IE45420B1 - A process for improving the functional properties of protein material - Google Patents

A process for improving the functional properties of protein material

Info

Publication number
IE45420B1
IE45420B1 IE1132/77A IE113277A IE45420B1 IE 45420 B1 IE45420 B1 IE 45420B1 IE 1132/77 A IE1132/77 A IE 1132/77A IE 113277 A IE113277 A IE 113277A IE 45420 B1 IE45420 B1 IE 45420B1
Authority
IE
Ireland
Prior art keywords
protein
slurry
yeast
hydroxide
calcium
Prior art date
Application number
IE1132/77A
Other languages
English (en)
Other versions
IE45420L (en
Original Assignee
Standard Oil Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Standard Oil Co filed Critical Standard Oil Co
Publication of IE45420L publication Critical patent/IE45420L/xx
Publication of IE45420B1 publication Critical patent/IE45420B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/005—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor after treatment of microbial biomass not covered by C12N1/02 - C12N1/08

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Sustainable Development (AREA)
  • Cell Biology (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
IE1132/77A 1976-06-01 1977-06-01 A process for improving the functional properties of protein material IE45420B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US69177076A 1976-06-01 1976-06-01

Publications (2)

Publication Number Publication Date
IE45420L IE45420L (en) 1977-12-01
IE45420B1 true IE45420B1 (en) 1982-08-25

Family

ID=24777903

Family Applications (1)

Application Number Title Priority Date Filing Date
IE1132/77A IE45420B1 (en) 1976-06-01 1977-06-01 A process for improving the functional properties of protein material

Country Status (12)

Country Link
JP (1) JPS52148643A (fr)
BE (1) BE854987A (fr)
CA (1) CA1091079A (fr)
DE (1) DE2724771A1 (fr)
DK (1) DK239277A (fr)
ES (1) ES459386A1 (fr)
FR (1) FR2353233A1 (fr)
GB (1) GB1575052A (fr)
IE (1) IE45420B1 (fr)
IT (1) IT1079694B (fr)
LU (1) LU77406A1 (fr)
NL (1) NL7705936A (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4279939A (en) * 1980-01-09 1981-07-21 Ralston Purina Company Milk replacer for baking containing isolated vegetable protein
US4278597A (en) * 1980-06-11 1981-07-14 Ralston Purina Company Protein isolate having low solubility characteristics and process for producing same
GB9009000D0 (en) * 1990-04-21 1990-06-20 Bovril Ltd Novel process
JP4453057B2 (ja) * 2000-05-17 2010-04-21 味の素株式会社 システイニルグリシン高含有食品素材および食品の風味増強剤の製造法
US7250183B2 (en) 2003-12-30 2007-07-31 Kraft Foods Holdings, Inc. Cream cheese made from whey protein polymers
WO2025158082A1 (fr) * 2024-01-26 2025-07-31 Katholieke Universiteit Leuven Composition émulsifiée à base de soja

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5141460A (en) * 1974-10-04 1976-04-07 Fuji Oil Co Ltd Tanpakupeesutono seizoho

Also Published As

Publication number Publication date
DK239277A (da) 1977-12-02
GB1575052A (en) 1980-09-17
NL7705936A (nl) 1977-12-05
JPS6326972B2 (fr) 1988-06-01
BE854987A (fr) 1977-11-24
LU77406A1 (fr) 1977-12-22
DE2724771A1 (de) 1977-12-15
FR2353233B1 (fr) 1981-06-26
IE45420L (en) 1977-12-01
JPS52148643A (en) 1977-12-10
ES459386A1 (es) 1978-03-16
FR2353233A1 (fr) 1977-12-30
CA1091079A (fr) 1980-12-09
IT1079694B (it) 1985-05-13

Similar Documents

Publication Publication Date Title
Halász et al. Use of yeast biomass in food production
US4182777A (en) Co-dried yeast whey food product and process
US3888839A (en) Isolated yeast protein product with intact rna and a process for making same
CN101262782A (zh) 用于保健食品工业的包括豆渣的富含蛋白的预混粉料
US4178391A (en) Process for improving the functional properties of protein material
US3883669A (en) Method of increasing the protein content of wheat flour based, low shortening, low sugar baked and fried products
Bookwalter et al. Full‐fat soy flour extrusion cooked: Properties and food uses
US3780188A (en) Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same
Dubois et al. Soya protein products in cereal grain foods
CA1091079A (fr) Procede pour ameliorer les proprietes des proteines
Mahdy et al. Utilization of cheese whey and UF milk permeate in manufacture of Egyptian Baladi bread
CA1076877A (fr) Melange proteinace et produits de boulangerie contenant ledit melange
Khan et al. Baking properties of plasma protein isolate
Ibe et al. Assessment of sensory properties of optimized wheat-white yam composite cookies using response surface methodology
Bookwalter et al. Corn meal/soy flour blends: Characteristics and food applications
WO2019124397A1 (fr) Matière de préparation de pâte de fermentation à pain
US3756832A (en) Bread including large amount of non wheat protein
US4044155A (en) Nonfat dry milk substitute for yeast-leavened baked products
Cotton Soy products in bakery goods
Finney et al. Effects of germination on bread-baking properties of mung bean (Phaseolus aureus) and garbanzo bean (Cicer arietinum)
EP0992193B1 (fr) Procédé de fabrication de pain avec addition d'une fraction riche en gliadine, sans incorporation de nourriture pour levure ni d'émulsifiant
US3396033A (en) Wheat germ and soybean process for extracting glutathione therefrom
US3968258A (en) Process for the production of high-protein pasta utilizing dried yeast and the resulting product
US2989399A (en) Process of preparing a white flour dough mix and composition therefor
CA1108006A (fr) Produits alimentaires a base de ble et d'isolats de proteines

Legal Events

Date Code Title Description
MM4A Patent lapsed