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    POTATO PROTEIN BASED FIBROUS STRUCTURES AND FOOD ITEMS COMPRISING THE SAME
    2.
    发明申请
    POTATO PROTEIN BASED FIBROUS STRUCTURES AND FOOD ITEMS COMPRISING THE SAME 审中-公开

    公开(公告)号：US20200329737A1

    公开(公告)日：2020-10-22

    申请号：US16760655

    申请日：2018-10-31

    申请人： Coöperatie AVEBE U.A.

    发明人： Sicong ZHU ,  Vân Anh PHAN ,  Marc Christiaan LAUS

    IPC分类号： A23J3/28 ,  A23J1/00 ,  A23J3/14 ,  A23L29/262 ,  A23J1/16

    摘要： The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.

    Protein gel formation
    4.
    发明授权
    Protein gel formation 有权
    蛋白凝胶形成

    公开(公告)号：US09102749B2

    公开(公告)日：2015-08-11

    申请号：US12514210

    申请日：2007-10-25

    申请人： Marco Luigi Federico Giuseppin ,  Wybren Bakker

    发明人： Marco Luigi Federico Giuseppin ,  Wybren Bakker

    IPC分类号： A23L1/305 ,  C07K14/415 ,  A23J1/00 ,  A23J1/16 ,  A23J3/14 ,  A23L2/52 ,  A23L2/66

    CPC分类号： A23L29/206 ,  A23J1/006 ,  A23J1/16 ,  A23J3/14 ,  A23L2/52 ,  A23L2/66 ,  A23L33/185 ,  A23V2002/00 ,  A61K47/42 ,  C07K14/415

    摘要： The invention is directed to a method of forming a gel, a gel obtainable by said method, a heat treated native potato protease inhibitor, the use of said protease inhibitor, and a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

    摘要翻译： 本发明涉及一种形成凝胶的方法，可通过所述方法获得的凝胶，热处理的天然马铃薯蛋白酶抑制剂，所述蛋白酶抑制剂的用途以及包含所述凝胶或所述蛋白酶抑制剂的食品。 该方法包括以下步骤：提供等电点大于6.0且分子量小于35kDa的天然马铃薯蛋白酶抑制物分离物的溶液; 将天然马铃薯蛋白酶抑制剂溶液进行热处理至65-121℃的温度至少10分钟，或在高于121℃的温度下进行UHT处理，离子强度小于60mM， pH小于4.5，产生热处理的天然马铃薯蛋白酶抑制剂溶液; 并将天然马铃薯蛋白酶抑制剂溶液的离子强度设定在60mM以上。

    Protein product from blood and/or hemoglobin
    6.
    发明授权
    Protein product from blood and/or hemoglobin 失效
    来自血液和/或血红蛋白的蛋白质产物

    公开(公告)号：US5880266A

    公开(公告)日：1999-03-09

    申请号：US821809

    申请日：1997-03-21

    申请人： Dirk R. De Buyser

    发明人： Dirk R. De Buyser

    IPC分类号： A23J1/16 ,  A23J1/06 ,  A23J3/12 ,  A23L5/20 ,  A23L5/49 ,  A23L13/40 ,  A23L13/60 ,  A61K35/14 ,  A23J1/02

    CPC分类号： A23J3/12 ,  A23J1/06 ,  A23L13/424 ,  A23L13/60 ,  A23L13/65 ,  A23L5/49

    摘要： The invention relates to new protein derivatives of blood, blood-protein containing raw materials and hemoglobin, and more particularly to processed globin products, and to processes for producing these products. The processed globin products have an isoelectric point at a pH value below 5.5, an iron content of less than 1000 ppm, a ratio of His : Lys between 0.6 and 1.5, a Tyrosine content of at least 0.5% by weight, a Methionine content of at least 0.5% by weight, and a Lysine content of at least 5% by weight. The method for the production of the processed globin products according to the invention comprises treating the starting material at a pH above 12 and an the oxidizing treatment step the pH is kept below 12 while maintaining the temperature below 50.degree. C.

    摘要翻译： 本发明涉及新的血液蛋白衍生物，含血液蛋白质的原料和血红蛋白，更具体地说涉及处理过的珠蛋白产品，以及生产这些产品的方法。 经处理的球蛋白产物的pH值低于5.5，铁含量小于1000ppm，His：Lys的比例在0.6和1.5之间，酪氨酸含量至少为0.5重量％，甲硫氨酸含量为 至少0.5重量％，赖氨酸含量至少为5重量％。 根据本发明的生产加工球蛋白产品的方法包括在高于12的pH下处理原料，并且将氧化处理步骤的pH保持在12以下，同时保持温度低于50℃。

    Recovering proteins from waste water
    7.
    发明授权
    Recovering proteins from waste water 失效
    从废水中回收蛋白质

    公开(公告)号：US3898160A

    公开(公告)日：1975-08-05

    申请号：US41769673

    申请日：1973-11-20

    申请人： US AGRICULTURE

    发明人： FINLEY JOHN W

    IPC分类号： A23J1/00 ,  A23J1/16 ,  C02F1/52 ,  C02B1/20

    CPC分类号： A23J1/16 ,  A23J1/001 ,  C02F1/5236 ,  Y10S210/905 ,  Y10S530/859

    摘要： Treatment of proteinaceous waste waters which provides recovery of valuable proteins and formation of effluents acceptable for disposal into municipal sewage systems or into waterways. Feature of invention is that waste water is treated with a molecularlydehydrated phosphate and a polyvalent metal salt at pH 7 to precipitate a polyvalent metal-protein-phosphate complex.

    摘要翻译： 处理蛋白质废水，提供有价值的蛋白质的回收和形成可接受处置到城市污水系统或水道中的废水。 本发明的特征在于，用pH7的分子脱水磷酸盐和多价金属盐处理废水以沉淀多价金属 - 蛋白质 - 磷酸盐络合物。

    METHOD FOR PREPARING A FOOD GRADE COAGULATED POTATO PROTEIN CONCENTRATE
    9.
    发明申请
    METHOD FOR PREPARING A FOOD GRADE COAGULATED POTATO PROTEIN CONCENTRATE 审中-公开

    公开(公告)号：US20180042265A1

    公开(公告)日：2018-02-15

    申请号：US15551005

    申请日：2016-02-15

    申请人： Lyckeby Starch AB

    发明人： Kalle JOHANSSON ,  Mathias SAMUELSSON

    IPC分类号： A23J3/14 ,  A23C9/152 ,  A23L33/105 ,  A23J1/16

    CPC分类号： A23J3/14 ,  A23C9/152 ,  A23J1/16 ,  A23L33/105 ,  A23V2002/00

    摘要： A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 μm, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food product for human use comprising said food grade coagulated potato protein product.