USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD

The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food.

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Bibliographische Detailangaben
Hauptverfasser:	SEIN, Arjen, VLASIE, Monica Diana, NAN, Helena Maria
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food.