DK2448424T3 - Fremstilling af syreopløselige sojaproteinisolater ("s800") - Google Patents
Fremstilling af syreopløselige sojaproteinisolater ("s800") Download PDFInfo
- Publication number
- DK2448424T3 DK2448424T3 DK10793474.7T DK10793474T DK2448424T3 DK 2448424 T3 DK2448424 T3 DK 2448424T3 DK 10793474 T DK10793474 T DK 10793474T DK 2448424 T3 DK2448424 T3 DK 2448424T3
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- Denmark
- Prior art keywords
- solution
- protein
- soy protein
- concentrated
- protein solution
- Prior art date
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- 108010073771 Soybean Proteins Proteins 0.000 title claims description 106
- 229940001941 soy protein Drugs 0.000 title claims description 106
- 238000002360 preparation method Methods 0.000 title claims description 4
- 239000012460 protein solution Substances 0.000 claims description 111
- 102000004169 proteins and genes Human genes 0.000 claims description 67
- 108090000623 proteins and genes Proteins 0.000 claims description 67
- 239000000047 product Substances 0.000 claims description 54
- 239000012528 membrane Substances 0.000 claims description 53
- 238000011026 diafiltration Methods 0.000 claims description 46
- 239000000243 solution Substances 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 235000013361 beverage Nutrition 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 24
- 239000002753 trypsin inhibitor Substances 0.000 claims description 19
- 239000003963 antioxidant agent Substances 0.000 claims description 18
- 230000003078 antioxidant effect Effects 0.000 claims description 18
- 230000000694 effects Effects 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 15
- 238000012545 processing Methods 0.000 claims description 14
- 239000000356 contaminant Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000003463 adsorbent Substances 0.000 claims description 11
- 239000003638 chemical reducing agent Substances 0.000 claims description 10
- 239000012466 permeate Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 239000002244 precipitate Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000005063 solubilization Methods 0.000 claims description 8
- 230000007928 solubilization Effects 0.000 claims description 8
- 159000000007 calcium salts Chemical class 0.000 claims description 7
- 239000012471 diafiltration solution Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 5
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- 230000000433 anti-nutritional effect Effects 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 230000002349 favourable effect Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 2
- 239000000467 phytic acid Substances 0.000 claims description 2
- 229940068041 phytic acid Drugs 0.000 claims description 2
- 239000003929 acidic solution Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 230000007935 neutral effect Effects 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 66
- 230000000052 comparative effect Effects 0.000 description 23
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 235000006708 antioxidants Nutrition 0.000 description 15
- 235000010469 Glycine max Nutrition 0.000 description 14
- 239000006185 dispersion Substances 0.000 description 11
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 229940071440 soy protein isolate Drugs 0.000 description 9
- 238000001914 filtration Methods 0.000 description 8
- 235000014214 soft drink Nutrition 0.000 description 7
- 235000011496 sports drink Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 239000008188 pellet Substances 0.000 description 5
- 238000001223 reverse osmosis Methods 0.000 description 5
- 235000010265 sodium sulphite Nutrition 0.000 description 5
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 239000013627 low molecular weight specie Substances 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000012465 retentate Substances 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000012937 correction Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000001814 protein method Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- PWKSKIMOESPYIA-BYPYZUCNSA-N L-N-acetyl-Cysteine Chemical compound CC(=O)N[C@@H](CS)C(O)=O PWKSKIMOESPYIA-BYPYZUCNSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 229960004308 acetylcysteine Drugs 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
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- 238000010979 pH adjustment Methods 0.000 description 2
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- 230000006920 protein precipitation Effects 0.000 description 2
- 230000003381 solubilizing effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 239000002033 PVDF binder Substances 0.000 description 1
