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AssigneesBioelastics Research, Ltd., The UAB Research Foundation, The University of Bristol
InventorsDan W. Urry, Peter R. Shewry, Umamaheswara Prasad Kari
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The invention provides a method for improving the texture of a food product by incorporating in the food product or a precursor of the food product a bioelastic polypeptide in an amount sufficient to increase the elasticity of the food product, the bioelastic polypeptide having tetrapeptide or pentapeptide repeating units or mixtures thereof and the repeating units existing in a conformation having a .beta.-turn. The invention also provides a method for binding a food product precursor by adding a bioelastic polypeptide in an amount sufficient to bind the food product precursor, the bioelastomer having tetrapeptide or pentapeptide repeating units or mixtures thereof and the repeating units existing in a conformation having a .beta.-turn. The present invention further provides a food adjunct containing a bioelastic polypeptide having tetrapeptide or pentapeptide repeating units or mixtures thereof where the repeating units exist in a conformation having a .beta.-turn, and an edible material suitable for human or animal consumption.
A method for increasing the elasticity of a food product, comprising the step of incorporating in said food product or a precursor of said food product a synthetic bioelastic polypeptide in an amount sufficient to increase the elasticity of said food product, wherein said bioelastic polypeptide comprises tetrapeptide, pentapeptide, or nonapeptide repeating units or mixtures thereof and said repeating units exist in a conformation having a .beta.-turn.
A method for binding a food product precursor comprising adding a bioelastic polypeptide in an amount sufficient to bind said food product precursor, wherein said bioelastic polypeptide comprises nonapeptide, tetrapeptide or pentapeptide repeating units or mixtures thereof and said repeating units exist in a conformation having a .beta.-turn.
A food adjunct, comprising a synthetic bioelastic polypeptide comprising nonapeptide, tetrapeptide or pentapeptide repeating units or mixtures thereof wherein said repeating units exist in a conformation having a .beta.-turn, and an edible material suitable for human or animal consumption.
A method for improving the nutritional value of a food by supplanting and replacing the undesired properties of fats, comprising providing a synthetic bioelastic polypeptide in a food product, said bioelastic polypeptide comprising tetrapeptide, pentapeptide, or nonapeptide repeating units or mixtures thereof and said repeating units existing in a conformation having a .beta.-turn.
Dependencies are inferred from the claim text.