CA2120716A1 - Method of extracting proteins utilizable in foodstuffs from a protein-containing substance - Google Patents
Method of extracting proteins utilizable in foodstuffs from a protein-containing substanceInfo
- Publication number
- CA2120716A1 CA2120716A1 CA002120716A CA2120716A CA2120716A1 CA 2120716 A1 CA2120716 A1 CA 2120716A1 CA 002120716 A CA002120716 A CA 002120716A CA 2120716 A CA2120716 A CA 2120716A CA 2120716 A1 CA2120716 A1 CA 2120716A1
- Authority
- CA
- Canada
- Prior art keywords
- disintegration
- containing substance
- solution
- protein containing
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/16—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A B S T R A C T :
In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The decomposition of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecyl sulphate (SDS).
In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The decomposition of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecyl sulphate (SDS).
Description
Method of extracting proteins utilizable in foodstuffs from a protein-containing substance The invention relates to a method for the production of proteins suitable for foodstuff from a protein containing substance, in which a dissolving is performed through the disintegration of the protein containing substance in an alkaline solvent and under homogenizing, in which the thermal energy introduced by the homogenizing is simultaneously extracted, in which the alkaline solvent has a pH-value larger than 11.5, especially approximately 12.5, and/or the disintegration~ of the protein containing substance takes place in the presence of a detergent, especially sodium dodecylsulfate (SDS~ ~ in which the unsoluble components of the substance are separated from the solution, in 2~2371~
which the solution is desalinated after neutralization, and in which the proteins contained in the solution are concentrated and isolated by a drying process.
In the production of starch from potatoes, of flour from grains, of tofu, and of oil from various plants protein containing substances are byproducts, the use of which is not possible or very difficult until now. The production of starch from potatoes yields denatured, horned by drying, and not further dispersable potato protein concentrates. The production of flour results in glutene as a byproduct, which can be used only in limited ways, I due to its sticky consistency. Byproducts of the tofu and oil ¦ production are protein containing meals.
A method of the type described above, albeit without the use of a detergent, is known from the US-A-4 624 805. The disintegration is to be performed at a temperature not exceeding C (130 F). The lowest temperature disclosed in the US-A-4 624 805 for the disintegration of tne protein containing substance is 37.8 C (100 F~. The homogenizing of the protein containing substance during the disintegration is performed by means of ultrasonics.
::
A method largely corresponding to the type described above is also known from the W0-A-9 112 730. The disintegration of the protein containing substance is performed simultaneously with a micro-milling. The use of a detergent is not provided.
A method for the production of proteins suitable for foodstuff from a protein containing substance, in which a dissolving is performed through the disintegration of the protein containing substance in an alkaline solvent, in whiah the unsoluble components of the substance are separated from the solution, in which the solution is desalinated after neutralizationl and in which the proteins contained in the solution are concentrated and isolated by a drying process is known from the "Journal of . '.
l .' '' ' . - - . ~ ., v ~ . -, ,. : ,' .~
- 212~71~
Food Science" (Vol. 39, 1974, pp. 183 - 186). This article, "Utilization of cottonseed whey protein concentrates produced by ultrafiltration", is not concerned with the problem of hydroly-sis of the proteins and the resulting lysinoalanines and other hydrolysis products, which severely limit the use of the concentrated products for foodstuff.
A method for the production of proteins suitable for foodstuff from a protein containing substance, in which the proteins contained in a solution are concentrated and isolated by a drying process, is also known from the German Offenlegungs-schrift 28 14 922. This method serves for the production of native potato protein from potato fruit water. The potato fruit water is obtained during the crushing of the potatoes as a byproduct of the starch production. The potato proteins contained in the fruit water coagulated by souring and heating the potato fruit water in the presence of SO2. The non-coagulated fraction is then filtered-off as well as possible and the resulting filter cake is dried. Alternatively, the spray drying of the proteins contained in a partially concentrated potato fruit water solution is described. For the extraction of the glycoalkaloid solanine, large amounts of which are contained in the potato protein produced in this way, the acidic extraction with an organic solvent, chosen from the group containing methanol, N-butanol, and isopropanol, is suggested. The coagula-ted potato proteins are to be subjected to this extraction. A
disadvantage of this known methcd is the necessity to integrate it directly into the starch production process. The potato fruit water must be processed promtly, due to its high oxidation sensitivity. Even in the prompt processing of the potato fruit water the addition of anti oxidation agents is recommended by the German Offenlegungsschrift 25 00 200. The direct coupling of the known method to the starch production process leads, inter alia, to the fact that it can only be applied during the potato season. The rest of the year the corresponding machinery is not in use. The known method was also not successful because of the 212~
high investments that are necessary and the use of large amounts of chemicals during the process. The potato protein in the potato fruit water produced during the starch production i5 rather coagulated and dried without further processing. This results in the denatured, horned by drying, and not further dispersable byproduct.
From the German Offenlegungsschrift 28 14 922 a method for the production of potato proteins coagulated from potato fruit water is known. In this further substances contained in the potato proteins, especially lipides and olfactory and flavoring sub-stances, are removed by extraction with a polar solvent such as water, ethanol or methanol. The potato proteins are subsequently spray-, d.c.- or tumble-dried. A disadvantage of this method again is the necessity to apply it directly at the place where the potato fruit water resp. the potato proteins are produced during the starch production.
In the production of tofu it is known to boil protein-containing soy meal in an aqueous solution with a pH-value of up to 9Ø A
part of the proteins then goes into the solution, a considerable rest remains in the soy meal, though.
From the journal "Die Nahrung" (Vol. 19, no. 8, 1975, pp. 687 -688) a method for the simultaneous production of oils and proteins from vegetable raw materials is known, in which a disintegration of the vegetable raw materials is to be done using ultrasonic devices resp. high frequency disintegrating aggregates. The disintegration serves the sole purpose, as is literally stated in the article "Trends in the processing of oil seed and oil fruit. The simultaneous production of oils and proteins.", of cell destruction. In this way the extraction of the oils and proteins from the vegetable raw materials is simplified resp. made possible at all.
2 ~ 2 0 I 1 ~
It is the object of the invention to further develop a method of the type described above, so that a variety of protein containing substances can be used as starting materials, that especially the known byproduct of starch production from potatoes may be processed, without the occurrence of hydrolysis damages to the product of the method.
According to the invention this is achieved by the disintegra-tion of the protein containing substance taking place at room temperature and the homogenizing by means of high pressure disintegration. Surprisingly, it is found that a number of otherwise non-dispersable, protein containing substances can be disintegrated at room temperature in the strongly alkaline solvent, during which no considerable hydrolysis damages occur, in spite of the high pH-value of more than 11.5. It is rather that the disintegrated proteins have a structure comparable to native proteins also for a coagulated starting substance. During the disintegration it is primarily the proteins contained in the substance that go into solution, so that unsoluble components are easily separated. This may be performed using a centrifuge or by suitable filtering techniques. O~ten further processing, i. e. cleaning the solution of accompanying substances, may be sensible. Neutralizing and desalinating the alkaline solution leads to a highly nutricious, neutrally flavored end product.
The homogenizing of the mixture of protein containing substance and alkaline sol~rent extremely accellerates the disintegration of the proteins. This guarantees the possibility of industrial-scale application of the new method. The thermal energy introduced into the mixture during the homogenizing should be extracted from the mixture, for instance using a heat exchanger.
A heating of the mixture above room temperature must be avoided, in order not to support the hydrolysis of the proteins. High pressure homogenizing is known e. g. from the homogenizing of milk. Here the corresponding machinery that may also be used for the new method is already available.
.
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The alkaline solvent must either have a pH-value higher than 11.5 and/or the disintegration must take place in the presence of a detergent. In conjunction with the homogenizing of the mixture of solvent and protein containing substance a pH-value of approximately 12.5 has proven to be especially advantageous during the disintegration of the proteins. An especially well suited detergent is sodium dodecylsulfate (SDS?. It may easily be precipitated with potassium salts and separated from the proteins in this way. In principle other detergents can be used, as long as they can be separated from the proteins. The use of detergents allows the disintegration e. g. of meal resulting from tofu production and oil production from plants to take place at room temperature and a pH-value below 10. The amount of SDS necessary for this, save for a harmless rest, can be precipitated without any problems using potassium salts.
The alkaline solvent may be an alcohol solution. Alcohol solutions as alkaline solvents are especially well suited for the economic application of the new method.
The proteins contained in the solution can be concentrated with the aid of ultrafiltration and the solution can be desalinated with the aid of diafiltration. The known method of ultrafiltra-tion for concentrating the solution allows the filtered-off solvent to be reused and reduces the mount of heat needed to dry the proteins. The diafiltration to desalinate the solution is especially advantageous, insofar as it is a mechanical process, so that the use of additional chemicals is not necessary.
