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US 12,616,231 B2Granted
Heat coagulation gel strength regulating agent for egg white protein
AssigneeAmano Enzyme Inc.
InventorKiyota Sakai
Life of this patent
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Abstract
The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.
Claims4
A method for adjusting a strength of a gel obtained by thermal coagulation of an egg white protein, the method comprising:
- treating an egg white protein with a protein glutaminase;
- and
- thermally coagulating the egg white protein treated.
Dependencies are inferred from the claim text.