AR075193A1 - Uso de fitasa en la preparacion de un producto a base de soja fermentada - Google Patents
Uso de fitasa en la preparacion de un producto a base de soja fermentadaInfo
- Publication number
- AR075193A1 AR075193A1 ARP100100210A ARP100100210A AR075193A1 AR 075193 A1 AR075193 A1 AR 075193A1 AR P100100210 A ARP100100210 A AR P100100210A AR P100100210 A ARP100100210 A AR P100100210A AR 075193 A1 AR075193 A1 AR 075193A1
- Authority
- AR
- Argentina
- Prior art keywords
- aqueous liquid
- phytase
- fermented
- pasteurized
- stage
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 244000068988 Glycine max Species 0.000 title abstract 2
- 239000007788 liquid Substances 0.000 abstract 8
- 108010011619 6-Phytase Proteins 0.000 abstract 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 4
- 229940085127 phytase Drugs 0.000 abstract 4
- 108010073771 Soybean Proteins Proteins 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 3
- 230000004151 fermentation Effects 0.000 abstract 3
- 229940001941 soy protein Drugs 0.000 abstract 3
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 abstract 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 2
- 229910019142 PO4 Inorganic materials 0.000 abstract 2
- 229960000367 inositol Drugs 0.000 abstract 2
- -1 inositol phosphates Chemical class 0.000 abstract 2
- 229910052742 iron Inorganic materials 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000011777 magnesium Substances 0.000 abstract 2
- 229910052749 magnesium Inorganic materials 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 238000009928 pasteurization Methods 0.000 abstract 2
- 235000021317 phosphate Nutrition 0.000 abstract 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000011534 incubation Methods 0.000 abstract 1
- 239000003999 initiator Substances 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000010979 pH adjustment Methods 0.000 abstract 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 abstract 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03008—3-Phytase (3.1.3.8)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
La presente se refiere a un método para preparar un producto a base de soja fermentada, y dicho método consiste en, a) brindar un líquido acuoso que contiene entre 0.5 - 10% en peso de proteína de soja; b) pasteurizar o esterilizar el líquido acuoso; c) inocular el líquido pasteurizado o esterilizado con una bacteria de ácido láctico que contiene un iniciador de cultivo; d) fermentar el líquido acuoso inoculado mediante incubacion a una temperatura que oscila en el rango de 15 - 48sC durante 5 - 24 horas, para obtener un producto fermentado; en el cual la fitasa se incorpora en el líquido acuoso seguida de la pasteurizacion de dicho líquido acuoso en la etapa b, o en el cual la fitasa se agrega al líquido pasteurizado o esterilizado antes de los 10 minutos previos a la terminacion de la etapa de fermentacion d, y dicha fitasa se incorpora en el líquido pasteurizado o esterilizado en una cantidad no mayor a 11 FTU por gramo de proteína de soja; y en el cual la etapa de fermentacion d. termina por la pasteurizacion, enfriado y ajuste de pH. Se ha descubierto que llevando a cabo el tratamiento con fitasa y fermentacion de forma simultánea, se puede lograr un aumento sustancial de la biodisponibilidad de minerales tales como hierro y magnesio, mientras que al mismo tiempo, se minimiza el efecto negativo de la degradacion del ácido fítico en la oxidacion de lípidos. La invencion también brinda un producto a base de soja fermentada que contiene proteína de soja, ácidos grasos poliinsaturados, hierro y/o magnesio y fosfatos de inositol, en el cual el numero promedio de residuos fosfato de los fosfatos de inositol contenido en el producto fermentado oscila dentro del rango de 1,5 - 4,0.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP09151775 | 2009-01-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR075193A1 true AR075193A1 (es) | 2011-03-16 |