Furthermore, a further processing, i. e. cleaning, of the solution is connected to the diafiltration. The exclusion limit of the diafiltration is advantageously approximately 10 000 Dalton.
Organoleptic compounds, especially glycoalkaloids and lipids, may be separated by acidic extraction, especially with ethanol and glacial acetic acid, and subsequent hot-filtration from the -2 1 ~ ~ ~ :1 Ç;
protein containing substance before its disintegration. This step in the process is sensible especially for the removal of the solanine from substances containing potato protein. For the amount of chemicals neccessarily applied, it proves to be advantageous to perform the acidic extraction on the mechani-cally crushed but not yet disintegrated substance. Under the aspect of being suitable for foodstuff, the use of a mixture of ethanol and glacial acetic acid for the acidic extraction is sensible. In principle other alcahols may also be used, though.
The protein containing substance may be defattened by extraction with hexane before its disintegration. This additional process step is indicated primarily in the processing of glutene. An extraction treatment with alcohol should not be used for glutene, though, since glutene contains alcohol soluble proteins.
The protein containing substance may be acidified at the beginning of the disintegration. The acidifying of the protein containing substance has proven to be sensible and to accelleratethe disintegration especially in the processing of glutene.
The disintegration of the protein containing substance may be performed in the presence of hydrogen peroxide, The use of hydrogen peroxide in the disintegration of the protein I containing substance makes ~he pH-precipitation of the I disintegrated proteins possible, which simplifies their concentrating prior to the drying process. Furthermore, the hydrogen peroxide results in a lighter coloring and a longer- `
chained structure of the foodstuff-suitable proteins obtained in this way.
The invention is further explained and described with the aid of the following examples:
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2 1 2 ~U ~ 1 .;
Example 1:
The contaminated potato proteins resulting from the production of starch from potatoes with a fraction of 80 to 85 percent proteins, 3 to 10 percent lipid-like compounds, 1 to 2 percent minerals, and up to 0.12 percent solanine are mechanically crushed by milling. A mixture of 98 percent by volume ethanol and 2 percent by volume glacial acetic acid is then added to the contaminated potato protein. 3 to 5 liters of the mixture of ethanol and glacial acetic acid are used per kilogram of the contaminated protein. The contaminated potato protein is then boiled for 20 minutes under backflow and constant stirring in the mixture of ethanol and glacial acetic acid, at a temperature of 80 C. After the boiling the decoction is hot-filtered and the residue is again added to 3 to 5 liters o~ the mixture of ethanol and glacial acetic acid and boiled for 20 minutes under backflow and stirring. Depending on the initial content and the desired final content of the glycoalkaloid solanine this step may be repeated a number of times. When the extraction is finished, the residue is either processed further directly, or it is dried for intermediate storage.
The residue containing the potato protein is then stirred into a solution containing 50 percent of ethanol, during which a high pressure disint~grator is operated in bypass of the mixing vessel. In this, up to 20 liters of solvent are used for each kg of residue. A 30 percent solution of hydrogen peroxide is added to the solvent, so that its concentration corresponds to a twofold molar surplus of cysteine. After adding up to 0.2 mol alkaline per kg residue, more hydrogen peroxide is continuously added. Altogether between 50 and 100 ml of the 30 percent hydrogen peroxide solution is added for each kg of residue to be disintegrated. The homogenizing takes place during the whole time. The complete disintegration of the potato protein containing residue takes about 30 minutes.
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212~71~
The solution produced by the disintegration is then centrifuged at 4500 xg for two minutes, in order to separate off unsoluble components of the potato protein. the concentrating of the solution is done with the aid of ultrafiltration, using a membrane with an exclusion limit of less than 10 000 Dalton.
During the concentration of the solution approximately 70 percent of the initial volume are removed.
After neutralizing the concentrated solution it is desalinated and cleaned with the aid of diafiltration. In the last step of the process the potato protein is produced by spray drying of the residual solution. The dried potato protein has a composition of 89 to 93 percent protein (N x 6.25), 3 to 5 percent ashes, approximately 0.4 percent fat and less than 0.01 percent solanine. This solanine content is below that of a peeled potato with 0.012 percent of the dry substance. The fraction of dry substance in the spray dried potato proteins is between 92 and 95 percent. -Example 2: ~-Meal resulting from the oil production of e. g. plants like soy and rape is disintegrated after mechanical crushing directly in diluted soda lye. Here, the pH-value of the soda lye is 12.5, as long as the mixture of the crushed meal and the soda lye is homogenized during the disintegration. If the mixture is only stirred, a 0.1 normal soda lye with a pB-value of 13 should be used. In this case the disintegration still takes some hours. If the mixture is homogenized, this takes only a few minutes.
