DK2482670T3 - Fremstilling af soyaproteinisolat under anvendelse af calciumchloridekstraktion ("s703") - Google Patents
Fremstilling af soyaproteinisolat under anvendelse af calciumchloridekstraktion ("s703") Download PDFInfo
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- DK2482670T3 DK2482670T3 DK10793475.4T DK10793475T DK2482670T3 DK 2482670 T3 DK2482670 T3 DK 2482670T3 DK 10793475 T DK10793475 T DK 10793475T DK 2482670 T3 DK2482670 T3 DK 2482670T3
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- soy protein
- protein solution
- solution
- protein
- aqueous
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- 238000000605 extraction Methods 0.000 title claims description 23
- 229940071440 soy protein isolate Drugs 0.000 title claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title description 5
- 239000001110 calcium chloride Substances 0.000 title description 2
- 229910001628 calcium chloride Inorganic materials 0.000 title description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 150
- 229940001941 soy protein Drugs 0.000 claims description 148
- 239000012460 protein solution Substances 0.000 claims description 100
- 102000004169 proteins and genes Human genes 0.000 claims description 64
- 108090000623 proteins and genes Proteins 0.000 claims description 64
- 239000000047 product Substances 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 48
- 238000011026 diafiltration Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000012528 membrane Substances 0.000 claims description 24
- 239000002753 trypsin inhibitor Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 239000003463 adsorbent Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000003638 chemical reducing agent Substances 0.000 claims description 7
- 239000000356 contaminant Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 5
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 5
- 239000012471 diafiltration solution Substances 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 5
- 239000012465 retentate Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000001799 protein solubilization Methods 0.000 claims description 3
- 230000007925 protein solubilization Effects 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 2
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- 238000000926 separation method Methods 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims 2
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- 238000010979 pH adjustment Methods 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 61
- 235000013361 beverage Nutrition 0.000 description 30
- 239000000243 solution Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 21
- 239000000463 material Substances 0.000 description 20
- 235000010469 Glycine max Nutrition 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 12
- 239000006185 dispersion Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 235000006708 antioxidants Nutrition 0.000 description 10
- 159000000007 calcium salts Chemical class 0.000 description 10
- 239000012266 salt solution Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 238000005063 solubilization Methods 0.000 description 9
- 230000007928 solubilization Effects 0.000 description 9
- 235000014214 soft drink Nutrition 0.000 description 7
- 235000011496 sports drink Nutrition 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 7
- 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
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 230000002378 acidificating effect Effects 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
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- 239000008188 pellet Substances 0.000 description 5
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- 150000003839 salts Chemical class 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000012937 correction Methods 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 235000010265 sodium sulphite Nutrition 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
- 244000068988 Glycine max Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012470 diluted sample 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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- 238000001814 protein method Methods 0.000 description 2
- 230000006920 protein precipitation Effects 0.000 description 2
- 230000003381 solubilizing effect Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- PWKSKIMOESPYIA-BYPYZUCNSA-N L-N-acetyl-Cysteine Chemical compound CC(=O)N[C@@H](CS)C(O)=O PWKSKIMOESPYIA-BYPYZUCNSA-N 0.000 description 1
- 239000002033 PVDF binder Substances 0.000 description 1
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- 229960004308 acetylcysteine Drugs 0.000 description 1
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- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
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- 239000002537 cosmetic Substances 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
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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
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Peptides Or Proteins (AREA)
- Non-Alcoholic Beverages (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Claims (16)
1. Fremgangsmåde til fremstilling af et soyaproteinprodukt med et soyaproteinindhold på mindst 60 vægtprocent (N x 6,25) på tørvægtbasis, der omfatter: (a) ekstrahere en soyaproteinkilde der er soyaskrå, soyaflager, soyagryn eller soyamel med en vandig calciumsaltopløsning ved en pH på 1,5 til 5 til at forårsage solubilisering af soyaprotein fra soyaproteinkilden og til at danne en vandig soyaproteinopløsning, (b) adskille den vandige soyaproteinopløsning fra restsoyaproteinkilden, og (c) fortynde den vandige soyaproteinopløsning med 0,5 til 10 volumener vand til en ledeevne på mindre end 90 mS, (d) justere pH'en af den vandige opløsning til en anden værdi indenfor området på 1,5 til 5 til en pH på 2,0 til 4,0, (e) koncentrere den pH-justerede soyaproteinopløsning mens ionstyrken deraf opretholdes i det væsentlige konstant for at fremstille en koncentreret soyaproteinopløsning med en proteinkoncentration på 50 til 300 g/L, og den koncentrerede soyaproteinopløsning eventuelt diafiltreres, og (f) tørre den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning for at tilvejebringe et soyaproteinprodukt med et proteinindhold på mindst 60 vægtprocent.
