ATE410065T1 - Modifizierte molkenproteinzusammensetzungen mit verbesserten schäumeigenschaften - Google Patents

Modifizierte molkenproteinzusammensetzungen mit verbesserten schäumeigenschaften

Info

Publication number
ATE410065T1
ATE410065T1 AT02773970T AT02773970T ATE410065T1 AT E410065 T1 ATE410065 T1 AT E410065T1 AT 02773970 T AT02773970 T AT 02773970T AT 02773970 T AT02773970 T AT 02773970T AT E410065 T1 ATE410065 T1 AT E410065T1
Authority
AT
Austria
Prior art keywords
whey protein
foaming properties
protein compositions
modified whey
improved foaming
Prior art date
Application number
AT02773970T
Other languages
English (en)
Inventor
Thomas Sorensen
Myke Rich
Original Assignee
Novozymes North America Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novozymes North America Inc filed Critical Novozymes North America Inc
Application granted granted Critical
Publication of ATE410065T1 publication Critical patent/ATE410065T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01005—Lysophospholipase (3.1.1.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/226—Foaming agent

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
AT02773970T 2001-11-06 2002-11-04 Modifizierte molkenproteinzusammensetzungen mit verbesserten schäumeigenschaften ATE410065T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US33321501P 2001-11-06 2001-11-06

Publications (1)

Publication Number Publication Date
ATE410065T1 true ATE410065T1 (de) 2008-10-15

Family

ID=23301829

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02773970T ATE410065T1 (de) 2001-11-06 2002-11-04 Modifizierte molkenproteinzusammensetzungen mit verbesserten schäumeigenschaften

Country Status (10)

Country Link
US (1) US7897186B2 (de)
EP (1) EP1443825B1 (de)
JP (1) JP4343689B2 (de)
CN (1) CN1283168C (de)
AT (1) ATE410065T1 (de)
AU (1) AU2002336717B2 (de)
DE (1) DE60229281D1 (de)
DK (1) DK1443825T3 (de)
NZ (1) NZ532678A (de)
WO (1) WO2003039264A1 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900282A1 (de) * 2006-08-28 2008-03-19 Puratos N.V. Verfahren zur Herstellung eines Rührkuchens mit Zugabe von Phospholipase
MX2009008090A (es) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
JP4431181B2 (ja) * 2008-03-04 2010-03-10 森永乳業株式会社 ホエイ蛋白質の改質方法
CA2912755C (en) * 2013-06-27 2021-09-07 Nestec S.A. Compositions and nutritional products with improved emulsion stability
FI127641B (en) 2014-05-30 2018-11-15 Valio Oy Milk-based mousse and method for its preparation
US20180168175A1 (en) * 2015-04-14 2018-06-21 Dsm Ip Assets B.V. Use of phospholipase c
EP3300606A1 (de) * 2016-09-28 2018-04-04 DMK Deutsches Milchkontor GmbH Aufschäumbare milchzubereitung
KR20210018826A (ko) * 2018-06-15 2021-02-18 로께뜨프레르 비-필수 밀 단백질 및 이의 생산 방법
CN115517284B (zh) * 2022-10-08 2023-10-03 青岛丹香投资管理有限公司 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法

Family Cites Families (34)

