Title:
PROPERTY MODIFIER FOR HEAT-COAGULATED GEL OF EGG WHITE PROTEIN
Document Type and Number:
WIPO Patent Application WO/2023/145832
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a novel technology for modifying the properties of the heat-coagulated gel of egg white protein. In the present invention, a composition containing soy protein that has been subjected to protein deamidation is capable of improving the hardness, resiliency, and/or water-holding capacity of the heat-coagulated gel of egg white protein.
Inventors:
HATTA HAJIME (JP)
KOZUKA MISA (JP)
KOZUKA MISA (JP)
Application Number:
PCT/JP2023/002474
Publication Date:
August 03, 2023
Filing Date:
January 26, 2023
Export Citation:
Assignee:
AMANO ENZYME INC (JP)
International Classes:
A23J3/16; A23J3/34; A23L15/00; C12N9/14
Domestic Patent References:
| WO2020171106A1 | 2020-08-27 |
Foreign References:
| JP2001218590A | 2001-08-14 | |||
| JP2015159765A | 2015-09-07 |
Other References:
SHOTARO YAMAGUCHI: "Development Technology for New Enzymes - Development and Application Development of Protein Glutaminase -", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, SHOKUHIN KAGAKU SHINBUNSHA, TOKYO, JP, vol. 24, no. 12, 1 December 2008 (2008-12-01), JP , pages 62 - 65, XP009536724, ISSN: 0911-2286
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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