Verfahren zur Herstellung von mit Transglutaminase vernetzten Proteinen pflanzlicher Herkunft, Proteingele und deren Verwendung
mesheuropmc: food and beverages
WO2003017777 A UPAB: 20030505 NOVELTY - Production of vegetable protein crosslinked with transglutaminase (I) comprises (a) fractionating a protein extract, protein curds, protein concentrate, protein hydrolysate and/or protein isolate by centrifugation, ultrafiltration and/or precipitation and (b) crosslinking with 0.01-10 wt.% (I) at 0-60 deg. C. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is also included for protein gel produced by crosslinking fractionated vegetable protein with (I). USE - The protein gel is used for production and/or processing of food (all claimed), e.g. meat and sausage products, desserts, puddings, confectionery and ice cream. ADVANTAGE - Gelatin is used for giving food a firm texture but its animal origin often makes it undesirable. Polysaccharides and their derivatives, e.g. starch, guar flour, carob bean flour, carboxymethylcellulose, xanthan etc., are used for binding water but must be declared and are undesirable for reasons of consumer acceptance. Transglutaminase is used for crosslinking many proteins, mainly of animal origin. The present products enable the production of dimensionally stable structures with a low fraction of dry substance from proteins of entirely vegetable origin.
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