发明名称 |
Vegetable protein evidencing improved solution viscosity |
摘要 |
A process for increasing the viscosity of vegetable protein-containing solutions which comprises subjecting a substantially dry protein composition containing at least 60% protein which protein is substantially insoluble at its isoelectric point and substantially soluble above and below its isoelectric point to a heat treatment for a period of time sufficient to modify the protein such that the viscosity of a 10% solution of said treated protein composition is increased over a solution of untreated protein composition by at least 100%.
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申请公布号 |
US4500454(A) |
申请公布日期 |
1985.02.19 |
申请号 |
US19820446825 |
申请日期 |
1982.12.03 |
申请人 |
STAUFFER CHEMICAL COMPANY |
发明人 |
CHANG, PEI K. |
分类号 |
A23J1/14;A23J3/14;A23J3/16;(IPC1-7):A23J3/00 |
主分类号 |
A23J1/14 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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