The solution resulting from the disintegration is further processed in analogy to Example 1, in order to isolate the proteins in a form suitable for foodstuff.
Example 3:
The disintegration of protein containing meal resulting from the oil production of plants or other substances difficult to 21 "~rl~l;
-disintegrate may be performed alternatively to Example 2 in thepresence of sodium dodecylsulfate (SDS). 1 percent of SDS is added to a solvent of 0.1 normal soda lye. If the disintegration of the crushed meal in the solvent is performed under homogenizing by ultrasonics, the amount of alkaline may be reduced until a pH-value of less than 10 is reached. After 30 minutes centrifuging with 4500 xg i5 performed and the residue is decanted. An amount of potassium salt is added to the residue, so that the potassium concentration corresponds to a threefold surplus relative to the amount of sodium dodecyl-sulfate (SDS) used. After stirring for 15 minutes there is a ¦ precipitate, which is separated by centrifuging with 4500 xg. In ¦ this way 95 to 98 percent of the SDS may ~e removed. The I remaining SDS concentration is below the critical micelle j concentration (CMC). The residue remaining after the removal of I the SDS is concentrated by means of ultrafiltration using membranes with an exclusion limit of less than 10 000 Dalton, neutralized, and desalinated by means of diafiltration. The diafiltration removes the rest of the SDS remaining in the solution after the precipitation with potassiur salt.
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which the solution is desalinated after neutralization, and in which the proteins contained in the solution are concentrated and isolated by a drying process.
In the production of starch from potatoes, of flour from grains, of tofu, and of oil from various plants protein containing substances are byproducts, the use of which is not possible or very difficult until now. The production of starch from potatoes yields denatured, horned by drying, and not further dispersable potato protein concentrates. The production of flour results in glutene as a byproduct, which can be used only in limited ways, I due to its sticky consistency. Byproducts of the tofu and oil ¦ production are protein containing meals.
A method of the type described above, albeit without the use of a detergent, is known from the US-A-4 624 805. The disintegration is to be performed at a temperature not exceeding C (130 F). The lowest temperature disclosed in the US-A-4 624 805 for the disintegration of tne protein containing substance is 37.8 C (100 F~. The homogenizing of the protein containing substance during the disintegration is performed by means of ultrasonics.
::
A method largely corresponding to the type described above is also known from the W0-A-9 112 730. The disintegration of the protein containing substance is performed simultaneously with a micro-milling. The use of a detergent is not provided.
A method for the production of proteins suitable for foodstuff from a protein containing substance, in which a dissolving is performed through the disintegration of the protein containing substance in an alkaline solvent, in whiah the unsoluble components of the substance are separated from the solution, in which the solution is desalinated after neutralizationl and in which the proteins contained in the solution are concentrated and isolated by a drying process is known from the "Journal of . '.
l .' '' ' . - - . ~ ., v ~ . -, ,. : ,' .~
- 212~71~
Food Science" (Vol. 39, 1974, pp. 183 - 186). This article, "Utilization of cottonseed whey protein concentrates produced by ultrafiltration", is not concerned with the problem of hydroly-sis of the proteins and the resulting lysinoalanines and other hydrolysis products, which severely limit the use of the concentrated products for foodstuff.
A method for the production of proteins suitable for foodstuff from a protein containing substance, in which the proteins contained in a solution are concentrated and isolated by a drying process, is also known from the German Offenlegungs-schrift 28 14 922. This method serves for the production of native potato protein from potato fruit water. The potato fruit water is obtained during the crushing of the potatoes as a byproduct of the starch production. The potato proteins contained in the fruit water coagulated by souring and heating the potato fruit water in the presence of SO2. The non-coagulated fraction is then filtered-off as well as possible and the resulting filter cake is dried. Alternatively, the spray drying of the proteins contained in a partially concentrated potato fruit water solution is described. For the extraction of the glycoalkaloid solanine, large amounts of which are contained in the potato protein produced in this way, the acidic extraction with an organic solvent, chosen from the group containing methanol, N-butanol, and isopropanol, is suggested. The coagula-ted potato proteins are to be subjected to this extraction. A
disadvantage of this known methcd is the necessity to integrate it directly into the starch production process. The potato fruit water must be processed promtly, due to its high oxidation sensitivity. Even in the prompt processing of the potato fruit water the addition of anti oxidation agents is recommended by the German Offenlegungsschrift 25 00 200. The direct coupling of the known method to the starch production process leads, inter alia, to the fact that it can only be applied during the potato season. The rest of the year the corresponding machinery is not in use. The known method was also not successful because of the 212~
high investments that are necessary and the use of large amounts of chemicals during the process. The potato protein in the potato fruit water produced during the starch production i5 rather coagulated and dried without further processing. This results in the denatured, horned by drying, and not further dispersable byproduct.
