Kansas State University Research Foundation

Mgpi Processing, Inc.

Liming Cai

Clodualdo C Maningat

Yong-Cheng Shi

Michael Buttshaw

Sarah Marie Gutkowski

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

L-cysteine-treated proteins with altered functionalities and preparations thereof

Starch spherulites are produced by debranching of amylopectin-containing starch into short linear &#x3b1;-1,4-linked glucans (e.g., short-chain amylose, SCA). The debranched linear glucans are directly converted into spherulites by heating the debranched starch mixture followed by cooling and crystallization to form well-developed spherulites. The spherulites exhibit controlled enzyme digestibility.

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Atchison, KS, United States of America

Liming Cai