- 238000011481 absorbance measurement Methods 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 230000020477 pH reduction Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 238000001799 protein solubilization Methods 0.000 description 1
- 230000007925 protein solubilization Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- -1 sodium hydroxide Chemical compound 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
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
- A23J1/14—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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Water Supply & Treatment (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Claims (10)
1. Fremgangsmåde til fremstilling af et soja protein produkt med et proteinindhold på mindst 60 vægtprocent (N x 6.25) d.b., fortrinsvis ved mindst 90 vægtprocent, mere fortrinsvis ved mindst 100 vægtprocent, der omfatter: (a) ekstrahere en sojaproteinkilde med vand, eventuelt indeholdende en antioxidant, ved en temperatur på mindst 1°C, fortrinsvis 15° til 35°C, til for at forårsage solubilisering af sojaprotein i sojaproteinkilden og for at danne en vandig proteinopløsning med et proteinindhold på 5 til 50 g/l, fortrinsvis 10 til 50 g/l, og en pH på 1,5 til 11, fortrinsvis 5 til 7, (b) separere den vandige proteinopløsning fra rest-sojaproteinkilden, (c) eventuelt behandle den vandige proteinopløsning med et adsorptionsmiddel til at fjerne farve- og/eller lugtforbindelser fra den vandige proteinopløsning, (d) øge proteinkoncentrationen af den vandige proteinopløsning til 50 til 400 g/l, fortrinsvis 100 til 250 g/l, mens ionstyrken i det væsentlige opretholdes konstant ved anvendelse af en selektiv membranteknik, fortrinsvis anvende en membran med et molekylvægtskæringspunkt på 3000 til 1.000.000 Dalton, mere fortrinsvis 5000 til 100.000 Dalton, for at tilvejebringe en koncentreret proteinopløsning, (e) eventuelt diafiltrere den koncentrerede proteinopløsning, fortrinsvis anvende vand eller fortyndet saltvandsopløsning, før eller efter færdig koncentration deraf, fortrinsvis anvende fra 2 til 40 volumener diafiltreringsopløsning, mere fortrinsvis 5 til 25 volumener, fortrinsvis anvende en membran med et molekylvægtsskæringspunkt på 3,000 til 1.000.000 Dalton, mere fortrinsvis 5000 til 100.000 Dalton, fortrinsvis med en antioxidant til stede under mindst dele af diafiltreringstrinnet, fortrinsvis indtil ingen signifikant yderligere mængder af forureninger eller synlig farve er til stede i permeatet, (f) eventuelt pasteurisere den koncentrerede og eventuelt diafiltrerede proteinopløsning, fortrinsvis ved en temperatur på 55° til 70°C i 30 sekunder til 60 minutter, mere fortrinsvis 60° til 65°C i 10 til 15 minutter, efterfulgt eventuelt af afkøling til en temperatur på 20°C til 35°C, (g) tilsætte calciumsaltopløsning, fortrinsvis vandig calciumchloridopløsning, til den koncentrerede og eventuelt diafiltrerede proteinopløsning til en konduktivitet på 5 til 30 mS, fortrinsvis 15 til 25 mS, til dannelse af et bundfald i den koncentrerede proteinopløsning, (h) fjerne bundfaldet fra den koncentrerede proteinopløsning, (i) fortynde den koncentrerede proteinopløsning i 2 til 20 volumener vand, fortrinsvis 10 til 15 volumener vand, med en temperatur på 2° til 90°C, fortrinsvis 10° til 50°C, mere fortrinsvis 20° til 30°C, (j) syrne den resulterende opløsning til en pH på 1,5 til 4,4, fortrinsvis 2,0 til 4,0, for at fremstille en syrnet klar opløsning, (k) eventuelt oprense den syrnede klare opløsning, (l) øge koncentrationen af den syrnede klare proteinopløsning til 50 til 300 g/l, fortrinsvis 100 til 200 g/l, mens ionstyrken i det væsentlige opretholdes konstant ved anvendelse af en selektiv membranteknik, fortrinsvis anvende en membran med et molekylvægtsskæringspunkt på 3000 til 1.000.000 Dalton, mere fortrinsvis 5000 til 100.000 Dalton, for at tilvejebringe en koncentreret proteinopløsning, (m) eventuelt diafiltrere den anden koncentrerede proteinopløsning, fortrinsvis anvende vand eller fortyndet saltvandsopløsning, før eller efter færdig koncentration deraf, fortrinsvis anvende fra 2 til 40 volumener diafiltreringsopløsning, mere fortrinsvis 5 til 25 volumener, fortrinsvis anvende en membran med et molekylvægtsskæringspunkt på 3,000 til 1.000.000 Dalton, mere fortrinsvis 5000 til 100.000 Dalton, fortrinsvis med en antioxidant til stede under mindst dele af diafiltreringstrinnet, fortrinsvis indtil ingen signifikant yderligere mængder af forureninger eller synlig farve er til stede i permeatet, (n) eventuelt behandle den anden koncentrerede og eventuelt diafiltrerede proteinopløsning med et adsorptionsmiddel til at fjerne farve- og/eller lugtforbindelser, og (o) eventuelt tørre den anden koncentrerede og eventuelt diafiltrerede proteinopløsning til provide sojaproteinprodukt med et proteinindhold på mindst 60 vægtprocent (N x 6,25) d.b., fortrinsvis ved mindst 90 vægtprocent, mere fortrinsvis ved mindst 100 vægtprocent.