From the German Offenlegungsschrift 28 14 922 a method for the production of potato proteins coagulated from potato fruit water is known. In this further substances contained in the potato proteins, especially lipides and olfactory and flavoring sub-stances, are removed by extraction with a polar solvent such as water, ethanol or methanol. The potato proteins are subsequently spray-, d.c.- or tumble-dried. A disadvantage of this method again is the necessity to apply it directly at the place where the potato fruit water resp. the potato proteins are produced during the starch production.
In the production of tofu it is known to boil protein-containing soy meal in an aqueous solution with a pH-value of up to 9Ø A
part of the proteins then goes into the solution, a considerable rest remains in the soy meal, though.
From the journal "Die Nahrung" (Vol. 19, no. 8, 1975, pp. 687 -688) a method for the simultaneous production of oils and proteins from vegetable raw materials is known, in which a disintegration of the vegetable raw materials is to be done using ultrasonic devices resp. high frequency disintegrating aggregates. The disintegration serves the sole purpose, as is literally stated in the article "Trends in the processing of oil seed and oil fruit. The simultaneous production of oils and proteins.", of cell destruction. In this way the extraction of the oils and proteins from the vegetable raw materials is simplified resp. made possible at all.
2 ~ 2 0 I 1 ~
It is the object of the invention to further develop a method of the type described above, so that a variety of protein containing substances can be used as starting materials, that especially the known byproduct of starch production from potatoes may be processed, without the occurrence of hydrolysis damages to the product of the method.
According to the invention this is achieved by the disintegra-tion of the protein containing substance taking place at room temperature and the homogenizing by means of high pressure disintegration. Surprisingly, it is found that a number of otherwise non-dispersable, protein containing substances can be disintegrated at room temperature in the strongly alkaline solvent, during which no considerable hydrolysis damages occur, in spite of the high pH-value of more than 11.5. It is rather that the disintegrated proteins have a structure comparable to native proteins also for a coagulated starting substance. During the disintegration it is primarily the proteins contained in the substance that go into solution, so that unsoluble components are easily separated. This may be performed using a centrifuge or by suitable filtering techniques. O~ten further processing, i. e. cleaning the solution of accompanying substances, may be sensible. Neutralizing and desalinating the alkaline solution leads to a highly nutricious, neutrally flavored end product.
The homogenizing of the mixture of protein containing substance and alkaline sol~rent extremely accellerates the disintegration of the proteins. This guarantees the possibility of industrial-scale application of the new method. The thermal energy introduced into the mixture during the homogenizing should be extracted from the mixture, for instance using a heat exchanger.
A heating of the mixture above room temperature must be avoided, in order not to support the hydrolysis of the proteins. High pressure homogenizing is known e. g. from the homogenizing of milk. Here the corresponding machinery that may also be used for the new method is already available.
.
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2 1 2 ~) r~
The alkaline solvent must either have a pH-value higher than 11.5 and/or the disintegration must take place in the presence of a detergent. In conjunction with the homogenizing of the mixture of solvent and protein containing substance a pH-value of approximately 12.5 has proven to be especially advantageous during the disintegration of the proteins. An especially well suited detergent is sodium dodecylsulfate (SDS?. It may easily be precipitated with potassium salts and separated from the proteins in this way. In principle other detergents can be used, as long as they can be separated from the proteins. The use of detergents allows the disintegration e. g. of meal resulting from tofu production and oil production from plants to take place at room temperature and a pH-value below 10. The amount of SDS necessary for this, save for a harmless rest, can be precipitated without any problems using potassium salts.
The alkaline solvent may be an alcohol solution. Alcohol solutions as alkaline solvents are especially well suited for the economic application of the new method.
The proteins contained in the solution can be concentrated with the aid of ultrafiltration and the solution can be desalinated with the aid of diafiltration. The known method of ultrafiltra-tion for concentrating the solution allows the filtered-off solvent to be reused and reduces the mount of heat needed to dry the proteins. The diafiltration to desalinate the solution is especially advantageous, insofar as it is a mechanical process, so that the use of additional chemicals is not necessary.
