EP1263296A2 - Proteinpräparat - Google Patents

Proteinpräparat

Info

Publication number
EP1263296A2
EP1263296A2 EP01929403A EP01929403A EP1263296A2 EP 1263296 A2 EP1263296 A2 EP 1263296A2 EP 01929403 A EP01929403 A EP 01929403A EP 01929403 A EP01929403 A EP 01929403A EP 1263296 A2 EP1263296 A2 EP 1263296A2
Authority
EP
European Patent Office
Prior art keywords
protein
transglutaminase
solution
preparation
wheat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP01929403A
Other languages
English (en)
French (fr)
Inventor
Leon Franciscus Mallee
Antonius Cornelius Maria Hendrickx
Henricus Maria Bronts
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Campina Melkune BV
Original Assignee
Campina Melkune BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Campina Melkune BV filed Critical Campina Melkune BV
Priority to EP01929403A priority Critical patent/EP1263296A2/de
Publication of EP1263296A2 publication Critical patent/EP1263296A2/de
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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

Definitions

  • the invention relates to a method for preparing a protein preparation having one or more of emulsifying, gelling, water-binding and viscosity enhancing properties.
  • the invention further relates to the protein preparation obtainable by means of such method, to the use of such preparation and to products comprising such preparation.
  • Fats and oils add flavors and enhance and release the flavors of other ingredients in food. Fats interact with other ingredients to develop and mold texture, mouthfeel, and the overall sensation of lubricity of food. Melting points of fat determine the food's softness, chewiness, and creaminess. Fat is a complex, highly functional ingredient that contributes to the way food tastes.
  • Fat replacers should thus mimic the properties of fat. Increased viscosity in a product is associated with taste as it mimics the mouthfeel of fat. Fat replacers should therefore preferably contribute to the viscosity of the food product they are part of.
  • the object of the present invention to provide a new ingredient that has emulsifying and/or gelling and/or water-binding and/or viscosity enhancing properties.
  • This is achieved by the invention by means of a method, comprising treating a solution of a mixture comprising a plant protein and a globular protein with the enzyme transgluta inase and optionally drying the treated mixture.
  • the protein preparation thus obtained can be used as a food ingredient that has one or more of the desired properties.
  • the plant protein is preferably a cereal protein, more preferably a wheat protein, and most preferably wheat gluten protein that is preferably soluble.
  • the ingredient has all the above properties.
  • the mixture of the plant protein and globular protein should preferably be made prior to performing the enzymatic reaction.
  • the plant protein is wheat protein it can be any wheat protein, but is preferably a soluble wheat protein.
  • Soluble wheat gluten protein is found to be particularly suitable.
  • Such soluble wheat gluten protein is a product known to the person skilled in the art and can for example be obtained from Amylum (as Soluble Wheat Protein or "SWP") or ADM (Wheatpro) .
  • SWP Soluble Wheat Protein
  • ADM Wileypro
  • the wheat gluten is preferably solubilized at neutral pH for optimal performance of the transglutaminase in the process that follows.
  • the globular protein can be selected from various proteins, but is preferably rich in lysine. Preferred are milk whey proteins, blood proteins and egg white proteins. The advantage of whey proteins is its outstanding nutritional protein quality, its excellent solubility and bland taste. Moreover, it is easily available as a by-product from the cheese industry.
  • the ratio of the wheat protein and the globular protein in the solution is between 95:5 and 5:95, preferably between 75:25 and 25:75, more preferably between 60:40 and 40:60.
  • the enzyme to be used in the method of the invention is transglutaminase (EC 2.3.2.13).
  • Transglutaminase catalyzes acyl-transfer reactions in which the ⁇ -carboxamide group of glutamine is the acyl donor and usually a nucleophilic reagent such as the e- amino group of lysine or water represents the acyl acceptor with the formation of a new isopeptide bond. Ammonia is released in the process.
  • Transglutaminase is wide-spread in animal tissue and also occurs in microorganisms. Transglutaminase may either be calcium- dependent or calcium-independent. The latter are usually found in microorganisms, whereas the former are described to be present in various locations in the animal body, such as guinea pig liver, animal blood or fish.
  • Transglutaminase is currently available from Ajinomoto or Sigma.
  • the calcium-independent transgluta inases are preferred in view of process economics and performance.
  • the amount of transglutaminase lies between 0.2 and 200 units per gram protein in the solution, preferably between 1 and 100 units per gram protein in the solution, more preferably between 10 and 50 units per gram protein in the solution.
  • the specific activity of transglutaminase is determined using the well known hydroxamate method (e.g. US-5, 156, 956) .
  • 1 Unit of transglutaminase activity is the amount of enzyme that catalyses the formation of 1 ⁇ mol of hydroxamic acid per minute from carbobenzoxy-L-glutaminylglycine (pH 6.0, 37°C) .
  • the enzymatic reaction with transglutaminase is carried out for 5 minutes to 48 hours at 0 to 65 °C, preferably for 2 to 24 hours at 40 to 50 °C.
  • the solution is heated, firstly to pasteurize the mixture in order to achieve a hygienic condition, and secondly to inactivate the enzyme. Inactivation of the enzyme is done to avoid undesirable enzyme activity in the end product in which the ingredient is applied. Enzyme inactivation and pasteurization can be achieved by heating the solution to 80 to 140 °C for 1 second to 30 minutes.