2. Fremgangsmåden ifølge krav 1, hvor ekstraktionstrinnet udføres under anvendelse afen vandig calciumchloridopløsning med en koncentration på mindre end 1,0 M, fortrinsvis 0,10 til 0,15 M.
3. Fremgangsmåden ifølge krav 1 eller 2, hvor ekstraktionstrinnet udføres ved en temperatur på 15° til 35°C.
4. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 3, hvor den vandige soyaproteinopløsning har en proteinkoncentration på 5 til 50 g/L, fortrinsvis 10 til 50 g/L.
5. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 4, hvor, efterfulgt af separationstrinnet, behandles den vandige soyaproteinopløsning med en adsorbent for at fjerne farve og/eller lugtforbindelser fra den vandige soyaproteinopløsning.
6. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 5, hvor den vandige soyaproteinopløsning fortyndes for at tilvejebringe en ledeevne af soyaproteinopløsningen på 4 til 31 mS, fortrinsvis med en temperatur på 2°C til 70°C, fortrinsvis 10° til 50°C, mere fortrinsvis 20° til 30°C.
7. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 6, hvor soyaproteinopløsningen, efter fortyndings- og pH-justeringstrinnene har en ledeevne på mindre end 95 mS, fortrinsvis 4 til 36 mS.
8. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 7, hvor den vandige proteinopløsning underkastes et varmebehandlingstrin for at inaktivere de varme-labile trypsininhibitorer, fortrinsvis pasteuriserer varmebehandlingstrinnet også den vandige soyaproteinopløsning, hvor varmebehandlingen udføres ved en temperatur på 70° til 160°C i 10 sekunder til 60 minutter, fortrinsvis ved en temperatur på 80° til 120°C i 10 sekunder til 5 minutter, mere fortrinsvis ved en temperatur på 85°C til 95°C i 30 sekunder til 5 minutter.
9. Fremgangsmåden ifølge krav 8, hvor den varmebehandlede soyaproteinopløsning afkøles til en temperatur på 2° til 60°C, fortrinsvis 20° til 35°C, til yderligere bearbejdning.
10. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 9, hvor soyaproteinopløsningen koncentreres mens ionstyrken deraf opretholdes i det væsentlige konstant for at fremstille en koncentreret soyaproteinopløsning med en proteinkoncentration på 100 til 200 g/L, og den koncentrerede soyaproteinopløsning eventuelt diafiltreres, hvor koncentrationstrinnet og/eller eventuelt diafiltreringstrinnet fortrins udføres ved ultrafiltrering under anvendelse afen membran med en molekylevægt afskæring på 3.000 til 1.000.000 Dalton, fortrinsvis 5.000 til 100.000 Dalton, fortrinsvis ved en temperatur på 2° til 60°C, mere fortrinsvis 20° til 35°C.
11. Fremgangsmåden ifølge krav 10, hvor et diafiltreringstrin udføres under anvendelse af vand, fortyndet saltvand, syrnet vand eller syrnet fortyndet saltvand på sojaproteinopløsningen før eller efter delvis eller fuldstændig koncentration deraf, fortrinsvis under anvendelse af 2 til 40 volumener diafiltreringsopløsning, mere fortrinsvis 5 til 25 volumener diafiltreringsopløsning.
12. Fremgangsmåden ifølge krav 11, hvor diafiltreringen udføres indtil ingen signifikante yderligere mængder af kontaminanter eller synlig farve er til stede i permeatet, og indtil retentatet er blevet tilstrækkeligt oprenset så at, når tørret, tilvejebringes et sojaproteinisolat med et proteinindhold på mindst 90 vægtprocent (N x 6,25) d.b., fortrinsvis i tilstedeværelsen af en antioxidant.
