Vernetzungsverfahren von Proteinen mit Ketosen enthaltend 3 bis 5 Kohlenstoffatomen

• Main Authors: FOUACHE, CATHERINE, WILS, DANIEL
• Format: Patent
• Language: German
• Published: 30.04.2008
• Subjects: ADHESIVE PROCESSES NOT PROVIDED FOR ELSEWHERE; ADHESIVES; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G; CHEMICAL PAINT OR INK REMOVERS; CHEMISTRY; COATING COMPOSITIONS, e.g. PAINTS, VARNISHES ORLACQUERS; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; CORRECTING FLUIDS; DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS; DYES; FILLING PASTES; FODDER; FOODS OR FOODSTUFFS; GENERAL PROCESSES OF COMPOUNDING; HUMAN NECESSITIES; INKS; METALLURGY; MISCELLANEOUS APPLICATIONS OF MATERIALS; MISCELLANEOUS COMPOSITIONS; NATURAL RESINS; NON-MECHANICAL ASPECTS OF ADHESIVE PROCESSES IN GENERAL; ORGANIC CHEMISTRY; ORGANIC MACROMOLECULAR COMPOUNDS; PAINTS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; POLISHES; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; USE OF MATERIALS AS ADHESIVES; USE OF MATERIALS THEREFOR; WOODSTAINS; WORKING-UP; WORKING-UP PROTEINS FOR FOODSTUFFS

Process for cross-linking proteins involves contacting the proteins with at least one ketose containing specific carbon atoms (0.5 to 20, preferably 1 - 10, especially 1 - 5 wt.%); maintaining the contact between the proteins and the ketose for a period of time greater than a few minutes (preferably 10 - 60 minutes, especially 30 minutes), at 20 - 105 (preferably 35 - 105)[deg]C; and recovering the cross-linked proteins thus obtained. Process for cross-linking proteins involves contacting the proteins with at least one 3-5C ketose (0.5 to 20, preferably 1 - 10, especially 1 - 5 wt.%); maintaining the contact between the proteins and the ketose for a period of time greater than a few minutes (preferably 10 - 60 minutes, especially 30 minutes), at 20 - 105 (preferably 35 - 105)[deg]C; and recovering the cross-linked proteins thus obtained. The protein is selected from group comprising proteins from animal tissues, from milk or from blood (such as casein, gelatin or collagen); proteins from cereals (such as maize, wheat or rice proteins); proteins from high-protein plants (such as pea, alfalfa, lupin, barley, millet or sorghum proteins); proteins from oleaginous plants (such as soybean proteins e.g. soybean cakes, rapeseed or flax proteins, rapeseed cakes, sunflower, groundnut or cotton proteins); and proteins from tubers (such as potato or manioc). Independent claims are included for the following: (1) preparation of animal feed (e.g. feed for ruminants or for pets, or feed used in aquaculture) involving replacement of either proteins treated with mineral tannins (preferably proteins tanned with zinc salts), or proteins treated with aldehyde tannins (preferably proteins tanned with formaldehyde, with glyoxal or with glutaraldehyde, especially proteins tanned with formol) with the cross-linked proteins; (2) preparation of film-forming compositions for coverings, coatings or adhesives involving replacement of proteins tanned with either synthetic tannins (preferably proteins tanned with epichlorohydrin resins, polyamide-amine-epichlorohydrin resins, polyethyleneimine resins or isocyanate resins), or with aldehyde tannins (preferably proteins tanned with formaldehyde, with glyoxal or with glutaraldehyde, especially proteins tanned with formoare) with the cross-linked proteins; and (3) preparation of biodegradable or renewable protein materials (e.g. plastic films, leathers, textile fibers, gelatin capsules, capsules, or protein feed compositions) involving replacement of either proteins tanned with mineral tannins (preferably proteins tanned with chrome), or proteins tanned with aldehyde tannins (preferably proteins tanned with formaldehyde, with glyoxal or with glutaraldehyde, especially proteins tanned with formol) with the cross-linked proteins.