CN1295440A - Functional protein composition, emulsion based thereon and process for their preparation - Google Patents
Functional protein composition, emulsion based thereon and process for their preparation Download PDFInfo
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- CN1295440A CN1295440A CN99804484A CN99804484A CN1295440A CN 1295440 A CN1295440 A CN 1295440A CN 99804484 A CN99804484 A CN 99804484A CN 99804484 A CN99804484 A CN 99804484A CN 1295440 A CN1295440 A CN 1295440A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- 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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
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- A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
- A61Q1/02—Preparations containing skin colorants, e.g. pigments
- A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
- A61Q1/06—Lipsticks
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q15/00—Anti-perspirants or body deodorants
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
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Abstract
Certain lupin protein compositions demonstrate a very high degree of emulsion stabilizing functionality. This property confers the ability to stabilize emulsions at a higher ratio of oil than is possible with soya protein. Moreover, the emulsifying properties approach or even exceed those obtainable with the more expensive and often problematical animal-derived proteins such as caseinates. A process for producing such high-oil binding lupin protein compositions and emulsions has now been developed.
Description
Invention field
The present invention relates to lupin protein matter compositions, particularly lupin protein matter concentrate and separator.The invention particularly relates to oil by lupin protein matter composition stable: aqueous emulsion, contain the gel of lupin protein matter compositions and preparation high-performance lupin protein matter compositions and based on the method for the emulsion of said composition.
Background of invention
Protein isolate and concentrate
Term " protein concentrates " is one and is used for definition and has the technical terms of protein content up to the protein formulation of about 90% (weight) (normally 50-90%, especially 65-70%, percentage by weight).On the contrary, term " protein isolate " specially refers to contain the protein formulation greater than the protein (butt) of about 90% (weight) (for example greater than about 95%) usually.
Phytoprotein concentrate and protein isolate are widely used in food industry.Soybean-based product the most generally, this product is applied to the production of for example multiple minced meat product (for example meat stuffing and sausage), equally also is used for the production of certain vegetarian product.
Protein concentrates is simple usually as protein enrichment composition (nourishing additive agent).Yet protein isolate and functional concentrate also demonstrate the important function characteristic.Most important characteristic is can combine with oil and water to form stable emulsion in these functional characteristics.These emulsions may with the gelation of foodstuff, film forms, and is structure-reinforced and stable relevant.
Another important function characteristic is to form gel (when especially heating), is particularly having under the situation of water by steaming and decocting formation stabilizing gel.
And think that for a long time the function of protein isolate is better than protein concentrates usually, so separator is generally than concentrate price height.In addition, some critical functions of protein concentrates and separator change along with the different of protein source.
For example, as mentioned above, to hang down a high proportion of oil of solid concentration emulsifying: the performance of aqueous mixtures is an important function parameter, and is for example extremely important in milk product industry and related industries.Although lupin protein matter compositions of the present invention is applied in the water-in-oil emulsion (W/O emulsion) especially, term used herein " oil: water " had both referred to refer to water-in-oil emulsion again by O/w emulsion.
Demonstrate very strong function in this respect from the protein concentrates of animal and separator (such as protein, for example lactalbumin and casein (caseinate salt)) and from the separator (such as the modification wheat gluten) of corn from breast.This product can stabile fat: the ratio of water is 3: 1,4: 1 or higher emulsion, and this emulsion has widely purposes (for example, at butter, clabber and ice cream aspect) in the milk product industry.At the gel formation aspect of performance similar application is arranged also.
Unfortunately, the soy protein products of wide material sources and less expensive or cereal-based protein aspect emulsion stability and the gel formation less than performance by adopting newborn based articles to obtain.And, use back one product to be faced with very different problems: non-toleration of lactose and coeliac disease have limited the use of milk product and cereal product respectively, and side-product as milk plant or breaking method, this basis protein component (for example often faces the supply chain difficulty, with microorganism property, it is relevant that the source is fixing etc.).
Therefore need be alternative, cheap, extensive received and function effective protein proteins matter concentrate and separator.
Lupin and lupin protein matter
Lupin is considered to the feasible succedaneum as the Semen sojae atricolor of the vegetable protein source that eats for the mankind for a long time.The lupin plant growing is in the less-than-ideal area of plant growth condition, and other leguminous plant can obtain higher output in the relatively poor soil of soil property relatively.Lupinus albus (Lupinus albus), promptly Lupinus albus is the preferred kind in Europe plantation, and narrow leaf lupin (L.angustifolius) is the selection kind of not too planting in the fertile soil in Australia.
People learn that very early the protein content of lupin seed is suitable with whole soybeans, and for many years, it is used as the protein source (non-functional) of animal feed.
And, lupin concentrate and separator itself also is known (referring to for example, WO97/12524 and EP0522800 vide infra), and also known these separator/concentrate can influence the chemical (ibid) of the foodstuff that has added them.
Yet the inventor is surprised to find the high stability of emulsion may be relevant with lupin protein matter compositions.Never found the characteristic that this is very useful in the past.It makes lupin and more can stablize the emulsion with high oil ratio than adopting soybean protein, and, the performance that obtained from the protein (such as caseinate salt) of animal by employing near (or even surpass) of emulsifiability (price is higher and often encounter problems) in fact.
Be surprised to find, even with lower purity (for example 20-40%), lupin protein matter compositions also can provide very high oily binding ability, the fiber that has high level simultaneously.
And, also find at present the method for instruction among the early stage patent EP0522800 (hereinafter discussing) according to us, lupin protein matter through after-isoelectric precipitation and/or washing or lupin protein matter compositions have the stabilizing active of identical with caseinate salt (or even surpassing) (particularly when lupin protein matter has higher degree, the purity of for example working as lupin protein matter compositions is higher than 70%) through the prepared product (for example separator and concentrate) of reconstruct arbitrarily.
At high temperature be incubated under the condition of alkaline pH, the lupin protein matter product of neutralize then (for example, adopting the method step of describing among the patent EP0522800) is defined as " reconstruct " lupin protein matter in this article.Not wishing to be subjected to the restriction of any theory, may be that reconstruction processing impels the conformation in the part or all of lupin protein matter that variation has taken place, and the result has changed proteinic surface charge distribution and improved oily binding ability greatly.
Summary of the invention
At first, the invention provides a kind of production and the bonded lupin protein matter of innage degree method for compositions, the method comprising the steps of: at high temperature with the aqueous slurry insulation of lupin protein matter compositions under alkaline pH and the treated serosity production that neutralizes contain the compositions of reconstruct lupin protein matter.
Preferably, this method high lupin protein matter stable emulsion of content that is used to produce oil, this method further comprises step: reconstruct lupin protein matter mixed with formation oil content high lupin base emulsion with oil and water, and the lupin protein matter compositions that is used as starting material partial denaturation at least.
Secondly, the invention provides the method for the high lupin protein matter stable emulsion of a kind of content that produces oil, the method comprising the steps of: at high temperature with the aqueous slurry of lupin protein matter compositions insulation under alkaline pH and neutralization through serosity production of processing contain reconstruct lupin protein matter compositions (with depend on the needs, the step that further comprises evaporation and dry (for example, spray drying) serosity) and with reconstruct lupin protein matter mix with You Heshui with the high lupin base emulsion of formation oil content through having neutralized.
