METHOD FOR OBTAINING A DAIRY ALTERNATIVE FOOD PRODUCT WITH IMPROVED FOAMING

Provided herein is the use of an endopeptidase having a specificity for cleaving after Arg and/or Lys and a protein deamidase for obtaining a dairy alternative food product with improved foaming properties. L'invention concerne l'utilisation d'une endopeptidase ayant une spécificité p...

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Bibliographische Detailangaben
Hauptverfasser:	LONG, Zhen, HENDRIKSEN, Hanne Vang
Format:	Patent
Sprache:	eng ; fre
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 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
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Beschreibung
Zusammenfassung:	Provided herein is the use of an endopeptidase having a specificity for cleaving after Arg and/or Lys and a protein deamidase for obtaining a dairy alternative food product with improved foaming properties. L'invention concerne l'utilisation d'une endopeptidase ayant une spécificité pour le clivage après des résidus Arg et/ou Lys et d'une protéine désamidase pour obtenir un substitut aux produits laitiers possédant des propriétés moussantes améliorées.