2. Fremgangsmåden ifølge krav 1, hvor koncentrationstrinnet og/eller eventuelt diafiltreringstrinnet udføres på en måde der er favorabel til fjernelsen af trypsininhibitorerne ved anvendelse af en membran med en porestørrelse på 30.000 til 1.000.000 Dalton, betjene membranen ved en temperatur på 30 til 60°C og anvende 20 til 40 volumener diafiltreringsmedium.
3. Fremgangsmåden ifølge krav 1 eller 2, hvor koncentrationen og eventuelt diafiltreringstrinnene udføres ved en temperatur på 2 til 60°C, fortrinsvis 20° til 35°C.
4. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 3 hvor et reduktionsmiddel er til stede eller tilsat for at sprænge eller omlejre disulfidbindingerne af trypsininhibitorerne for at opnå en reduktion i trypsininhibitoraktivitet under ekstraktionstrinnet og/eller under koncentrationstrinnene og eventuelt diafiltreringstrinnene og/eller før tørring og/eller det tørrede sojaproteinprodukt.
5. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 4, hvor den syrnede sojaproteinopløsning, den delvist koncentrerede sojaproteinopløsning og/eller den koncentrerede sojaproteinopløsning, underkastes en varmebehandling, for at inaktivere varmelabile anti-ernæringsmæssige faktorer, herunder varme-labile trypsininhibitorer, varmebehandlingen udføres ved en temperatur på 70° til 160°C i 10 sekunder til 60 minutter, fortrinsvis ved 80°C til 120°C i 30 sekunder til 5 minutter, mere fortrinsvis 85° til 95°C i 30 sekunder til 5 minutter, den varmebehandlede sojaproteinopløsning eventuelt afkøles derefter til en temperatur på 2° til 60°C, fortrinsvis 20° til 35°C, til yderligere forarbejdning.
6. Soja protein produkt fremstillet ved fremgangsmåden ifølge et hvilket som helst af kravene 1 til 5.
7. Sur opløsning eller en opløsning med en pH tæt på neutral, såsom i pH-området på 6 til 8, med sojaprodukt opløst deri ifølge krav 6, fortrinsvis hvor opløsningen er en vandig opløsning der er en drik.
8. Soja protein produkt ifølge krav 6 der er blendet med vandopløselige pulverformede materialer til fremstillingen afen vandig opløsning af blandingen.
