阅读说明：本技术 很少或没有涩味的酸溶性豆类蛋白水解物及改善氨基酸评分的豆类蛋白水解物的制备 (Acid-soluble bean protein hydrolysate with little or no astringency and preparation of bean protein hydrolysate with improved amino acid score ) 是由 M.斯琪维泽尔 B.高斯奈尔 R.维拉尔德森 S.麦迪纳 K.赛加尔 于 2018-03-05 设计创作，主要内容包括：本发明涉及一种加工豆类蛋白材料的方法,所述方法包括进行所述豆类蛋白材料的水解,任选地调节pH,然后分离以形成可溶级分和固体残留物,并且加工所述可溶级分以提供豆类蛋白水解物,其在约2-约7的整个pH范围内基本上完全可溶,并且在食用含有所述豆类蛋白水解物的酸性饮料时提供很少或没有涩味；并且加工所述固体残留物以提供具有改善的氨基酸评分的第二豆类蛋白水解物,该评分与底物豆类蛋白材料相比较得到改善。(The present invention relates to a method of processing a pulse protein material, the method comprising performing hydrolysis of the pulse protein material, optionally adjusting the pH, followed by separation to form a soluble fraction and a solid residue, and processing the soluble fraction to provide a pulse protein hydrolysate which is substantially completely soluble over the entire pH range of about 2 to about 7 and provides little or no astringency upon consumption of an acidic beverage containing the pulse protein hydrolysate; and processing the solid residue to provide a second legume protein hydrolysate having an improved amino acid score as compared to the substrate legume protein material.)