L-cysteine-treated proteins with altered functionalities and preparations thereof
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United States of America Patent
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Apr 30, 2024
Grant Date -
Oct 18, 2018
app pub date -
Apr 12, 2018
filing date -
Apr 12, 2018
priority date (Note) -
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Abstract
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.
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