Preferably, reconstruct lupin protein matter contain can with the bonded lupin protein matter of innage degree, and as the lupin protein matter compositions of starting material partial denaturation at least.
The 3rd, the invention provides and produce lupin protein matter method for compositions, the method comprising the steps of: provide and contain the compositions of the lupin protein matter of partial denaturation at least, the water slurry insulation that at high temperature will contain the compositions of the lupin protein matter of partial denaturation at least under alkaline pH and neutralisation treatment serosity production contain the compositions of reconstruct lupin protein matter.
Preferably, reconstruct lupin protein matter contain can with the bonded lupin protein matter of innage degree.When further comprising this method when reconstruct lupin protein matter mixed step with the high lupin base emulsion of formation oil content with oil and water, this method found that it is in the specific use aspect the high lupin stable emulsion of the content that produces oil.
Incubation step can be carried out at the lupin protein matter compositions of isoelectric precipitation, yet also can adopt any processing method of removing oligosaccharide and/or color and/or local flavor from lupin protein matter compositions.Preferred alcohols is washed and/or ultrafiltration.
These are removed step and can carry out before incubation step or after the neutralization procedure.
As used herein, term " with the bonded lupin protein matter of innage degree compositions " may be defined as the compositions that the binding ability of lupin protein matter and oil has been enhanced with respect to native lupin protein composition.Preferably, this performance that can combine oil with the bonded compositions of innage degree is enhanced to the degree that compositions is the caseinate salt analogies.Term " caseinate salt analogies " is used for defining a kind of emulsifiability caseinate salt analogies widely at this paper, and particularly a kind of oily binding ability caseinate salt analogies widely.Therefore, the caseinate salt analogies can functionally replace caseinate salt in numerous different foodstuffs and functional food component, thereby become the caseinate salt substituent.
Term " with the bonded feather fan protein compositions of innage degree " also is used to refer to form the compositions of stable emulsion in this article.Term " stable emulsion " is the definition solid, semisolid, gel-like or full-bodied oil: the technical term of aqueous emulsion (perhaps oil-in-water or Water-In-Oil).This emulsion structurally may similar cheese or butter.
" with the bonded lupin compositions of innage degree " can have the fatty combined function above caseinate salt.Therefore this term is used for also in this article defining that can to form the ratio that contains fat and water be 3: 1 or higher by (for example, 4: the compositions of emulsion l or higher); And/or can form a kind of protein compositions: water: the ratio (dry basis) of fat is 1: 3: 12,1: 4: 16, and 1: 5: 20,1: 6: 24,1: 7: 28,1: 8: 32, the emulsion of 1: 9: 36 or 1: 10: 40; And/or can form the protein compositions (butt) that contains 1 weight portion and: (ⅰ) fat of the water of at least 5 weight portions and at least 5 weight portions; Or (ⅱ) water of at least 10 weight portions and the fat of at least 20 weight portions; Or (ⅲ) water of at least 15 weight portions and the fat of at least 30 weight portions; Or (ⅳ) water of at least 20 weight portions and the fat of at least 40 weight portions; Or (ⅳ) at least 2,5,10,50,100,200,300,400,500,600,700,800,900,1000 or＞water of 1000 weight portions refuels the emulsion of (bonded).
Preferably, lupin protein matter compositions can form a kind of emulsion, wherein fat: the weight portion ratio of water is: (ⅰ) greater than 1: 1; Or (ⅱ) greater than 3: 2; Or (ⅲ) greater than 2: 1; Or (ⅳ) greater than 5: 2; Or (ⅴ) greater than 3: 1; Or (ⅵ) greater than 7: 2; Or (ⅶ) greater than 4: 1; Or (ⅷ) between 2: 1 to 1000: 1, change or＞1000: 1; Or (ⅸ) be selected from any ratio: 5: 1,10: 1,100: 1,200: 1,300: 1,400: 1,500: 1,600: 1,700: 1,800: 1,900: 1,1000: 1 or＞1000: 1.This compositions preferably can be with the lupin protein composition stable emulsion of 1 weight portion (with respect to the weight of fat and water component), and for example, generation has protein compositions: water: the ratio of fat is 1: 100: 80 a stable emulsion.
Particularly preferably be that " with the bonded lupin compositions of innage degree " can form protein compositions: water: the ratio of fat is (0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8,0.9 or 1.0): 2: 8, or (0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8,0.9 or 1.0): 5: 15 or (0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8,0.9 or 1.0): 5: 30 or (0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8,0.9 or 1.0): the emulsion of 5: 40 fatty and water.
In preferred embodiments, the solid content of pending aqueous slurry is 12-25% (weight ratio), for example, and 12-17% (weight ratio).For some application (for example, butter), solid content can hang down (for example, 2-5%).
Alkaline pH is 7.5-9.5, and for example 7.5-9.5 (for example, about 8.5) and/or neutral pH are 6.5-7.5, and high temperature can be wherein any: (a) 25-35, for example, about 30, (b) 35-45, for example, about 40, (c) 45-55, (d) 55-65, (e) 65-75, (f) 75-85, (g) 80-95, for example, about 85 ℃.
Through handling, the dissolubility of lupin protein matter (or PDI) has preferably reduced and the binding ability of protein and oil has strengthened.
Insulation and neutralization procedure preferably carry out under the condition that does not have strong shearing force.
Method of the present invention is preferably produced the lupin protein matter compositions of lupin protein matter compositions or reconstruct, and said composition contains:
(a) at least 20% (dry weight) lupin protein matter;
(b) at least 30% (dry weight) lupin protein matter;
(c) at least 40% (dry weight) lupin protein matter;
(d) at least 60% (dry weight) lupin protein matter;
(e) at least 70% (dry weight) lupin protein matter;
(f) at least 90% (dry weight) lupin protein matter;
(g) at least 95% (dry weight) lupin protein matter;
(h) greater than 95% (dry weight) lupin protein matter;
(i) lupin protein matter concentrate;
(j) lupin protein matter separator.
The lupin protein matter compositions of lupin protein matter compositions or reconstruct thereby can be lupin protein matter concentrate or separator.
Incubation step can be kept 1-180 minute (for example 1-120 minute, for example, 1-60 minute).The product that short temperature retention time may cause forming stable emulsion has softer or the quality as the butter more.
Method of the present invention preferably further comprises evaporation and dry (for example, passing through spray drying) lupin protein matter composition product, the step of reconstruct lupin protein matter compositions or neutral serosity.
In preferred embodiments, used unskimmed lupin protein matter slag, lupin protein matter compositions is:
(a) treated removal impels the activity (for example, enzyme (for example, lipase) activity) of becoming sour; And/or
(b) treated enzyme (for example, the lipase) activity of eliminating basically; And/or
(c) (for example, the feather fan bean dregs of blanch) that obtain from lupin source through blanch; And/or
(d) the lupin coarse powder of enzyme deactivation,
Lupin protein matter to small part be inactivated (for example, through handling blanch or enzyme-deactivating) wherein for example.
