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公开(公告)号：US07556835B2
公开(公告)日：2009-07-07
申请号：US10363612
申请日：2001-09-05
申请人： Herbert O. Hultin , Stephen D. Kelleher , Yuming Feng , Mark P. Richards , Hordur Kristinsson , Ingrid Undeland , Shuming Ke
发明人： Herbert O. Hultin , Stephen D. Kelleher , Yuming Feng , Mark P. Richards , Hordur Kristinsson , Ingrid Undeland , Shuming Ke
IPC分类号： A23L1/31
CPC分类号： A23J1/02 , A23V2002/00 , A23V2300/14
摘要： The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.
摘要翻译： 本发明涉及通过将蛋白质溶解在碱性水溶液中从动物肌肉中分离可食用蛋白质的方法。
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2.发明申请Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products 审中-公开提高熟蛋白食品的保水能力和柔软度的方法公开(公告)号：US20120076917A1
公开(公告)日：2012-03-29
申请号：US13309025
申请日：2011-12-01
申请人： Herbert O. Hultin , Marie C. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltziz
发明人： Herbert O. Hultin , Marie C. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltziz
IPC分类号： A23J3/04
CPC分类号： A23J3/04 , A23L13/42 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/432 , A23L13/72 , A23L17/00 , A23V2002/00 , A23V2200/06
摘要： Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
摘要翻译： 提供了通过将食品的pH从第一pH调节至第二pH然后调节至第三pH（通过或不加入烹饪）来加工食品的方法。 还提供了使用缓冲液来调节食品的pH的方法。
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3.发明申请PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS 审中-公开提高食用蛋白食品中水分保持能力和投标的方法公开(公告)号：US20100009048A1
公开(公告)日：2010-01-14
申请号：US12093900
申请日：2006-11-16
申请人： Herbert O. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltzis
发明人： Herbert O. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltzis
CPC分类号： A23J3/04 , A23L13/42 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/432 , A23L13/72 , A23L17/00 , A23V2002/00 , A23V2200/06
摘要： Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
摘要翻译： 提供了通过将食品的pH从第一pH调节至第二pH然后调节至第三pH（通过或不加入烹饪）来加工食品的方法。 还提供了使用缓冲液来调节食品的pH的方法。
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公开(公告)号：US07473764B2
公开(公告)日：2009-01-06
申请号：US11366911
申请日：2007-08-09
IPC分类号： C07K1/14
摘要： A process is provided for isolating a protein component of animal muscle tissue by mixing a particulate form of the tissue with an acidic aqueous liquid having a pH below about 3.5 to produce a protein rich solution substantially free of myofibrils and sarcomere tissue structure. The protein rich aqueous solution can be treated to effect protein precipitation, followed by protein recovery.
摘要翻译： 提供了一种通过将颗粒形式的组织与pH低于约3.5的酸性含水液体混合以产生基本上不含肌原纤维和肌节组织结构的富含蛋白质的溶液来分离动物肌肉组织的蛋白质组分的方法。 可以处理富含蛋白质的水溶液进行蛋白质沉淀，然后进行蛋白质回收。
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公开(公告)号：US6136959A
公开(公告)日：2000-10-24
申请号：US102709
申请日：1998-06-22
CPC分类号： C07K1/36 , A23J1/04 , A23L17/70 , C07K1/145 , C07K1/30 , A23V2002/00 , Y10S530/827
摘要： A process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution is disclosed.
摘要翻译： 公开了通过将蛋白质溶解在碱性水溶液中从动物肌肉中分离可食用蛋白质的方法。
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6.发明授权Protein composition and process for isolating a protein composition from a muscle source 失效用于从肌肉来源分离蛋白质组合物的蛋白质组合物和方法公开(公告)号：US06451975B1
公开(公告)日：2002-09-17
申请号：US08920439
申请日：1997-08-29
IPC分类号： C07K114
摘要： A process is provided for isolating a protein component of animal muscle tissue by mixing a particulate form of the tissue with an acidic aqueous liquid having a pH below about 3.5 to produce a protein rich solution substantially free of myofibrils and sarcomere tissue structure. The protein rich aqueous solution can be treated to effect protein precipitation, followed by protein recovery.
摘要翻译： 提供了一种通过将颗粒形式的组织与pH低于约3.5的酸性含水液体混合以产生基本上不含肌原纤维和肌节组织结构的富含蛋白质的溶液来分离动物肌肉组织的蛋白质组分的方法。 可以处理富含蛋白质的水溶液进行蛋白质沉淀，然后进行蛋白质回收。
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7.发明授权Process for isolating a protein composition from a muscle source and protein composition 失效用于从肌肉来源和蛋白质组合物分离蛋白质组合物的方法公开(公告)号：US06288216B1
公开(公告)日：2001-09-11
申请号：US09015760
申请日：1998-01-29
IPC分类号： C07K114
摘要： A process is provided for isolating a protein component of animal muscle tissue by mixing a particulate form of the tissue with an acidic aqueous liquid having a pH below about 3.5 to produce a protein rich solution. A protein rich aqueous solution is separated from solids and lipids, including membrane lipids. The protein rich aqueous solution can be treated to effect protein precipitation, followed by protein recovery.
摘要翻译： 提供了一种通过将颗粒形式的组织与pH低于约3.5的酸性含水液体混合以产生富含蛋白质的溶液来分离动物肌肉组织的蛋白质组分的方法。 将富含蛋白质的水溶液与固体和脂质（包括膜脂质）分离。 可以处理富含蛋白质的水溶液进行蛋白质沉淀，然后进行蛋白质回收。
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8.发明授权
公开(公告)号：US06005073A
公开(公告)日：1999-12-21
申请号：US797929
申请日：1997-02-12
摘要： A process is provided for isolating a protein component of animal muscle tissue by mixing a particulate form of the tissue with an acidic aqueous liquid having a pH below about 3.5 to produce a protein rich solution. A protein rich aqueous solution is separated from solids and lipids, including membrane lipids. The protein rich aqueous solution can be treated to effect protein precipitation, followed by protein recovery.
摘要翻译： 提供了一种通过将颗粒形式的组织与pH低于约3.5的酸性含水液体混合以产生富含蛋白质的溶液来分离动物肌肉组织的蛋白质组分的方法。 将富含蛋白质的水溶液与固体和脂质（包括膜脂质）分离。 可以处理富含蛋白质的水溶液进行蛋白质沉淀，然后进行蛋白质回收。
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公开(公告)号：US08021709B2
公开(公告)日：2011-09-20
申请号：US11994350
申请日：2006-06-26
摘要： Methods and systems for separating muscle tissue from connective tissue are provided, in which animal tissue containing both muscle tissue and connective tissue is subjected to stress, and muscle proteins are separated from the connective tissue. Slurries of separated myofibrillar protein are also provided.
摘要翻译： 提供了用于从结缔组织分离肌肉组织的方法和系统，其中包含肌肉组织和结缔组织的动物组织受到应激，肌肉蛋白与结缔组织分离。 还提供了分离的肌原纤维蛋白的浆液。
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10.发明授权Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product 失效将脂溶性抗氧化剂选择性递送到食品的极性脂质部分中的方法公开(公告)号：US07364763B1
公开(公告)日：2008-04-29
申请号：US10111939
申请日：2000-11-01
IPC分类号： A23L3/00
CPC分类号： A23L3/3436 , A23L33/105 , C11B5/0035
摘要： The invention relates to methods of reducing oxidation in foods by selectively adding one or more antioxidants to the polar lipid fraction of a food product.
摘要翻译： 本发明涉及通过选择性地向食品的极性脂质部分添加一种或多种抗氧化剂来减少食品中氧化的方法。
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