L-cysteine-treated proteins with altered functionalities and preparation thereof

High-protein food additives are prepared by reacting a protein material with L- cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L- cysteine. The homogenized and reacted slu...

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Bibliographic Details
Main Authors Buttshaw, Michael, Cai, Liming, Maningat, Clodualdo C, Gutkowski, Sarah Marie
Format Patent
LanguageEnglish
Published 07.11.2019
Subjects
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:High-protein food additives are prepared by reacting a protein material with L- cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L- cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.
Bibliography:Application Number: AU20180251872