Enzymatic deamidation of food proteins for improved food use
AssigneeThe United States of American as represented by the Secretary of Agriculture
InventorsJamel S. Hamada, Wayne E. Marshall
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Abstract
Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).
Claims5
A method of treating food proteins to enhance solubility, emulsifying and foaming properties consisting essentially of:
- a) denaturing a food protein to form a denatured protein;
- b) hydrolyzing said denatured protein;
- and
- c) deamidating by treatment with peptidoglutaminase.
A method of treating food protein to enhance solubility, emulsifying and foaming properties consisting essentially of:
- a) obtaining a soluble protein extract;
- b) heating said protein extract at about 100.degree. C. for about 15 min to form a denatured protein;
- c) treating said denatured protein with a protease to form a hydrolyzed protein;
- d) heating said hydrolyzed protein at about 100.degree. C. for from about 15 to about 30 min;
- and
- e) treating said hydrolyzed protein with peptidoglutaminase.
Dependencies are inferred from the claim text.