DK2674037T3 - Fremstilling af opløseligt sojaproteinprodukt fra sojaproteinmicellemasse ("s200ca") - Google Patents
Fremstilling af opløseligt sojaproteinprodukt fra sojaproteinmicellemasse ("s200ca") Download PDFInfo
- Publication number
- DK2674037T3 DK2674037T3 DK13183556.3T DK13183556T DK2674037T3 DK 2674037 T3 DK2674037 T3 DK 2674037T3 DK 13183556 T DK13183556 T DK 13183556T DK 2674037 T3 DK2674037 T3 DK 2674037T3
- Authority
- DK
- Denmark
- Prior art keywords
- soy protein
- solution
- protein
- concentrated
- clause
- Prior art date
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims description 294
- 229940001941 soy protein Drugs 0.000 title claims description 293
- 238000002360 preparation method Methods 0.000 title description 2
- 238000000034 method Methods 0.000 claims description 252
- 239000012460 protein solution Substances 0.000 claims description 216
- 230000008569 process Effects 0.000 claims description 206
- 102000004169 proteins and genes Human genes 0.000 claims description 146
- 108090000623 proteins and genes Proteins 0.000 claims description 146
- 239000000047 product Substances 0.000 claims description 126
- 238000011026 diafiltration Methods 0.000 claims description 101
- 239000000243 solution Substances 0.000 claims description 97
- 239000002753 trypsin inhibitor Substances 0.000 claims description 73
- 239000006228 supernatant Substances 0.000 claims description 72
- 239000012528 membrane Substances 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 238000010438 heat treatment Methods 0.000 claims description 48
- 238000001035 drying Methods 0.000 claims description 41
- 230000000694 effects Effects 0.000 claims description 38
- 238000000605 extraction Methods 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 33
- 239000003638 chemical reducing agent Substances 0.000 claims description 31
- 238000012545 processing Methods 0.000 claims description 31
- 239000012266 salt solution Substances 0.000 claims description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 29
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 25
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 25
- 239000003963 antioxidant agent Substances 0.000 claims description 25
- 230000003078 antioxidant effect Effects 0.000 claims description 25
- 230000009467 reduction Effects 0.000 claims description 22
- 239000003463 adsorbent Substances 0.000 claims description 20
- 239000012471 diafiltration solution Substances 0.000 claims description 20
- 230000000433 anti-nutritional effect Effects 0.000 claims description 18
- 239000000693 micelle Substances 0.000 claims description 15
- 230000015572 biosynthetic process Effects 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 238000000108 ultra-filtration Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 10
- 230000002349 favourable effect Effects 0.000 claims description 9
- 238000004042 decolorization Methods 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 144
- 235000013361 beverage Nutrition 0.000 description 50
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- 235000006708 antioxidants Nutrition 0.000 description 23
- 150000003839 salts Chemical class 0.000 description 23
- 239000006185 dispersion Substances 0.000 description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 20
- 235000010469 Glycine max Nutrition 0.000 description 18
- 239000000203 mixture Substances 0.000 description 17
- 159000000007 calcium salts Chemical class 0.000 description 16
- 239000007864 aqueous solution Substances 0.000 description 15
- 239000000843 powder Substances 0.000 description 15
- 239000012465 retentate Substances 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 14
- 235000013305 food Nutrition 0.000 description 14
- 229940071440 soy protein isolate Drugs 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000005119 centrifugation Methods 0.000 description 12
- 238000010790 dilution Methods 0.000 description 12
- 239000012895 dilution Substances 0.000 description 12
- 239000000356 contaminant Substances 0.000 description 11
- 238000012937 correction Methods 0.000 description 11
- 239000008188 pellet Substances 0.000 description 11
- 239000002244 precipitate Substances 0.000 description 11
- 235000014214 soft drink Nutrition 0.000 description 11
- 235000011496 sports drink Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 9
- 230000002378 acidificating effect Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 239000001110 calcium chloride Substances 0.000 description 8
- 229910001628 calcium chloride Inorganic materials 0.000 description 8
- 239000012466 permeate Substances 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 8
- 238000005063 solubilization Methods 0.000 description 8
- 230000007928 solubilization Effects 0.000 description 8
- 238000010979 pH adjustment Methods 0.000 description 7
- 238000001223 reverse osmosis Methods 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
- 239000008346 aqueous phase Substances 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 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 description 5
- 239000002253 acid Substances 0.000 description 5
- 230000005540 biological transmission Effects 0.000 description 5
- 238000007865 diluting Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000002949 phytic acid Nutrition 0.000 description 5
- 238000001814 protein method Methods 0.000 description 5
- 235000010265 sodium sulphite Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 239000003929 acidic solution Substances 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 239000012254 powdered material Substances 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000068988 Glycine max Species 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
- 230000008901 benefit Effects 0.000 description 3
- 239000013627 low molecular weight specie Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000000751 protein extraction Methods 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 159000000000 sodium salts Chemical class 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
- 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 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000011481 absorbance measurement Methods 0.000 description 2
- 229960004308 acetylcysteine Drugs 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000010924 continuous production Methods 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
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000020509 fortified beverage Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000002198 insoluble material Substances 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000006920 protein precipitation Effects 0.000 description 2
- 238000001799 protein solubilization Methods 0.000 description 2
- 230000007925 protein solubilization Effects 0.000 description 2
- 230000003381 solubilizing effect Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 239000002033 PVDF binder Substances 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
- 235000015173 baked goods and baking mixes Nutrition 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
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000000151 deposition Methods 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
- 239000000835 fiber Substances 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
- 239000007789 gas Substances 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- WPEXVRDUEAJUGY-UHFFFAOYSA-B hexacalcium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([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 WPEXVRDUEAJUGY-UHFFFAOYSA-B 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- -1 sodium hydroxide Chemical compound 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L2/72—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Claims (12)
1. Fremgangsmåde til fremstilling af soja protein produkt med et proteinindhold på mindst 60 vægtprocent (N x 6,25) på tørvægtbasis, der omfatter: (a) ekstrahere en sojaproteinkilde til at solubilisere sojaprotein i kildematerialet og til at danne en vandig sojaproteinopløsning med en pH på 5 til 7, (b) eventuelt underkaste den vandige sojaproteinopløsning for et farvefjernelsestrin, (c) koncentrere den vandige sojaproteinopløsning til en koncentration på 50 til 400 g/L, (d) eventuelt diafiltrere den koncentrerede sojaproteinopløsning til at danne en koncentreret og eventuelt diafiltreret sojaproteinopløsning, (e) eventuelt behandle den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning med en adsorbent for at fjerne farve- og/eller lugtforbindelser, (f) eventuelt underkaste den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning til et pasteuriseringstrin ved opvarmning af opløsningen ved en temperatur på 55° til 70°C i 30 sekunder til 60 minutter, og eventuelt afkøle den pasteuriserede opløsning til en temperatur på 25° til 40°C for yderligere bearbejdning, (g) (i) syrne den koncentrerede og eventuelt diafiltrerede eventuelt pasteuriserede sojaproteinopløsning til en pH på 2,0 til 4,0 og tørre sojaproteinopløsningen, eller (ii) fortynde den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning i afkølet vand med en temperatur på mindre end 15°C til at forårsage dannelsen af sojaproteinmiceller, tillade proteinmicellerne at vokse sammen i en sojaproteinmicellemasse, separere sojaproteinmicellemassen fra supernatanten, syrne den separerede proteinmicellemasse til en pH på 2,0 til 4,0, og tørre den syrnede separerede sojaproteinmicellemasse.
2. Fremgangsmåden ifølge krav 1, hvor koncentrationen af den vandige sojaproteinopløsning udføres ved ultrafiltrering og/eller eventuel diafiltrering af den koncentrerede sojaproteinopløsning udføres under anvendelse afen membran med en molekylvægt cut-off på 3000 til 1.000.000 Dalton, fortrinsvis 5000 til 100.000 Dalton.
3. Fremgangsmåden ifølge krav 1 eller 2, hvor et diafiltreringstrin udføres under anvendelse af saltopløsning med den samme pH og lig med eller lavere molaritet end ekstraktionssaltopløsningen på sojaproteinopløsningen før eller efter fuldstændig koncentration deraf, fortrinsvis under anvendelse af 2 til 40 volumener filtreringsopløsning, mere fortrinsvis 5 til 25 volumener diafiltreringsopløsning, fortrinsvis mindst delvist i tilstedeværelse af en antioxidant.
4. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 3, hvor enten trin (g)(i) udføres og den koncentrerede og eventuelt diafiltrerede eventuelt pasteuriserede sojaproteinopløsning syrnes til en pH på 2,9 til 3,2 før tørring, eller trin (g)(ii) udføres og proteinmicellemassen syrnes til en pH på 2,9 til 3,2 før tørring.
5. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 4, hvor enten trin (g)(i) udføres og syrnede sojaproteinopløsning underkastes et varmebehandlingstrin for at inaktivere varme-labile anti-ernæringsfaktorer, fortrinsvis varme-labile trypsininhibitorer, før tørring, hvor varmebehandlings-trinnet fortrinsvis udføres ved en temperatur på 70° til 100°C i 10 sekunder til tres minutter, mere fortrinsvis 85° til 95°C i 30 sekunder til 5 minutter, eller trin (g)(ii) udføres og syrnes, PMM-opløsning underkastes et varmebehandlingstrin for at inaktivere varme-labile anti-ernæringsfaktorer, fortrinsvis varme-labile trypsininhibitorer, før tørring, hvor varmebehandlingstrinnet fortrinsvis udføres ved en temperatur på 70° til 100°C i 10 sekunder til tres minutter, mere fortrinsvis 85° til 95°C i 30 sekunder til 5 minutter, og eventuelt afkøle den varme-behandlede opløsning til en temperatur på 2° til 60°C, fortrinsvis 20° til 35°C, for yderligere bearbejdning.
6. Fremgangsmåden ifølge krav 3, hvor koncentrationen og/eller eventuelt diafiltreringstrin bearbejdes på en måde der er favorabel til fjernelsen af trypsininhibitorer.
7. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 6, hvor et reduktionsmiddel tilsættes (a) til sojaproteinkildematerialet i ekstraktionstrinnet, eller (b) under koncentrationen og/eller eventuelt diafiltreringstrin, eller (c) til den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning før tørring, eller (d) til sojaproteinmicellemassen før tørring, eller (e) til det tørrede sojaproteinprodukt til afbryde eller omarbejde disulfidbindingerne af trypsininhibitorerne til at opnå en reduktion i trypsininhibitoraktivitet.
8. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 7, hvor soja protein produktet har et proteinindhold på mindst 90 vægtprocent, fortrinsvis mindst 100 vægtprocent (N x 6,26) på tørvægtbasis.
9. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 8, hvor ekstraktionstrinnet udføres i en vandig monovalent saltopløsning, fortrinsvis natriumchloridopløsning med en koncentration på 0,05 til 1,0 M, fortrinsvis indeholdende en antioxidant.
10. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 9, hvor den vandige sojaproteinopløsning koncentreres til en koncentration på 100 til 250 g/L.
11. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 10, hvor pasteuriseringstrinnet udføres ved en temperatur på 60° til 65°C i 10 minutter til 15 minutter.
12. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 11, hvor den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning fortyndes 5 til 25 fold, fortrinsvis 10 til 20 fold.
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| EP10733187.8A EP2389073B1 (en) | 2009-01-26 | 2010-01-25 | PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca") |
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| DK10733187.8T DK2389073T3 (da) | 2009-01-26 | 2010-01-25 | FREMSTILLING AF OPLØSELIGT SOJAPROTEINPRODUKT FRA SOJAPROTEINMICELLEMASSE ("S200Ca") |
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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”) |
| US8389040B2 (en) | 2009-06-30 | 2013-03-05 | Burcon Nutrascience (Mb) Corp. | Production of acid soluble soy protein isolates (“S700”) |
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