9. Blandingen ifølge krav 8 der er en pulverformet drik.
10. Sojaproteinprodukt ifølge krav 6 der har lavt fytinsyreindhold, fortrinsvis mindre end 1,5 vægtprocent.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| US21364609P | 2009-06-30 | 2009-06-30 | |
| PCT/CA2010/001016 WO2011000097A1 (en) | 2009-06-30 | 2010-06-30 | Production of acid soluble soy protein isolates ("s800") |
Publications (1)
| Publication Number | Publication Date |
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| DK2448424T3 true DK2448424T3 (da) | 2018-01-22 |
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| DK15162007.7T DK2912952T3 (da) | 2009-06-30 | 2010-06-30 | Fremstilling af syreopløselige sojaproteinisolater ("s800") |
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| DK15162007.7T DK2912952T3 (da) | 2009-06-30 | 2010-06-30 | Fremstilling af syreopløselige sojaproteinisolater ("s800") |
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| JP (2) | JP6285098B2 (da) |
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| ZA (1) | ZA201200402B (da) |
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| US8404299B2 (en) * | 2009-06-30 | 2013-03-26 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction (“S703 CIP”) |
| US9700066B2 (en) | 2009-06-30 | 2017-07-11 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction (“S703 cip”) |
| CA2786191A1 (en) * | 2010-01-04 | 2011-07-07 | Burcon Nutrascience (Mb) Corp. | Stabilization of citrus fruit beverages comprising soy protein |
| EP3957182A1 (en) * | 2010-08-18 | 2022-02-23 | Burcon Nutrascience (MB) Corp. | Improved production of protein solutions from soy |
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| US20130129879A1 (en) * | 2011-11-18 | 2013-05-23 | Jennifer White | Neutral beverage and other compositions and process for making same |
| RU2014140486A (ru) * | 2012-03-08 | 2016-04-27 | Баркон Ньютрасайнс (Мб) Корп. | Смеси для замороженных десертов с применением соевых белковых продуктов |
| CA2868477A1 (en) | 2012-03-26 | 2013-10-03 | Pronutria, Inc. | Nutritive proteins and methods |
| US9700071B2 (en) | 2012-03-26 | 2017-07-11 | Axcella Health Inc. | Nutritive fragments, proteins and methods |
| EP3715365A1 (en) | 2012-03-26 | 2020-09-30 | Axcella Health Inc. | Nutritive fragments, proteins and methods |
| JP2015519879A (ja) | 2012-03-26 | 2015-07-16 | プロニュートリア・インコーポレイテッドＰｒｏｎｕｔｒｉａ， Ｉｎｃ． | 荷電栄養タンパク質および方法 |
| EP2840905A4 (en) * | 2012-04-25 | 2015-11-25 | Burcon Nutrascience Mb Corp | ENHANCED PRODUCTION OF SOLUBLE PROTEIN FROM LEGUMES |
| CA2886613C (en) * | 2012-10-02 | 2021-11-30 | Burcon Nutrascience (Mb) Corp. | Production of pulse protein product using calcium chloride extraction ("yp702") |
| AU2014324900A1 (en) | 2013-09-25 | 2016-05-19 | Axcella Health Inc. | Compositions and formulations for prevention and reduction of tumorigenesis, cancer cell proliferation and invasion, and methods of production and use thereof in cancer treatment |
| TWI758235B (zh) * | 2014-07-28 | 2022-03-21 | 加拿大商柏康營養科學公司 | 豆類蛋白質產品（「ｙｐ８１０」）的製備 |
| US10433571B2 (en) * | 2014-08-27 | 2019-10-08 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein products (“S810”) |
| TWI756203B (zh) * | 2016-01-27 | 2022-03-01 | 加拿大商柏康營養科學公司 | 非大豆之含油種子蛋白產品(「*810」)之製備 |
| CN107047926B (zh) * | 2017-05-19 | 2020-06-26 | 山东禹王生态食业有限公司 | 一种耐高温型大豆蛋白的制备方法 |
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| US8389040B2 (en) | 2009-06-30 | 2013-03-05 | Burcon Nutrascience (Mb) Corp. | Production of acid soluble soy protein isolates (“S700”) |
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- 2010-06-30 RS RS20180127A patent/RS56829B1/sr unknown
- 2010-06-30 RU RU2012102979/10A patent/RU2552138C2/ru active IP Right Revival
- 2010-06-30 RS RS20180126A patent/RS56828B1/sr unknown
- 2010-06-30 DK DK10793474.7T patent/DK2448424T3/da active
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