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    Expanded products with high protein content
    22.
    发明申请
    Expanded products with high protein content 有权
    膨化蛋白质含量高的产品

    公开(公告)号：US20060210695A1

    公开(公告)日：2006-09-21

    申请号：US11115441

    申请日：2005-04-27

    Applicant: Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    Inventor： Girish Ganjyal ,  Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    IPC: A23J1/00

    CPC classification number: A23L1/1805 ,  A23J3/18 ,  A23L7/117 ,  A23L7/17 ,  A23L33/185 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486 ,  A23V2250/5118

    Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

    Abstract translation: 高蛋白质膨胀产品通过挤出成型，例如小麦蛋白分离物，改良的小麦淀粉，盐，树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出，温度范围为50至140℃，螺杆转速为250至450rpm，背压为350至1200psi，用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30％到90％的膨化产品。 当在显微镜下观察时，扩展的产品具有良好的细胞结构，具有不同的细胞大小。 该方法可用于开发各种各样的产品，例如小麦片，小麦卷发，小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。

    Microwaveable bread products
    24.
    发明授权
    Microwaveable bread products 失效
    微波炉面包产品

    公开(公告)号：US06482454B2

    公开(公告)日：2002-11-19

    申请号：US09782698

    申请日：2001-02-13

    Applicant: R. Carl Hoseney ,  Rebecca Ann Miller ,  Sukh Bassi ,  Clodualdo C. Maningat

    Inventor： R. Carl Hoseney ,  Rebecca Ann Miller ,  Sukh Bassi ,  Clodualdo C. Maningat

    IPC: A21D200

    CPC classification number: A21D8/06 ,  A21D2/265

    Abstract: Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).

    Abstract translation: 提供面包和类似的小麦面粉产品，其经受微波加热时韧性降低。 产品由基于面粉的发酵面团制成，这些面团已经将麦醇溶蛋白：谷蛋白比例调节为约1.1-2.3，这种比例调整优选通过在起始面团中加入富含麦醇溶蛋白的制剂来实现，通常为 约1-6％（fwb）。

    Modified wheat glutens and use thereof in fabrication of films
    25.
    发明授权
    Modified wheat glutens and use thereof in fabrication of films 失效
    改良的小麦面筋及其在薄膜制造中的应用

    公开(公告)号：US5977312A

    公开(公告)日：1999-11-02

    申请号：US962151

    申请日：1997-10-31

    Applicant: Sukh Bassi ,  Clodualdo C. Maningat ,  Rangaswamy Chinnaswamy ,  Li Nie

    Inventor： Sukh Bassi ,  Clodualdo C. Maningat ,  Rangaswamy Chinnaswamy ,  Li Nie

    IPC: A23J3/18 ,  A23L1/00 ,  A23P1/08 ,  A61K35/78 ,  A23J1/00 ,  C04B7/00 ,  C07K14/415

    CPC classification number: A23J3/18 ,  A23P20/20

    Abstract: Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

    Abstract translation: 使用含有改性小麦蛋白质和增塑剂的水性基本上无醇的浇铸分散体来生产小麦面筋蛋白质的可生物降解或可食用的薄膜。 通过用还原剂（例如偏亚硫酸氢钠）处理纯化的天然存在的小麦蛋白质来制备修饰的小麦蛋白质，以便降低小麦蛋白质的平均分子量并在其中切割二硫键。 这种改性小麦谷蛋白降低了粘度，并允许在铸塑分散体中增加固体含量，从而制备改进的膜。

    Alcohol-free wet extraction of gluten dough into gliadin and glutenin
    27.
    发明授权
    Alcohol-free wet extraction of gluten dough into gliadin and glutenin 失效
    无酒精将麸质面团湿法提取成麦醇溶蛋白和麦谷蛋白

    公开(公告)号：US5610277A

    公开(公告)日：1997-03-11

    申请号：US526078

    申请日：1995-09-11

    Applicant: Sukh Bassi ,  Clodualdo C. Maningat ,  Rangaswamy Chinnaswamy ,  Darren R. Gray ,  Li Nie

    Inventor： Sukh Bassi ,  Clodualdo C. Maningat ,  Rangaswamy Chinnaswamy ,  Darren R. Gray ,  Li Nie

