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    • 1. 发明授权
    • Soy protein thickener
    • 大豆蛋白增稠剂
    • US06291559B1
    • 2001-09-18
    • US09314299
    • 1999-05-19
    • Thomas L. KrinskiK. C. Hou
    • Thomas L. KrinskiK. C. Hou
    • C08J510
    • D21H19/50C08L2666/04C09J189/00D21H19/40D21H19/58
    • An improved vegetable protein adhesive binder which can be used in paper coating compositions at much lower levels than conventional vegetable protein adhesive binders while imparting to the paper coating composition rheological and other properties equivalent to conventional paper coating compositions containing higher levels of vegetable protein adhesive binders is prepared by forming an alkaline dispersion of a vegetable protein material and a polyacrylate, mixing the polyacrylate and the vegetable protein material at a temperature and for a time sufficient to achieve entanglement of the polyacrylate with the vegetable protein material, and co-precipitating the vegetable protein material and polyacrylate at the isoelectric point of the vegetable protein. The resulting vegetable protein material which is entangled with a polyacrylate can be advantageously employed as a vegetable protein adhesive binder in a paper coating composition comprising pigments, a polymer latex, and the vegetable protein adhesive binder.
    • 改进的植物蛋白粘合剂粘合剂可以用于纸张涂料组合物中,比常规植物蛋白粘合剂粘合剂低得多,同时赋予纸张涂料组合物流变性和与含有较高含量植物蛋白粘合剂粘合剂的常规纸张涂料组合物相当的其它性能, 通过形成植物蛋白材料和聚丙烯酸酯的碱性分散体制备,将聚丙烯酸酯和植物蛋白材料在足以实现聚丙烯酸酯与植物蛋白材料的缠结的温度和时间下混合,并共沉淀植物蛋白 材料和聚丙烯酸酯在植物蛋白质的等电点。 与聚丙烯酸酯缠结的所得植物蛋白材料可以有利地用作包含颜料,聚合物胶乳和植物蛋白粘合剂粘合剂的纸涂料组合物中的植物蛋白粘合剂粘合剂。
    • 3. 发明授权
    • Heat coagulable paper coating composition with a soy protein adhesive
binder
    • 具有大豆蛋白粘合剂粘合剂的热凝粘纸涂料组合物
    • US4421564A
    • 1983-12-20
    • US368190
    • 1982-04-14
    • Paul M. GrahamThomas L. Krinski
    • Paul M. GrahamThomas L. Krinski
    • D21H19/50C08L89/00A23J1/12
    • D21H19/50
    • A method of producing a paper coating composition containing a soy protein adhesive binder which is thermally sensitive or coagulates with heating is described wherein a soy protein isolate is solubilized to form a proteinaceous adhesive binder, said binder is mixed with a mineral pigment to provide a slurry having a solids level of at least about 36% by weight of the slurry, followed by control of the pH of the slurry to between about 5.7 to 6.2 and the addition of a salt selected from the group consisting of Zinc Acetate and Zinc Formate in amounts effective to cause heat coagulation of said slurry upon heating thereof. The coating is particularly used in cast coating processes, involving the application of heat to achieve uniform smoothness of the applied coating on paper.
