publication . Patent . 2003

Verfahren zur Herstellung von mit Transglutaminase vernetzten Proteinen pflanzlicher Herkunft, Proteingele und deren Verwendung

Schaefer, C.; Funda, E.;
Open Access German
  • Published: 01 Jan 2003
  • Country: Germany
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...
Medical Subject Headings: food and beverages
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