METHOD OF PRODUCING PROCESSED PROTEIN

Title:

METHOD OF PRODUCING PROCESSED PROTEIN

Document Type and Number:

WIPO Patent Application WO/2022/054880

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.

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Inventors:

SAKAI KIYOTA (JP)

Application Number:

PCT/JP2021/033199

Publication Date:

March 17, 2022

Filing Date:

September 09, 2021

Export Citation:

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Assignee:

AMANO ENZYME INC (JP)

International Classes:

C12P21/02; A23C11/10; A23J3/16; A23L11/00; A23L11/45; A23L11/60; A23L11/65

Foreign References:

CN104186597A	2014-12-10
JP2014516576A	2014-07-17
JP2007312723A	2007-12-06
JP2015180197A	2015-10-15
JPH11276162A	1999-10-12

Other References:

CABALLERO, P. A. ET AL.: "Improvement of dough rheology, bread quality and bread shelf- life by enzymes combination", JOURNAL OF FOOD ENGINEERING, vol. 81, 2007, pages 42 - 53, XP005738765, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2006.10.007
HOU, JUN-JIE ET AL.: "Preparation of double-network tofu with mechanical and sensory toughness", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 51, 2016, pages 962 - 969, XP055859053, ISSN: 1365-2621, DOI: 10.1111/ijfs.13043
SEIKAGAKU, BIOCHEMISTRY, vol. 81, no. 8, 2009, pages 708 - 711