US3932672A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Gellable protein
Assignee: Individual
•
Filing: 1974-09-19
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Granted: 1976-01-13
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Expires: 1994-09-19
Abstract
Abstract A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140°-190°F. for about 10 minutes to form a gel and/or may be whipped.
Inventors
- 👤 Akiva Pour-El
- 👤 Thomas C. Swenson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 03:06
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/30; A23J3/32; A23J3/34
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
70 words
A process for producing a gellable and whippable acid-insoluble protein material comprising removing insoluble matter from a proteinaceous material to obtain an acid insoluble protein isolate, enzymatically modifying the isolate with a protelytic enzyme at alkaline pH, reisolating the digested isolate by acid precipitation and then raising the pH above the pH of digestion for a relatively short time and then neutralizing and recovering the modified acid insoluble protein material.
Claim 2
Dependent Claim
70 words
A process for producing a gellable and whippable acid-insoluble protein material comprising removing insoluble matter from a proteinaceous material to obtain an acid insoluble protein isolate, enzymatically modifying the isolate with a protelytic enzyme at alkaline pH, reisolating the digested isolate by acid precipitation and then raising the pH above the pH of digestion for a relatively short time and then neutralizing and recovering the modified acid insoluble protein material.
Claim 3
Dependent Claim
39 words
The process of claim 1 wherein the enzyme is ficin, the pH of digestion is 9-9.6 and the after treatment involves increasing the pH to about 10.5 for about 5 minutes and then reducing the pH to about 6.8.
Claim 4
Dependent Claim
59 words
A process for gelling comprising adding to the product of claim 2, at a concentration of about 2-10 percent, about 0.5 percent based on the protein weight of 0.1 molar sodium chloride solution and/or about 2 to 25 mg/gm protein of a sulfhydryl introducing compound and heating the material at a temperature of 140°-190°F until a gel is formed.
Claim 5
Dependent Claim
11 words
Process of claim 3 where the sulfhydryl introducing compound is cysteine.
Claim 6
Dependent Claim
45 words
A gellable and foamable modified vegetable protein material having a value D o about 80 percent that of egg white under the same conditions and a D t which approaches that of egg white and approximately equals that of egg white after about 10 minutes.
Claim 7
Dependent Claim
45 words
A gellable and foamable modified vegetable protein material having a value D o about 80 percent that of egg white under the same conditions and a D t which approaches that of egg white and approximately equals that of egg white after about 10 minutes.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-01-12 | 1979-07-14 | 1980-01-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-01-12 | 1983-07-14 | 1984-01-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-01-12 | 1987-07-14 | 1988-01-13 | $7700.00 | Window Closed / Lapsed |