Method for improving gelling properties of protein
AssigneesDirector of National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Mikiro Tada, San-Ei Gen F.F.I., Inc.
InventorsMikiro Tada, Kazushi Sakaue, Toru Hayashi, Setsuko Suzuki
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Abstract
The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation properties of the protein by raising a gelation temperature of the protein higher than an inherent gelation temperature or increasing a ratio of the protein to be gelated.
Claims17
A method for changing the gelation temperature of a protein or changing the ratio of protein molecules with gelation properties to whole protein molecules, said method comprising irradiation of the protein with an electron beam with an acceleration voltage in the range of 2.5 to 10 MeV.
Dependencies are inferred from the claim text.