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    Grain Protein Formulations That Provide Clean Release From Molding Surfaces, And Associated Methods
    41.
    发明申请
    Grain Protein Formulations That Provide Clean Release From Molding Surfaces, And Associated Methods 审中-公开
    从成型表面提供清洁释放的谷物蛋白质配方及相关方法

    公开(公告)号：US20080032033A1

    公开(公告)日：2008-02-07

    申请号：US11780425

    申请日：2007-07-19

    Applicant: Li Nie ,  Sukh Bassi ,  Michael Parker

    Inventor： Li Nie ,  Sukh Bassi ,  Michael Parker

    IPC: A23J1/00

    CPC classification number: A23K20/147 ,  A23K20/20 ,  A23K40/20 ,  A23K40/25 ,  A23K50/40 ,  C08L89/00

    Abstract: Grain protein formulations that cleanly release from molding surfaces, reduce mold cycling time and improve product appearance, texture and digestibility are disclosed. Properties of the grain protein formulations are enhanced by the addition of compounds such as calcium salts, magnesium salts, Ba(OH)2, BaO, Na2CO3, NaOH, KOH, food grade phosphates and mixtures thereof. Articles of manufacture formed from the formulations may, for example, be pet chew treats, edible products and biodegradable articles.

    Abstract translation: 公开了从模制表面清洁地释放的颗粒蛋白质制剂，减少模具循环时间并改善产品外观，质地和消化率。 通过添加化合物如钙盐，镁盐，Ba（OH）2 N 2，BaO，Na 2 CO 3，增强了谷物蛋白质配方的性质 NaOH，KOH，食品级磷酸盐及其混合物。 由制剂形成的制品可以是例如宠物咀嚼物，可食用产品和可生物降解的物品。

    PROCESS FOR PREPARING HYBRID PROTEINS
    42.
    发明申请
    PROCESS FOR PREPARING HYBRID PROTEINS 审中-公开
    制备杂交蛋白的方法

    公开(公告)号：US20080020125A1

    公开(公告)日：2008-01-24

    申请号：US11459198

    申请日：2006-07-21

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

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

    IPC: A23J3/00 ,  A23L1/025 ,  A23L1/03 ,  A23P1/00

    CPC classification number: A23J3/00 ,  A23C11/02 ,  A23L2/66 ,  A23L13/424 ,  A23L13/426 ,  A23L33/185 ,  A23L33/19 ,  A23L33/195

    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, 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，发泡性，乳化性，粘度，凝胶化或增稠剂）。

    Wheat protein isolates and their modified forms and methods of making
    48.
    发明申请
    Wheat protein isolates and their modified forms and methods of making 有权
    小麦蛋白分离株及其修饰形式及制作方法

    公开(公告)号：US20050287267A1

    公开(公告)日：2005-12-29

    申请号：US11059166

    申请日：2005-02-16

    Applicant: Clodualdo Maningat ,  Li Nie ,  Sukh Bassi ,  George Kelley ,  Edward Trompeter

    Inventor： Clodualdo Maningat ,  Li Nie ,  Sukh Bassi ,  George Kelley ,  Edward Trompeter

    IPC: A21D10/00 ,  A23J1/12 ,  A23J3/18

    CPC classification number: A23J1/12 ,  A23J3/18 ,  A23J3/227

    Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group consisting of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

    Abstract translation: 用于从小麦淀粉分离麸质的工艺设备，包括配制成在麸质最初从A淀粉分离之后处理麸质的麸质加工设备，所述麸面加工设备具有脱水压榨机，其配置成脱水麸质和改性麸质加工设备，所述设备包括至少一种组分 选自位于脱水压榨机上游的高压水洗系统，位于脱水压榨机上游的捏合机，位于脱水压榨机上游的均化器，配置成在脱水压机下游沉淀细粉的分散罐， 下游的固体喷射离心机及其组合。

    Oxidized reversibly swelling granular starch products
    49.
    发明申请
    Oxidized reversibly swelling granular starch products 审中-公开
    氧化可逆地膨胀颗粒淀粉制品

    公开(公告)号：US20050256306A1

    公开(公告)日：2005-11-17

    申请号：US10843494

    申请日：2004-05-11

    Applicant: Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    Inventor： Kyungsoo Woo ,  Sukh Bassi ,  Clodualdo Maningat

    IPC: C08B31/00 ,  C08B31/18 ,  C08B33/00

    CPC classification number: C08B31/18 ,  C08B31/00 ,  C08B31/003

    Abstract: A rapidly-hydratable oxidized resistant starch having a cold-water hydration at least 20% greater than the resistant starch before oxidation, makeable by oxidation with an oxidizing agent selected from the group consisting of periodate, chromic acid, permanganate, nitrogen dioxide, and alkali metal hypochlorites. The starch may be made by a process for preparing a rapidly-hydratable resistant starch comprising the steps of swelling starch granules in the presence of alkali and/or heat, dispersing at least one cross-linking agent, mixing said dispersion, adding an oxidizing agent to said dispersion, and agitating said dispersion.

    Abstract translation: 一种快速水合的氧化抗性淀粉，其具有比氧化之前的抗性淀粉大至少20％的冷水水合作用，其通过用选自高碘酸盐，铬酸，高锰酸盐，二氧化氮和碱的氧化剂氧化 金属次氯酸盐。 淀粉可以通过制备快速可水合的抗性淀粉的方法制备，包括以下步骤：在碱和/或热的存在下溶胀淀粉颗粒，分散至少一种交联剂，混合所述分散体，加入氧化剂 到所述分散体并搅拌所述分散体。

    Composition and method for making high-protein and low-carbohydrate food products
    50.
    发明申请
    Composition and method for making high-protein and low-carbohydrate food products 审中-公开
    制备高蛋白和低碳水化合物食品的组成和方法

    公开(公告)号：US20050129823A1

    公开(公告)日：2005-06-16

    申请号：US10983506

    申请日：2004-11-05

    Applicant: Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    Inventor： Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    IPC: A21D10/00

    CPC classification number: A21D2/265 ,  A21D2/186 ,  A21D13/062 ,  A21D13/064 ,  A23L7/109 ,  A23L7/126 ,  A23L29/219 ,  A23L33/10 ,  A23L33/185 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486

    Abstract: Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

    Abstract translation: 通过降低碳水化合物含量来改进用于制造烘焙食品和挤出食品的常规食品组合物。 这是通过将常规面粉全部或部分通过对淀粉酶消化具有抗性的淀粉和/或约1-150面包百分比的包含至少约70重量％蛋白质的第一蛋白质成分的组合来代替常规面粉，以及 选自以下的第二蛋白质成分：（i）约0.5-100贝克氏百分比的小麦蛋白分离产物; （ii），小麦蛋白质浓缩物产品的约0.5-100贝克氏百分比; （iii）约0.5-100贝克氏百分比的失活的小麦面筋产品; （iv）分馏的小麦蛋白质产物的约0.5-20百分比; （v）约0.5-20面包百分比的脱酰胺小麦面筋产品; （vi）水解小麦蛋白产物的约0.5-30贝克百分比; 和（vii）成分（i）至（vi）的任何组合。

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