Oat protein gels
OwnerLingyun Cheninventor
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Abstract
Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.
Claims7
A gel formed from non-thermal gelation of oat protein a GDL acidulant at least 3% by weight of oat protein, having a protein concentration between about 5% to about 10% (w:v), and having a polymer-like gel structure.
A gel formed from oat protein and inulin, at a pH of between about 5 and 7, and having a protein concentration greater than about 10% (w:v) and an inulin concentration greater than about 0.1% (w:v based on dry weight of protein) and less than about 5%, and having a polymer-like gel structure formed at about pH 5 to about pH 7, without an added acid or acidulant.
An oat protein hydrolysate gel comprising a polymer-like, three-dimensional gel structure having a hardness greater than about 2.8 N, and consisting essentially of an oat protein hydrolysate produced by partial hydrolysis with trypsin or flavourzyme, the hydrolysate comprising peptides having a molecular weight between about 26 to 34 kDa, 17 to 26 kDa and a larger number of peptides between 0.7 kDa and 2.4 kDa, at a pH of about 7 to 9.
Dependencies are inferred from the claim text.