The present invention also relates to the lupin protein matter compositions or the emulsion that obtain by method of the present invention.
According to fourth aspect, the invention provides a kind of emulsion that contains lupin protein matter compositions, water, fat, wherein the amount of lupin protein matter is enough to stable emulsion.
Term used herein " fat " comprises the fat (often being referred to as oil) that is in a liquid state under the room temperature.
Emulsion can contain the protein compositions of any proper ratio: (water oiling).Usually, it is 1: 3: 6 that food industry needs weight ratio, (protein compositions (for example in 1: 2: 8 or 1: 5: 5, separator or concentrate): water: emulsion fat), particularly in the stabilizing food system of the mixture that uses higher fatty acid and water, such as minced meat product (for example, sausage) and milk product substituent.In existing material, this is normally by adopting protein isolate rather than protein concentrates to obtain.
Yet,, wish that the content of solid protein matter is low with respect to fat and water for most food applications.Therefore, emulsion preferably contain 1 weight portion protein compositions (butt) and: (a) fat of the water of at least 5 weight portions and at least 5 weight portions; Or (b) fat of at least 10 weight parts waters and at least 20 weight portions; Or (c) water of at least 15 weight portions and the fat of at least 30 weight portions; Or (d) water of at least 20 weight portions and the fat of at least 40 weight portions.
Perhaps, emulsion can contain 1 weight portion protein compositions (butt) and: (a) at least 2,5,10,50,100,200,300,400,500,600,700,800,900,1000 or＞water of 1000 weight portions refuels (blended).
The fat in the emulsion and the ratio of water can change in a very big scope, particularly select according to the final purpose of using emulsion.Usually, high oil: the water ratio is ideal (particularly under the situation of low-solid content-see above), and therefore preferably, oil: the ratio of water is: (a) greater than 1: 1; Or (b) greater than 3: 2; Or (c) greater than 2: 1; Or (d) greater than 5: 2; Or (e) greater than 3: 1.
Yet lupin protein matter of the present invention is found effectively to stablize and contains very high oil: the emulsion of water ratio, for example its medium oil: water ratio excursion is the emulsion of 2: 1 to 1000: 1 (or even higher).Therefore particularly preferably be its medium oil: the water ratio is selected from the following ratio any one emulsion: 5: 1,10: 1,100: 1,200: 1,300: 1,400: 1, send out 500: 1,600: 1,700: 1,800: 1,900: 1,1000: 1 or＞1000: 1.In this emulsion, protein compositions can be the amount existence of 1 part of Unit Weight with respect to the weight of water and oil.
Therefore estimate that lupin base emulsion of the present invention will provide a kind of effective substitute of caseinate salt, emulsion of the present invention can be mixed with its fat: the stable emulsion of the ratio of water and caseinate salt is similar.
Lupin protein matter content during lupin protein matter compositions is formed in the emulsion can change in a big scope.Those skilled in the art can select suitable concentration according to the physical state of final purposes, lupin protein matter (that is, whether be natural, more or less some degeneration is deutero-, inferior fractionated etc.) and the character of oil component.
Pleasurable is that the performance of any given concentration can both adopt normal experiment to measure easily.
For most purposes, lupin protein matter compositions will contain: (a) at least 20% lupin protein matter; Or (b) at least 25% lupin protein matter; Or (c) at least 30% lupin protein matter; Or (d) at least 35% lupin protein matter; Or (e) at least 40% lupin protein matter; Or (f) at least 45% lupin protein matter; Or (g) at least 50% lupin protein matter; Or (h) at least 55% lupin protein matter; Or (i) at least 60% lupin protein matter; Or (j) at least 65% lupin protein matter; Or (k) at least 70% lupin protein matter; Or (l) at least 75% lupin protein matter; Or (m) at least 80% lupin protein matter; Or (n) at least 85% lupin protein matter; Or (o) at least 90% lupin protein matter; Or (p) at least 95% lupin protein matter.
What particularly preferably, be used for emulsion of the present invention is lupin protein matter concentrate or lupin protein matter separator (as hereinbefore defined).
As hereinafter described in detail, the lupin protein matter that the present invention uses can be to provide with any suitable form or physical state.Preferably, be that the state with partial denaturation exists, because this is relevant with higher performance usually.Preferably also can remove bitterness, its reason will be described in more detail below.
(for example as mentioned below) that the lupin protein matter that the present invention uses preferably prepares by isoelectric precipitation and/or washing.
The present invention also relates to gel-like emulsion as indicated above (state that in foodstuff, occurs after the steaming and decocting).
On the other hand, the present invention relates to a kind of gel that contains lupin protein matter compositions (as hereinbefore defined) and water.
The present invention has also comprised the various functional food ingredients that contain emulsion of the present invention or gel.Thereby the present invention has also found as various foodstuffs, the purposes of the functional components in beverage (for example, energy or sports drink) and the animal feed.
For example, emulsion and/or gel can be used as baby food, baked product (for example, bread, culture propagation food or cake) or (for example bake subsidiary products, egg milk freezes or bakes sandwich or the food surface ornament), batter or breadcrumb, cereals, confection, local flavor or beverage emulsion, fruit is sandwich, waters juice, soup, sauce or food thickening agent, freezing, cooling or ambient-temp-stable water juice, soup, sauce or food thickening agent, pasteurization, autoclaved or UHT handles waters juice, soup, sauce or food thickening agent, coarse powder or coarse powder composition, for example, vegetarian diet flour/composition, meat products (for example, minced meat product, sausage, meat stuffing, grilled lamb chops, bullamacow, meat pie, fish, meat pulp and paste), pet food, medicine or nutritional medicine (neutraceutical), potato products, milk product (ice cream for example, sweet food, milk drink, the bland of milk and ice cream etc., clabber, cheese, cheese sauce or baste), condiment (for example, salad or low fat condiment), dessert or cookies, beans are (for example, appetizer or sweet beans), wheaten food (for example, noodles), fat adds powder, egg milk Petaso cake or nest shape butter Fruit cake, textured vegetable proteins, vegetarian diet grilled lamb chops, slurry are (for example, the vegetarian diet slurry) or beans, the diffusion juice of vegetable or meat, low fat beans, the composition in cheese or the butter analogies.
The present invention also relates to cosmetics, vanishing cream (for example, facial cream) for example, lip pomade, deodorizer carrier, washing liquid, hair jelly, soap (for example, liquid soap) or skin nursing products (for example, sunscreen).
In addition, the present invention relates to the method for a kind of production emulsion as hereinbefore defined, comprise step: a kind of lupin protein matter compositions (a) is provided; (b) protein compositions in the step (a) is mixed with You Heshui; (c) mixture in the emulsifying step (b).
Preferably, method of the present invention is carried out when preparation foodstuff, beverage or animal feed on the spot.Yet it also can (for example, in test tube) carry out so that production itself is used as the emulsion of functional food composition outside foodstuff.
In addition, the present invention relates to the method for the gel that a kind of production defines as mentioned, comprise step: (a) provide a kind of lupin protein matter compositions; (b) protein compositions in the step (a) is mixed with water; (c) mixture in the gelation step (b) is for example by heating.
In the method for the invention, step (a) can comprise the step of isoelectric precipitation lupin protein matter.
