| 摘要 |
1494912 Protein/alkylene glycol alginate complexes ALGINATE INDUSTRIES Ltd 27 Feb 1975 [25 March 1974] 13118/74 Headings C3H and C3U [Also in Division A2] A method for the production of a waterdispersible reaction product of water-dispersible protein and alkylene glycol alginate comprises (i) reacting of a mixture of a protein which is dispersible in water at a temperature 30‹ C., or below with an alkylene glycol alginate dispersed in water at a pH of at least 9À5, so as to obtain a reaction mixture containing a waterdispersible reaction product wherein the reaction mixture has a viscosity increase of at least four times that of an aqueous mixture of the unreacted protein and alginate, as measured by a Brookfield viscometer, and (ii) adjusting the pH of the reaction mixture to 7 or below whereby a stabilized dispersion of the required reaction product is obtained. The protein may be milk protein, derived milk protein (whey and cheese protein), plant protein, fish protein, hydrolysed vegetable protein, egg albumen, blood protein, sodium caseinate and single cell protein. The alginate may be ethylene glycol alginate, trimethylene glycol alginate, propylene glycol alginate, butylene glycol alginate, isobutylene glycol alginate and pentylene glycol alginate. The alkali used is sodium or potassium carbonate, or sodium or potassium hydroxide, or mixtures thereof. Food grade acids may be used in step (ii). In the examples, propylene glycol alginate is reacted with (1)-(7), (12), (13) whey protein; (8) sodium caseinate; (9) single cell protein; (10) soya protein; (11) egg albumen. |
