Title:
PROCESSED SOYBEAN β-CONGLYCININ PROTEIN
Document Type and Number:
WIPO Patent Application WO/2004/110163
Kind Code:
A1
Abstract:
By heating a solution or a paste containing soybean β-conglycinin protein under acidic conditions, it becomes possible to provide soybean β-conglycinin protein in which high hydration properties and high viscosity thereof causing problems in processing it into various food products or taking it have been improved.
Inventors:
ISHIKAWA MASAHIRO (JP)
BABA TOSHIMITSU (JP)
OKAJIMA TETSUHIKO (JP)
HIROTSUKA MOTOHIKO (JP)
BABA TOSHIMITSU (JP)
OKAJIMA TETSUHIKO (JP)
HIROTSUKA MOTOHIKO (JP)
Application Number:
PCT/JP2003/009282
Publication Date:
December 23, 2004
Filing Date:
July 22, 2003
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
ISHIKAWA MASAHIRO (JP)
BABA TOSHIMITSU (JP)
OKAJIMA TETSUHIKO (JP)
HIROTSUKA MOTOHIKO (JP)
ISHIKAWA MASAHIRO (JP)
BABA TOSHIMITSU (JP)
OKAJIMA TETSUHIKO (JP)
HIROTSUKA MOTOHIKO (JP)
International Classes:
A23C11/10; A23C20/02; A23J1/14; A23J3/16; A23L1/305; A23L2/66; A23L11/00; (IPC1-7): A23J3/16; A23L1/305
Foreign References:
| JPH11308969A | 1999-11-09 | |||
| JP2002238442A | 2002-08-27 |
Other References:
RENKEMA J.M.S. ET AL.: "The effect of pH on heat denaturation and gel forming properties of soy proteins", JOURNAL OF BIOTECHNOLOGY, vol. 79, no. 3, 2000, pages 223 - 230, XP004201986
PETRUCCELLI S. ET AL.: "Soy protein isolate components and their interactions", J. AGRIC. FOOD CHEM., vol. 43, no. 7, 1995, pages 1762 - 1767, XP000514045
NAGANO T. ET AL.: "Dynamic viscoeleastic study on the gelation properties of beta-conglycinin-rich and glycinin-rich soybean protein isolates", J. AGRIC. FOOD CHEM., vol. 44, no. 11, 1996, pages 3484 - 3488, XP002073720
PUPPO M.C. ET AL.: "Structural properties of heat-induced soy protein gels as affected by ionic strength and pH", J. AGRIC. FOOD CHEM., vol. 46, no. 9, 1998, pages 3583 - 3589, XP002973990
PETRUCCELLI S. ET AL.: "Soy protein isolate components and their interactions", J. AGRIC. FOOD CHEM., vol. 43, no. 7, 1995, pages 1762 - 1767, XP000514045
NAGANO T. ET AL.: "Dynamic viscoeleastic study on the gelation properties of beta-conglycinin-rich and glycinin-rich soybean protein isolates", J. AGRIC. FOOD CHEM., vol. 44, no. 11, 1996, pages 3484 - 3488, XP002073720
PUPPO M.C. ET AL.: "Structural properties of heat-induced soy protein gels as affected by ionic strength and pH", J. AGRIC. FOOD CHEM., vol. 46, no. 9, 1998, pages 3583 - 3589, XP002973990
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