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1. 发明授权

US09968118B2 Protein gel formation 有权
公开(公告)号：US09968118B2
公开(公告)日：2018-05-15
申请号：US14722906
申请日：2015-05-27
申请人： Cooperatie Avebe U.A.
发明人： Marco Luigi Federico Giuseppin , Wybren Bakker
IPC分类号： A23L1/305 , A23L1/052 , A23J1/00 , A23J1/16 , A23J3/14 , A23L2/52 , A23L2/66 , C07K14/415 , A61K47/42 , A23L29/206 , A23L33/185
CPC分类号： A23L29/206 , A23J1/006 , A23J1/16 , A23J3/14 , A23L2/52 , A23L2/66 , A23L33/185 , A23V2002/00 , A61K47/42 , C07K14/415
摘要： The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

2. 发明申请

US20150257416A1 PROTEIN GEL FORMATION 有权
标题翻译：蛋白凝胶形成
公开(公告)号：US20150257416A1
公开(公告)日：2015-09-17
申请号：US14722906
申请日：2015-05-27
申请人： Cooperatie Avebe U.A.
发明人： Marco Luigi Federico Giuseppin , Wybren Bakker
IPC分类号： A23L1/052 , A61K47/42
CPC分类号： A23L29/206 , A23J1/006 , A23J1/16 , A23J3/14 , A23L2/52 , A23L2/66 , A23L33/185 , A23V2002/00 , A61K47/42 , C07K14/415
摘要： The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.
摘要翻译：本发明涉及一种通过所述方法形成凝胶，可通过所述方法获得的凝胶，使用所述蛋白酶抑制剂的热处理的天然马铃薯蛋白酶抑制剂和包含所述凝胶或所述蛋白酶抑制剂的食品的方法。该方法包括以下步骤：提供等电点大于6.0且分子量小于35kDa的天然马铃薯蛋白酶抑制物分离物的溶液; 将天然马铃薯蛋白酶抑制剂溶液进行热处理至65-121℃的温度至少10分钟，或在高于121℃的温度下进行UHT处理，离子强度小于60mM， pH小于4.5，产生热处理的天然马铃薯蛋白酶抑制剂溶液; 并将天然马铃薯蛋白酶抑制剂溶液的离子强度设定在60mM以上。

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