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1. 发明申请

US20160331815A1 FIBROIN-DERIVED PROTEIN COMPOSITION 有权
公开(公告)号：US20160331815A1
公开(公告)日：2016-11-17
申请号：US15212086
申请日：2016-07-15
申请人： Silk Technologies, Ltd.
发明人： Brian D. Lawrence , David W. Infanger
IPC分类号： A61K38/39 , A23L2/66 , A61K45/06
CPC分类号： A61K38/39 , A23J3/00 , A23L2/66 , A23L33/17 , A23V2002/00 , A61K35/64 , A61K45/06 , C07K14/78
摘要： The invention provides a protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

2. 发明申请

US20160183567A1 METHOD FOR PREPARING LOW ANTIGENIC FOOD AND LOW ANTIGENIC FOOD PREPARED BY SAID METHOD 审中-公开
标题翻译：制备低抗生素食物的方法和通过方法制备的低抗原食物
公开(公告)号：US20160183567A1
公开(公告)日：2016-06-30
申请号：US15049778
申请日：2016-02-22
申请人： KOREA FOOD RESEARCH INSTITUTE
发明人： HEE DON CHOI , YUN SOOK KIM , HO YOUNG PARK , SANG KEUN HA , SANG-HOON LEE , HEE-DO HONG , HA HYUNG KIM , HYE SEONG HWANG , HEAJIN PARK , YONG KON PARK , IN WOOK CHOI
IPC分类号： A23L1/015 , C07K14/76 , A23J3/00 , C07K14/77
CPC分类号： A23J3/00 , A23L5/20 , A23L5/25 , A23L15/00 , A23L25/00 , A23L33/00 , A23V2002/00 , C07K14/76 , C07K14/77
摘要： A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.
摘要翻译：一种制备低抗原食物的方法，该方法包括除去与过敏原食物的糖蛋白连接的糖。通过去除与过敏原食物的糖蛋白连接的糖制备的低抗原食物。一种制备低抗原性糖蛋白的方法，所述方法包括除去连接至选自卵白蛋白，卵巢粘蛋白，卵转铁蛋白，大豆球蛋白，大豆球蛋白，Ara h1和Ara h2的糖蛋白的葡萄糖。通过除去连接到选自卵白蛋白，卵类粘蛋白，卵转铁蛋白，大豆球蛋白，大豆球蛋白，Ara h1和Ara h2的糖蛋白的葡萄糖制备的低抗原性糖蛋白。低抗原性食品组合物，包括低抗原性糖蛋白。低抗原性化妆品组合物，其包含低抗原性糖蛋白作为活性成分。

3. 发明授权

US08790732B2 Non carbohydrate foaming compositions and methods of making the same 有权
标题翻译：非碳水化合物发泡组合物及其制备方法
公开(公告)号：US08790732B2
公开(公告)日：2014-07-29
申请号：US13693699
申请日：2012-12-04
申请人： Kraft Foods Global Brands LLC
发明人： Bary Lyn Zeller
IPC分类号： A23L1/0562
CPC分类号： A23J3/00 , A23C11/08 , A23C11/10 , A23C2260/20 , A23F5/40 , A23J3/06 , A23J3/342 , A23P30/40
摘要： A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
摘要翻译：发泡组合物包括不含碳水化合物的粉末状可溶性组合物，其包括具有多个内部空隙的蛋白质颗粒，所述内部空隙含有夹带的加压气体。在一种形式中，通过在将颗粒加热到至少玻璃化转变温度的温度之前或之后使颗粒处于超过大气压的外部气体压力，然后将颗粒冷却至低于玻璃化转变温度在释放外部压力之前或之后，以有效地将加压气体捕获在内部空隙内的方式的温度。

4. 发明申请

US20130183357A1 OXIDATIVELY CROSS-LINKED PROTEIN-BASED ENCAPSULATES 审中-公开
标题翻译：基于交联蛋白的氧化物
公开(公告)号：US20130183357A1
公开(公告)日：2013-07-18
申请号：US12601114
申请日：2008-05-21
申请人： Aart Cornelis Alting , Theodorus Arnoldus Gerardus Floris , Fanny Chantal Jacqueline Weinbreck , Jeroen Grandia , Freddie Van De Velde , Igor Bodnár
发明人： Aart Cornelis Alting , Theodorus Arnoldus Gerardus Floris , Fanny Chantal Jacqueline Weinbreck , Jeroen Grandia , Freddie Van De Velde , Igor Bodnár
IPC分类号： A23L1/00 , A61K8/11 , A61Q19/00 , A61K9/50
CPC分类号： A61K8/11 , A23J3/00 , A23L33/16 , A23P10/30 , A23V2002/00 , 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微摩尔硫醇基团的活性，每克活化蛋白质聚集体如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地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。

5. 发明申请

US20130129867A1 AGGLOMERATED PROTEIN COMPOSITION 审中-公开
标题翻译：聚集蛋白组合物
公开(公告)号：US20130129867A1
公开(公告)日：2013-05-23
申请号：US13679834
申请日：2012-11-16
申请人： NICOLAS DEAK
发明人： NICOLAS DEAK
IPC分类号： A23J3/00
CPC分类号： A23J3/00 , A23J3/16 , A23J3/26 , A23L2/66 , A23L33/185 , A23P10/20
摘要： The present invention relates to compositions and methods for producing an agglomerated protein composition comprising at least one acid soluble protein.
摘要翻译：本发明涉及用于生产包含至少一种酸可溶性蛋白质的附聚蛋白质组合物的组合物和方法。