Furthermore, a further processing, i. e. cleaning, of the solution is connected to the diafiltration. The exclusion limit of the diafiltration is advantageously approximately 10 000 Dalton.
Organoleptic compounds, especially glycoalkaloids and lipids, may be separated by acidic extraction, especially with ethanol and glacial acetic acid, and subsequent hot-filtration from the -2 1 ~ ~ ~ :1 Ç;
protein containing substance before its disintegration. This step in the process is sensible especially for the removal of the solanine from substances containing potato protein. For the amount of chemicals neccessarily applied, it proves to be advantageous to perform the acidic extraction on the mechani-cally crushed but not yet disintegrated substance. Under the aspect of being suitable for foodstuff, the use of a mixture of ethanol and glacial acetic acid for the acidic extraction is sensible. In principle other alcahols may also be used, though.
The protein containing substance may be defattened by extraction with hexane before its disintegration. This additional process step is indicated primarily in the processing of glutene. An extraction treatment with alcohol should not be used for glutene, though, since glutene contains alcohol soluble proteins.
The protein containing substance may be acidified at the beginning of the disintegration. The acidifying of the protein containing substance has proven to be sensible and to accelleratethe disintegration especially in the processing of glutene.
The disintegration of the protein containing substance may be performed in the presence of hydrogen peroxide, The use of hydrogen peroxide in the disintegration of the protein I containing substance makes ~he pH-precipitation of the I disintegrated proteins possible, which simplifies their concentrating prior to the drying process. Furthermore, the hydrogen peroxide results in a lighter coloring and a longer- `
chained structure of the foodstuff-suitable proteins obtained in this way.
The invention is further explained and described with the aid of the following examples:
,,~,,,~, , ,, , ' ' ~ '~, ` `
2 1 2 ~U ~ 1 .;
Example 1:
The contaminated potato proteins resulting from the production of starch from potatoes with a fraction of 80 to 85 percent proteins, 3 to 10 percent lipid-like compounds, 1 to 2 percent minerals, and up to 0.12 percent solanine are mechanically crushed by milling. A mixture of 98 percent by volume ethanol and 2 percent by volume glacial acetic acid is then added to the contaminated potato protein. 3 to 5 liters of the mixture of ethanol and glacial acetic acid are used per kilogram of the contaminated protein. The contaminated potato protein is then boiled for 20 minutes under backflow and constant stirring in the mixture of ethanol and glacial acetic acid, at a temperature of 80 C. After the boiling the decoction is hot-filtered and the residue is again added to 3 to 5 liters o~ the mixture of ethanol and glacial acetic acid and boiled for 20 minutes under backflow and stirring. Depending on the initial content and the desired final content of the glycoalkaloid solanine this step may be repeated a number of times. When the extraction is finished, the residue is either processed further directly, or it is dried for intermediate storage.
The residue containing the potato protein is then stirred into a solution containing 50 percent of ethanol, during which a high pressure disint~grator is operated in bypass of the mixing vessel. In this, up to 20 liters of solvent are used for each kg of residue. A 30 percent solution of hydrogen peroxide is added to the solvent, so that its concentration corresponds to a twofold molar surplus of cysteine. After adding up to 0.2 mol alkaline per kg residue, more hydrogen peroxide is continuously added. Altogether between 50 and 100 ml of the 30 percent hydrogen peroxide solution is added for each kg of residue to be disintegrated. The homogenizing takes place during the whole time. The complete disintegration of the potato protein containing residue takes about 30 minutes.
I . ~ ~ ~ . .. ' ~ ' ~ ' , , ~ ' ' ; ~ ' - ' . . ~' ... .
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~ .. ~ ~ ' ` . '~' ' ' ' ' ', ' ~," . . . ~ ` ~ ' .
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212~71~
The solution produced by the disintegration is then centrifuged at 4500 xg for two minutes, in order to separate off unsoluble components of the potato protein. the concentrating of the solution is done with the aid of ultrafiltration, using a membrane with an exclusion limit of less than 10 000 Dalton.
During the concentration of the solution approximately 70 percent of the initial volume are removed.