* Cited by examiner, † Cited by third party
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US3547900A (en) 1969-03-18 1970-12-15 Swanson Emery Carlton Process for separating protein from aqueous solutions containing dissolved material of lower molecular weight using a thin bed of molecular sieve material
US3944680A (en) * 1973-05-08 1976-03-16 Lever Brothers Company Preparation of whippable emulsions
US3935323A (en) * 1973-12-06 1976-01-27 Stauffer Chemical Company Process for improving whipping properties of aqueous protein solutions
GB1525929A (en) * 1974-11-25 1978-09-27 Unilever Ltd Stabilised emulsions comprising phospholipoprotein
US4029825A (en) * 1975-05-30 1977-06-14 Stauffer Chemical Company Production of egg white substitute from whey
GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
NL8401026A (nl) * 1983-11-09 1985-06-03 Unilever Nv Eetbare w/o/w emulsie.
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
US4572837A (en) * 1984-06-28 1986-02-25 The British Food Manufacturing Industries Research Association Protein product
EG18543A (en) 1986-02-20 1993-07-30 Albright & Wilson Protected enzyme systems
GB8616041D0 (en) * 1986-07-01 1986-08-06 Unilever Plc Phosphatide-containing compositions
SE459140B (sv) * 1986-11-25 1989-06-12 Albuglobe Ab Hydrolys av vassleprotein foer att underlaetta avskiljning av fett daerifraan
JP2501817B2 (ja) * 1987-03-27 1996-05-29 旭電化工業株式会社 乳化油脂組成物の製造法
ES2032000T3 (es) * 1987-12-03 1993-01-01 Unilever Nv Un procedimiento para la preparacion de una emulsion de agua y aceite.
EP0426211B1 (de) 1989-09-29 1993-11-24 Unilever N.V. Getrocknetes Lyso-Phospholipoprotein enthaltendes Nahrungsmittel
ES2077220T3 (es) * 1990-03-09 1995-11-16 Novo Nordisk As Hidrolizados de proteinas.
GB9111441D0 (en) 1991-05-28 1991-07-17 Kalinowski Piotr M Stabilisation of plant extracts
DE69313102T2 (de) * 1993-06-11 1997-12-11 Nestle Sa Zusammensetzung für Wärmestabilisierung von Proteinen und Produkt daraus
US5405637A (en) 1993-06-30 1995-04-11 Bristol-Myers Squibb Company Milk protein partial hydrolysate and infant formula containing same
US5580491A (en) * 1993-07-13 1996-12-03 Cornell Research Foundation, Inc. Foamable whey protein composition
US5681505A (en) * 1993-07-13 1997-10-28 Cornell Research Foundation, Inc. Stabilized foamable whey protein composition
JP3464560B2 (ja) 1995-04-14 2003-11-10 旭電化工業株式会社 水中油型乳化脂及びその製造法
JPH09145A (ja) * 1995-06-15 1997-01-07 Unilever Nv 食用積層ドウおよびそのための食用積層用分散体
DE19527274A1 (de) * 1995-07-26 1997-01-30 Metallgesellschaft Ag Enzymatisches Verfahren zur Entschleimung von pflanzlichen Ölen mit Aspergillus-Phospholipase
DE69716711T3 (de) 1996-12-09 2010-06-10 Novozymes A/S Verringerung von phosphorhaltigen Substanzen in Speiseölen mit hohem Anteil an nicht-hydratisierbarem Phosphor unter Verwendung einer Phospholipase, eine Phospholipase aus fädenförmigen Pilz, welche eine Phospholipase A und/oder B-Aktivität aufweist
JP3733748B2 (ja) 1998-06-24 2006-01-11 味の素株式会社 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用
EP1131416B1 (de) 1998-11-27 2009-09-02 Novozymes A/S Varianten eines lipolytischen enzyms
MY129566A (en) 1999-01-19 2007-04-30 Nestle Sa A hypoallergenic composition containing tolerogenic peptides inducing oral tolerance
US6399121B1 (en) * 1999-03-16 2002-06-04 Novozymes A/S Process for producing cheese
DE60018267T3 (de) 1999-03-16 2014-02-06 Novozymes A/S Verfahren zur herstellung von käse
US6551636B2 (en) 1999-07-23 2003-04-22 Novozymes A/S Modification of foaming properties of proteins
WO2001008502A1 (en) 1999-07-29 2001-02-08 New Zealand Co-Operative Dairy Company Limited Reduced fat whey protein concentrate and method of manufacture
US6372280B1 (en) 1999-11-02 2002-04-16 Kraft Foods, Inc. Stable foams in a high acid environment
AU5718101A (en) * 2000-08-11 2002-02-25 Novozymes North America, Inc. Whey protein emulsion

Also Published As

Publication number Publication date
EP1443825A1 (de) 2004-08-11
CN1283168C (zh) 2006-11-08
EP1443825A4 (de) 2005-08-03
JP4343689B2 (ja) 2009-10-14
DE60229281D1 (de) 2008-11-20
AU2002336717B2 (en) 2008-04-03
WO2003039264A1 (en) 2003-05-15
CN1599559A (zh) 2005-03-23
US20030124647A1 (en) 2003-07-03
US7897186B2 (en) 2011-03-01
DK1443825T3 (da) 2009-02-02
EP1443825B1 (de) 2008-10-08
JP2005507671A (ja) 2005-03-24
NZ532678A (en) 2006-02-24

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