CH388326A - Verfahren zur Herabsetzung der Eiweisskonzentration und Minderung der Viskosität von Ovalbuminen - Google Patents

Verfahren zur Herabsetzung der Eiweisskonzentration und Minderung der Viskosität von Ovalbuminen

Info

Publication number
CH388326A
CH388326A CH838460A CH838460A CH388326A CH 388326 A CH388326 A CH 388326A CH 838460 A CH838460 A CH 838460A CH 838460 A CH838460 A CH 838460A CH 388326 A CH388326 A CH 388326A
Authority
CH
Switzerland
Prior art keywords
reducing
ovalbumin
viscosity
protein concentration
protein
Prior art date
Application number
CH838460A
Other languages
English (en)
Inventor
Thies Karl
Original Assignee
Thies Karl
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 Thies Karl filed Critical Thies Karl
Publication of CH388326A publication Critical patent/CH388326A/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Dairy Products (AREA)
CH838460A 1959-07-30 1960-07-23 Verfahren zur Herabsetzung der Eiweisskonzentration und Minderung der Viskosität von Ovalbuminen CH388326A (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DET17027A DE1124796B (de) 1959-07-30 1959-07-30 Verfahren zur Herstellung von sterilisierbaren Mischprodukten aus Ovalbumin und Molke

Publications (1)

Publication Number Publication Date
CH388326A true CH388326A (de) 1965-02-28

Family

ID=7548436

Family Applications (1)

Application Number Title Priority Date Filing Date
CH838460A CH388326A (de) 1959-07-30 1960-07-23 Verfahren zur Herabsetzung der Eiweisskonzentration und Minderung der Viskosität von Ovalbuminen

Country Status (2)

Country Link
CH (1) CH388326A (de)
DE (1) DE1124796B (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1585111A (en) * 1976-04-23 1981-02-25 Bio Isolates Ltd Functional proteins

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR961666A (de) * 1950-05-17
US1996801A (en) * 1934-01-24 1935-04-09 Armour & Co Preparation of egg products
DE659284C (de) * 1935-05-19 1938-04-29 Mibus G M B H Verfahren zur Behandlung von Milcheiweiss, insbesondere von Kasein
DE725955C (de) * 1938-02-22 1942-10-03 Forschungsgemeinschaft Dr Krem Verfahren zur Gewinnung eines lactalbuminhaltigen Gutes aus Molken

Also Published As

Publication number Publication date
DE1124796B (de) 1962-03-01

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