In particularly preferred technical scheme, step (a) further comprises pre-treatment step: a kind of lupine seed (a) is provided; (b) bitterness of removal lupin seed (for example, by the described two step method of extraction of WO97/12524 (PCT/DE96/01915)).
Preferably, method of the present invention further comprises by protein being kept the back and carry out the lupin protein matter that neutral step is come electricity-preparations such as " reconstruct " under alkaline pH and high temperature.Preferably, this method is used for the lupin protein matter of partial denaturation.It also can be used for the lupin protein matter (wherein can be partial denaturation or can not be partial denaturation) of isoelectric precipitation.Therefore, this method can contain and not have the back-isoelectric precipitation under the strong shearing force condition and/or the step of washing: the proteinic aqueous slurry that (a) will wait the electricity preparation is 1-120 minute (for example 1 to 60 minute) of insulation under the treatment temperature of alkaline pH and 75-95 ℃; (b) the treated serosity of neutralization for example arrives pH6.8 to 7.0; Evaporate the neutral serosity of process and carry out drying (for example passing through spray drying) with the ground (c) that depends on the needs.
In this technical scheme (product is spray-dried), aqueous slurry preferably has the solid content of 12-25% (weight), for example 12-17% (weight).As fruit product is that solid content may be higher by other method exsiccant (such as filter pressing and/or precipitate with ethanol).
Alkaline pH is 7.5-9.0 or 9.5 preferably, for example, and 7.5-8.5, and treatment temperature can be 80-95 ℃, for example about 85 ℃.In this method, by handling (do not have substantial damage, be actually in some cases and improved, had function), the dissolubility of structural intergrity and/or lupin protein matter may be lowered (at least in a way).Therefore, this processing may cause the degeneration to a certain degree (as what discussed among we the early stage EP0522800) of native lupin protein.
In addition, the present invention relates to strengthen the method for the oily binding ability of lupin protein matter compositions, comprise step:
(a) aqueous slurry with lupin protein matter compositions is incubated under alkaline pH and high temperature; With
(b) the treated serosity production of neutralization is contained the compositions of reconstruct lupin protein matter (and the step that further comprises evaporation and the neutral serosity of dry (for example spray drying) process) with depending on the needs.
In addition, the invention provides the method for the oily binding ability that strengthens lupin protein matter compositions, comprise step:
(a) provide and contain the compositions of the lupin protein matter of partial denaturation at least;
(b) insulation of the aqueous slurry of the lupin protein matter compositions of near small part degeneration is under alkaline pH and high temperature; With
(c) the treated serosity production of neutralization is contained the reconstruct lupin protein matter compositions of (optionally further comprising evaporation and dry (for example spray drying) step through neutral serosity).
These methods of the present invention are made necessary modifications in detail also can have all preferable feature of the present invention as discussed above.
Detailed Description Of The Invention
The lupin protein matter that is used for the present invention
Lupin protein matter used in the present invention can be any protein that extracts or obtain from Lupinus gang.For food applications, preferred Lupinus albus and lupinus augustifolius.For the application (such as lubricant, pigment and filler) of others, can use bitter lupin.
No matter be the lupin protein matter of existing other kind, or other (nonprotein) composition, lupin protein matter does not need to purify to homogeneity.In fact, for most application, lupin protein matter compositions will contain the heterogeneous mixture of different lupin protein matter, comprise storage protein, enzyme, structural protein (comprising memebrane protein, fibrin and globulin), also polluted carbohydrate, cellulose and lipid material (less) simultaneously through constant.
Use for some, rectification lupin protein matter part may be favourable (for example, to enrichment globulin storage protein), for example, and in order to optimize the structural behaviour of lupin protein matter, dissolubility, charging property or amino acid whose distribution.Can also need lupin protein matter to derive or physical modification, for example by (to small part) denatured protein (for example, by heating) or by (for example, part) enzymic digestion (for example, Protease Treatment produces peptide).
Above-mentioned any processing method can both be used for changing the character of lupin protein matter bound fat/water and therefore be used in stable emulsifying performance the best that any appointment is used.
Lupin protein matter can be extracted (comprising method in common in those soybean processing) by any standard protein extractive technique.For most application, lupin plant and/or seed are pulverized (for example, by mill or grind) so that increase surface area and make the productive rate maximization before leaching process.
When lupin during as part of raw materials, seed preferably passes through pretreatment.This can comprise and shells, washs and/or sieve.
Although containing the lupin protein matter compositions of a large amount of denatured protein may be useful (or or even favourable) for some application, but, preferably, lupin protein matter is extracted by the method that does not make lupin protein qualitative change shape basically, below will introduce in detail.
Functional stronger lupin compositions can make that these protein are insoluble to be produced by pickling under isoelectric point, IP, and unwanted like this carbohydrate has been washed off.Contain organized enzyme, weakly acidic whey portion also has been removed in this course as less albumen fraction.
The compositions of Sheng Chaning contains remaining, high-molecular weight, insoluble carbohydrate arabinogalactan composition by this method, and is condensed at least 25% (weight) by this method, usually at least 40% (weight).
The high-performance protein isolate can pass through for example pickling under isoelectric point, IP, then the slurry dissolved that will wash in alkali liquor, from solution, isolate the solid nubbin that contains insoluble carbohydrate and pH for example 7.0 times once more precipitating proteins produce.This method product processed is defined as waiting the protein product of electricity preparation in this article, and this method is defined as isoelectric precipitation/washing method.
The protein that performance is higher can be processed by the further downstream after the precipitation/washing and obtain, for example, and as hereinafter with described in we the early stage patent EP0522800.(it is for referencial use that the disclosure of defined back-isoelectric precipitation/washing step is introduced this paper in the description in this document and claims).
Particularly, the performance that the lupin protein matter of electricity preparation such as is surprised to find now can be strengthened by following steps under the condition that does not have strong shearing force,: (a) the albumen aqueous slurry that will wait electricity-preparation 1-120 minute (for example, 1-60 minute) of insulation under the treatment temperature of alkaline pH and 75-95 ℃; (b) serosity crossed of neutralisation treatment for example, to pH6.8-7.0; The serosity that has neutralized with ground (c) evaporation that depends on the needs also carries out drying and (for example passes through spray drying.)
Aqueous slurry can have the solid content of 12-25% (weight), for example, and 12-17% (weight).Alkaline pH can be 7.5-9.0 or 9.5, for example, and 7.5-8.5.Treatment temperature can be 80-95 ℃, for example, and about 85 ℃.The dissolubility of lupin protein matter may decrease by handling.
Yet being surprised to find undressed lupin protein matter compositions (even contain low concentration, being the lupin protein matter of 35-40% such as dry basis) provides very high oil in conjunction with activity.
Corrupt
Many lupin protein matter goods become in storage process and have rancid abnormal smells from the patient and/or taste.These problems may be caused by endogenous enzymes (for example, lipase and/or lipoxygenase) activity.Therefore, lupin raw material and/or product of the present invention preferably through processing so that remove or deactivation promotes putrid factor.