    IPC: C07K1/30 ,  C07K14/415 ,  C07K2/00

    CPC classification number: C07K14/415

    Abstract: An improved alcohol-free method for fractionating gluten into gliadin and glutenin fractions is provided where an acidic dispersion of gluten is formed with a reducing agent (e.g., sodium metabisulfite) operable for breaking disulfide bonds in the gluten protein. Thereafter, the pH of the dispersion is raised to cause glutenin to precipitate while leaving gliadin suspended in the dispersion. The respective fractions can then be separated by decanting or centrifugation. In preferred processing, the dispersion is reacidified prior to separation in order to achieve a higher degree of separation of the glutenin and gliadin.

    Abstract translation: 提供了一种用于将谷蛋白分级成麦醇溶蛋白和谷蛋白级分的改进的无酒精方法，其中用可破坏谷蛋白中的二硫键的还原剂（例如偏亚硫酸氢钠）形成麸质的酸性分散体。 此后，分散液的pH升高，使麦谷蛋白沉淀，同时留下悬浮在分散体中的麦醇溶蛋白。 然后可以通过倾析或离心分离各个级分。 在优选的处理中，在分离之前将分散体再酸化以达到更高程度的谷蛋白和麦醇溶蛋白的分离。

    Process for preparing hybrid proteins
    28.
    发明授权
    Process for preparing hybrid proteins 有权
    制备杂交蛋白的方法

    公开(公告)号：US07989592B2

    公开(公告)日：2011-08-02

    申请号：US11777176

    申请日：2007-07-12

    Applicant: Girish M. Ganjyal ,  Clodualdo C. Maningat ,  Sukh Bassi

    Inventor： Girish M. Ganjyal ,  Clodualdo C. Maningat ,  Sukh Bassi

    IPC: C07K14/00

    CPC classification number: A23J3/22 ,  A23J3/04 ,  A23J3/14 ,  A23L5/13 ,  A23L5/30 ,  A23L11/07 ,  A23L29/045 ,  A23P10/20

    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).

    Abstract translation: 提供水热法用于制备含有改变的SS / SH键的杂交蛋白，从而产生具有增强的功能和/或营养特性的杂合蛋白。 该方法包括含有至少两种蛋白质的含蛋白质浆液的初始匀浆，然后在喷射蒸煮器（16）或类似装置中进行高压蒸汽处理，以便热休克，从而改变一些蛋白质的构象，随后 通过保持期来使蛋白质进行改性，从而蛋白质被冷却。 可以处理植物和动物蛋白质，并且起始浆液可以用一种或多种另外的成分（例如盐，磷酸盐，脂肪酸，多糖，醇，芳族化合物）进行pH修饰和/或补充。 杂交蛋白质可用作食品成分（例如，溶解性，润湿性，分散性，起皱，乳化，粘度，凝胶或增稠剂）。

    Process for preparing hybrid proteins
    29.
    发明授权
    Process for preparing hybrid proteins 有权
    制备杂交蛋白的方法

    公开(公告)号：US07534459B2

    公开(公告)日：2009-05-19

    申请号：US10284552

    申请日：2002-10-30

    Applicant: Rangaswamy Chinnaswamy ,  Sukh Bassi ,  Clodualdo C. Maningat

    Inventor： Rangaswamy Chinnaswamy ,  Sukh Bassi ,  Clodualdo C. Maningat

    IPC: A23J1/00

    CPC classification number: A23J3/00

    Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

    Abstract translation: 提供水热法用于制备含有改变的SS / SH键的杂交蛋白，从而产生具有增强的功能特性的杂交蛋白。 该方法包括在喷射蒸煮器（16）或类似装置中蒸汽处理含有至少两种不同蛋白质的含水蛋白质浆液，以便热休克，从而改变一些蛋白质的构象，然后相对快速冷却至 导致所需杂交体的形成。 可以处理植物和动物蛋白质，并且起始浆液可以用一种或多种另外的成分（例如盐，磷酸盐，脂肪酸，多糖，醇，芳族化合物）进行pH修饰和/或补充。 杂交蛋白质可用作食品成分（例如溶解性，润湿性，分散性，发泡性，乳化性，粘度，凝胶化或增稠剂）。

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