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公开(公告)号：EP1974615B1
公开(公告)日：2009-12-16
申请号：EP07103954.9
申请日：2007-03-12
CPC分类号： A23L29/206 , A23J1/006 , A23J1/16 , A23J3/14 , A23L2/52 , A23L2/66 , A23L33/185 , A23V2002/00 , A61K47/42 , C07K14/415
摘要： The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.
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公开(公告)号：EP1974615A1
公开(公告)日：2008-10-01
申请号：EP07103954.9
申请日：2007-03-12
CPC分类号： A23L29/206 , A23J1/006 , A23J1/16 , A23J3/14 , A23L2/52 , A23L2/66 , A23L33/185 , A23V2002/00 , A61K47/42 , C07K14/415
摘要： The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor.
The method comprises the subsequent steps of:
providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa;
- subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121 °C for at least 10 minutes, or an UHT treatment at temperatures above 121 °C, at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and
- setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.摘要翻译： 本发明涉及形成凝胶的方法，通过所述方法可获得的凝胶，经热处理的天然马铃薯蛋白酶抑制剂，涉及所述蛋白酶抑制剂的用途，以及包含所述凝胶或所述蛋白酶抑制剂的食品。 该方法包括以下步骤：提供等电点大于6.0且分子量小于35kDa的天然马铃薯蛋白酶抑制剂分离物溶液; - 将天然马铃薯蛋白酶抑制剂溶液进行热处理至65-121℃的温度至少10分钟，或者在高于121℃的温度下进行UHT处理，离子强度小于60mM并且pH 小于4.5，得到热处理的天然马铃薯蛋白酶抑制剂溶液; 和 - 将天然马铃薯蛋白酶抑制剂溶液的离子强度设定为超过60mM。
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