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公开(公告)号：US08304522B2
公开(公告)日：2012-11-06
申请号：US12734547
申请日：2008-10-06
IPC分类号： C07K14/415 , C12P21/00
CPC分类号： A23J3/16 , A23L11/07 , A23L17/70 , A23L29/20 , A23V2002/00 , A23V2200/228
摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.
摘要翻译： 本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。 已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化 不仅利用热量，而且利用蛋白质交联酶的作用。
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公开(公告)号：US20100311950A1
公开(公告)日：2010-12-09
申请号：US12734547
申请日：2008-10-06
IPC分类号： C07K14/415 , C12P21/00
CPC分类号： A23J3/16 , A23L11/07 , A23L17/70 , A23L29/20 , A23V2002/00 , A23V2200/228
摘要： It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.
摘要翻译： 本发明提供一种大豆蛋白凝胶，其具有迄今为止从未获得并具有优异的口味和色调的这种凝胶性质，以及利用凝胶性质的大豆蛋白食品。 已经发现，凝胶特性可以在极高的水平上进行修饰，从而可以通过使用大豆蛋白质材料制备凝胶来获得所需的大豆蛋白凝胶，其中亲脂蛋白质含量降低并且进行凝胶化 不仅利用热量，而且利用蛋白质交联酶的作用。
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