodstuffs, infant formula, medicinal diets, seasonings, flavor-modifying materials, food property-modifying materials, food additives, and feeds, comprising:(A) contacting a protein with a thiol protease obtainable from germinating soybean iotyledons to produce a protein hydrolysate with a bitterness of 0.05% or less and a content of free amino acids of 5% or less, wherein the thiol protease has the following properties: (1) molecular weight (SDS-PAGE): 26 to 30 kDa, (2) optimum pH: about 3 to 7, (3) optimum temperature: about 30 to 50Â° C., and (4) inhibitors: trans-epoxysuccinyl-L-leucylamide(4-guanizino)-butane (E-64), and (5) activators: 2-mercaptoethanol, cysteine, and reduced glutathione, and (B) incorporating the protein hydrolysate into the product.