6. 发明授权

US07534459B2 Process for preparing hybrid proteins 有权
标题翻译：制备杂交蛋白的方法
公开(公告)号：US07534459B2
公开(公告)日：2009-05-19
申请号：US10284552
申请日：2002-10-30
申请人： Rangaswamy Chinnaswamy , Sukh Bassi , Clodualdo C. Maningat
发明人： Rangaswamy Chinnaswamy , Sukh Bassi , Clodualdo C. Maningat
IPC分类号： A23J1/00
CPC分类号： A23J3/00
摘要： Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).
摘要翻译：提供水热法用于制备含有改变的SS / SH键的杂交蛋白，从而产生具有增强的功能特性的杂交蛋白。该方法包括在喷射蒸煮器（16）或类似装置中蒸汽处理含有至少两种不同蛋白质的含水蛋白质浆液，以便热休克，从而改变一些蛋白质的构象，然后相对快速冷却至导致所需杂交体的形成。可以处理植物和动物蛋白质，并且起始浆液可以用一种或多种另外的成分（例如盐，磷酸盐，脂肪酸，多糖，醇，芳族化合物）进行pH修饰和/或补充。杂交蛋白质可用作食品成分（例如溶解性，润湿性，分散性，发泡性，乳化性，粘度，凝胶化或增稠剂）。

7. 发明授权

US06824810B2 Creamer compositions and methods of making and using the same 有权
标题翻译：奶精组合物及其制备和使用方法
公开(公告)号：US06824810B2
公开(公告)日：2004-11-30
申请号：US10262451
申请日：2002-10-01
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
IPC分类号： A21D915
CPC分类号： A23F5/40 , A23C9/1512 , A23C11/00 , A23C11/04 , A23C13/14 , A23J3/00 , A23L9/22 , A23L9/24
摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.
摘要翻译：本发明涉及粉末和液体，乳制品和非乳制奶精组合物。这些奶精组合物可以以浓缩和即用形式制备。粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。本发明的奶精组合物包含微粒成分组分和次要成分组分。微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内为约1:10至约5:1，甚至更优选为约1:5至约5:1。本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。

8. 发明申请

US20030054088A1 Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 失效
标题翻译：由蛋白质和碳水化合物材料制成的糖果产品以相对重量比高于1存在
公开(公告)号：US20030054088A1
公开(公告)日：2003-03-20
申请号：US10117111
申请日：2002-04-08
发明人： Dennis Jones
IPC分类号： A23J001/00
CPC分类号： A23G3/44 , A23G3/46 , A23J3/00 , Y10S426/80 , Y10S426/801 , Y10S426/81
摘要： The invention provides a confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of, low digestibility or indigestible nature.
摘要翻译：本发明提供一种糖果条，其包含相对重量比高于1（从1:0至约1:0.999）的蛋白质材料和碳水化合物材料。生产的酒吧非常可口，耐嚼，具有良好的感官特性。它可以根据需要被涂覆（被包裹）或不被涂覆。本发明的产品为非常低热量的饮食，饮食补充剂或蛋白质补充剂提供膳食替代物，并且可以任选地包含低消化性或难消化性质的碳水化合物材料。

9. 发明申请

US20030035861A1 Feed mass having a modified protein structure for carnivorous animals 有权
公开(公告)号：US20030035861A1
公开(公告)日：2003-02-20
申请号：US10163165
申请日：2002-06-04
申请人： NUTRECO AQUACULTURE RESEARCH CENTRE AS
发明人： Kjell Arne Hoff , Fred Hirth Thorsen
IPC分类号： A23L001/28
CPC分类号： C12Y203/02013 , A23J3/00 , A23K10/14 , A23K40/20 , A23K40/25 , A23K50/80 , C12Y503/04001 , Y02A40/818 , Y10S426/805
摘要： A method for producing feed for forming into pellets, the pellets produced by the method to be used to feed carnivorous animals. The addition of the enzyme transglutaminase to a feed mass specifically intended for carnivorous fish will catalyze a reaction between the amino acids glutamine and lysine which form part of the protein chains and the raw material of the proteins of the feed, such that a covalent chemical bond is formed between them, which results in shape permanence in the formed, dried, finished pellets, such that the finished pellets do not lose their shape before time of use.

10. 发明授权

US06399117B1 Method for the modification of protein structure in finish shaped feed pellets, balls or the like in order to achieve shape stability, and feed mass made in accordance with the method 有权
标题翻译：为了获得形状稳定性，精加工成粒料，球等中的蛋白质结构的修饰方法和根据该方法制造的进料量
公开(公告)号：US06399117B1
公开(公告)日：2002-06-04
申请号：US09673003
申请日：2000-10-06
申请人： Kjell Arne Hoff , Fred Hirth Thorsen
发明人： Kjell Arne Hoff , Fred Hirth Thorsen
IPC分类号： A23K1165
CPC分类号： C12Y203/02013 , A23J3/00 , A23K10/14 , A23K40/20 , A23K40/25 , A23K50/80 , C12Y503/04001 , Y02A40/818 , Y10S426/805
摘要： A method for producing feed for forming into pellets, the pellets produced by the method to be used to feed carnivorous animals. The addition of the enzyme transglutaminase to a feed mass specifically intended for carnivorous fish will catalyze a reaction between the amino acids glutamine and lysine which form part of the protein chains and the raw material of the proteins of the feed, such that a covalent chemical bond is formed between them, which results in shape permanence in the formed, dried, finished pellets, such that the finished pellets do not lose their shape before time of use.
摘要翻译：用于生产成粒的饲料的方法，通过用于饲养食肉动物的方法制备的丸粒。将酶转谷氨酰胺酶添加到特定用于肉食鱼的饲料中将催化形成蛋白质链的一部分的氨基酸谷氨酰胺和赖氨酸与饲料蛋白质的原料之间的反应，使得共价化学键形成在它们之间，这导致形成的，干燥的成品颗粒中的形状持久性，使得成品颗粒在使用时间之前不会失去其形状。

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