Verfahren zur Herstellung von mit Transglutaminase vernetzten Proteinen pflanzlicher Herkunft, Proteingele und deren Verwendung

Die Erfindung betrifft ein Verfahren zur Herstellung von mit Transglutaminase vernetzten Proteinen pflanzlicher Herkunft, bei dem eine Fraktionierung eines Proteinextrakts, Proteinquarks, Proteinkonzentrats, Proteinhydrolysats und/oder Proteinisolats durch Zentrifugation und/oder Unltrafiltration und/oder Faellung durchgefuehrt wird und anschliessend eine Vernetzung mit Transglutaminase bei einer Temperatur zwischen 0 und 60°C und einem Massenverhaeltnis zwischen 0,01 und 10% erfolgt. Die Erfindung betrifft weiterhin ein Proteingel.

WO2003017777 A UPAB: 20030505 NOVELTY - Production of vegetable protein crosslinked with transglutaminase (I) comprises (a) fractionating a protein extract, protein curds, protein concentrate, protein hydrolysate and/or protein isolate by centrifugation, ultrafiltration and/or precipitation and (b) crosslinking with 0.01-10 wt.% (I) at 0-60 deg. C. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is also included for protein gel produced by crosslinking fractionated vegetable protein with (I). USE - The protein gel is used for production and/or processing of food (all claimed), e.g. meat and sausage products, desserts, puddings, confectionery and ice cream. ADVANTAGE - Gelatin is used for giving food a firm texture but its animal origin often makes it undesirable. Polysaccharides and their derivatives, e.g. starch, guar flour, carob bean flour, carboxymethylcellulose, xanthan etc., are used for binding water but must be declared and are undesirable for reasons of consumer acceptance. Transglutaminase is used for crosslinking many proteins, mainly of animal origin. The present products enable the production of dimensionally stable structures with a low fraction of dry substance from proteins of entirely vegetable origin.