AU5887399A - Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties - Google Patents

Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties

Info

Publication number
AU5887399A
AU5887399A AU58873/99A AU5887399A AU5887399A AU 5887399 A AU5887399 A AU 5887399A AU 58873/99 A AU58873/99 A AU 58873/99A AU 5887399 A AU5887399 A AU 5887399A AU 5887399 A AU5887399 A AU 5887399A
Authority
AU
Australia
Prior art keywords
products
functional properties
whey proteins
enhanced functional
glycation
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU58873/99A
Inventor
Michael John Boland
Maria Estela Puchulu Campanella
Neill Ward Haggarty
Kerianne Carol Higgs
Jeremy Paul Hill
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
New Zealand Dairy Research Institute
Original Assignee
New Zealand Dairy Research Institute
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 New Zealand Dairy Research Institute filed Critical New Zealand Dairy Research Institute
Publication of AU5887399A publication Critical patent/AU5887399A/en
Abandoned legal-status Critical Current

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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
AU58873/99A 1998-09-28 1999-09-28 Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties Abandoned AU5887399A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NZ33208098 1998-09-28
NZ332080 1998-09-28
PCT/NZ1999/000163 WO2000018249A1 (en) 1998-09-28 1999-09-28 Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties

Publications (1)

Publication Number Publication Date
AU5887399A true AU5887399A (en) 2000-04-17

Family

ID=19926948

Family Applications (1)

Application Number Title Priority Date Filing Date
AU58873/99A Abandoned AU5887399A (en) 1998-09-28 1999-09-28 Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties

Country Status (2)

Country Link
AU (1) AU5887399A (en)
WO (1) WO2000018249A1 (en)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004055312A1 (en) * 2004-11-16 2006-05-18 Blattmann Cerestar Ag Process for the preparation of chemically modified proteinaceous baking ingredients and such ingredients
US20080206406A1 (en) * 2004-12-15 2008-08-28 Csm Nederland B.V. Modified Proteins With Altered Aggregation Properties
WO2006072438A2 (en) 2005-01-06 2006-07-13 Nestec S.A. Milk powder
US7687095B2 (en) 2005-09-30 2010-03-30 Kraft Foods Global Brands Llc High moisture, low fat cream cheese with maintained product quality and method for making same
JP2009515929A (en) * 2005-11-14 2009-04-16 ネステク ソシエテ アノニム Promotion of oral tolerance using glycated protein
EP1800544A1 (en) 2005-12-23 2007-06-27 Stichting Technologisch Top-Instituut Voedselwetenschappen Controlled gelation of protein mixture by glycosylation
EP2025235A1 (en) * 2007-08-08 2009-02-18 Stichting Top Institute Food and Nutrition Use of globular protein - oligosaccharide conjugates
AU2009225516B2 (en) 2008-03-19 2014-08-14 Wisconsin Alumni Research Foundation Production of protein-polysaccharide conjugates
WO2013067603A1 (en) * 2011-11-10 2013-05-16 Clover Corporation Limited Encapsulation of food ingredients supplements and pharmaceuticals
GB201204160D0 (en) 2012-03-09 2012-04-25 Nandi Proteins Ltd Process for modifying proteins
CN104970185A (en) * 2015-04-09 2015-10-14 山东农业大学 Processing method for soy isolate protein with high gel strength
CN105104706A (en) * 2015-04-09 2015-12-02 山东农业大学 Processing method for isolated soybean protein with high emulsification activity
EP3384779A1 (en) * 2017-04-05 2018-10-10 Institut National De La Recherche Agronomique (INRA) Stabilized protein aggregate particles, and process for the preparation of said particles
US20220087285A1 (en) * 2019-01-15 2022-03-24 University Of Georgia Research Foundation, Inc. Dietary early glycation products for treating and preventing autoimmune diseases
CN109717428A (en) * 2019-03-12 2019-05-07 江南大学 A kind of fruit vegetable powder and preparation method rich in Amadori compound
MX2022012362A (en) * 2020-04-03 2023-01-16 Atomo Coffee Inc Cross-maillardized plant substrates.
CN111758832A (en) * 2020-07-10 2020-10-13 宜春学院 Preparation method of hypoallergenic whey protein
WO2022251529A1 (en) * 2021-05-26 2022-12-01 Atomo Coffee, Inc. Cross-maillardized plant substrates
CN115606800B (en) * 2022-07-23 2024-04-02 深圳大学 Construction method of high-stability high-load glycosylated protein fiber nano delivery system

Also Published As

Publication number Publication date
WO2000018249A1 (en) 2000-04-06

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase