Heat-gelling and foam-stabilizing enzymatically modified...

Details Heat-gelling and foam-stabilizing enzymatically modified... Heat-gelling and foam-stabilizing enzymatically modified...

A - Human Necessities

23

J

99/147, 99/50

A23J 3/00 (2006.01) A23J 1/14 (2006.01) A23J 3/34 (2006.01) C12P 21/06 (2006.01)

Patent

CA 1186549

ABSTRACT OF DISCLOSURE By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.

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