Company Filing History:
Years Active: 1983
Title: Inventor Mihaly Such and His Innovative Method for Modifying Food Proteins
Introduction
Mihaly Such is an accomplished inventor based in Budapest, Hungary, known for his significant contributions to the field of food science. With a penchant for innovation, he holds a patent that addresses the modification of food and feed proteins, enhancing their biological utilization.
Latest Patents
Mihaly Such holds a noteworthy patent titled "Method of Modifying the Conformation of Food and Feed Proteins." This invention presents a method for modifying the conformation of plant proteins to increase their biological utilization. The process involves treating the plant protein with gaseous hydrogen chloride to adjust its pH to a range of 1.6 to 2.4. This treatment occurs in a 20% by weight aqueous suspension for a duration sufficient to boost the digestibility of the protein, while ensuring it does not dissolve or suspend. Following this, the pH is adjusted to between 4 and 7 using an alkalizing agent, with a constraint on moisture content to a maximum of 50% by weight.
Career Highlights
Mihaly is associated with the MTA Szegedi Biológiai Központ Enzimológiai Intézete (Institute of Enzymology, Biological Center, Hungarian Academy of Sciences). His career in this esteemed institution underscores his commitment to research in enzymology and food modification technologies. His work not only reflects his innovative spirit but also exemplifies the application of scientific principles in improving food quality.
Collaborations
Throughout his career, Mihaly Such has collaborated with several esteemed colleagues, including Tibor Devenyi and Klara K Bocsa. These partnerships amplify his research efforts and contribute to the advancement of knowledge in the science of food proteins and their utilization.
Conclusion
Mihaly Such stands out as a prominent inventor making strides in food science through his innovative methods. His patent for modifying plant proteins demonstrates the potential for enhancing nutritional value in food and feed, showcasing how inventive techniques can lead to practical applications. His collaborations further highlight the importance of teamwork in advancing scientific exploration, solidifying his place in the realm of innovation.