Title:
DEGRADATION PRODUCT OF WHEAT GLUTEN
Document Type and Number:
WIPO Patent Application WO/2014/171359
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a degradation product of wheat gluten that shows excellent foamability and foam-holding properties when dissolved in water and can sustain transparency.
The degradation product of wheat gluten, which contains 55 wt% or more of peptides having a molecular weight of 3,000 or greater and is substantially free from any components that are insolubilized by heating 30 min at 105°C, shows excellent foamability and foam-holding properties when dissolved in water and can sustain transparency.
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Inventors:
KONISHI KANAKO (JP)
KABATA HIROMI (JP)
MURAKAMI TETSUYA (JP)
ICHIHARA TAKASHI (JP)
KOJIMA IWAO (JP)
KABATA HIROMI (JP)
MURAKAMI TETSUYA (JP)
ICHIHARA TAKASHI (JP)
KOJIMA IWAO (JP)
Application Number:
PCT/JP2014/060074
Publication Date:
October 23, 2014
Filing Date:
April 07, 2014
Export Citation:
Assignee:
GLICO NUTRITION CO LTD (JP)
International Classes:
A23J3/18; A23L2/00; A23L2/38; A23L2/70; C12C5/02; C12G3/02
Foreign References:
| JPH04121161A | 1992-04-22 | |||
| JPH08502641A | 1996-03-26 | |||
| JP2011188833A | 2011-09-29 | |||
| JPS63169950A | 1988-07-13 | |||
| JP2008307014A | 2008-12-25 | |||
| JP2005176683A | 2005-07-07 | |||
| JPH05244880A | 1993-09-24 | |||
| JP2007181427A | 2007-07-19 | |||
| JPH08217795A | 1996-08-27 |
Other References:
XIANGZHEN KONG ET AL.: "Enzymatic preparation and functional properties of wheat gluten hydrolysates", FOOD CHEMISTRY, vol. 101, no. 2, 2007, pages 615 - 620
JIN-SHUI WANG ET AL.: "PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION", JOURNAL OF FOOD BIOCHEMISTRY, vol. 32, no. 3, 2008, pages 316 - 334
JINSHUI WANG ET AL.: "Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration", JOURNAL OF CEREAL SCIENCE, vol. 44, no. 1, 2006, pages 93 - 100
YVES POPINEAU ET AL.: "Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration", JOURNAL OF CEREAL SCIENCE, vol. 35, no. 3, 2002, pages 327 - 335
E. LINARES ET AL.: "Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions", CEREAL CHEMISYTRY, vol. 77, no. 4, 2000, pages 414 - 420
JIN-SHUI WANG ET AL.: "PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION", JOURNAL OF FOOD BIOCHEMISTRY, vol. 32, no. 3, 2008, pages 316 - 334
JINSHUI WANG ET AL.: "Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration", JOURNAL OF CEREAL SCIENCE, vol. 44, no. 1, 2006, pages 93 - 100
YVES POPINEAU ET AL.: "Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration", JOURNAL OF CEREAL SCIENCE, vol. 35, no. 3, 2002, pages 327 - 335
E. LINARES ET AL.: "Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions", CEREAL CHEMISYTRY, vol. 77, no. 4, 2000, pages 414 - 420
Attorney, Agent or Firm:
Yamada, Iichiro et al. (JP)
Yamada 威 1 郎 (JP)
Yamada 威 1 郎 (JP)
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