Controlled Gelation of Protein Mixture
AssigneeFriesland Brands B.V.
InventorsHarmen Henri Jacobus De Jongh, Kerensa Broersen
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Abstract
The present invention provides a method for modifying the aggregation behaviour of a mixture of gelling proteins by glycosylation. By glycosylation of proteins a shift in denaturation temperature is brought about which results in a modified aggregation behaviour of protein mixtures and consequently the gelling process occurs differently. The invention also concerns mixed aqueous gels and foodstuffs comprising such mixed aqueous gels.
Claims28
A method for the preparation of a mixed aggregate with modified aggregation behaviour, said method comprising:
- a. combining an essentially undenatured gelling protein (a) and a reducing sugar in a weight ratio of between 20:1 and 1:20;
- b. heating said combination to a temperature (T) above 25° C. and below the denaturation temperature of the gelling protein (a) during a period of time (t) to glycosylate the gelling protein (a) to such a degree that at least 10% of the lysine residues are modified;
- c. providing an aqueous solution comprising between 0.1 and 30 wt. % of the glycosylated gelling protein (a) and between 0.1 and 30 wt. % of an essentially undenatured gelling protein (b);
- and
- d. aggregating the glycosylated gelling protein (a) and the gelling protein (b) by heating the aqueous solution to a temperature above the aggregation temperature of both the glycosylated gelling protein (a) and the gelling protein (b).
A mixed aqueous gel comprising at least 0.1 wt. % of a gelling protein (a) selected from the group consisting of whey proteins, egg proteins, plant seed proteins and combinations thereof and at least 0.1 wt. % of another gelling protein (b) selected from the group consisting of whey proteins, egg proteins, plant seed proteins and combinations thereof, wherein the gelling protein (a) is glycosylated to such a degree that at least 10% of the lysine residues are modified.
Dependencies are inferred from the claim text.