METODO PARA LA PREPARACION DE UN PREPARADO DE PROTEINA SECADA POR RODILLOS
Método para secado por rodillos de una solución de proteínas con un contenido relativamente bajo de proteínas inferior al 40%, donde las proteínas en la solución de proteínas por ser secadas por rodillos son reticuladas mediante un tratamiento enzimático con la enzima transglutaminasa, siendo la pro...
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| creator | CLARK, DAVID VAN DIJK, JOHANNES SCHMELTER, TILLMANN |
| description | Método para secado por rodillos de una solución de proteínas con un contenido relativamente bajo de proteínas inferior al 40%, donde las proteínas en la solución de proteínas por ser secadas por rodillos son reticuladas mediante un tratamiento enzimático con la enzima transglutaminasa, siendo la proteína caseína y/o caseinato.
A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of enzymatic treatment, such as with transglutaminase. |
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A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of enzymatic treatment, such as with transglutaminase.</description><language>spa</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120119&DB=EPODOC&CC=ES&NR=2372378T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120119&DB=EPODOC&CC=ES&NR=2372378T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CLARK, DAVID</creatorcontrib><creatorcontrib>VAN DIJK, JOHANNES</creatorcontrib><creatorcontrib>SCHMELTER, TILLMANN</creatorcontrib><title>METODO PARA LA PREPARACION DE UN PREPARADO DE PROTEINA SECADA POR RODILLOS</title><description>Método para secado por rodillos de una solución de proteínas con un contenido relativamente bajo de proteínas inferior al 40%, donde las proteínas en la solución de proteínas por ser secadas por rodillos son reticuladas mediante un tratamiento enzimático con la enzima transglutaminasa, siendo la proteína caseína y/o caseinato.
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A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of enzymatic treatment, such as with transglutaminase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METODO PARA LA PREPARACION DE UN PREPARADO DE PROTEINA SECADA POR RODILLOS |
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