Method for improving a protein product
AssigneeCoöperatie AVEBE U.A.
InventorsJohannes Leonardus Maria Marchal, Henricus Martinus Joseph Nijssen, Elaine Rhonda Knott, Franciscus Antonius Robertus Krol
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Abstract
The invention relates to a method for improving one or more functional properties of a protein product, said method comprising the adjustment of the pH of the protein product to a value higher than 7. The invention further relates to a product comprising such a protein product and to the use of a protein product in a food product in order to improve one or more functional properties of the food product.
Claims19
A method for improving one or more functional properties of a vegetable protein product, said method comprising the adjustment of the pH of a protein product to a value higher than 7.
A method for preparing a vegetable protein product, said method comprising the isolation of a protein product and the adjustment of the pH value of the resulting isolated protein product to a value higher than 7.
A method according to any of the preceding claims, wherein the protein product is isolated by thermal coagulation.
A method according to any of the preceding claims, wherein the pH of the protein product is adjusted to a value of at least 7.4.
A method according to any of the preceding claims, wherein the pH is adjusted by adding at least one base, selected from the group formed by the alkali metal and alkali earth metal salts of hydroxide, carbonate, bicarbonate, phosphate and monohydrogenphosphate.
A method according to any of the preceding claims, wherein the protein product is homogenised during and/or after the pH adjustment.
A method according to any of the preceding claims, wherein the pH adjustment is performed at a temperature in the range of 0 to 100° C., preferably in the range of 10-30° C.
A method according to any of the preceding claims, wherein the protein product comprises one or more proteins from potato, waxy potato, arrow root, cassaya, waxy cassaya, sweet potato, yam and/or taro
A method according to any of the preceding claims, wherein the protein product further comprises one or more compounds selected from the group formed by lipids, carbohydrates, salts and fibers.
A method according to any of the preceding claims, wherein the protein product is washed with an acid solution before adjusting to pH to a value of higher than 7.
A protein product obtainable by a method according to any of the preceding claims.
Dependencies are inferred from the claim text.