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    PURIFICATION OF MICROBIAL PROTEIN ISOLATES
    3.
    发明专利
    PURIFICATION OF MICROBIAL PROTEIN ISOLATES 未知

    公开(公告)号：AU2710984A

    公开(公告)日：1984-10-25

    申请号：AU2710984

    申请日：1984-04-19

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN

    IPC: A23L29/00 ,  A21D2/26 ,  A23J1/00 ,  A23J1/18 ,  C07K14/005 ,  C07K14/195 ,  C12N1/00 ,  C12P21/00

    Abstract: Substances producing an undesired odor and taste can be removed from microbial protein materials if these materials are treated with aqueous solutions which contain a phosphate and/or a hydrophilic low molecular weight aliphatic compound which contains at least two functional groups from the series comprising hydroxy, formyl, keto and carboxy. Preferred aliphatic extraction auxiliaries are flavoring acids, sugars and polyols, and phosphates are orthophosphates and diphosphates. The extraction can also be carried out in association with reducing the nucleic acid content of defatted cell aggregates.

    5.
    发明专利
    未知

    公开(公告)号：DK120784A

    公开(公告)日：1984-10-21

    申请号：DK120784

    申请日：1984-02-28

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN

    IPC: A23L29/00 ,  A21D2/26 ,  A23J1/00 ,  A23J1/18 ,  C07K14/005 ,  C07K14/195 ,  C12N1/00 ,  C12P21/00 ,  C12N ,  A23J

    Abstract: Substances producing an undesired odor and taste can be removed from microbial protein materials if these materials are treated with aqueous solutions which contain a phosphate and/or a hydrophilic low molecular weight aliphatic compound which contains at least two functional groups from the series comprising hydroxy, formyl, keto and carboxy. Preferred aliphatic extraction auxiliaries are flavoring acids, sugars and polyols, and phosphates are orthophosphates and diphosphates. The extraction can also be carried out in association with reducing the nucleic acid content of defatted cell aggregates.

    6.
    发明专利
    未知

    公开(公告)号：GR77382B

    公开(公告)日：1984-09-11

    申请号：GR820169701

    申请日：1982-11-03

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN ,  LIPINSKI GERT-WOLFHARD VON RYM

    IPC: A23J3/00 ,  A23J3/20 ,  A23J3/34 ,  A23L1/30 ,  A23L1/305 ,  A23L27/60 ,  A23L29/00

    Abstract: Functional hydrolyzates are prepared from microbial protein isolates, with a protein content of more than 90% by weight, a nucleic acid content of less than 2% by weight, a lipid content of less than 1% by weight, a suspendability of 80-100%, a foaming capacity characterized by a foaming index of 4-7, a foam stability characterized by a half-life of 10-300 minutes, an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, and a molecular weight of between 125,000 and 100 Daltons. The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

    7.
    发明专利
    未知

    公开(公告)号：FI841560A0

    公开(公告)日：1984-04-18

    申请号：FI841560

    申请日：1984-04-18

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN

    IPC: A23L29/00 ,  A21D2/26 ,  A23J1/00 ,  A23J1/18 ,  C07K14/005 ,  C07K14/195 ,  C12N1/00 ,  C12P21/00 ,  C12P

    Abstract: Substances producing an undesired odor and taste can be removed from microbial protein materials if these materials are treated with aqueous solutions which contain a phosphate and/or a hydrophilic low molecular weight aliphatic compound which contains at least two functional groups from the series comprising hydroxy, formyl, keto and carboxy. Preferred aliphatic extraction auxiliaries are flavoring acids, sugars and polyols, and phosphates are orthophosphates and diphosphates. The extraction can also be carried out in association with reducing the nucleic acid content of defatted cell aggregates.

    8.
    发明专利
    未知

    公开(公告)号：DK143984D0

    公开(公告)日：1984-02-29

    申请号：DK143984

    申请日：1984-02-29

    Applicant: HOECHST AG

    Inventor： KACHHOLZ TRAUDEL ,  SCHARF UDO ,  SCHLINGMANN MERTEN

    IPC: A23J3/00 ,  A23J3/34 ,  C12N1/00 ,  C12P21/00 ,  C12P21/06 ,  A23J

    Abstract: Products which are soluble without opalescence even at pH 3 and which, because of their reproducible composition, are particularly well suited as a source of nitrogen for organisms are obtained by enzymatic degradation of uniform microbial cell aggregates, using endoproteases, and isolation of the protein fraction up to 2,000 Dalton, preferably from 400 to 1,500 Dalton.

    9.
    发明专利
    未知

    公开(公告)号：FI823758L

    公开(公告)日：1983-05-06

    申请号：FI823758

    申请日：1982-11-03

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN ,  VON RYMON LIPINSKI GERT-WOLHAR

    IPC: A23J3/00 ,  A23J3/20 ,  A23J3/34 ,  A23L1/30 ,  A23L1/305 ,  A23L27/60 ,  A23L29/00 ,  A23J

    Abstract: Functional hydrolyzates are prepared from microbial protein isolates, with a protein content of more than 90% by weight, a nucleic acid content of less than 2% by weight, a lipid content of less than 1% by weight, a suspendability of 80-100%, a foaming capacity characterized by a foaming index of 4-7, a foam stability characterized by a half-life of 10-300 minutes, an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, and a molecular weight of between 125,000 and 100 Daltons. The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

    10.
    发明专利
    未知

    公开(公告)号：DK490582A

    公开(公告)日：1983-05-06

    申请号：DK490582

    申请日：1982-11-04

    Applicant: HOECHST AG

    Inventor： SCHARF UDO ,  SCHLINGMANN MERTEN ,  LIPINSKI GERT-WOLFHARD VON RYM

    IPC: A23J3/00 ,  A23J3/20 ,  A23J3/34 ,  A23L1/30 ,  A23L1/305 ,  A23L27/60 ,  A23L29/00 ,  A23J

    Abstract: Functional hydrolyzates are prepared from microbial protein isolates, with a protein content of more than 90% by weight, a nucleic acid content of less than 2% by weight, a lipid content of less than 1% by weight, a suspendability of 80-100%, a foaming capacity characterized by a foaming index of 4-7, a foam stability characterized by a half-life of 10-300 minutes, an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, and a molecular weight of between 125,000 and 100 Daltons. The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

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