초록 ▼

Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieved by varying the concentration of starch. An

Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieved by varying the concentration of starch. An increase in fibre strength and elasticity is achieved at low concentrations of starch while softer fibres of increased moisture content result at higher concentrations of starch. The fibres are useful in a variety of food analog products.

대표청구항 ▼

A process for the production of protein fibres, which comprises: (a) forming an aqueous dispersion of protein micelles consisting of amphiphilic protein moieties from at least one vegetable protein source material, (b) settling said aqueous dispersion of protein micelles to provide an amorphous prot

A process for the production of protein fibres, which comprises: (a) forming an aqueous dispersion of protein micelles consisting of amphiphilic protein moieties from at least one vegetable protein source material, (b) settling said aqueous dispersion of protein micelles to provide an amorphous protein mass containing a substantially undenatured protein isolate, said isolate having substantially no lipid content, substantially no lysinoalanine content and substantially the same lysine content as the storage protein in the protein source material, (c) admixing a gellable starch with said substantially undenatured vegetable protein isolate to form an admisture of said gellable starch and said protein isolate which contains from about 0.5 up to about 30 percent by weight of starch, and (d) injecting said admixture to form extruded fibers through at least one opening into a hot coagulating medium having a sufficient temperature to effect denaturation of the protein isolate and maintain structural integrity of the extruded fibres.