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1. 发明公开

EP2158032A2 OXIDATIVELY CROSS-LINKED PROTEIN-BASED ENCAPSULATES 审中-公开
标题翻译：氧化剂VERKAPSELUNGSPRODUKTE AUF蛋白质
公开(公告)号：EP2158032A2
公开(公告)日：2010-03-03
申请号：EP08753781.7
申请日：2008-05-21
申请人： NIZO Food Research B.V.
发明人： ALTING, Aart Cornelis , FLORIS, Theodorus Arnoldus Gerardus , WEINBRECK, Fanny Chantal Jacqueline , GRANDIA, Jeroen , VAN DE VELDE, Freddie , BODNÁR, Igor
IPC分类号： B01J13/04 , A23P1/04 , A23L1/22
CPC分类号： A23L1/0029 , A23J3/00 , A23L33/16 , A23P10/30 , A23V2002/00 , A61K8/11 , A61K8/64 , A61K9/5052 , A61K9/5089 , A61K2800/10 , A61K2800/56 , A61Q19/00 , B01J13/04 , A23V2250/54252 , A23V2250/54246 , A23V2200/224 , A23V2250/54
摘要： The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 μmol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 μm; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa. The aforementioned method offers the advantage that the characteristics of the protein-based encapsulation matrix can be controlled effectively. Furthermore, said method enables the preparation of protein-based encapsulates that very effectively protect the encapsulated components, e.g. against oxidation or moisture.
摘要翻译：本发明提供一种生产蛋白质包封物的方法，所述方法包括：提供能够形成二硫键交联的蛋白质的水溶液; 将所述水溶液提交至蛋白质活化处理以产生活化的蛋白质聚集体的水性悬浮液，所述悬浮液具有至少5.0微摩尔硫醇基团/克活化蛋白质聚集体的反应性，如Ellman测定中所测定; 将所述水性悬浮液分散在气体或与水不混溶的液体中以产生直径为0.1-500μm的悬浮液滴; 并且通过使活化的蛋白质聚集体与氧化剂接触，任选地在所述活化的蛋白质聚集体已经通过热处理或通过加压形成二硫化物交联部分交联之后，在活化的蛋白质聚集体之间形成二硫键交联压力超过50MPa。上述方法提供了可以有效控制基于蛋白质的封装基质的特征的优点。此外，所述方法能够制备基于蛋白质的包封物，其非常有效地保护包封的组分，例如，防止氧化或潮湿。

2. 发明公开

EP1962613A1 CONTROLLED GELATION OF PROTEIN MIXTURE BY GLYCOSYLATION 有权
标题翻译：蛋白质MIX BY CLYCOSYLIERUNG的受控凝胶形成
公开(公告)号：EP1962613A1
公开(公告)日：2008-09-03
申请号：EP06824320.3
申请日：2006-12-21
申请人： Friesland Brands B.V.
发明人： DE JONGH, Harmen Henri Jacobus , BROERSEN, Kerensa
IPC分类号： A23J3/04 , A23J3/08 , A23J3/14
CPC分类号： A23J3/00 , A23J3/04 , A23J3/08 , A23J3/14
摘要： The present invention provides a method for modifying the aggregation behaviour of a mixture of gelling proteins by glycosylation. By glycosylation of proteins a shift in denaturation temperature is brought about which results in a modified aggregation behaviour of protein mixtures and consequently the gelling process occurs differently. The invention also concerns mixed aqueous gels and foodstuffs comprising such mixed aqueous gels.

3. 发明授权

EP0581814B1 GEL PRODUCTS AND A PROCESS FOR MAKING THEM 有权转让
标题翻译：凝胶产品及其制造方法
公开(公告)号：EP0581814B1
公开(公告)日：1996-10-09
申请号：EP92908909.2
申请日：1992-04-22
申请人： EFFEMEX LIMITED
发明人： GOODLAD, John, Steven , CANT, Jonathan, Richard , HARFORD, Stephen
IPC分类号： A23J3/00 , A23L1/05 , A23L1/056 , A23L1/227 , A23P1/08
CPC分类号： A23J3/00 , A23J3/04 , A23J3/08 , A23J3/12 , A23L13/03 , A23L27/215 , A23L29/275 , A23P20/10 , A23P20/20 , Y10S530/829 , Y10S530/833
摘要： A proteinaceous product comprises a stable, substantially clear, thermally irreversible gel formed by the reaction product of protein and reducing sugar, preferably containing from 2 to 25 % gel-forming protein by weight. Particles or pieces of edible material may be embedded in the gel, or the gel may be divided into pieces and incorporated as an ingredient in a food product, and the product can be rendered commercially sterile while remaining substantially clear. Such products can be produced by a process which comprises reacting an aqueous dispersion of a protein or proteinaceous material with a reducing sugar or source thereof in the presence of a denaturing agent (e.g. a chaotropic agent), and/or denaturing conditions (e.g. alkaline pH).

