Preparation of food functional proteins

Details Preparation of food functional proteins Preparation of food functional proteins

1979-05-15

1981-04-07

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426657, 426574, 426524, 426802, A23J 300

Patent

active

042606446

ABSTRACT:
Food functional proteins are prepared by dissolving or dispersing protein from a proteinaceous material in water containing urea or guanidine hydrochloride as dissolving or dispersing agents, separating the protein solution from nondissolved substances and recovering the protein from the protein solution by precipitation or gel formation, all additions and operations being performed in order to introduce and keep intact texturization sites in the protein. The final texture strength is then selected and affected by subjecting the protein having the preformed texture sites to changes in the chemical or physical environments involving changes of pH, electrolyte content, organic solvents, food ingredients and temperature. The final texture is eventually developed by freezing or drying.

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patent: 2384673 (1945-09-01), Grettie
patent: 2445028 (1948-07-01), Jones et al.
patent: 2450810 (1948-10-01), Opper et al.
patent: 2717836 (1955-09-01), Brody
patent: 3218307 (1965-11-01), Eldridge et al.
patent: 3490914 (1970-01-01), Okumura et al.
patent: 3585179 (1971-06-01), Samejima et al.
patent: 3870808 (1975-03-01), Boyer et al.
patent: 3891774 (1975-06-01), Baker et al.

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