Therefore, promote putrid enzymatic activity preferably preceding with regard to deactivation in further processing (or as whole procedure of processing).This deactivation can be passed through for example blanch (for example, by steaming and decocting) and finishes, although any other suitable method also can adopt.Processing can cause one or more enzymatic activitys (for example, lipase and/or the lipoxygenase) degeneration in the lupin material, and preferred especially blanch is handled.
Select the technological parameter that blanch handles so as to destroy endogenous lipase fully and/or esterase active (for example, by the Purr (1990) of Zucker-und-Suesswaremwirtschaft, the 3-indolol acetas experiment that 43 (1) 20-22 introduce is measured).Those skilled in the art can easily determine suitable temperature, pressure and time parameter by routine test and error analysis.Preferred temperature range is 60-130 ℃, and particularly preferred temperature is 90 ℃ (for example, between 90-100 ℃) at least.For example, material can be incubated about 5 minutes at 95 ℃, or pressure-cooks under the temperature more than 100 ℃ or 100 ℃.
This processing can make a large amount of lupin protein matter partial denaturation at least.Yet be surprised to find lupin protein matter when this partial denaturation through reconstruction processing hereinafter described after, the product that can obtain to have the oily binding ability higher with respect to the native protein of reconstruct.
The removal of lupin anti-nutrient substance
Lupin protein matter contains so-called anti-nutrient substance usually.These compositions may be toxic, and are unpalatable or cause adverse consequences (such as flatulence) in digestion process.They comprise bitter principle (such as alkaloid) and certain saccharide (comprising oligosaccharide).
Be used for lupin protein matter of the present invention and preferably do not contain these anti-nutrient substances, so protein is preferably handled so that remove anti-nutrient substance.
Removing anti-nutrient substance has multiple diverse ways (so-called in the present technique field " going bitterness to handle "), and those skilled in the art can easily make suitable scheme.For example, lupin protein matter can be by WO97/12524 (the two step extracting method that PCT/DE96/01915 introduces are handled) (instruction wherein be incorporated herein with for referencial use).
Embodiment
Embodiment 1
The poultry skin emulsion
The higher fatty acid binding ability of lupin protein matter makes it be ideally suited for the production of poultry skin emulsion.Usually, the poultry skin emulsion is used as the improvement poultry prod such as the cheap implant in the poultry meat stuffing.
The 4kg poultry skin twisted for 15 seconds in rotating disk cutmixer high speed.Speed with cutmixer is set to low speed and adds the lupin protein matter concentrate (about 70% lupin protein matter) of 0.5kg and the water of 2.0kg then.Continue to twist two minutes at a high speed up to the emulsion that forms sliding pool.Cool off the component that emulsion also is used as the poultry meat stuffing then.
Embodiment 2
Frankfurter
With the pig abdomen meat 50vl of 1.75kg, the cattle abdominal rib meat 70vl of the boston butt 80vl of 1.5kg and 0.5kg rubs in the meat grinder with l0mm dish.Minced steak is placed in the blender together with the lupin protein matter concentrate (about 70% lupin protein matter) of 0.05kg, the water of 0.9kg, the curing salt of 0.1kg and the flavoring agent of 0.1kg then, mixes two minutes.
Add the potato starch of 0.1kg then and continue mixing one minute.Mixture has the emulsion grater of 0.5mm dish by one and inserts in the casing then.Product steaming and decocting under 80 ℃ of conditions is 72 ℃ to internal temperature, cools off then and removes the peel.
Embodiment 3
Non-newborn beans product
With sarson, Semen sojae atricolor and the palmitic mixture heated to 45 of 7kg ℃ and sneak into the milk flavor flavoring agent of 0.1kg.The lupin separator (about 90% lupin protein matter) of 0.8kg is added in the water of 2.1kg and be heated to 80 ℃.This liquid phase slowly is added in the oil phase by adopting the Y-Tron homogenizer.Then mixture is annotated in the container and cooling.
Embodiment 4
Reconstruct lupin protein matter preparation of compositions (40% lupin protein matter)
The feather fan Semen Glycines powder steamed 5 minutes under 95 ℃ and determines that by test endogenous lipase activity is inactivated.The blanch pruinescence is distributed to contain in the 17% solid water and with hydrochloric acid adjusts to pH4.5.Remove the oligosaccharide that disperses in the thing by whizzer.The serosity that produces is made into to contain 14% solid, adds sodium hydroxide and is transferred to pH8.5 and by the scraper-type heat exchanger temperature is brought up to 90 ℃.Then by adding in the hydrochloric acid and serosity and carry out spray drying.
Embodiment 5
Ice cream
According to the full-cream ice cream of following formulation:
Water 47.5%
Twice isolating rare butter 25.8%
Sugar 12.0%
Defatted milk powder 10.0%
Glucose 4.0%
Emulsifying agent and stabilizer blend 0.5%
Flavoring agent/pigment 0.2%
As the lupin protein matter compositions functional substitute skim milk powder of energy of embodiment 4 preparations and the emulsifying agent/stabilizer blend in the above-mentioned prescription, and do not reduce quality.
Claims (51)
1. production and the bonded lupin protein matter of innage degree method for compositions comprise step:
(a) aqueous slurry with lupin protein matter compositions is incubated under alkaline pH and high temperature; With depend on the needs ground
(b) the treated serosity of neutralization contains the compositions of reconstruct lupin protein matter with production.
2. the method for production and the bonded lupin protein matter of innage degree stable emulsion comprises step:
(a) aqueous slurry with lupin protein matter compositions is incubated under alkaline pH and high temperature;
(b) reconstruct lupin protein matter is mixed with formation and the bonded lupin base emulsion of innage degree with oil and water,
Wherein treated serosity for example contains the compositions (further comprising evaporation and dry step (for example, passing through spray drying) through neutral serosity) of reconstruct lupin protein matter with depending on the needs in the step (a) with production through neutralizing.
3. produce lupin protein matter method for compositions for one kind, comprise step:
(a) provide and contain the compositions of the lupin protein matter of partial denaturation at least;
(b) aqueous slurry of the lupin protein matter compositions of near small part degeneration is incubated under alkaline pH and high temperature; With depend on the needs ground
(c) the treated serosity of neutralization contains the compositions of reconstruct lupin protein matter with production.
4. the method for claim 1, wherein:
(a) this method is used for producing and the bonded lupin protein matter of innage degree stable emulsion,
This method further comprises mixes reconstruct lupin protein matter with the step of formation with the bonded lupin base emulsion of innage degree with oil and water; And/or
(b) the lupin protein matter compositions of step (a) partial denaturation at least.
5. method as claimed in claim 2, wherein:
(a) the lupin protein matter of reconstruct contains and the bonded lupin protein matter of innage degree; And/or
(b) the lupin protein matter compositions of step (a) partial denaturation at least.
6. method as claimed in claim 3, wherein:
(a) the lupin protein matter of reconstruct contains and the bonded lupin protein matter of innage degree; And/or
(b) this method is used for producing and the bonded lupin protein matter of innage degree stable emulsion,
This method further comprises mixes reconstruct lupin protein matter with the step of formation with the bonded lupin base emulsion of innage degree with oil and water.
7. any described method of claim in the aforementioned claim, wherein incubation step is to carry out at the lupin protein matter compositions of isoelectric precipitation.
