公开(公告)号：US20090311794A1

公开(公告)日：2009-12-17

申请号：US12441258

申请日：2007-09-12

申请人： Lydia Johanna Campbell

发明人： Lydia Johanna Campbell

IPC分类号： G01N33/48

CPC分类号： A23J3/16 ,  A23J3/04 ,  A23J3/08 ,  A23V2002/00 ,  A23V2300/08

摘要： The invention provides a method for monitoring the degree of protein denaturation and aggregation during the course of a heat treatment process comprising the steps of: heating an aqueous protein-containing fluid to a temperature corresponding to a heat treatment intensity in proximity to a previously established expected heat treatment intensity; collecting a sample of the heated protein solution; diluting said sample(s) in a buffer formulated so that: the pH in said sample is substantially unchanged, the ionic conditions in said sample are substantially unchanged, and the viscosity of said sample is at least substantially maintained, all relative to the undiluted sample, measuring the turbidity of said sample relative to an untreated control sample; comparing the turbidity measurement obtained with previously established turbidity measurement limits corresponding to a desired average protein aggregate size range; collecting a sample of the heated protein solution; mixing said sample(s) with a chemical —SH group reaction measurement system; and comparing the SH-group measurement obtained with previously established SH-group measurement limits corresponding to a desired degree of denaturation.

摘要翻译： 本发明提供了一种用于在热处理过程中监测蛋白质变性和聚集程度的方法，包括以下步骤：将含蛋白质含水流体加热到与先前建立的预期接近的热处理强度相应的温度 热处理强度; 收集加热的蛋白质溶液的样品; 将所述样品稀释在配制的缓冲液中，使得：所述样品中的pH基本上不变，所述样品中的离子条件基本上不变，并且所有样品的粘度至少基本上保持不变，全部相对于未稀释的样品 测量所述样品相对于未处理对照样品的浊度; 比较所获得的浊度测量值与先前建立的对应于所需平均蛋白质聚集体尺寸范围的浊度测量极限值; 收集加热的蛋白质溶液的样品; 将所述样品与化学-SH组反应测量系统混合; 并比较所获得的SH-组测量与对应于所需变性程度的先前确定的SH-组测量限度。

公开(公告)号：US07166316B2

公开(公告)日：2007-01-23

申请号：US10450999

申请日：2001-12-19

申请人： Lydia Johanna Campbell

发明人： Lydia Johanna Campbell

IPC分类号： A23J1/20

CPC分类号： A23J3/08 ,  A23C21/08 ,  A23C21/10 ,  A23J3/04 ,  A23L27/60 ,  A23L27/66 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2300/08 ,  Y10S426/804 ,  A23V2200/124 ,  A23V2250/54252 ,  A23V2250/5428 ,  A23V2250/628 ,  A23V2250/194

摘要： The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt.The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

摘要翻译： 本发明提供一种制造适用于制造食品的脂肪替代材料的方法。 该方法包括以下步骤：a）提供含有白蛋白和至少一种选自糖和盐的稳定剂的基本均匀的含水流体; b）在温度和时间不少于并且不大于足以获得白蛋白变性50-100％的温度下对流体进行受控热处理; 和c）热处理流体的喷雾干燥。 本发明还提供一种脂肪替代材料，其包含喷雾干燥的粉末，其包含1重量份的50至100％变性白蛋白的紧密混合物，和3至100重量份的至少一种选自糖和盐的稳定剂 。 本发明的材料具有优异的乳化性能以及改善的热稳定性和耐酸性条件。