  • the invention relates to a protein preparation having one or more of emulsifying, gelling, water-binding and viscosity enhancing properties, which is obtainable by the method of the invention.
  • This protein preparation can be used as an emulsifier, gelling agent, water-binding agent or viscosity enhancing agent. It is self-evident that two or more of these functions can be combined in one additive or ingredient. The properties that are displayed also depend on the food product in which the ingredient is used.
  • the protein preparation preferably takes the form of a powder, may be a granulate, or may be part of a blend with other food ingredients, such as fats, maltodextrines, emulsifiers, carbohydrates.
  • the ingredient of the invention is added in a suitable amount to the rest of the food product ingredients depending on the type of application used. In case the other ingredients comprise both water and an oil or fat, the ingredient of the invention will act as an emulsifier and will increase the viscosity of the mixture of ingredients. After heating of the product the ingredient will form a gel. It was found that the protein preparation of the invention has furthermore excellent water-binding properties.
  • the products that may comprise the ingredient of the invention are novel by virtue of the presence therein of the ingredient.
  • the invention thus also relates to emulsions in general, and various food products in particular, which comprise as an ingredient a protein preparation as claimed.
  • Food products in which the protein preparation of the invention may be used as an ingredient comprise, but are not limited to meat paste products, such as sausages, fish meat paste products, soups, sauces, such as mayonnaise and dressings, milk products, such as ice cream and yoghurt, bakery products, such as sponge cake, and pasta products.
  • meat paste products such as sausages, fish meat paste products, soups, sauces, such as mayonnaise and dressings
  • milk products such as ice cream and yoghurt
  • bakery products such as sponge cake, and pasta products.
  • a 10% solids solution is prepared by dissolving 2 kg of soluble wheat gluten protein (SWP100, Amylum, Belgium) and 1 kg whey protein concentrate WPC 80
  • Comparative products were made according Comparative Examples 2 and 3 to test if the benefits of the invention are specific for the mixture of these proteins.
  • a 10% solids solution is prepared by dissolving
  • a 15% solids solution is prepared by dissolving
  • the protein samples (20 g) to be tested were dissolved in 240 ml water using a variable speed mixer. To this solution, 300 ml soy oil is slowly added. The mixture is further emulsified for 3 minutes. Part of the emulsions were poured into small metal containers and sealed tight. The containers were statically pasteurised by heating to 85 °C for 45 minutes. After cooling to room temperature the contents were visually inspected to determine if a gel had formed. The viscosity of the emulsions was measured before pasteurisation using the Physica UDS 200 (Paar Physica) rheometer. Viscosity was measured at 25 °C using the Z3 DIN set-up.
  • the figure further illustrates the effects seen.
  • the emulsion made with the mixture of SWPIOO and Esprion 580 is liquid whereas the emulsion made with the
  • TG treated mixture (SI) forms a gel.
  • the emulsion forming properties were evaluated by measuring the particle size distribution of the fresh emulsions. This was done using a Malvern Mastersizer 2000. The measurement parameters were as follows: Refractive index: 1.47 Absorption: 0 Size range: 0.020 to 2000.0 ⁇ Analysis model: general purpose (spherical)
  • This Pre-emulsion is a pre-mix of 1 part of the wheat protein/whey protein complex (SI) , 7 parts of animal fatty tissue and 7 parts of hot water.
  • SI wheat protein/whey protein complex
  • a pre-emulsion preparation is prepared in a bowl chopper.
  • the fatty tissue is shortly chopped together with the wheat protein/whey protein complex (SI) .
  • hot water of 80-90 °C is added.
  • the mass is emulsified at maximum speed of the bowl chopper during approx. 3 minutes.
  • the thus obtained pre-emulsion is chilled and stored in the refrigerator until it is used in the sausage batter preparation (usually within 2 days) .
  • Sausage batter is also prepared in the bowl chopper.
  • the beef brisket and pork shoulder meat are chopped shortly at medium speed together with the phosphates and the nitrite containing salt.
  • the ice flakes are added portion wise while the bowl chopper is running at maximum speed.
  • the pork jowl and the back fat are added. Chopping at high speed is continued and when the mass reaches a temperature of 10 °C the spices and potato starch are added. Chopping is continued until the temperature of the mass is 12 °C.
  • the obtained sausage batter is vacumised before it is stuffed in the selected casings. Finishing of the sausages is performed in the following manner. After stuffing of the batter in casings the sausages are subsequently:
  • the wheat/whey protein complex of the invention is a more viscous and stable emulsion as compared to the separate ingredients.
  • a higher viscosity of the emulsion improves handling and usability.
  • less protein is required to stabilise emulsions of animal fat and water, which gives a price advantage.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Organic Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
EP01929403A 2000-03-06 2001-03-02 Proteinpräparat Withdrawn EP1263296A2 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP01929403A EP1263296A2 (de) 2000-03-06 2001-03-02 Proteinpräparat