4. 发明公开

EP0515246A2 Compositions protéiques à textures onctueuse 失效
标题翻译： Proteinzusammensetzung mitöligerTextur。
公开(公告)号：EP0515246A2
公开(公告)日：1992-11-25
申请号：EP92401307.1
申请日：1992-05-13
申请人： UNIVERSITE MONTPELLIER II SCIENCES ET TECHNIQUES DU LANGUEDOC
发明人： Queguiner, Claire , Cheftel, Jean-Claude , Dumay, Eliane
IPC分类号： A23J3/10 , A23J3/00 , A23J3/16 , A23J3/04 , A23J3/26 , A23L1/314
CPC分类号： A61K8/986 , A23C19/0917 , A23J3/00 , A23J3/04 , A23J3/10 , A23J3/16 , A23J3/26 , A23J3/265 , A23L13/40 , A61K8/64 , A61K8/645 , A61K8/97 , A61K8/982 , A61K8/983 , A61Q19/00
摘要： L'invention concerne des compositions protéiques élaborées à partir de protéines globulaires et de caséinates.
Ces compositions sont utilisables notamment dans la préparation d'analogues de matières grasses et de bases hydratantes.
摘要翻译：本发明涉及由球状蛋白质和酪蛋白酸盐产生的蛋白质组合物。这些组合物可以特别用于制备脂肪物质和保湿基质的类似物。

5. 发明公开

EP0347237A3 Edible plastic compostitions 失效转让
标题翻译：可食用塑料组合物
公开(公告)号：EP0347237A3
公开(公告)日：1991-07-31
申请号：EP89306108.5
申请日：1989-06-16
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： Visser, Johannes , Bakker, Marinus Adriaan Evert
IPC分类号： A23J3/00 , A23J3/08 , A23J3/12 , A23J3/14 , A23D7/00
CPC分类号： A23J3/12 , A23J3/00 , A23J3/08 , A23J3/16 , A23J3/18 , Y10S426/804 , Y10S530/833
摘要： An edible plastic composition contains at least 5 wt.% of heat-denatured protein, the heat-denatured protein mainly being a dispersion in the form of non-aggregated protein-based macrocolloidal particles having a size in the range of from 0.1 to 10 microns. It is suitable as a low calorie fat replacer in food products and for topical applications and is prepared by successive heating and concentrating steps in which an aqueous composition comprising less than 15% by weight of the water, of heat-denaturable protein is at least partly denatured and the protein concentration of the aqueous composition is at least doubled and at least part of any soluble protein is removed. The present process for instance offers the advantage of not requiring complicated apparatus, and moreover is easy to control.

6. 发明公开

EP0323529A1 Protein product 失效
标题翻译： Eiweissprodukt。
公开(公告)号：EP0323529A1
公开(公告)日：1989-07-12
申请号：EP87118685.4
申请日：1987-12-16
申请人： John Labatt Limited
发明人： Singer, Norman Sol , Latella, Joseph , Yamamoto, Shoji
IPC分类号： A23J3/00
CPC分类号： A23C9/1307 , A23J3/00
摘要： The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.
摘要翻译：本发明提供蛋白质，水分散性大胶体，其在水合状态下具有基本上平滑的乳状样感官特性。大胶体可以通过在高剪切条件下受控的热变性从各种基本上可溶的未变性的蛋白质起始材料产生。

