Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein

C. Veerman (Inventor), L.M.C. Sagis (Inventor), H.G.M. Baptist (Inventor), E. van der Linden (Inventor), S.G. Bolder (Inventor), W. Kloek (Inventor)

Research output: PatentOther research output

Abstract

The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is / are at least partially aggregated in fibrils; and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and changing the solvent quality of the solution. Preferably, the solution of the on or more glubular protein is provided by heating at a low pH or the addition of a denaturing agent. The invention also relates to the protein additive thus obtained, to the use thereof for food and non-food applications and to the food and non-food products containing the protein additive.
LanguageEnglish
Patent numberWO2004049819
Priority date29/11/02
Publication statusPublished - 17 Jun 2004

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title = "Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein",
abstract = "The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is / are at least partially aggregated in fibrils; and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and changing the solvent quality of the solution. Preferably, the solution of the on or more glubular protein is provided by heating at a low pH or the addition of a denaturing agent. The invention also relates to the protein additive thus obtained, to the use thereof for food and non-food applications and to the food and non-food products containing the protein additive.",
author = "C. Veerman and L.M.C. Sagis and H.G.M. Baptist and {van der Linden}, E. and S.G. Bolder and W. Kloek",
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T1 - Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein

AU - Veerman, C.

AU - Sagis, L.M.C.

AU - Baptist, H.G.M.

AU - van der Linden, E.

AU - Bolder, S.G.

AU - Kloek, W.

PY - 2004/6/17

Y1 - 2004/6/17

N2 - The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is / are at least partially aggregated in fibrils; and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and changing the solvent quality of the solution. Preferably, the solution of the on or more glubular protein is provided by heating at a low pH or the addition of a denaturing agent. The invention also relates to the protein additive thus obtained, to the use thereof for food and non-food applications and to the food and non-food products containing the protein additive.

AB - The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is / are at least partially aggregated in fibrils; and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and changing the solvent quality of the solution. Preferably, the solution of the on or more glubular protein is provided by heating at a low pH or the addition of a denaturing agent. The invention also relates to the protein additive thus obtained, to the use thereof for food and non-food applications and to the food and non-food products containing the protein additive.

M3 - Patent

M1 - WO2004049819

ER -