PROCESS FOR MODIFICATION OF STERICAL STRUCTURE OF FOOD AND FODDER PROTIENS AND FOR THE ENHANCEMENT OF THE BIOLOGICAL UTILIZATION THEREOF RESP
Process for modification of the protein structure of human and animal foodstuffs so as to increase its biological utilisation by adjustment of the material containing the proteins to pH 1.3- 3.0, pref. 1.5-2.2, (measured as a 20 wt.% aqueous suspension) by addition of an acid and then optionally to...
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| creator | DEVENYI,TIBOR,HU PONGOR,SANDOR,HU K,BOCSAI,KLARA,HU SZABOLCSI,GERTRUD,HU SUCH,MIHALY,HU KOVATS,FERENC,HU |
| description | Process for modification of the protein structure of human and animal foodstuffs so as to increase its biological utilisation by adjustment of the material containing the proteins to pH 1.3- 3.0, pref. 1.5-2.2, (measured as a 20 wt.% aqueous suspension) by addition of an acid and then optionally to raise the pH to 4-7. Preferably hydrochloric acid is used to adjust the pH to 1.3-3.0 and a mineral base or salt, esp. calcium carbonate or calcium hydroxide is used to adjust to pH 7. At pH 1.3-3.0 the proteins undergo irreversible structural changes and lose their aptitude to associate and form fibres. The treated product is more readily digested and allows better utilisation of proteins. |
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Preferably hydrochloric acid is used to adjust the pH to 1.3-3.0 and a mineral base or salt, esp. calcium carbonate or calcium hydroxide is used to adjust to pH 7. At pH 1.3-3.0 the proteins undergo irreversible structural changes and lose their aptitude to associate and form fibres. 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Preferably hydrochloric acid is used to adjust the pH to 1.3-3.0 and a mineral base or salt, esp. calcium carbonate or calcium hydroxide is used to adjust to pH 7. At pH 1.3-3.0 the proteins undergo irreversible structural changes and lose their aptitude to associate and form fibres. 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Preferably hydrochloric acid is used to adjust the pH to 1.3-3.0 and a mineral base or salt, esp. calcium carbonate or calcium hydroxide is used to adjust to pH 7. At pH 1.3-3.0 the proteins undergo irreversible structural changes and lose their aptitude to associate and form fibres. The treated product is more readily digested and allows better utilisation of proteins.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCESS FOR MODIFICATION OF STERICAL STRUCTURE OF FOOD AND FODDER PROTIENS AND FOR THE ENHANCEMENT OF THE BIOLOGICAL UTILIZATION THEREOF RESP |
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