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公开(公告)号：DE3273170D1
公开(公告)日：1986-10-16
申请号：DE3273170
申请日：1982-06-28
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , GIBSON PAUL WHITE , ORTHOEFER FRANK THEODORE
Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of watersoluble salts. The initial 7S extraction is conducted at a pH 5.0-5.6 and at a water soluble salt molar concentration of 0.01M to 0.2M. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.
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公开(公告)号：DE3169448D1
公开(公告)日：1985-04-25
申请号：DE3169448
申请日：1981-11-19
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , STREATY CHARLES EDWARD , YACKEL WALTER CARL , YANG HO SEUNG , TANG DANIEL KWOKLUN
Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85 DEG C. for 30 minutes, and yielding a melt value of at least 15 cm2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates. Soy isolates prepared in accordance with this invention may be utilized to replace from about 20% to 60% or higher of the caseinate in an imitation cheese recipe without adversely affecting the melt characteristics of the imitation cheese product.
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Patent Agency Ranking
公开(公告)号：DK355882A
公开(公告)日：1983-02-11
申请号：DK355882
申请日：1982-08-09
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , ORTHOEFER FRANK THEODORE
Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heatset gels similar to those of egg albumin. The enzymatically modified giycop- roteins are compatible with salt containing recipes and functionally useful over a broad pH range.
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公开(公告)号：DE3273608D1
公开(公告)日：1986-11-13
申请号：DE3273608
申请日：1982-07-06
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , ORTHOEFER FRANK THEODORE
Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heatset gels similar to those of egg albumin. The enzymatically modified giycop- roteins are compatible with salt containing recipes and functionally useful over a broad pH range.
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公开(公告)号：BR8204677A
公开(公告)日：1983-08-02
申请号：BR8204677
申请日：1982-08-09
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , ORTHOEFER FRANK THEODORE
IPC: A23J3/00 , A23J1/14 , A23J3/34 , C07K14/415 , C07G7/00
Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heatset gels similar to those of egg albumin. The enzymatically modified giycop- roteins are compatible with salt containing recipes and functionally useful over a broad pH range.
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公开(公告)号：BR8204675A
公开(公告)日：1983-08-02
申请号：BR8204675
申请日：1982-08-09
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , GIBSON PAUL WHITE , ORTHOEFER FRANK THEODORE
IPC: A23J1/12 , A23J1/14 , A23J3/34 , C07K14/415 , C07G7/00
Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of watersoluble salts. The initial 7S extraction is conducted at a pH 5.0-5.6 and at a water soluble salt molar concentration of 0.01M to 0.2M. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.
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公开(公告)号：DK355782A
公开(公告)日：1983-02-11
申请号：DK355782
申请日：1982-08-09
Applicant: STALEY MFG CO A E
Inventor： LEHNHARDT WILLIAM FRED , GIBSON PAUL WHITE , ORTHOEFER FRANK THEODORE
IPC: A23J20060101 , C07G20060101 , A23J , C07G
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