7. 发明公开

EP0261616A3 Method for rapid crosslinking of a protein 失效
标题翻译：蛋白质快速交联方法
公开(公告)号：EP0261616A3
公开(公告)日：1989-02-22
申请号：EP87113727.9
申请日：1987-09-19
申请人： BASF Corporation
发明人： Finnan, Jeffrey Lawrence , Lisa, Rudolph Ernest , Chaundy, Frederick Kenneth
IPC分类号： C08H1/00 , C09H7/00 , A61K47/00
CPC分类号： C08H1/00 , A23J3/00 , A61K47/42 , C09H7/00
摘要： The present invention relates to a method for the rapid crosslinking of a protein. More particularly, the protein is gelatin. The gelatin is crosslinked by combining a water miscible alcohol and acetaldehyde to the gelatin so that a moist intimate mixture results. Preferably, a mixture of gelatin, alcohol, and an oil-soluble vitamin (e.g. vitamin A) is crosslinked by the addition of acetaldehyde. The crosslinking of gelatin serves to stabilze the vitamin during conditions of high shearstress, as found in pelleting and extrusion operations involved in food and feed proecessing. Most preferably, a spray-congealed mixture of gelatin, vitamin A oil, sorbitol, and water are subjected to acetaldehyde vapors so that rapikd crosslinking of the gelatin occurs.

8. 发明公开

EP0163787A1 Protein product 失效
标题翻译： Proteinprodukt。
公开(公告)号：EP0163787A1
公开(公告)日：1985-12-11
申请号：EP84303801.9
申请日：1984-06-05
申请人： THE BRITISH FOOD MANUFACTURING INDUSTRIES RESEARCH ASSOCIATION
发明人： Poole, Stephen The British Food Manufacturing , West, Ian Stuart The British Food Manufacturing , Walters, Leslie Clifford The British Food Manuf.
IPC分类号： A23J3/00 , A21D13/08 , A23G3/00
CPC分类号： A23J3/00 , A21D13/50 , A23G3/346 , A23G2200/10 , A23G2220/02
摘要： An aqueous solution contains both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Im- poved aerated products such as meringues and nougat may be made using the solutions.
摘要翻译：水溶液含有酸性和碱性蛋白质，并且比单独的酸性蛋白质溶液具有更好的起泡，胶凝和乳液性能。碱性蛋白质可以通过改变酸性蛋白质来制备。可以使用这些解决方案来制造诸如蛋白酥皮和牛轧糖等充气产品。

9. 发明公开

EP0055805A3 A process for the preparation of protein enriched concentrates, protein enriched concentrates and their use 有权
标题翻译：一种制备蛋白质浓缩浓度，蛋白质浓度及其使用的方法
公开(公告)号：EP0055805A3
公开(公告)日：1982-08-11
申请号：EP81108776
申请日：1981-10-23
申请人： Schanze, Rudolf
发明人： Schanze, Rudolf
IPC分类号： A23J03/00 , A23C21/04 , A23K01/08
CPC分类号： A23C21/04 , A23J3/00 , A23K10/28 , Y02P60/875

10. 发明公开

EP0008242A2 A process for treating a protein source and a food product having a treated protein source prepared by the process 失效
标题翻译：处理含有蛋白质的碱性物质，和包含由该方法处理过的原料的食品的方法。
公开(公告)号：EP0008242A2
公开(公告)日：1980-02-20
申请号：EP79301647.8
申请日：1979-08-14
申请人： HULL-SMITH CHEMICALS, INC.
发明人： Remer, Robert Kirk
IPC分类号： A23C21/00 , A23J1/00 , A23J3/00
CPC分类号： A23C21/00 , A23J3/00 , A23L33/19
摘要： A protein-containing product is processed from a protein source, e. g. an acid or sweet whey or from another protein source such as soy beans, with the addition of a component to a proteinaceous liquid. To produce products having a bland taste, which have lost much of the odor characteristic of the protein source, and which are therefore suitable for incorporation into food products, the proteinaceous liquids subjected to blending shear forces while being maintained at above a predetermined temperature and a blandness imparting component and a colloid enhancer component are incorporated during the shearing. The resultant product has generally colloidal properties and so is readily flocculated into two fractions separable from each other by a simple decanting procedure.
摘要翻译：含有蛋白质的产品是由蛋白质源，E.G.处理酸或甜乳清或来自另一蛋白源：如黄豆，添加组分的一种蛋白质的液体。以产生具有温和的味道，这已经失去了蛋白质源的气味特性的，并且其因此适于掺入到食物产品的产品，所述蛋白质的液体进行混合的剪切力，同时保持在高于预定的温度和平淡赋予组分和胶体增强剂组分的剪切过程中引入。所得到的产物已经生成反弹colioidal性质等等易于絮凝分成两个部分从海誓山盟可分离通过简单的倾析过程。

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