13. Fremgangsmåden ifølge et hvilket som helst af kravene 10 til 12, hvor den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning underkastes et varmebehandlingstrin for at inaktivere de varme-labile trypsininhibitorer, fortrinsvis ved en temperatur på 70° til 160°C i 10 sekunder til 60 minutter, mere fortrinsvis en temperatur på 80° til 120°C i 10 sekunder til 5 minutter, mere fortrinsvis 85° til 95°C i 30 sekunder til 5 minutter og den varmebehandlede soyaproteinopløsning fortrinsvis afkøles til en temperatur på 2° til 60°C, fortrinsvis 20° til 35°C, til yderligere forarbejdning.
14. Fremgangsmåden ifølge et hvilket som helst af kravene 10 til 13, hvor den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning behandles med en adsorbent for at fjerne farve og/eller lugtforbindelser og/eller den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning pasteuriseres før tørring, fortrinsvis ved en temperatur på 55° til 70°C i 30 sekunder til 60 minutter, fortrinsvis 60° til 65°C i 10 til 15 minutter.
15. Fremgangsmåden ifølge et hvilket som helst af kravene 10 til 14, hvor den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning tørres for at tilvejebringe et sojaproteinisolat med et proteinindhold på mindst 90 vægtprocent (N x 6,25) d.b, fortrinsvis mindst 100 vægtprocent (N x 6,25) d.b.
16. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 15, et hvor reduktionsmiddel er til stede under ekstraktionstrinnet, og/eller koncentrationstrinnet og/eller eventuelt diafiltreringstrin, og/eller tilsættes til den koncentrerede og eventuelt diafiltrerede soyaproteinopløsning før tørring og/eller det tørrede soya protein produkt, for at bryde eller omordne disulfidbindingerne af trypsininhibitorerne for at opnå en reduktion i trypsininhibitoraktivitet.
Applications Claiming Priority (2)
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| US21364709P | 2009-06-30 | 2009-06-30 | |
| PCT/CA2010/001017 WO2011000098A1 (en) | 2009-06-30 | 2010-06-30 | Preparation of soy protein isolate using calcium chloride extraction ("s703") |
Publications (1)
| Publication Number | Publication Date |
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| DK2482670T3 true DK2482670T3 (da) | 2017-12-11 |
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| JP (1) | JP5990098B2 (da) |
| KR (1) | KR101828360B1 (da) |
| CN (2) | CN107691963A (da) |
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| CA (1) | CA2765745C (da) |
| DK (1) | DK2482670T3 (da) |
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| PT (1) | PT2482670T (da) |
| RS (1) | RS56686B1 (da) |
| RU (1) | RU2552847C2 (da) |
| WO (1) | WO2011000098A1 (da) |
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| SI2395854T1 (sl) * | 2009-02-11 | 2014-12-31 | Burcon Nutrascience (Mb) Corp. | Proizvodnja sojinega proteinskega proizvoda z uporabo ekstrakcije s kalcijevim kloridom ("S702/S7300/S7200/S7301") |
| US9700066B2 (en) | 2009-06-30 | 2017-07-11 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction (“S703 cip”) |
| CN102639000B (zh) * | 2009-06-30 | 2016-08-17 | 伯康营养科学(Mb)公司 | 酸溶性大豆蛋白分离物(“s800”)的制备 |
| US8404299B2 (en) * | 2009-06-30 | 2013-03-26 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction (“S703 CIP”) |
| EP3957182A1 (en) * | 2010-08-18 | 2022-02-23 | Burcon Nutrascience (MB) Corp. | Improved production of protein solutions from soy |
| EP2642873A4 (en) * | 2010-11-24 | 2015-04-22 | Burcon Nutrascience Mb Corp | ASTRINGENZ IN SOY PROTEIN SOLUTIONS |
| US9629381B2 (en) * | 2011-05-19 | 2017-04-25 | Burcon Nutrascience (Mb) Corp. | Production of soluble soy protein product (“S704”) |
| CN103102409B (zh) * | 2011-11-14 | 2014-06-11 | 上海枫华制药有限公司 | 灭活人尿中提取的胰蛋白酶抑制剂所含病毒的方法 |
| US20130129905A1 (en) * | 2011-11-18 | 2013-05-23 | Nicolas Deak | Novel soy-based ingredients and uses thereof |
| US20130236628A1 (en) * | 2012-03-08 | 2013-09-12 | Johann F. Tergesen | Frozen dessert mixes using soy protein products |
| WO2014032187A1 (en) * | 2012-08-31 | 2014-03-06 | Alectos Therapeutics Inc. | Glycosidase inhibitors and uses thereof |
| EP2903451A4 (en) * | 2012-10-02 | 2016-05-18 | Burcon Nutrascience Mb Corp | PREPARATION OF A PULSE PROTEIN PRODUCT WITH CALCIUM CHLORIDE EXTRACTION (YP702) |
| US9635875B2 (en) * | 2013-05-30 | 2017-05-02 | Burcon Nutrascience (Mb) Corp. | Production of pulse protein products with reduced astringency |
| CN113349283A (zh) | 2014-07-28 | 2021-09-07 | 伯康营养科学(Mb)公司 | 豆类蛋白质产品（“yp810”）的制备 |
| CN105432934A (zh) * | 2014-08-07 | 2016-03-30 | 中粮营养健康研究院有限公司 | 一种大豆分离蛋白的制备方法 |
| US10433571B2 (en) * | 2014-08-27 | 2019-10-08 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein products (“S810”) |
| US20210307357A1 (en) | 2018-07-30 | 2021-10-07 | Fraunhofer-Gesellschaft Zur Foerderung Der Angewandten Forschung E.V. | Sugar-containing plant protein preparation with particular functional properties |
| CN115279780A (zh) * | 2019-12-12 | 2022-11-01 | 营养与生物科学美国1有限责任公司 | 蛋白质生物工艺 |
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| US3736147A (en) | 1971-04-05 | 1973-05-29 | Coca Cola Co | Process for preparing protein products |
| JPS5235739B2 (da) * | 1972-07-21 | 1977-09-10 | ||
| CA1028552A (en) * | 1976-09-30 | 1978-03-28 | Edward D. Murray | Protein product and process for preparing same |
| CA1099576A (en) * | 1978-03-23 | 1981-04-21 | Chester D. Myers | Improved process for isolation of proteins |
| JPS55118351A (en) * | 1979-02-28 | 1980-09-11 | Kyowa Hakko Kogyo Co Ltd | Preparation of powdery soybean protein |
| US4296026A (en) * | 1980-09-22 | 1981-10-20 | General Foods Inc. | Production of soybean protein isolate of improved purity |
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| EP0752212B1 (en) * | 1995-07-07 | 2004-05-26 | Fuji Oil Company, Limited | Process for preparing fractionated soybean proteins and foods using the same |
| US5844086A (en) | 1996-01-31 | 1998-12-01 | Stilts Corporation | Oil seed protein extraction |
| JP4427950B2 (ja) | 2001-02-28 | 2010-03-10 | 不二製油株式会社 | 大豆蛋白質及びその製造法並びにそれを使用した酸性の蛋白食品。 |
| NZ529509A (en) * | 2001-05-04 | 2005-01-28 | Burcon Nutrascience Mb Corp | Production of oil seed protein isolate |
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| CN1901811A (zh) * | 2003-11-05 | 2007-01-24 | 凯里集团服务国际有限公司 | 酸稳定大豆蛋白与强化食品或饮料 |
| US7687088B2 (en) * | 2004-05-07 | 2010-03-30 | Burcon Nutrascience (Mb) Corp. | Protein isolation procedures for reducing phytic acid |
| CN1988811B (zh) * | 2004-05-07 | 2011-11-16 | 伯康营养科学(Mb)公司 | 用于减少肌醇六磷酸的蛋白质分离方法 |
| CN101370390B (zh) * | 2005-09-21 | 2013-08-21 | 伯康营养科学(Mb)公司 | 涉及等电沉淀的卡诺拉分离蛋白的制备 |
| JP5615824B2 (ja) * | 2008-10-21 | 2014-10-29 | バーコン ニュートラサイエンス （エムビー） コーポレイションＢｕｒｃｏｎ Ｎｕｔｒａｓｃｉｅｎｃｅ （Ｍｂ） Ｃｏｒｐ． | 大豆（「ｓ７０１」）からの可溶性タンパク質溶液の製造 |
| BR122018001216B1 (pt) * | 2009-01-26 | 2022-09-27 | Burcon Nutrascience (Mb) Corp | Processo de preparação de um produto de proteína de soja |
| NZ594933A (en) * | 2009-02-11 | 2013-06-28 | Burcon Nutrascience Mb Corp | Preparation of soy protein product using water extraction ("s803") |
| SI2395854T1 (sl) * | 2009-02-11 | 2014-12-31 | Burcon Nutrascience (Mb) Corp. | Proizvodnja sojinega proteinskega proizvoda z uporabo ekstrakcije s kalcijevim kloridom ("S702/S7300/S7200/S7301") |
-
2010
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- 2010-06-30 CN CN201710902873.5A patent/CN107691963A/zh active Pending
- 2010-06-30 JP JP2012517990A patent/JP5990098B2/ja not_active Expired - Fee Related
- 2010-06-30 PT PT107934754T patent/PT2482670T/pt unknown
- 2010-06-30 KR KR1020127000139A patent/KR101828360B1/ko active IP Right Grant
- 2010-06-30 MX MX2012000189A patent/MX2012000189A/es unknown
- 2010-06-30 CN CN2010800395612A patent/CN102821618A/zh active Pending
- 2010-06-30 AU AU2010268660A patent/AU2010268660B2/en not_active Ceased
- 2010-06-30 HU HUE10793475A patent/HUE034884T2/hu unknown
- 2010-06-30 DK DK10793475.4T patent/DK2482670T3/da active
- 2010-06-30 RS RS20171252A patent/RS56686B1/sr unknown
- 2010-06-30 CA CA2765745A patent/CA2765745C/en active Active
- 2010-06-30 NO NO10793475A patent/NO2482670T3/no unknown
- 2010-06-30 BR BRPI1011581-1A patent/BRPI1011581B1/pt not_active IP Right Cessation
- 2010-06-30 US US12/828,212 patent/US8501265B2/en active Active - Reinstated
- 2010-06-30 PL PL10793475T patent/PL2482670T3/pl unknown
- 2010-06-30 EP EP10793475.4A patent/EP2482670B1/en active Active
- 2010-06-30 RU RU2012102986/13A patent/RU2552847C2/ru active IP Right Revival
- 2010-06-30 WO PCT/CA2010/001017 patent/WO2011000098A1/en active Application Filing
- 2010-06-30 US US13/378,680 patent/US8557321B2/en active Active - Reinstated
- 2010-06-30 NZ NZ597844A patent/NZ597844A/en not_active IP Right Cessation
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2013
- 2013-09-10 US US14/022,316 patent/US20140010944A1/en not_active Abandoned
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2018
- 2018-08-14 HK HK18110385.2A patent/HK1250888A1/zh unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA2765745A1 (en) | 2011-01-06 |
| NO2482670T3 (da) | 2018-02-03 |
| EP2482670A4 (en) | 2013-09-04 |
| CA2765745C (en) | 2019-02-05 |
| US8501265B2 (en) | 2013-08-06 |
| PT2482670T (pt) | 2017-12-11 |
| US20100330249A1 (en) | 2010-12-30 |
| BRPI1011581A2 (pt) | 2015-08-25 |
| US20140010944A1 (en) | 2014-01-09 |
| HUE034884T2 (hu) | 2018-03-28 |
| HK1250888A1 (zh) | 2019-01-18 |
| PL2482670T3 (pl) | 2018-04-30 |
| RS56686B1 (sr) | 2018-03-30 |
| RU2552847C2 (ru) | 2015-06-10 |
| US20120141651A1 (en) | 2012-06-07 |
| JP5990098B2 (ja) | 2016-09-07 |
| KR101828360B1 (ko) | 2018-02-12 |
| CN107691963A (zh) | 2018-02-16 |
| EP2482670B1 (en) | 2017-09-06 |
| RU2012102986A (ru) | 2013-08-10 |
| WO2011000098A1 (en) | 2011-01-06 |
| KR20120097367A (ko) | 2012-09-03 |
| US8557321B2 (en) | 2013-10-15 |
| MX2012000189A (es) | 2012-06-25 |
| ES2651303T3 (es) | 2018-01-25 |
| NZ597844A (en) | 2014-04-30 |
| EP2482670A1 (en) | 2012-08-08 |
| AU2010268660A1 (en) | 2012-02-09 |
| CN102821618A (zh) | 2012-12-12 |
| AU2010268660B2 (en) | 2014-12-11 |
| JP2012531215A (ja) | 2012-12-10 |
| BRPI1011581B1 (pt) | 2018-05-29 |
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