| abstract |
The subject of the invention is a process for preparing alkaline hydrolysates of vegetable proteins, characterized in that it comprises the following steps: 1) preparing a suspension of proteins at a dry matter content of between 10 and 15%, 2) adjusting the pH, with stirring, to a value between 9.5 and 10.5 using, as the sole alkaline agent, one or more alkali metal hydroxides selected from the group consisting of sodium hydroxide and potassium hydroxide, 3 ) heating the suspension thus obtained at a temperature between 70 and 80 ° C for 4 to 6 hours, 4) neutralizing said heated suspension with a mineral acid, preferably hydrochloric acid, 5) drying the suspension neutralized so as to obtain the alkaline hydrolyzate. |