Midwest Grain Products, Inc.

Mgp Ingredients, Inc.

Rangaswamy Chinnaswamy

Clodualdo C Maningat

Sukh Bassi

Li Nie

Michael K Weibel

Dharmen Makwana

John J Watson

Jeremy T Miller

Darren R Gray

Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker () or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Process for preparing hybrid proteins

Improved liquid foamer products, methods of preparation thereof, and end-use personal care products including the foamers are provided wherein the liquid foamers comprise a quantity of aqueous liquid hydrolyzed grain protein (e.g., aqueous liquid hydrolyzed wheat gluten protein) with an amount up to about 10% by weight of initially solid hydrolyzed grain protein (e.g., hydrolyzed wheat gluten protein powder) solubilized in the liquid ingredient. The foamer products have good foaming and color characteristics, and can be readily incorporated into a variety of personal care product formulations.

Liquid foam builder containing hydrolyzed grain protein

Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

Modified wheat glutens and use thereof in fabrication of films

Gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified protein (preferably wheat gluten protein) and a plasticizer. The modified protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films using continuous casting techniques and without use of organic solvents.

A method of forming solid, non-edible biodegradable, grain protein-based articles is provided wherein a grain protein formulation is heated to a maximum temperature of up to about 80.degree. C. to create a substantially homogeneous and flowable mixture which can be formed into biodegradable articles. The formulation includes from about 20-85% by weight of grain protein, from about 5-75% by weight starch, up to about 14% by weight water, from about 10-40% by weight plasticizer, and at least about 0.01 by weight of a reducing agent such as sodium bisulfite for cleaving disulfide bonds present in the grain protein. Optional ingredients such as fillers, fiber, lubricant/mold release agents and colorants can also be used. The formulations can be processed in extrusion or injection molding equipment to create solid articles.

Biodegradable grain protein-based solid articles and forming methods

An improved alcohol-free method for fractionating gluten into gliadin and glutenin fractions is provided where an acidic dispersion of gluten is formed with a reducing agent (e.g., sodium metabisulfite) operable for breaking disulfide bonds in the gluten protein. Thereafter, the pH of the dispersion is raised to cause glutenin to precipitate while leaving gliadin suspended in the dispersion. The respective fractions can then be separated by decanting or centrifugation. In preferred processing, the dispersion is reacidified prior to separation in order to achieve a higher degree of separation of the glutenin and gliadin.

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Kansas City, MO, United States of America

Rangaswamy Chinnaswamy