8. any described method of claim among the claim 1-6, it further comprises the step of removing oligosaccharide and/or pigment and/or flavoring agent from lupin protein matter compositions, for example passes through:
(a) isoelectric precipitation/washing; And/or
(b) alcohol washing; And/or
(c) ultrafiltration.
9. method as claimed in claim 8 is wherein removed step and is carried out before insulation or behind the neutralization procedure.
10. claim 1,5,6 and dependent claims in any described method of claim, wherein with the bonded lupin protein matter of innage degree compositions:
(a) be the caseinate salt analogies; And/or
(b) can form stable emulsion; And/or
(c) can form that to contain proportional be 3: 1 or the fat of higher (for example, 4: 1 or higher) and the emulsion of water; And/or
(d) can form protein compositions: water: the ratio (dry basis) of fat is 1: 3: 12,1: 4: 16, and 1: 5: 20,1: 6: 24,1: 7: 28,1: 8: 32, the emulsion of 1: 9: 36 or 1: 10: 40; And/or
(e) can form the protein compositions (butt) that contains 1 weight portion and the emulsion of following component:
(ⅰ) fat of the water of at least 5 weight portions and at least 5 weight portions; Or
(ⅱ) fat of the water of at least 10 weight portions and at least 20 weight portions; Or
(ⅲ) fat of the water of at least 15 weight portions and at least 30 weight portions; Or
(ⅳ) fat of the water of at least 20 weight portions and at least 40 weight portions; Or
(ⅴ) at least 2,5,10,50,100,200,300,400,500,600,700,800,900,1000 or＞water of 1000 weight portions refuels (blended); And/or
(f) can form a kind of emulsion, the wherein fat in the emulsion: the ratio of water is
(ⅰ) greater than 1: 1; Or
(ⅱ) greater than 3: 2; Or
(ⅲ) greater than 2: 1; Or
(ⅳ) greater than 5: 2; Or
(ⅴ) greater than 3: 1; Or
(ⅵ) greater than 7: 2; Or
(ⅶ) greater than 4: 1; Or
(ⅷ) 2: 1 to 1000: 1 or＞change between 1000: 1; Or
(ⅸ) be selected from following arbitrary proportion: 5: 1,10: 1,100: 1,200: 1,300: 1,400: 1,500: 1,600: 1,700: 1,800: 1,900: 1,1000: 1 or＞1000: 1; And/or
(g) on the suitable basis of weight, surpass soy protein isolate and oily binding ability.
11. method as claimed in claim 10, wherein the stable emulsion in (b) step is solid-state or semisolid (for example, resembling cheese or butter on the quality).
12. any described method of claim in the claim as described above, the solid content of wherein pending aqueous slurry is 12-25% (weight), for example, and 12-17% (weight).
13. any described method of claim in the claim as described above, wherein alkaline pH is 7.5-9.5, and for example, 7.5-9.5 (for example, about 8.5) and/or neutral pH are 6.5-7.5.
14. any described method of claim in the claim as described above, wherein high temperature is any one temperature in following:
(a) 25-35, for example, about 30 ℃
(b) 35-45, for example, about 40 ℃
(c) 45-55, for example, about 50 ℃
(d) 55-65, for example, about 60 ℃
(e) 65-75, for example, about 70 ℃
(f) 75-85, for example, about 80 ℃
(g) 80-95, for example, about 85 ℃.
15. any described method of claim in the claim as described above, wherein the binding ability of protein and oil strengthens by handling proteinic dissolubility to be lowered.
16. any described method of claim in the claim as described above, wherein insulation and neutralization procedure are to carry out under the condition that does not have strong shearing force.
17. any described method of claim among the claim 1-16, wherein lupin protein matter composition product or reconstruct lupin protein matter compositions are:
(a) the lupin protein matter of at least 20% (dry basis);
(b) the lupin protein matter of at least 30% (dry basis);
(c) the lupin protein matter of at least 40% (dry basis);
(d) the lupin protein matter of at least 60% (dry basis);
(e) the lupin protein matter of at least 70% (dry basis);
(f) the lupin protein matter of at least 90% (dry basis);
(g) the lupin protein matter of at least 95% (dry basis);
(h) greater than the lupin protein matter of 95% (dry basis);
(i) lupin protein matter concentrate;
(j) lupin protein matter separator.
18. any described method of claim in the claim as described above, wherein incubation step is kept 1-180 minute (for example, 1-120, for example, 1-60 minute)
19. claim 1,3 and dependent claims in the method for any claim, it further comprises evaporation and dry (for example, passing through spray drying) lupin protein matter composition product, the step of reconstruct lupin protein matter compositions or the neutral serosity of process.
20. any described method of claim in the claim as described above, wherein the lupin protein matter compositions in the step (a) is:
(a) removed promotion putrid activity (for example, enzyme (for example, lipase) activity) by processing; And/or
(b) by handling the activity of having eliminated enzyme (for example, lipase) basically; And/or
(c) derive from the lupin source (for example, the feather fan bean dregs of blanch) of blanch; And/or
(d) the feather fan Semen Glycines powder of enzyme-deactivation,
For example wherein lupin protein matter to small part deactivation (for example, as processing, the result of blanch or enzyme-deactivating).
21. as any described emulsion of claim in claim 2 and the dependent claims thereof, wherein emulsion has (b) in the claim 10, (c), and (d) or (f) defined character.
22. lupin protein matter compositions or emulsion that the method by any claim in the aforementioned claim obtains.
23. an emulsion (for example, as (b) in the claim 10, (c), (d) or (f) defined or desired as claim 22), it contains:
(a) a kind of lupin protein matter compositions (for example, desired) as claim 22;
(b) water; With
(c) fat,
Lupin protein matter exists with the amount of enough energy stable emulsions.
24. the described emulsion of claim 23, its contain 1 weight portion protein compositions (butt) and:
(a) fat of the water of at least 5 weight portions and at least 5 weight portions; Or
(b) fat of the water of at least 10 weight portions and at least 20 weight portions; Or
(c) fat of the water of at least 15 weight portions and at least 30 weight portions; Or
(d) fat of the water of at least 20 weight portions and at least 40 weight portions; Or
(e) at least 2,5,10,50,100,200,300,400,500,600,700,800,900,1000 or＞water of 1000 weight portions refuels (blended).
25. any described emulsion of claim in the claim as described above, wherein fat in the emulsion: the ratio of water is
(a) greater than 1: 1; Or
(b) greater than 3: 2; Or
(c) greater than 2: 1; Or
(d) greater than 5: 2; Or
(e) greater than 3: 1; Or
(f) greater than 7: 2; Or
(g) greater than 4: 1; Or
(h) 2: 1 to 1000: 1 or＞change between 1000: 1; Or
(i) be selected from following arbitrary proportion: 5: 1,10: 1,100: 1,200: 1,300: 1,400: 1,500: 1,600: 1,700: 1,800: 1,900: 1,1000: 1 or＞1000: 1.
26. any described emulsion of claim in the claim as described above, it contains fat: the water ratio, the stable emulsion of lactoprotein analogies (for example, caseinate salt).
