Method for texturizing proteins

Details Method for texturizing proteins Method for texturizing proteins

1976-01-15

1976-11-23

Monacell, A. Louis

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426656, 426515, 426517, 526802, 2601235, 426573, A23J 300

Patent

active

039937941

ABSTRACT:
A texturized protein is formed by a process wherein a cereal grain protein capable of forming microfibrillar aggregates is first dissolved in water, and the pH of the solution is adjusted to 5.0-6.0. Then, the ionic strength of the solution is adjusted to 0.004-0.010 to aggregate the protein molecules into microfibrils, which are subsequently aligned in a parallel arrangement by application of a unidirectional shear thereto. Finally, an oscillating shear is applied to the aligned microfibrils, causing them to collide and thereby become texturized.

REFERENCES:
patent: 3030211 (1962-04-01), McDonald
patent: 3794731 (1974-02-01), Dannert et al.
patent: 3814823 (1974-06-01), Yang et al.
patent: 3821453 (1974-06-01), Hoer
patent: 3870801 (1975-03-01), Tombs
patent: 3925562 (1975-12-01), Tannenbaum

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