Vegetable protein evidencing improved solution viscosity

Details Vegetable protein evidencing improved solution viscosity Vegetable protein evidencing improved solution viscosity

1982-12-03

1985-02-19

Kight, John

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

260112R, 426656, 426646, B23J 114

Patent

active

045004544

ABSTRACT:
A process for increasing the viscosity of vegetable protein-containing solutions which comprises subjecting a substantially dry protein composition containing at least 60% protein which protein is substantially insoluble at its isoelectric point and substantially soluble above and below its isoelectric point to a heat treatment for a period of time sufficient to modify the protein such that the viscosity of a 10% solution of said treated protein composition is increased over a solution of untreated protein composition by at least 100%.

REFERENCES:
patent: 3637643 (1972-01-01), Wingerd
patent: 3669677 (1972-06-01), Sair et al.
patent: 3809767 (1974-05-01), Sair et al.
patent: 4054679 (1977-10-01), Melcer et al.
patent: 4364966 (1982-12-01), Chang
Food Technology, Banwart et al., 10: 68-73.

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