27. any described emulsion of claim in the claim as described above, wherein protein compositions comprises:
(a) at least 20% lupin protein matter; Or
(b) at least 25% lupin protein matter; Or
(c) at least 30% lupin protein matter; Or
(d) at least 35% lupin protein matter; Or
(e) at least 40% lupin protein matter; Or
(f) at least 45% lupin protein matter; Or
(g) at least 50% lupin protein matter; Or
(h) at least 55% lupin protein matter; Or
(i) at least 60% lupin protein matter; Or
(j) at least 65% lupin protein matter; Or
(k) at least 70% lupin protein matter; Or
(l) at least 75% lupin protein matter; Or
(m) at least 80% lupin protein matter; Or
(n) at least 85% lupin protein matter; Or
(o) at least 90% lupin protein matter; Or
(p) at least 95% lupin protein matter.
28. any described emulsion of claim in the claim as described above, wherein protein compositions is lupin protein matter concentrate or separator.
29. any described emulsion of claim in the claim as described above, wherein lupin protein matter is:
(a) crudeness basically; And/or
(b) remove bitterness.
30. any described emulsion of claim in the claim as described above, wherein lupin protein matter is the lupin protein matter of isoelectric precipitation.
31. the described emulsion of claim 30, wherein lupin protein matter contains the lupin protein matter of reconstruct.
32. any described emulsion of claim in the claim as described above, it is a gel state.
33. a gel, it contains the described lupin protein matter of any claim or lupin protein matter compositions and water in the claim as described above.
34. a functional food component, it contains any described emulsion of claim or gel in the claim as described above.
35. a foodstuff, beverage (for example, energy or sports drink) or animal feed, it contains any described emulsion of claim or gel in the claim 23 to 34.
36. the described foodstuff of claim 35, it comprises:
(a) baby food; Or
(b) baked product (for example, bread, culture propagation food or cake) or bake subsidiary products (for example, egg milk freezes or bakes sandwich or the food surface decorative paint); Or
(c) batter or breadcrumb;
(d) cereals; Or
(e) confection; Or
(f) spice or beverage emulsion; Or
(g) fruit is sandwich; Or
(h) water juice, soup, sauce or food thickening agent; Or
(i) freezing, cooling or ambient-temp-stable waters juice, soup, sauce or food thickening agent; Or
(j) pasteurization, autoclaved or UHT handles waters juice, soup, sauce or food thickening agent; Or
(k) coarse powder or coarse powder composition, for example, the vegetarian diet meal component; Or
(l) meat products (for example, minced meat product, sausage, meat stuffing, grilled lamb chops, bullamacow, meat pie, fish, meat pulp and paste); Or
(m) pet food; Or
(n) medicine or nutritional medicine (for example, health food); Or
(o) potato products; Or
(p) milk product (for example bland, clabber, cheese, cheese sauce or the baste of ice cream, sweet food, milk drink, milk and ice cream etc.); Or
(q) condiment (for example, salad or low fat condiment); Or
(r) dessert or cookies; Or
(s) beans (for example, appetizer or sweet beans); Or
(t) wheaten food (for example, noodles); Or
(u) fat adds powder (for example, non-newborn butter); Or
(v) egg milk Petaso cake or nest shape butter Fruit cake; Or
(w) textured vegetable proteins's (for example, systematism plant product); Or
(x) vegetarian diet grilled lamb chops; Or
(y) slurry (for example, vegetarian diet slurry) or beans; Or
(z) diffusion juice of vegetable or meat; Or
(a ') low fat beans, cheese or butter analogies; Or
(b ') animal or fish meal (for example, bait or bait).
37. cosmetics, it contains any described emulsion of claim or gel in the claim 23 to 34, and cosmetics for example are:
(a) vanishing cream (for example, facial cream); Or
(b) lip pomade; Or
(c) deodorizer carrier; Or
(d) washing liquid; Or
(e) hair jelly; Or
(f) soap (for example, liquid soap); Or
(g) skin nursing products (for example, sunscreen).
38. a crop protection compositions, agricultural chemicals, insecticide, recovery of oil compositions, mechanograph, cast thing, pigment, printing ink, lubricant, capsule series, hygroscopic agent, it contains any described protein compositions of claim, emulsion or a gel in the claim 21 to 34.
39. a method of producing any described emulsion of claim in the claim 23 to 32, it comprises step:
(a) provide a kind of lupin protein matter compositions (for example, by claim 1,3 and dependent claims in any described method of claim);
(b) protein compositions in the step (a) is mixed with oil and water;
(c) mixture in the emulsifying step (b).
40. a method of producing the described gel of claim 33, it comprises step:
(a) provide a kind of lupin protein matter compositions;
(b) protein compositions in the step (a) is mixed with water;
(c) mixture in the gelation step (b) is for example by heating.
41. as claim 39 or 40 described methods, this method (for example, is being mixed, in even matter, steaming and decocting or the heating process) original position and is being carried out in processing foodstuff, beverage or animal feed process.
42. as claim 39 or 40 described methods, wherein step (a) comprises the step of isoelectric precipitation lupin protein matter.
43. method as claimed in claim 42, wherein step (a) further comprises pre-treatment step:
(a) provide lupine seed;
(b) lupine seed is removed bitterness.
Lupin protein matter that electric postprecipitation/washing step comes the reconstruct isoelectric precipitation such as 44. as any described method of claim in the claim 41 to 43, it further is included under the condition that does not have strong shearing force, pass through:
(a) the proteinic aqueous slurry that will wait electricity preparation 1-120 minute (for example 1 to 60 minute) of insulation under the treatment temperature of alkaline pH and 75-95 ℃;
(b) neutralisation treatment serosity for example arrive pH6.8 to 7.0; With depend on the needs ground
(c) serosity that neutralized of evaporation and carry out drying (for example passing through spray drying).
45. the described method of claim 44, wherein this aqueous slurry has 12-25% (weight), for example, and the solid content of 12-17% (weight).
46. claim 44 or 45 described methods, wherein alkaline pH is 7.5-9.0 or 9.5, for example, and 7.5-8.5.
47. any described method of claim in the claim 44 to 46, wherein treatment temperature is 80-95 ℃, for example about 85 ℃.
48. any described method of claim in the claim 44 to 47, wherein by handling, the dissolubility of lupin protein matter has reduced.
49. emulsion or foodstuff, beverage or feedstuff by the described method acquisition of any claim in the claim 39 to 48.
50. a method that strengthens the oily binding ability of lupin protein matter compositions comprises step:
(a) aqueous slurry with lupin protein matter compositions is incubated under alkaline pH and high temperature; And
(b) the treated serosity production of neutralization is contained the compositions (with further comprising evaporation and dry (for example the passing through spray drying) step through neutral serosity) of reconstruct lupin protein matter with depending on the needs.
