Heat coagulation gel strength regulating agent for egg white protein
AssigneeAmano Enzyme Inc.
InventorKiyota SAKAI
Life of this patent
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Abstract
A strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent including a protein deamidase. The strength-adjusting agent can control an increase or decrease of a heat coagulation gel strength of egg white protein.
Claims9
A strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent comprising a protein deamidase.
A method for producing a material for gelation, the method comprising a step of treating a material containing an egg white protein using a strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent including a protein deamidase, to obtain a material for gelation in which a strength of a gel to be obtained by thermal coagulation is adjusted.
A method for decreasing 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 wherein the protein glutaminase is used in an amount of 20 U or more with respect to 1 g of the egg white protein;
- and
- thermally coagulating the egg white protein treated,
- wherein the strength of the gel obtained is decreased compared to a strength of a control coagulated egg white protein that is not also treated with a protein glutaminase.
Dependencies are inferred from the claim text.