Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2006-02-28
2006-02-28
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C426S614000
Reexamination Certificate
active
07005158
ABSTRACT:
The subject invention provides innovative methods of manipulating the structure and function of egg proteins, preferably albumen, through controlled acid and alkali unfolding and subsequent refolding. The subject invention provides techniques for manipulating egg protein structure to obtain desired optimal properties such as foaming. The subject invention uses a novel approach to induce a conformational change in egg albumen protein (to partially denature these proteins), which advantageously leads to egg albumen protein having improved properties.
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Saliwanchik Lloyd & Saliwanchik
University of Florida Research Foundation Inc.
Weier Anthony
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