51. a method that strengthens the oily binding ability of lupin protein matter compositions comprises step:
(a) provide and contain the compositions of the lupin protein matter of partial denaturation at least;
(b) with this at least the aqueous slurry of the lupin protein matter compositions of partial denaturation under alkaline pH and high temperature, be incubated; And
(c) the treated serosity production of neutralization is contained the compositions (with further comprising evaporation and dry (for example the passing through spray drying) step through neutral serosity) of reconstruct lupin protein matter with depending on the needs.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9807256.4 | 1998-04-03 | ||
| GBGB9807256.4A GB9807256D0 (en) | 1998-04-03 | 1998-04-03 | Functional protein compositions,emulsions based thereon and processes for their preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1295440A true CN1295440A (en) | 2001-05-16 |
Family
ID=10829860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99804484A Pending CN1295440A (en) | 1998-04-03 | 1999-03-31 | Functional protein composition, emulsion based thereon and process for their preparation |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1065940A1 (en) |
| CN (1) | CN1295440A (en) |
| AU (1) | AU3218999A (en) |
| GB (1) | GB9807256D0 (en) |
| WO (1) | WO1999051106A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100444741C (en) * | 2002-10-04 | 2008-12-24 | Dsmip财产有限公司 | Modified lupin proteins for the preparation of water dispersible product forms of fat soluble compounds |
| CN101170917B (en) * | 2005-05-09 | 2011-07-27 | 达能日尔维公司 | Method for the manufacturing of soy and milk protein-based preparations having a high total protein content |
| CN101365793B (en) * | 2005-07-21 | 2013-05-22 | 农学高等教育学院 | Polypeptide extracted from plants of the genus lupinus or produced in recombinant form, nucleotide sequence encoding it and its use in animal nutrition, as a plant growth promoter and in the fight aga |
| CN103181566A (en) * | 2003-04-03 | 2013-07-03 | 帝斯曼知识产权资产管理有限公司 | Powderous formulations of fat-soluble active ingredients |
| CN106132216A (en) * | 2014-03-26 | 2016-11-16 | 罗盖特公司 | The assembly of at least one vegetable protein and at least one lactoprotein, its produce with and application thereof |
| CN110573025A (en) * | 2017-03-31 | 2019-12-13 | 玉米产品开发公司 | Foodstuff comprising treated fava bean protein concentrate |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1303262B1 (en) * | 1998-10-28 | 2000-11-06 | Marcello Duranti | FOOD PASTE ENRICHED IN VEGETABLE PROTEINS. |
| FR2805439B1 (en) | 2000-02-29 | 2003-02-28 | Ceprodi | HYPOCALORIC ICE CREAM DESSERT |
| DE112006000679A5 (en) * | 2005-01-18 | 2007-12-27 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Process for the preparation of a vegetable protein ingredient for ice cream and ice cream with this protein ingredient |
| DE102005060945A1 (en) * | 2005-12-20 | 2007-06-21 | Ingeborg Laufer | Preparation of food, useful to prevent or decrease lactose intolerance, which are made of lactose free milk, milk-derivatives and/or milk products on vegetable base and meat or a meat product |
| DE102006002249B4 (en) | 2006-01-17 | 2010-12-09 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Process for obtaining a vegetable protein fraction, in particular for the production of vegetable ice cream |
| US8703217B2 (en) | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
| WO2008089735A1 (en) | 2007-01-23 | 2008-07-31 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Aqueous plant protein preparation and method for producing the same |
| CA2712446A1 (en) * | 2008-01-22 | 2009-07-30 | Hamlet Protein A/S | Composition comprising protein and disperse fat |
| WO2013092086A1 (en) | 2011-12-22 | 2013-06-27 | Unilever N.V. | Edible oil-in-water emulsion comprising ground pulse seed and seed mucilage gum |
| WO2013092023A1 (en) | 2011-12-22 | 2013-06-27 | Unilever N.V. | Edible oil-in-water emulsion comprising ground pulse seed and phospholipids |
| WO2014001031A1 (en) | 2012-06-27 | 2014-01-03 | Unilever N.V. | Edible water-in-oil emulsion and process for the manufacture thereof |
| EP2745702A1 (en) | 2012-12-21 | 2014-06-25 | Unilever N.V. | Aerated compositions containing ground pulse seed and hydrophobin |
| WO2014165484A2 (en) | 2013-04-02 | 2014-10-09 | Air Products And Chemicals, Inc. | Compositions of delivery systems and lupine with physical stability |
| DE102013220159A1 (en) * | 2013-10-04 | 2015-04-09 | Deutsches Institut Für Lebensmitteltechnik E.V. | Process for the production of poultry sausage |
| MX2018005685A (en) | 2015-11-13 | 2018-08-01 | Unilever Nv | Process for the manufacture of an aqueous dispersion comprising mustard bran and oil-in-water emulsion containing such dispersion. |
| US11102998B1 (en) | 2017-08-25 | 2021-08-31 | The Hershey Company | Binders and methods of making and using the same |
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Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL94781A (en) * | 1990-06-19 | 1993-06-10 | Chajuss Daniel | Process for enhancing some functional properties of proteinaceous material |
| EP0522800B2 (en) * | 1991-07-09 | 2001-01-31 | Dalgety Plc | Protein concentrates |
-
1998
- 1998-04-03 GB GBGB9807256.4A patent/GB9807256D0/en not_active Ceased
-
1999
- 1999-03-31 AU AU32189/99A patent/AU3218999A/en not_active Abandoned
- 1999-03-31 EP EP99914311A patent/EP1065940A1/en not_active Withdrawn
- 1999-03-31 CN CN99804484A patent/CN1295440A/en active Pending
- 1999-03-31 WO PCT/US1999/007106 patent/WO1999051106A1/en not_active Application Discontinuation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100444741C (en) * | 2002-10-04 | 2008-12-24 | Dsmip财产有限公司 | Modified lupin proteins for the preparation of water dispersible product forms of fat soluble compounds |
| CN103181566A (en) * | 2003-04-03 | 2013-07-03 | 帝斯曼知识产权资产管理有限公司 | Powderous formulations of fat-soluble active ingredients |
| CN101170917B (en) * | 2005-05-09 | 2011-07-27 | 达能日尔维公司 | Method for the manufacturing of soy and milk protein-based preparations having a high total protein content |
| CN101365793B (en) * | 2005-07-21 | 2013-05-22 | 农学高等教育学院 | Polypeptide extracted from plants of the genus lupinus or produced in recombinant form, nucleotide sequence encoding it and its use in animal nutrition, as a plant growth promoter and in the fight aga |
| CN103314984A (en) * | 2005-07-21 | 2013-09-25 | 农学高等教育学院 | Application of protein extracted from plants of the genus lupinus or produced in recombinant form |
| CN103314984B (en) * | 2005-07-21 | 2015-06-03 | 农学高等教育学院 | Application of protein extracted from plants of the genus lupinus or produced in recombinant form |
| CN106132216A (en) * | 2014-03-26 | 2016-11-16 | 罗盖特公司 | The assembly of at least one vegetable protein and at least one lactoprotein, its produce with and application thereof |
| CN110573025A (en) * | 2017-03-31 | 2019-12-13 | 玉米产品开发公司 | Foodstuff comprising treated fava bean protein concentrate |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999051106A1 (en) | 1999-10-14 |
| AU3218999A (en) | 1999-10-25 |
| GB9807256D0 (en) | 1998-06-03 |
| EP1065940A1 (en) | 2001-01-10 |
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