After neutralizing the concentrated solution it is desalinated and cleaned with the aid of diafiltration. In the last step of the process the potato protein is produced by spray drying of the residual solution. The dried potato protein has a composition of 89 to 93 percent protein (N x 6.25), 3 to 5 percent ashes, approximately 0.4 percent fat and less than 0.01 percent solanine. This solanine content is below that of a peeled potato with 0.012 percent of the dry substance. The fraction of dry substance in the spray dried potato proteins is between 92 and 95 percent. -Example 2: ~-Meal resulting from the oil production of e. g. plants like soy and rape is disintegrated after mechanical crushing directly in diluted soda lye. Here, the pH-value of the soda lye is 12.5, as long as the mixture of the crushed meal and the soda lye is homogenized during the disintegration. If the mixture is only stirred, a 0.1 normal soda lye with a pB-value of 13 should be used. In this case the disintegration still takes some hours. If the mixture is homogenized, this takes only a few minutes.
The solution resulting from the disintegration is further processed in analogy to Example 1, in order to isolate the proteins in a form suitable for foodstuff.
Example 3:
The disintegration of protein containing meal resulting from the oil production of plants or other substances difficult to 21 "~rl~l;
-disintegrate may be performed alternatively to Example 2 in thepresence of sodium dodecylsulfate (SDS). 1 percent of SDS is added to a solvent of 0.1 normal soda lye. If the disintegration of the crushed meal in the solvent is performed under homogenizing by ultrasonics, the amount of alkaline may be reduced until a pH-value of less than 10 is reached. After 30 minutes centrifuging with 4500 xg i5 performed and the residue is decanted. An amount of potassium salt is added to the residue, so that the potassium concentration corresponds to a threefold surplus relative to the amount of sodium dodecyl-sulfate (SDS) used. After stirring for 15 minutes there is a ¦ precipitate, which is separated by centrifuging with 4500 xg. In ¦ this way 95 to 98 percent of the SDS may ~e removed. The I remaining SDS concentration is below the critical micelle j concentration (CMC). The residue remaining after the removal of I the SDS is concentrated by means of ultrafiltration using membranes with an exclusion limit of less than 10 000 Dalton, neutralized, and desalinated by means of diafiltration. The diafiltration removes the rest of the SDS remaining in the solution after the precipitation with potassiur salt.
.~
. .
.
. ~,~ . ~ . . ; . . ,., .. ~ . .. .
Claims (8)
1. A method for the production of proteins suitable for foodstuff from a protein containing substance, in which a dissolving is performed through the disintegration of the protein containing substance in an alkaline solvent and under homogenizing, in which the thermal energy introduced by the homogenizing is simultaneously extracted, in which the alkaline solvent has a pH-value larger than 11.5, especially approxi-mately 12.5, and/or the disintegration of the protein containing substance takes place in the presence of a detergent, especially sodium dodecylsulfate (SDS), in which the unsoluble components of the substance are separated from the solution, in which the solution is desalinated after neutralization, and in which the proteins contained in the solution are concentrated and isolated by a drying process, wherein the disintegration of the protein containing substance takes place at room temperature and under homogenizing by means of high pressure disintegration.
2. A method according to claim 1, wherein the sodium dodecyl-sulfate (SDS) is precipitated after the disintegration using potassium salts.
3. A method according to claim 2, wherein the alkaline solvent is an alcohol solution.
4. A method according to one of the claims 1 to 3, wherein the proteins contained in the solution are concentrated with the aid of ultrafiltration and wherein the solution is desalinated with the aid of diafiltration.
5. A method according to one of the claims 1 to 4, wherein organoleptic compounds, especially qlycoalkaloids and lipids, are separated by acidic extraction, especially with ethanol and glacial acetic acid, and subsequent hot-filtration from the protein containing substance before its disintegration.
6. A method according to one of the claims 1 to 5, wherein the protein containing substance is defattened by extraction with hexane before its disintegration.
7. A method according to claim 1, wherein the protein containing substance is acidified at the beginning of the disintegration.
