Process for producing non-dairy protein preparation, and protein preparation
US-2024389615-A1 · Nov 28, 2024 · US
Property modifier for heat-coagulated gel of egg white protein
US2025151754A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2025151754-A1 |
| Application number | US-202318832607-A |
| Country | US |
| Kind code | A1 |
| Filing date | Jan 26, 2023 |
| Priority date | Jan 27, 2022 |
| Publication date | May 15, 2025 |
| Grant date | — |
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Abstract
Official abstract text for this publication.
The purpose of the present invention is to provide a novel technology for modifying the properties of the heat-coagulated gel of egg white protein. In the present invention, a composition containing soy protein that has been subjected to protein deamidation is capable of improving the hardness, resiliency, and/or water-holding capacity of the heat-coagulated gel of egg white protein.
First claim
Opening claim text (preview).
1 . A physical property modifier for a heat-coagulated gel of egg white protein, comprising a composition containing a protein-deamidated soybean protein, wherein the physical property modification is improvement of hardness, elasticity, and/or water-holding capacity. 2 . A method for producing a physical property modifier for a heat-coagulated gel of egg white protein, comprising an enzyme treatment step of treating a soybean protein-containing composition with a protein deamidase, wherein the physical property modification is improvement of hardness, elasticity, and/or water-holding capacity. 3 . The method according to claim 2 , wherein the protein deamidase is protein glutaminase. 4 . The method according to claim 2 , further comprising a high-temperature heat treatment step of performing heat treatment at 75° C. or higher after the enzyme treatment step. 5 . A heat-coagulated gel comprising: a composition containing a protein-deamidated soybean protein produced by the method according to claim 4 ; and egg white protein. 6 . A method for producing a heat-coagulated gel, comprising: a mixing step of mixing a composition containing a protein-deamidated soybean protein with egg white protein to prepare an egg white protein mixture; and a heat coagulation step of heat-coagulating the egg white protein mixture. 7 . A food comprising the heat-coagulated gel according to claim 5 . 8 . An enzyme preparation which comprises a protein deamidase, and is used in the method according to claim 2 . 9 . The enzyme preparation according to claim 8 , wherein the protein deamidase is protein glutaminase.
Assignees
Inventors
Classifications
Protein-glutamine glutaminase (3.5.1.44) · CPC title
acting on amide bonds in linear amides {(3.5.1)} · CPC title
from soybean · CPC title
Animal proteins · CPC title
Proteins, e.g. gelatin or collagen · CPC title
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- What does patent US2025151754A1 cover?
- The purpose of the present invention is to provide a novel technology for modifying the properties of the heat-coagulated gel of egg white protein. In the present invention, a composition containing soy protein that has been subjected to protein deamidation is capable of improving the hardness, resiliency, and/or water-holding capacity of the heat-coagulated gel of egg white protein.
- Who is the assignee on this patent?
- Amano Enzyme Inc
- What technology area does this patent fall under?
- Primary CPC classification A23J3/346. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu May 15 2025 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).