    • 描述了一种制备含有热敏或加热凝固的大豆蛋白粘合剂粘合剂的纸张涂料组合物的方法,其中将大豆蛋白分离物溶解以形成蛋白质粘合剂粘合剂,所述粘合剂与矿物颜料混合以提供浆料 具有至少约63重量%的浆料的固体含量,然后将浆料的pH控制在约5.7至6.2之间,并加入选自由醋酸锌和酸锌组成的组中的盐,其量为 有效地在加热时引起所述浆料的热凝结。 该涂层特别用于铸涂工艺中,包括施加热量以实现涂布在纸上的均匀光滑度。
    • 8. 发明申请
    • Functional food ingredient and process for preparing same
    • 功能食品成分及其制备方法
    • US20070224336A1
    • 2007-09-27
    • US11386439
    • 2006-03-22
    • Traci HamersenThomas L. Krinski
    • Traci HamersenThomas L. Krinski
    • A23L1/20
    • A23L13/65A23L13/426A23L33/18
    • The present invention is directed to a functional food ingredient, comprising; a soy protein isolate, comprising; de-oiling hexane treated soybean flakes; heat treating the de-oiled hexane treated soybean flakes to a hexane content of below 200 parts per million at a temperature of from about 200° F. to about 210° F., wherein the soybean flakes are from high beta conglycinin soybeans; mixing the heat treated soybean flakes with water to form a slurry; removing fiber from the slurry to produce a liquor; adding an acid to the liquor to produce a precipitate of curds and a liquid of whey; separating the curds and the whey; washing the curds with water; adjusting the pH of the washed curds to about 7 and drying the pH adjusted material to produce a soy protein isolate having a beta conglycinin content of from about 35% to about 85% and a glycinin content of from about 5% to about 40%.
    • 本发明涉及功能性食品成分,其包含: 大豆蛋白分离物,包含; 脱脂己烷处理的大豆片; 在约200°F至约210°F的温度下将去油的己烷处理的大豆薄片热处理至低于200ppm的己烷含量,其中大豆薄片来自高β伴大豆球蛋白大豆; 将经热处理的大豆薄片与水混合以形成浆料; 从浆料中除去纤维以产生液体; 向该液体中加入酸以产生凝乳和乳清液的沉淀物; 分离凝乳和乳清; 用水冲洗凝乳; 将洗涤的凝乳的pH调节至约7并干燥pH调节的材料以产生具有约35%至约85%的β伴大豆球蛋白含量和约5%至约40%的大豆球蛋白含量的大豆蛋白分离物。
    • 10. 发明申请
    • Stable soy protein beverage composition
    • 稳定的大豆蛋白饮料组合物
    • US20070224335A1
    • 2007-09-27
    • US11386482
    • 2006-03-22
    • Shaowen WuTraci HamersenThomas L. Krinski
    • Shaowen WuTraci HamersenThomas L. Krinski
    • A23L1/20
    • A23L2/66A23C11/103A23L33/16A23V2002/00A23V2250/5488A23V2250/1578
    • In a first embodiment, the invention is directed to a neutral beverage of an alkaline earth metal fortified soy protein composition dispersed in an aqueous medium, comprising; an aqueous slurry of a soy protein material and a hydrated gel of an alkaline earth metal phosphate salt, wherein the soy protein material has a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, and wherein the alkaline earth metal content of the alkaline earth metal fortified soy protein composition is from about 1.5% to about 12% by weight, on a dry basis and wherein the alkaline earth metal fortified soy protein composition forms a stable suspension in the aqueous medium.In a second embodiment, a soy milk beverage is prepared. The soy milk beverage is prepared by combining soybeans having a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, with water, grinding the soybeans while in the water and separating the liquid as a soy milk.
    • 在第一实施方案中,本发明涉及分散在水性介质中的碱土金属强化大豆蛋白组合物的中性饮料,其包含: 大豆蛋白材料的水性浆液和碱土金属磷酸盐的水合凝胶,其中大豆蛋白材料的β-伴大豆球蛋白含量为约40%至约85%,大豆球蛋白含量为约5%至约5% 约40%,其中碱土金属强化大豆蛋白组合物的碱土金属含量为干重的约1.5%至约12%,其中碱土金属强化大豆蛋白组合物形成稳定的悬浮液 在水介质中。 在第二实施方案中,制备豆浆饮料。 豆浆饮料通过将β-伴大豆球蛋白含量为约40%至约85%的大豆球蛋白含量与约5%至约40%的大豆球蛋白含量与水混合而制备,在水中研磨大豆并分离 液体为豆浆。