公开(公告)号：US3862290A

公开(公告)日：1975-01-21

申请号：US30527272

申请日：1972-11-10

申请人： KYOWA HAKKO KOGYO KK

发明人： YAMAMOTO ATSUSHI ,  TERANISHI HIROSHI ,  FURUKAWA TADAYASU ,  MATSUKI TAKASHI

IPC分类号： A23J1/00 ,  A23J1/18 ,  A23J3/26 ,  D01F9/04

CPC分类号： A23J1/008 ,  A23J1/18 ,  A23J3/26 ,  Y10S530/82

摘要： A method for shaping cell protein for use in food processing which involves dissolving or dispersing protein obtained from said cell bodies at a pH which is more alkaline than the isoelectric point of the protein, contacting the resulting solution with a coagulating agent and adjusting the pH of the resulting coagulum.

摘要翻译： 一种用于形成用于食品加工的细胞蛋白的方法，其涉及将所述细胞体获得的蛋白质溶解或分散在比蛋白质等电点更碱性的pH下，使所得溶液与凝固剂接触并调节pH 所产生的凝结物。

公开(公告)号：US3607293A

公开(公告)日：1971-09-21

申请号：US3607293D

申请日：1969-05-12

申请人： KYOWA HAKKO KOGYO KK

发明人： FURUKAWA TADAYASU ,  FURUKAWA HIDEYUKI

IPC分类号： A23L1/00

CPC分类号： Y10S530/82

摘要： A method for treating micro-organism cells or protein extracted therefrom in order to bleach and improve the digestion rate thereof which comprises treating the cells or extracted protein with hydrogen peroxide. Advantageously, an aqueous solution or suspension of the cells or protein is prepared, the pH is adjusted to 3-12 and about 0.1 to 10 percent by weight of hydrogen peroxide is added thereto, the temperature of the mixture being maintained at 0*-100* C.