Process for crosslinking proteins with dihydroxyacetone
AssigneeRoquette Freres
InventorsDaniel WILS, Catherine FOUACHE
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Abstract
A process for cross-linking proteins, according to which the crosslinking agent is dihydroxyacetone and the proteins are chosen from proteins from animal tissues, from milk or from blood, such as in particular casein, gelatin or collagen; proteins from cereals, such as in particular maize, wheat or rice proteins; protein from high-protein plants, such as in particular pea, alfalfa, lupin, barley, millet or sorghum proteins; proteins from oleaginous plants, such as in particular soybean proteins, for instance soybean cakes, rapeseed or flax proteins, for instance rapeseed cakes, sunflower, groundnut or cotton proteins; and proteins from tubers, such as in particular from potato or manioc.
Claims12
A process for cross-linking proteins, comprising:
- crosslinking a protein by contacting dihydroxyacetone with the protein at dry weight concentration of 0.5 to 20% of the crosslinking agent relative to the protein and maintaining contact between the crosslinking agent and the protein at a temperature between 20 and 105° C. for a period of time between greater than a few minutes and 60 minutes, wherein the period time is sufficient to obtain crosslinked water insoluble proteins;
- and
- recovering the crosslinked water insoluble protein, wherein,
- the protein is selected from the group consisting of proteins group consisting of proteins from animal tissues, proteins from milk, proteins from blood, proteins from cereals, proteins from high-protein plants, proteins from oleaginous plants, and proteins from tubers.
Dependencies are inferred from the claim text.