Abstract: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.

Abstract: The invention is a process for the preparation of angiotensin converting enzyme (ACE) inhibitors and the use thereof.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing an aqueous slurry of defatted soy flour having 6–12% w/v of solid content, hydrolyzing the 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 a temperature of 53±5° C. under stirring till completion of hydrolysis to 30–45% DH, inactivating residual enzyme in a known manner, and separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

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.

Abstract: Process for the preparation of angiotensis converting enzyme(ace)inhibitors and use thereof

Abstract: A process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at a pH of 5-9 and at a temperature of 53±5° C. under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner, neutralizing the pH value of the slurry, separating the solids by a known manner, and drying the clarified liquor so obtained to get the hydrolysate.

Abstract: The present invention relates to an improved process for the production of oryzanol enriched fraction from rice bran oil soapstock; the present invention particularly relates to saponification, dehydration and leaching of rice bran oil soapstock for production of oryzanol enriched fraction.

Abstract: The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.

Abstract: A process for preparing Angiotensin Converting Enzyme (ACE) inhibitors from glycinin of soy flour and its use as ACE inhibitors.

Abstract: A multipurpose ready-to-use, high-protein soy granules from texturised vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% and a process for preparing the same said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.

Abstract: The present invention provides a nutritious soy-based composition useful as supplementary food, the composition comprising about 41 to about 53% by dry weight wheat, about 5 to about 20% by dry weight malted Jowar flour, about 10 to about 20% by dry weight de-fatted soy flour, about 5 to about 10% by dry weight roasted Bengal gram dhal and about 25 to about 35% sweetener and a process for preparing the nutritious soy-based supplementary food.

Abstract: The present invention relates to an improved process for the production of oryzanol enriched fraction from rice bran oil soapstock; the present invention particularly relates to saponification, dehydration and leaching of rice bran oil soapstock for production of oryzanol enriched fraction.

Abstract: The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. for a time period of 30 min to 2 hours, followed by heating at 65-70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

Abstract: A process for preparation of protein hydrolysate from soy flour said process comprising hydrolyzing aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at pH5-9 and temperature of 53( 5(C under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner; neutralizing the pH value of the slurry; separating the solids by a known manner and drying the clarified liquor so obtained to get the said hydrolysate.

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.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40±5° C. for a time period of 30 min to 2 hours; heating at 65 -70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.