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    • 9. 发明申请
    • High beta-conglycinin products and their use
    • 高β伴大豆球蛋白产品及其用途
    • US20060100133A1
    • 2006-05-11
    • US11211175
    • 2005-08-24
    • Neal Bringe
    • Neal Bringe
    • A61K38/16C07K14/415
    • A23G9/38A23C11/103A23C20/00A23C20/005A23G9/52A23G2200/10A23J1/14A23J1/142A23J3/16A23J3/346A23K20/147A23L2/66A23L7/126A23L11/07A23L13/426A23L13/60A23L13/62A23L13/65A23L33/185A61K38/168Y10S426/804Y10S435/815Y10S435/816
    • The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.
    • 发现具有蛋白质组成大于40%的大豆作为β-伴大豆球蛋白和小于10%蛋白质的大豆球蛋白用于制备高度功能的高β-伴大豆球蛋白组合物的效用。 所发现的成分可用于模拟酪蛋白的组织化性质,同时还维持或改善大豆蛋白成分(例如胆固醇和甘油三酯降低性质)的生理益处。 高β-伴大豆球蛋白组合物对蛋白质 - 蛋白质聚集反应的高稳定性对于产生良好的品尝饮料和饮料混合物是有价值的。 使用新成分组合物的酶修饰版本制成具有良好铺展性,光泽和光滑度的乳酪。 使用不同的酶处理也产生了具有良好的坚实度和可熔性的奶酪。发现高β-伴大豆球蛋白组合物在与pH应用相关的pH区域(5.5-6.2)中表现出优异的乳化和胶凝性能。 高β-伴大豆球蛋白组合物还可用于改善婴幼儿人和动物必需氨基酸的组成。