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP00200794 2000-03-06
EP00200794 2000-03-06
PCT/EP2001/002453 WO2001065948A2 (en) 2000-03-06 2001-03-02 Protein preparation
EP01929403A EP1263296A2 (de) 2000-03-06 2001-03-02 Proteinpräparat

Publications (1)

Publication Number Publication Date
EP1263296A2 true EP1263296A2 (de) 2002-12-11

Family

ID=8171155

Family Applications (1)

Application Number Title Priority Date Filing Date
EP01929403A Withdrawn EP1263296A2 (de) 2000-03-06 2001-03-02 Proteinpräparat

Country Status (3)

Country Link
EP (1) EP1263296A2 (de)
AU (1) AU2001256186A1 (de)
WO (1) WO2001065948A2 (de)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2007003633A (es) * 2004-09-29 2007-06-13 Nestec Sa Proteina globular activada y su uso en composiciones comestibles.
EP1657300A1 (de) 2004-11-10 2006-05-17 N-Zyme BioTec GmbH Prolamin-reduzierte Getränke und Verfahren zur Herstellung
CN1923050B (zh) * 2006-09-13 2010-09-08 浙江工商大学 增强秘鲁鱿鱼鱼糜凝胶特性和改善鱼糜口感的方法
ITMI20062080A1 (it) 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche Trattamento di farine di cereali per il consumo alimentare da parte di pazienti celiaci
US20080181990A1 (en) * 2007-01-26 2008-07-31 Ledbetter Kati R Compositions comprising wheat protein isolate and related methods
CA2773277C (en) 2008-09-12 2019-03-26 Nanoko A/S Colostrum composition
BE1022901B1 (nl) * 2015-10-20 2016-10-11 Paroles Bvba Werkwijze voor het vervaardigen van een vleesproduct en het verkregen vleesproduct
CN106942459B (zh) * 2017-03-08 2018-06-19 苏州欧福蛋业股份有限公司 一种用于面条的超高胶凝度高胶蛋白粉的制备和应用
BE1024924B1 (nl) * 2017-03-21 2018-08-10 Paroles Bvba Werkwijze voor het vervaardigen van een huidloos vleesproduct en het verkregen vleesproduct
CN113383946B (zh) * 2021-06-24 2022-05-06 中国农业科学院农产品加工研究所 一种Pickering颗粒干粉及其制备方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0824870A3 (de) * 1994-06-03 1999-03-31 Asama Chemical Co., Ltd. Weizenglutenfraktionen
JP3635801B2 (ja) * 1996-08-01 2005-04-06 味の素株式会社 乳ホエイ蛋白含有粉末及びこれを使用した加工食品
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0165948A2 *

Also Published As

Publication number Publication date
WO2001065948A2 (en) 2001-09-13
WO2001065948A3 (en) 2002-02-21
AU2001256186A1 (en) 2001-09-17

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