Hydrophobically modified proteins

Details Hydrophobically modified proteins Hydrophobically modified proteins

1990-12-27

1993-05-18

Nutter, Nathan M.

Synthetic resins or natural rubbers -- part of the class 520 ser

Synthetic resins

Mixing of two or more solid polymers; mixing of solid...

530343, 530354, 530356, C07K 112, C08H 106

Patent

active

052122352

ABSTRACT:
This invention relates to the production of oil-in-water emulsifiers and emulsion stabilizers. More particularly, this invention relates to methods for the production of novel hydrophobically modified proteins which may be used as emulsifiers or to stabilize emulsions.
This invention also relates to products incorporating these hydrophobically modified protein emulsifiers and emulsion stabilizers. These compounds may be used in many applications such as paints, dyes and cosmetics.

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patent: 4195077 (1980-03-01), Marsh et al.
patent: 4705682 (1987-11-01), Moeller et al.
Allinger et al, Organic Chemistry, Worth Publishers, Inc. N.Y., N.Y. 1971, pp. 756-757.
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K. Pearce et al., "Emulsifying Properties of Proteins: Evaluation of a Turbiedimetric Technique", J. Agr. Food Chem. 1978, 26(3), 716-723.
E. Childs et al. "Functional Properties of Acylated Gladless Cottonseed Flour", J. Food Sci. 1976, 41, 713-714.
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H. McElwain et al., "Some Functional Properties of Succinylated Single Cell Protein Concentrate", J. Milk Food Technol. 1975, 38(9), 521-526.
Li-Fu Chen et al., "Some Functional Properties of Succinylated Proteins From Fish Protein Concentrate", J. Milk Food Technol. 1975, 38(2), 89-93.
H. Groniger, "Preparation and Properties of Succinylated Fish Myofibrillar Protein", J. of Agri. Food Chem. 1973, 21(6), 978-981.
L. K. Creamer et al., "Preparation and Evaluation of Some Acid Soluble Casein Derivatives", New Zealand J. of Dairy Sci. and Technol. 1971, 107-11.
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