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    • 47. 发明申请
    • RICE-PROTEIN COMPOSITION AND METHOD FOR MANUFACTURING SAME
    • 米蛋白组合物及其制备方法
    • US20140315830A1
    • 2014-10-23
    • US14357873
    • 2012-11-05
    • KAMEDA SEIKA CO., LTD.NIIGATA UNIVERSITY
    • Mikio FujiiTakamasa HiratsukaMotoni Kadowaki
    • A61K38/16
    • A61K38/168A23J1/12A23J3/14A23L33/185A23V2002/00A23V2200/3262A23V2250/5482
    • The objective of the present invention is to provide a high-purity rice-protein composition with improved tongue feel and a melt-in-the-mouth quality, and a method for manufacturing the composition. The rice-protein composition comprises glutelin and prolamine, the protein content with respect to the solid content being at least 90%. Rice protein extracted by an alkaline solution from rice or rice flour is neutralized and coagulated at a temperature no lower than 40 80 DEG C., or is coagulated by adding a divalent metal ion and then neutralized, or glucono-delta-lactone is added and the solution is heated to gel the protein; by therein keeping the pH of the rice-protein composition no lower than 7.0 or no higher than 4.0, a rice-protein composition with extremely good dispersibility and tongue feel can be obtained. Further, by heating to at least 80 DEG C. after adjusting pH, a composition with high water absorbency is achieved.
    • 本发明的目的是提供一种具有改善的舌头感和口感质量的高纯度米蛋白组合物及其制造方法。 稻蛋白组合物包含谷蛋白和谷醇溶蛋白,相对于固体含量的蛋白质含量为至少90%。 通过水稻或米粉的碱性溶液提取的大米蛋白被中和并在不低于40℃的温度下凝结,或通过加入二价金属离子凝结,然后中和,或加入葡萄糖酸-δ-内酯, 将溶液加热以凝胶化蛋白质; 通过保持米蛋白组合物的pH不低于7.0或不高于4.0,可以获得具有极好的分散性和舌头感的米蛋白组合物。 此外,通过在调节pH后加热至至少80℃,获得具有高吸水性的组合物。