Family
ID=40466938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP100100210A AR075193A1 (es) | 2009-01-30 | 2010-01-28 | Uso de fitasa en la preparacion de un producto a base de soja fermentada |
Country Status (8)
| Country | Link |
|---|---|
| US (2) | US20100196535A1 (es) |
| EP (1) | EP2384122B1 (es) |
| CN (1) | CN102300467B (es) |
| AR (1) | AR075193A1 (es) |
| BR (1) | BRPI0922737B1 (es) |
| MX (1) | MX2011007511A (es) |
| WO (1) | WO2010086078A1 (es) |
| ZA (1) | ZA201104791B (es) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130089641A1 (en) * | 2011-10-11 | 2013-04-11 | Sunway Biotech Co., Ltd. | Soymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer |
| CN108614069A (zh) * | 2018-07-26 | 2018-10-02 | 山东省科学院生物研究所 | 一种植酸酶发酵液中植酸酶活性的测定方法和装置 |
| CN109349418A (zh) * | 2018-12-14 | 2019-02-19 | 中国农业大学 | 一种低致敏性低植酸去腥大豆分离蛋白的制备方法 |
| EP4125398A1 (en) * | 2020-03-31 | 2023-02-08 | DSM IP Assets B.V. | Accelerating the acidification speed of lactic acid bacteria |
| EP4125417A1 (en) * | 2020-03-31 | 2023-02-08 | DSM IP Assets B.V. | The combined use of phytase and pad to obtain an improved plant-based drink |
| CN112825980A (zh) * | 2020-12-31 | 2021-05-25 | 辽宁威兰生物技术有限责任公司 | 基于微生物发酵生产畜牧水产用含葡萄糖氧化酶功能型活性肽粉的方法 |
| CN116391875B (zh) * | 2023-04-13 | 2024-06-14 | 东北农业大学 | 一种大豆蛋白原纤维-β-胡萝卜素凝胶基铁补充剂及其制备方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2696057B2 (ja) * | 1993-05-11 | 1998-01-14 | ニチモウ株式会社 | 穀類を原料とした生成物の製造方法 |
| WO2001062947A1 (en) * | 2000-02-23 | 2001-08-30 | Novozymes A/S | Fermentation with a phytase |
| US7108881B2 (en) | 2000-11-30 | 2006-09-19 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy cultured products |
| WO2006043478A1 (ja) | 2004-10-20 | 2006-04-27 | Fuji Oil Company, Limited | 乳酸菌発酵豆乳およびその製造法 |
| US7118776B2 (en) | 2005-03-10 | 2006-10-10 | Solae, Llc | Phytase-treated acid stable soy protein products |
| US20070014910A1 (en) | 2005-07-18 | 2007-01-18 | Altemueller Andreas G | Acidic, protein-containing drinks with improved sensory and functional characteristics |
-
2009
- 2009-12-24 MX MX2011007511A patent/MX2011007511A/es active IP Right Grant
- 2009-12-24 WO PCT/EP2009/067922 patent/WO2010086078A1/en active Application Filing
- 2009-12-24 CN CN2009801557626A patent/CN102300467B/zh not_active Expired - Fee Related
- 2009-12-24 BR BRPI0922737-7A patent/BRPI0922737B1/pt active IP Right Grant
- 2009-12-24 EP EP09798941.2A patent/EP2384122B1/en active Active
-
2010
- 2010-01-25 US US12/692,866 patent/US20100196535A1/en not_active Abandoned
- 2010-01-28 AR ARP100100210A patent/AR075193A1/es active IP Right Grant
-
2011
- 2011-06-28 ZA ZA2011/04791A patent/ZA201104791B/en unknown
-
2012
- 2012-10-08 US US13/646,805 patent/US20130273204A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP2384122A1 (en) | 2011-11-09 |
| ZA201104791B (en) | 2012-09-26 |
| US20100196535A1 (en) | 2010-08-05 |
| BRPI0922737B1 (pt) | 2022-09-27 |
| BRPI0922737A2 (pt) | 2015-08-04 |
| BRPI0922737A8 (pt) | 2017-08-29 |
| EP2384122B1 (en) | 2013-10-02 |
| WO2010086078A1 (en) | 2010-08-05 |
| CN102300467B (zh) | 2013-07-10 |
| CN102300467A (zh) | 2011-12-28 |
| US20130273204A1 (en) | 2013-10-17 |
| MX2011007511A (es) | 2011-08-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |