DK2709464T3 - Fremstilling af sojaproteinisolat under anvendelse af calciumchloridekstraktion ("s703 cip") - Google Patents
Fremstilling af sojaproteinisolat under anvendelse af calciumchloridekstraktion ("s703 cip") Download PDFInfo
- Publication number
- DK2709464T3 DK2709464T3 DK12786190.4T DK12786190T DK2709464T3 DK 2709464 T3 DK2709464 T3 DK 2709464T3 DK 12786190 T DK12786190 T DK 12786190T DK 2709464 T3 DK2709464 T3 DK 2709464T3
- Authority
- DK
- Denmark
- Prior art keywords
- soy protein
- solution
- protein
- protein solution
- aqueous
- Prior art date
Links
- 238000000605 extraction Methods 0.000 title claims description 30
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 title claims description 22
- 229940071440 soy protein isolate Drugs 0.000 title claims description 13
- 239000001110 calcium chloride Substances 0.000 title description 6
- 229910001628 calcium chloride Inorganic materials 0.000 title description 6
- 238000002360 preparation method Methods 0.000 title description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 214
- 229940001941 soy protein Drugs 0.000 claims description 214
- 239000012460 protein solution Substances 0.000 claims description 184
- 102000004169 proteins and genes Human genes 0.000 claims description 109
- 108090000623 proteins and genes Proteins 0.000 claims description 109
- 239000000047 product Substances 0.000 claims description 83
- 238000000034 method Methods 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
- 238000011026 diafiltration Methods 0.000 claims description 58
- 239000012528 membrane Substances 0.000 claims description 52
- 239000002244 precipitate Substances 0.000 claims description 46
- 238000010790 dilution Methods 0.000 claims description 34
- 239000012895 dilution Substances 0.000 claims description 34
- 239000002753 trypsin inhibitor Substances 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 19
- 239000006228 supernatant Substances 0.000 claims description 19
- 239000012465 retentate Substances 0.000 claims description 18
- 239000003963 antioxidant agent Substances 0.000 claims description 17
- 230000003078 antioxidant effect Effects 0.000 claims description 17
- 230000000694 effects Effects 0.000 claims description 17
- 159000000007 calcium salts Chemical class 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 16
- 238000012545 processing Methods 0.000 claims description 16
- 239000012266 salt solution Substances 0.000 claims description 16
- 239000003638 chemical reducing agent Substances 0.000 claims description 13
- 239000003463 adsorbent Substances 0.000 claims description 12
- 239000000356 contaminant Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000012466 permeate Substances 0.000 claims description 9
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 8
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 239000012471 diafiltration solution Substances 0.000 claims description 6
- 238000010979 pH adjustment Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 230000000433 anti-nutritional effect Effects 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000003085 diluting agent Substances 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 106
- 239000000243 solution Substances 0.000 description 56
- 235000013361 beverage Nutrition 0.000 description 30
- 239000000463 material Substances 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 235000010469 Glycine max Nutrition 0.000 description 19
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 18
- 235000006708 antioxidants Nutrition 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 14
- 238000001223 reverse osmosis Methods 0.000 description 12
- 239000006185 dispersion Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 238000005119 centrifugation Methods 0.000 description 10
- 238000007865 diluting Methods 0.000 description 10
- 238000001914 filtration Methods 0.000 description 10
- 230000002829 reductive effect Effects 0.000 description 10
- 239000000523 sample Substances 0.000 description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 10
- 238000005063 solubilization Methods 0.000 description 10
- 230000007928 solubilization Effects 0.000 description 10
- 230000002378 acidificating effect Effects 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 235000014214 soft drink Nutrition 0.000 description 8
- 235000011496 sports drink Nutrition 0.000 description 8
- 230000015572 biosynthetic process Effects 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
- 239000012470 diluted sample Substances 0.000 description 6
- 239000008188 pellet Substances 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 235000011148 calcium chloride Nutrition 0.000 description 5
- 238000005352 clarification Methods 0.000 description 5
- 230000007423 decrease Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 239000011148 porous material Substances 0.000 description 5
- 235000010265 sodium sulphite Nutrition 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 230000005540 biological transmission Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 230000006920 protein precipitation Effects 0.000 description 4
- 102000009027 Albumins Human genes 0.000 description 3
- 108010088751 Albumins Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 239000004695 Polyether sulfone Substances 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
- 238000012937 correction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000013627 low molecular weight specie Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000002156 mixing 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
- 229920006393 polyether sulfone Polymers 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000000751 protein extraction Methods 0.000 description 3
- 238000001814 protein method Methods 0.000 description 3
- 230000003381 solubilizing effect Effects 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
- 238000002835 absorbance 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
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000001799 protein solubilization Methods 0.000 description 2
- 230000007925 protein solubilization Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 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
- 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
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 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
- 238000005194 fractionation 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
- 239000005457 ice water Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000012134 supernatant fraction 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
- 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
- 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
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
- Non-Alcoholic Beverages (AREA)
Claims (15)
1. Fremgangsmåde til fremstilling af et sojaproteinprodukt med et sojaprotein-indhold på mindst 60 vægtprocent (N x 6,25) på en tørvægtbasis, der omfatter: (a) ekstrahere en sojaproteinkilde med en vandig calciumsaltopløsning ved en pH på 1,5 til 5 til at forårsage opløsning af sojaprotein fra sojaproteinkilden og for at danne en vandig sojaproteinopløsning, (b) mindst delvist separere den vandige sojaproteinopløsning fra restsojaproteinkilden, (c) koncentrere den vandige sojaproteinopløsning mens ionstyrken deraf opretholdes i det væsentlige konstant for at fremstille en koncentreret sojaproteinopløsning med en proteinkoncentration på 50 til 300 g/Log den koncentrerede sojaproteinopløsning er eventuelt diafiltreret, (d) fortynde den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning for at danne et bundfald, og enten (A) (e)(i) separere bundfaldet fra supernatanten dertil, og (f)(i) tørre det separerede bundfald for at tilvejebringe sojaproteinproduktet eller opløse bundfaldet i vand ved lav pH for at danne en sojaproteinopløsning, der eventuelt tørres for at tilvejebringe sojaproteinproduktet, eller (B) (e)(ii) re-opløse bundfaldet i det fortyndede vand ved pH-justering for at danne en sojaproteinopløsning, og (f)(ii) eventuelt tørre sojaproteinopløsningen for at danne soj a p rote i n prod u ktet.
2. Fremgangsmåden ifølge krav 1, hvor ekstraktionstrinnet udføres under anvendelse afen vandig calciumchloridopløsning eventuelt indeholdende en antioxidant og med en koncentration på mindre end 1,0 M, fortrinsvis 0,10 til 0,15 M, ved en temperatur på 15 til 35°C, for at tilvejebringe den vandige sojaproteinopløsning med en proteinkoncentration på 5 til 50 g/L, fortrinsvis 10 til 50 g/L
3. Fremgangsmåden ifølge krav 1 eller krav 2 hvor, efterfølgende separationstrinnet, (I) den vandige sojaproteinopløsning behandles med en adsorbent for at fjerne farve- og/eller lugtforbindelser fra den vandige sojaproteinopløsning, og/eller (II) den vandige proteinopløsnings pH justeres til en anden værdi indenfor området på 1,5 til 5,0, fortrinsvis 1,5 til 4,4, mere fortrinsvis 2,0 til 4,0, og/eller den vandige sojaproteinopløsning fortyndes til en konduktivitet på mindre end 90 mS, fortrinsvis under anvendelse af 0,5 til 10 volumener vandigt fortyndingsmiddel, såsom vand eller fortyndet saltopløsning, for at tilvejebringe en konduktivitet af sojaproteinopløsningen på 4 til 31 mS, det vandige fortyndingsmiddel har en temperatur på 2 til 70°C, fortrinsvis 15 til 65°C, mere fortrinsvis 20 til 35°C.
4. Fremgangsmåden ifølge krav 3 hvor, følgende dette fortyndingstrin, den vandige proteinopløsnings pH justeres til en anden værdi indenfor området på 1,5 til 5,0, fortrinsvis 1,5 til 4,4, mere fortrinsvis 2,0 til 4,0,
5. Fremgangsmåden ifølge krav 4, hvor sojaproteinopløsningen, følgende fortyndings- og pH-justeringstrinnene, haren konduktivitet på mindre end 95 mS, fortrinsvis 4 til 36 mS.
6. Fremgangsmåde ifølge et hvilket som helst af kravene 1-5, hvor den koncentrerede sojaproteinopløsning har en proteinkoncentration på 100 til 200 g/L og koncentrationstrinnet udføres ved ultrafiltrering under anvendelse af en membran med et molekylvægtskæringspunkt på 3000 til 1.000.000 Dalton, fortrinsvis 5000 til 100.000 Dalton, og hvor diafiltreringstrin udføres under anvendelse af vand, fortyndet saltvand, forsuret vand eller forsuret fortyndet saltvand på sojaproteinopløsningen før eller efter delvis eller fuldstændig koncentration deraf, under anvendelse af 2 til 40 volumener diafiltreringsopløsning, fortrinsvis 5 til 25 volumener, hvor diafiltreringen udføres indtil ingen signifikante yderligere mængder af kontaminanter eller synlig farve er til stede i permeatet, og hvor diafiltreringen udføres indtil retentatet er blevet tilstrækkeligt oprenset for at, når tørret, tilvejebringe et sojaproteinisolat med et proteinindhold på mindst 90 vægtprocent (N x 6,25) d.b., hvor diafiltreringen udføres under anvendelse af en membran med et molekylvægtskæringspunkt på 3,000 to 1,000,000 Dalton, fortrinsvis 5000 til 100.000 Dalton, en antioxidant er eventuelt til stede i diafiltreringsmediet under mindst en del af diafiltreringstrinnet, koncentrationstrinnet og eventuelt diafiltreringstrinnet udføres ved en temperatur på 2 til 65°C, fortrinsvis 20 til 35°C.
7. Fremgangsmåden ifølge et hvilket som helst af kravene 1-6, hvor den koncentrerede og eventuelt dialfiltrerede sojaproteinopløsning pH-justeres før fortyndingstrinnet til en pH på 1,5 til 7,0, fortrinsvis 4,0 til 7,0, mere fortrinsvis 5.0 til 7,0,
8. Fremgangsmåden ifølge krav 7, hvor fortyndingen gennemføres 5 til 25 gange, fortrinsvis 10 til 20 gange, med vand, vandet anvendt til at påvirke fortyndingen har en temperatur på 1 til 65°C, fortrinsvis 20 til 35°C.
9. Fremgangsmåden ifølge et hvilket som helst af kravene 1-8, hvor, i alternativ (A), bundfaldet vaskes med 1 til 10 volumener, fortrinsvis 2 til 3 volumener vand, og derefter separeres bundfaldet fra supernatanten og tørres for at danne et sojaproteinprodukt med et proteinindhold på mindst 90 vægtprocent (N x 6,25) d.b., fortrinsvis 100 vægtprocent (N x 6,25) d.b.
10. Fremgangsmåden ifølge et hvilket som helst af kravene 1-9, hvor, i alternativ (A), bundfaldet opløses i vand, fortrinsvis 2 til 3 volumener, ved lav pH, fortrinsvis ved en pH på 1,5 til 4,4, mere fortrinsvis 2,0 til 4,0, for at danne en sojaproteinopløsning, der kan tørres for at danne et sojaproteinprodukt med et proteinindhold på mindst 90 vægtprocent (N x 6.25) d.b., fortrinsvis 100 vægtprocent (N x 6,25) d.b.
11. Fremgangsmåden ifølge et hvilket som helst af kravene 1-10, hvor, i alternativ (B), den koncentrerede og eventuelt dialfiltrerede sojaproteinopløsning pH-justeres før fortyndingstrinnet til en pH på 1,5 til 7,0, fortrinsvis 4,0 til 7,0, mere fortrinsvis 5,0 til 7,0,
12. Fremgangsmåden ifølge et hvilket som helst af kravene 1 til 11, hvor, i alternativ (B), bundfaldet re-opløses i det fortyndede vand ved pH-justering af blandingen efterfølgende fortyndingstrinnet til en pH på 1,5 til 4,4, fortrinsvis 2,0 til 4,0, hvilken fortynding fortrinsvis er 1 til 25 gange, fortrinsvis 3 til 12 gange, vandet anvendt til at påvirke fortyndingen har en temperatur på 1 til 65°C, fortrinsvis 20 til 35°C.
13. Fremgangsmåden ifølge et hvilket som helst af kravene 1-12, hvor, i alternativ (B), sojaproteinopløsningen tørres for at danne et sojaproteinprodukt med et proteinindhold på mindst 90 vægtprocent (N x 6,25) d.b., fortrinsvis 100 vægtprocent (N x 6,25) d.b..
14. Fremgangsmåden ifølge et hvilket som helst af kravene 1-13, hvor den vandige proteinopløsning, koncentreret og eventuelt dialfiltrerede sojaproteinopløsning, og/eller i alternativ (A) eller (B), sojaproteinopløsningen, underkastes for et varmebehandlingstrin for at inaktivere varme-labile anti-ernæringsfaktorer, omfattende varme-labile trypsininhibitorer, hvor varmebehandlingstrinnet også pasteuriserer den vandige sojaproteinopløsning, varmebehandlingen udføres ved en temperatur på 70 til 160°C i 10 sekunder til 60 minutter, fortrinsvis 80 til 120°C i 10 sekunder til 5 minutter, mere fortrinsvis 85 til 95°C i 30 sekunder til 5 minutter, og hvor den varmebehandlede sojaproteinopløsning afkøles til en temperatur på 2 til 65°C, fortrinsvis 20 til 35°C til yderligere processering, eller den koncentrerede og eventuelt diafiltrerede sojaproteinopløsning pasteuriseres før tørring 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 1-14, hvor et reduktionsmiddel er til stede under dette ekstraktionstrin, koncentrations- og/eller eventuelt diafiltreringstrinnene og/eller det tørrede sojaproteinprodukt for at bryde eller omlejre disulfidbindingerne af trypsininhibitorerne for at opnå en reduktion i trypsininhibitoraktivitet.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/067,201 US8404299B2 (en) | 2009-06-30 | 2011-05-17 | Preparation of soy protein isolate using calcium chloride extraction (“S703 CIP”) |
| PCT/CA2012/000443 WO2012155242A1 (en) | 2011-05-17 | 2012-05-09 | Preparation of soy protein isolate using calcium chloride extraction ("s703 cip") |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2709464T3 true DK2709464T3 (da) | 2017-02-06 |
Family
ID=47176079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK12786190.4T DK2709464T3 (da) | 2011-05-17 | 2012-05-09 | Fremstilling af sojaproteinisolat under anvendelse af calciumchloridekstraktion ("s703 cip") |
Country Status (19)
| Country | Link |
|---|---|
| US (1) | US8404299B2 (da) |
| EP (1) | EP2709464B1 (da) |
| JP (1) | JP6099632B2 (da) |
| KR (1) | KR20140024910A (da) |
| CN (1) | CN103841835B (da) |
| AU (1) | AU2012255641B2 (da) |
| BR (1) | BR112013029489B8 (da) |
| CA (1) | CA2835668C (da) |
| DK (1) | DK2709464T3 (da) |
| ES (1) | ES2612678T3 (da) |
| HK (1) | HK1198101A1 (da) |
| HU (1) | HUE032977T2 (da) |
| MX (1) | MX2013013531A (da) |
| PL (1) | PL2709464T3 (da) |
| PT (1) | PT2709464T (da) |
| RS (1) | RS55642B1 (da) |
| RU (1) | RU2620949C2 (da) |
| WO (1) | WO2012155242A1 (da) |
| ZA (1) | ZA201308460B (da) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8563071B2 (en) * | 2008-10-21 | 2013-10-22 | Burcon Nutrascience (Mb) Corp. | Production of soluble protein solutions from soy (“S701” CIP) |
| US20100203205A1 (en) * | 2009-02-11 | 2010-08-12 | Segall Kevin I | Production of Soy Protein Product Using Calcium Chloride Extraction ("S702") |
| BRPI1011590A2 (pt) * | 2009-06-30 | 2017-07-11 | Burcon Nutrascience Mb Corp | Produção de isolados de proteína de soja solúvel em ácido ("8800") |
| 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”) |
| US8778614B2 (en) * | 2010-08-24 | 2014-07-15 | Enzo Life Sciences, Inc. | Assays for detecting modified compounds |
| US20140010940A1 (en) * | 2012-06-25 | 2014-01-09 | Brent E. Green | Soy protein product with neutral or near neutral ph ("s701n2") |
| US9635875B2 (en) * | 2013-05-30 | 2017-05-02 | Burcon Nutrascience (Mb) Corp. | Production of pulse protein products with reduced astringency |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5235739B2 (da) * | 1972-07-21 | 1977-09-10 | ||
| 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 |
| US4889921A (en) * | 1987-04-29 | 1989-12-26 | The University Of Toronto Innovations Foundation | Production of rapeseed protein materials |
| JP3586976B2 (ja) * | 1995-07-07 | 2004-11-10 | 不二製油株式会社 | 分画大豆蛋白の製造法及びこれを用いた食品 |
| US5844086A (en) | 1996-01-31 | 1998-12-01 | Stilts Corporation | Oil seed protein extraction |
| US7465470B2 (en) * | 2001-02-28 | 2008-12-16 | Fuji Oil Company, Limited | Process for producing a soybean protein usable in acidic foods |
| JP2004073181A (ja) * | 2002-06-20 | 2004-03-11 | Fuji Oil Co Ltd | 塩基性７ｓグロブリンに富む大豆蛋白の製造方法 |
| JP2007510431A (ja) * | 2003-11-05 | 2007-04-26 | ケリー グループ サーヴィシーズ インターナショナル、リミテッド | 酸安定大豆タンパク及び強化食品又は飲料 |
| NZ551476A (en) * | 2004-05-07 | 2009-04-30 | 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 |
| RU2422035C2 (ru) * | 2005-09-21 | 2011-06-27 | Баркон Ньютрасайнс (Мб) Корп. | Способ получения белкового изолята канолы, включающий изоэлектрическое осаждение |
| EP2348878A4 (en) * | 2008-10-21 | 2014-04-30 | Burcon Nutrascience Mb Corp | PRODUCTION OF SOLUBLE SOY PROTEIN SOLUTIONS ("S701") |
| US8563071B2 (en) | 2008-10-21 | 2013-10-22 | Burcon Nutrascience (Mb) Corp. | Production of soluble protein solutions from soy (“S701” CIP) |
| KR102104299B1 (ko) * | 2009-01-26 | 2020-05-29 | 버콘 뉴트라사이언스 (엠비) 코포레이션 | 콩 단백질 미셀 덩어리(＂Ｓ２００Ｃａ＂）로부터 용해 콩 단백질 제품의 생산 |
| US20100203203A1 (en) * | 2009-02-11 | 2010-08-12 | Segall Kevin I | Preparation of Soy Protein Product Using Water Extraction ("S803") |
| US20100203205A1 (en) * | 2009-02-11 | 2010-08-12 | Segall Kevin I | Production of Soy Protein Product Using Calcium Chloride Extraction ("S702") |
| US8404299B2 (en) * | 2009-06-30 | 2013-03-26 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction (“S703 CIP”) |
| CA2765745C (en) * | 2009-06-30 | 2019-02-05 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein isolate using calcium chloride extraction ("s703") |
| WO2011000096A1 (en) * | 2009-06-30 | 2011-01-06 | Burcon Nutrascience (Mb) Corp. | Production of acid soluble soy protein isolates ("s700") |
| BRPI1011590A2 (pt) * | 2009-06-30 | 2017-07-11 | Burcon Nutrascience Mb Corp | Produção de isolados de proteína de soja solúvel em ácido ("8800") |
-
2011
- 2011-05-17 US US13/067,201 patent/US8404299B2/en active Active
-
2012
- 2012-05-09 HU HUE12786190A patent/HUE032977T2/hu unknown
- 2012-05-09 DK DK12786190.4T patent/DK2709464T3/da active
- 2012-05-09 KR KR1020137031058A patent/KR20140024910A/ko active Search and Examination
- 2012-05-09 CN CN201280035564.8A patent/CN103841835B/zh not_active Expired - Fee Related
- 2012-05-09 EP EP12786190.4A patent/EP2709464B1/en active Active
- 2012-05-09 RU RU2013155863A patent/RU2620949C2/ru active
- 2012-05-09 WO PCT/CA2012/000443 patent/WO2012155242A1/en active Application Filing
- 2012-05-09 AU AU2012255641A patent/AU2012255641B2/en not_active Ceased
- 2012-05-09 PL PL12786190T patent/PL2709464T3/pl unknown
- 2012-05-09 RS RS20170090A patent/RS55642B1/sr unknown
- 2012-05-09 PT PT127861904T patent/PT2709464T/pt unknown
- 2012-05-09 CA CA2835668A patent/CA2835668C/en active Active
- 2012-05-09 JP JP2014510620A patent/JP6099632B2/ja not_active Expired - Fee Related
- 2012-05-09 MX MX2013013531A patent/MX2013013531A/es unknown
- 2012-05-09 ES ES12786190.4T patent/ES2612678T3/es active Active
- 2012-05-09 BR BR112013029489A patent/BR112013029489B8/pt not_active IP Right Cessation
-
2013
- 2013-11-11 ZA ZA2013/08460A patent/ZA201308460B/en unknown
-
2014
- 2014-11-18 HK HK14111621.8A patent/HK1198101A1/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NZ617841A (en) | 2015-04-24 |
| MX2013013531A (es) | 2014-09-04 |
| CN103841835A (zh) | 2014-06-04 |
| CA2835668A1 (en) | 2012-11-22 |
| HK1198101A1 (en) | 2015-03-13 |
| CN103841835B (zh) | 2018-06-05 |
| US20110223295A1 (en) | 2011-09-15 |
| EP2709464A4 (en) | 2014-12-31 |
| WO2012155242A1 (en) | 2012-11-22 |
| BR112013029489B8 (pt) | 2021-02-17 |
| KR20140024910A (ko) | 2014-03-03 |
| EP2709464B1 (en) | 2016-10-26 |
| RU2013155863A (ru) | 2015-06-27 |
| EP2709464A1 (en) | 2014-03-26 |
| ZA201308460B (en) | 2015-02-25 |
| PT2709464T (pt) | 2017-02-07 |
| BR112013029489B1 (pt) | 2020-10-06 |
| RS55642B1 (sr) | 2017-06-30 |
| US8404299B2 (en) | 2013-03-26 |
| CA2835668C (en) | 2021-02-23 |
| JP2014519820A (ja) | 2014-08-21 |
| HUE032977T2 (hu) | 2017-11-28 |
| RU2620949C2 (ru) | 2017-05-30 |
| PL2709464T3 (pl) | 2017-06-30 |
| AU2012255641B2 (en) | 2016-05-19 |
| ES2612678T3 (es) | 2017-05-18 |
| JP6099632B2 (ja) | 2017-03-22 |
| BR112013029489A2 (pt) | 2019-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2751606C (en) | Production of soy protein product using calcium chloride extraction ("s702/s7300/s7200/s7301") | |
| DK2482670T3 (da) | Fremstilling af soyaproteinisolat under anvendelse af calciumchloridekstraktion ("s703") | |
| DK2674037T3 (da) | Fremstilling af opløseligt sojaproteinprodukt fra sojaproteinmicellemasse ("s200ca") | |
| DK2912952T3 (da) | Fremstilling af syreopløselige sojaproteinisolater ("s800") | |
| DK2709464T3 (da) | Fremstilling af sojaproteinisolat under anvendelse af calciumchloridekstraktion ("s703 cip") | |
| AU2012255641A1 (en) | Preparation of soy protein isolate using calcium chloride extraction ("S703 CIP") | |
| EP2709463A1 (en) | Production of soluble soy protein product ("s704") | |
| US9700066B2 (en) | Preparation of soy protein isolate using calcium chloride extraction (“S703 cip”) | |
| NZ617841B2 (en) | Preparation of soy protein isolate using calcium chloride extraction ("s703 cip") |