8. A method according to claim 1, wherein the disintegration of the protein containing substance is performed in the presence of hydrogen peroxide.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP4133538.4 | 1991-10-10 | ||
| DE4133538A DE4133538C2 (en) | 1991-10-10 | 1991-10-10 | Process for the production of food-grade proteins from a protein-containing substance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2120716A1 true CA2120716A1 (en) | 1993-04-15 |
Family
ID=6442400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002120716A Abandoned CA2120716A1 (en) | 1991-10-10 | 1992-10-08 | Method of extracting proteins utilizable in foodstuffs from a protein-containing substance |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0607234B1 (en) |
| JP (1) | JPH07502885A (en) |
| AT (1) | ATE121906T1 (en) |
| CA (1) | CA2120716A1 (en) |
| DE (2) | DE4133538C2 (en) |
| DK (1) | DK0607234T3 (en) |
| RU (1) | RU2096967C1 (en) |
| WO (1) | WO1993006741A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017081347A3 (en) * | 2015-11-11 | 2017-09-14 | Pevesa Biotech, S.A. | Procedure for reducing contaminants in vegetable protein matter |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4339743C1 (en) * | 1993-11-22 | 1995-08-31 | Waldemar Dr Neumueller | Process for the preparation of proteins from a protein-containing substance |
| DE10060512A1 (en) * | 2000-12-06 | 2002-06-20 | Fermtech Biotechnologische Pro | Reduction of the solanine and chaconine alkaloid content in a potato protein by-product from starch production involves extraction with acetic acid, followed by treatment, preferably with a microbial protease |
| EP1264545A1 (en) * | 2001-06-08 | 2002-12-11 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | A method for improving a protein product |
| US7601545B2 (en) | 2003-06-20 | 2009-10-13 | Groton Biosystems, Llc | Automated macromolecule sample preparation system |
| US7341652B2 (en) | 2003-06-20 | 2008-03-11 | Groton Biosytems, Llc | Stationary capillary electrophoresis system |
| US7169599B2 (en) | 2003-06-20 | 2007-01-30 | Groton Biosystems, Llc | Fluid interface for bioprocessor systems |
| JP5680284B2 (en) * | 2009-04-22 | 2015-03-04 | 株式会社東洋新薬 | Method for producing potato protein with improved taste and aroma |
| WO2020171708A1 (en) * | 2019-02-21 | 2020-08-27 | Coöperatie Avebe U.A. | Purified coagulated potato protein product, methods for providing the same, and uses thereof. |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE571734A (en) * | ||||
| FR2256727A1 (en) * | 1974-01-04 | 1975-08-01 | Roquette Freres | Fluids recovering potato protein from amniotic liqs. - by flocculating with nascent sulphur dioxide |
| CH624557A5 (en) * | 1977-08-03 | 1981-08-14 | Nestle Sa | Process for the preparation of a vegetable protein extract |
| DE2857037A1 (en) * | 1977-09-01 | 1980-12-11 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING FOOD PROTEINS OF VEGETABLE ORIGIN, WITH ELIMINATION OF THE TOXIC AND NON PROTEINACEOUS SUBSTANCES |
| US4624805A (en) * | 1984-09-27 | 1986-11-25 | The Texas A&M University System | Process for recovery of protein from agricultural commodities prior to alcohol production |
| US4919952A (en) * | 1986-11-03 | 1990-04-24 | Robin Hood Multifoods Inc. | Process for the production of light colored food grade protein and dietary fibre from grainby-products |
| JP2944207B2 (en) * | 1990-03-02 | 1999-08-30 | エナージェネティックス インコーポレイテッド | Method for recovering protein, protein isolate and / or starch from cereal grains |
-
1991
- 1991-10-10 DE DE4133538A patent/DE4133538C2/en not_active Expired - Fee Related
-
1992
- 1992-10-08 JP JP5506626A patent/JPH07502885A/en active Pending
- 1992-10-08 AT AT92921059T patent/ATE121906T1/en not_active IP Right Cessation
- 1992-10-08 RU RU9294021916A patent/RU2096967C1/en active
- 1992-10-08 DK DK92921059.9T patent/DK0607234T3/en active
- 1992-10-08 WO PCT/EP1992/002313 patent/WO1993006741A1/en active IP Right Grant
- 1992-10-08 DE DE59202100T patent/DE59202100D1/en not_active Expired - Fee Related
- 1992-10-08 EP EP92921059A patent/EP0607234B1/en not_active Expired - Lifetime
- 1992-10-08 CA CA002120716A patent/CA2120716A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017081347A3 (en) * | 2015-11-11 | 2017-09-14 | Pevesa Biotech, S.A. | Procedure for reducing contaminants in vegetable protein matter |
| EP3400806A1 (en) * | 2015-11-11 | 2018-11-14 | Pevesa Biotech, S.A. | Procedure for reducing contaminants in vegetable protein matter |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4133538A1 (en) | 1993-04-15 |
| WO1993006741A1 (en) | 1993-04-15 |
| DE59202100D1 (en) | 1995-06-08 |
| RU2096967C1 (en) | 1997-11-27 |
| DK0607234T3 (en) | 1995-07-10 |
| ATE121906T1 (en) | 1995-05-15 |
| EP0607234B1 (en) | 1995-05-03 |
| DE4133538C2 (en) | 1993-11-11 |
| EP0607234A1 (en) | 1994-07-27 |
| JPH07502885A (en) | 1995-03-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |