EP1519947A1 - Vegetable protein preparations and use thereof - Google Patents

Vegetable protein preparations and use thereof

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Publication number
EP1519947A1
EP1519947A1 EP03740222A EP03740222A EP1519947A1 EP 1519947 A1 EP1519947 A1 EP 1519947A1 EP 03740222 A EP03740222 A EP 03740222A EP 03740222 A EP03740222 A EP 03740222A EP 1519947 A1 EP1519947 A1 EP 1519947A1
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EP
European Patent Office
Prior art keywords
protein
preparation according
protein preparation
extraction
lipase
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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.)
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EP03740222A
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German (de)
French (fr)
Inventor
Christian SCHÄFER
Simone Bahary-Lashgary
Andreas Wäsche
Peter Eisner
Udo Knauf
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Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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Publication of EP1519947A1 publication Critical patent/EP1519947A1/en
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • 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
    • A23J1/142—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 by extracting with organic solvents
    • 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
    • A23J1/148—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 by treatment involving enzymes or microorganisms

Definitions

  • the invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties by enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.
  • Protein preparations are content independent of Restlipid-, especially by the proportion of f tion Phospholipidfrak-.
  • oxidation cleavage of peroxides and hydroperoxides to aldehydes, ketones and free fat acids, smell and taste are negatively influenced (so-called off-flavor).
  • Vegetable protein preparations are usually obtained from oilseeds by peeling and flaking and then de-oiling the flakes with organic solvent.
  • the fat content of the raw material is reduced to values of 1-2% residual fat by using thermally gentle processes (60-70 ° C; below the denaturation temperatures of the protein).
  • the remaining lipids accumulate in the protein fraction during protein isolation and negatively influence the sensory properties (bitter, rancid taste and smell). This off-flavor is transferred when the protein preparations are used in food and is undesirable.
  • the proportion of fat and fat in the seeds is 5 to 21%. It is therefore particularly important to remove fat and accompanying fat.
  • the prior art has so far proceeded so that the majority of the lipid fraction is removed before the proteins are extracted by methods such as pressing and / or extraction with organic solvents. Depending on the type of extraction used, the remaining proportion of the phospholipid fraction in the protein preparation varies. In general, higher phospholipid values are found in C0 2 -extracted seeds. However, due to oxidation during the protein isolation and drying process, as well as during storage, phospholipids tend to form degradation products (e.g. hexanal) that impair odor and taste. It is therefore particularly important that the fat and fat accompanying substances are removed as much as possible during the extraction. Proceeding from this, it is the object of the present invention to propose vegetable protein preparations which contain a significantly reduced content of lipids or lipid accompanying substances compared to the prior art.
  • the production of the protein preparations according to the invention is carried out in such a way that first a pre-extraction and then at least one further extractions are carried out.
  • this is followed by neutralization and drying, e.g. B. spray drying.
  • Another preferred embodiment proposes to carry out deoiling by pressing and / or extraction with an organic solvent such as n-hexane or iso-hexane or also with CO 2 before the actual protein extraction.
  • the neutralized protein preparation has been thermally treated before drying.
  • Favorable temperatures are in the range of 50-100 ° C, preferably in the range of 75-85 ° C.
  • the drying can be carried out over a few minutes, preferably 5-15 minutes.
  • lipases known per se in the prior art can be used for the lipases.
  • examples include glycerol ester hydrolases, triacylglycerol lipases, triglyceride lipases and triacylglycerol acyl hydrolases (EC3.1.1.3). These enzymes belong to the main class of hydrolases.
  • the invention further encompasses all proteins known per se from the prior art.
  • all protein and oil seeds, cereals and leaf proteins can be used. Specific examples are: soy, rapeseed, lupine, mustard, flax, coconut, sesame, sunflower, peanut, cotton, rye, wheat, corn, rice and lucerne.
  • Fig. 4 shows the graphical representation
  • Phospholipid content of raw material and isolates with and without lipase from hexane-de-oiled lupine flakes 5 shows the phospholipid content of raw materials and isolates with and without the use of lipase from C0-deoiled lupine flakes.
  • the enzyme preparation was added in excess for the first protein extraction. Before drying, the neutralized protein preparation was thermally treated (80 ° C, 10 min). Thus, the enzyme was inactivated and a perfect application under food law was guaranteed.
  • the protein isolates were non-smokers Blind tasting with random order of the samples evaluated with regard to the sensory properties.
  • the raw materials have been described in different ways, from sweet to bitter and bean to metallic. Both raw materials had a slightly rancid aftertaste.
  • the conventionally extracted isolates have both been described as slightly rancid and bitter.
  • the difference was that the hexane-deoiled isolate was also called bean and green.
  • the isolates produced using lipase were clearly preferred over the conventionally extracted isolates.
  • the hexane-deoiled isolate with Lipopan was described as slightly green, somewhat fruity and sweet and had a much stronger taste than the CO- 2- deoiled isolate.
  • the C0 2 deoiled isolate with lipopan was described by terms such as grain, bean green, slightly bitter and metallic. A rancid aftertaste was not described for the isolates produced using lipase.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Peptides Or Proteins (AREA)

Abstract

The invention relates to vegetable protein preparations, (isolates and concentrates), with improved sensory characteristics, obtained by the enzymatic treatment of the raw material with a lipase during the isolation process. The invention also relates to the use of said protein preparations.

Description

Pflanzliche Proteinpräparate und deren Verwendung Vegetable protein preparations and their use
Die Erfindung betrifft pflanzliche Proteinpr parate (Isolate und Konzentrate) mit verbesserten sensori- sehen Eigenschaften durch enzymatische Behandlung des Rohstoffs mit einer Lipase während des Isolierungsprozesses und die Verwendung dieser Proteinpraparate.The invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties by enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.
In der Lebensmittel- und Futtermittelindustrie werden in vielen Bereichen pflanzliche Proteinpr parate als Zutaten eingesetzt. Diese beeinflussen die Produkte der Lebensmittelindustrie hinsichtlich ihrer funktioneilen und sensorischen Eigenschaften. Hierbei sind Produktstabilität, Produkttextur oder Nährwert zu nennen. Die sensorischen Eigenschaften pflanzlicherIn the food and feed industry, vegetable protein preparations are used as ingredients in many areas. These influence the products of the food industry with regard to their functional and sensory properties. Product stability, product texture or nutritional value should be mentioned here. The sensory properties of plants
Proteinpräparate sind dabei unabhängig vom Restlipid- gehalt, speziell von f dem Anteil der Phospholipidfrak- tion. Durch Oxidation, Spaltung von Peroxiden und Hydroperoxiden zu Aldehyden, Ketonen und freien Fett- säuren, werden Geruch und Geschmack negativ beein- flusst (sogenanntes off-flavour) . Die Gewinnung von pflanzlichen Proteinpräparaten aus Ölsaaten erfolgt in der Regel durch Schälen und Flockieren sowie an- schließender EntÖlung der Flocken mit organischem Lösungsmittel. Dadurch wird der Fettgehalt des Rohstoffes durch Anwendung thermisch schonender Verfahren (60-70 °C; unterhalb der Denaturierungstemperaturen des Proteins) auf Werte von 1-2 % Restfett reduziert. Die verbleibenden Lipide reichern sich während der Proteinisolierung in der Proteinfraktion an und beeinflussen die sensorischen Eigenschaften negativ (bitterer, ranziger Geschmack und Geruch) . Dieser off-flavour wird bei der Anwendung der Proteinpräpa- rate in Lebensmittel übertragen und ist unerwünscht.Protein preparations are content independent of Restlipid-, especially by the proportion of f tion Phospholipidfrak-. By oxidation, cleavage of peroxides and hydroperoxides to aldehydes, ketones and free fat acids, smell and taste are negatively influenced (so-called off-flavor). Vegetable protein preparations are usually obtained from oilseeds by peeling and flaking and then de-oiling the flakes with organic solvent. As a result, the fat content of the raw material is reduced to values of 1-2% residual fat by using thermally gentle processes (60-70 ° C; below the denaturation temperatures of the protein). The remaining lipids accumulate in the protein fraction during protein isolation and negatively influence the sensory properties (bitter, rancid taste and smell). This off-flavor is transferred when the protein preparations are used in food and is undesirable.
Der Anteil der Fett- und Fettstoffe der Saaten beträgt 5 bis 21 % . Es ist deshalb besonders wichtig, Fett und Fettbegleitstoffe zu entfernen. Im Stand der Technik wird dabei bisher so vorgegangen, dass durch Verfahren wie Pressen und/oder Extraktion mit organischen Lösungsmitteln der überwiegende Teil der Li- pidfraktion vor der Extraktion der Proteine entfernt wird. Je nach Art der angewendeten Extraktion ist der verbleibende Anteil der Phospholipidfraktion im Proteinpräparat unterschiedlich hoch. Im allgemeinen werden bei C02-extrahierten Saaten höhere Phospholi- pidwerte gefunden. Phospholipide neigen jedoch durch Oxidation während des Proteinisolierungs- und Trock- nungsprozesses sowie bei der Lagerung zur Bildung von geruchs- und geschmacksbeeinträchtigenden Abbauprodukten (z. B. Hexanal). Es ist deshalb besonders wichtig, dass bei der Extraktion die Fett und Fettbegleitstoffe möglichst weitgehend entfernt werden. Ausgehend hiervon ist es die Aufgabe der vorliegenden Erfindung, pflanzliche Proteinpräparate vorzuschlagen, die einen gegenüber dem Stand der Technik deutlich reduzierten Gehalt an Lipiden bzw. Lipidbegleit- Stoffen enthalten.The proportion of fat and fat in the seeds is 5 to 21%. It is therefore particularly important to remove fat and accompanying fat. The prior art has so far proceeded so that the majority of the lipid fraction is removed before the proteins are extracted by methods such as pressing and / or extraction with organic solvents. Depending on the type of extraction used, the remaining proportion of the phospholipid fraction in the protein preparation varies. In general, higher phospholipid values are found in C0 2 -extracted seeds. However, due to oxidation during the protein isolation and drying process, as well as during storage, phospholipids tend to form degradation products (e.g. hexanal) that impair odor and taste. It is therefore particularly important that the fat and fat accompanying substances are removed as much as possible during the extraction. Proceeding from this, it is the object of the present invention to propose vegetable protein preparations which contain a significantly reduced content of lipids or lipid accompanying substances compared to the prior art.
Gelöst wird diese Aufgabe durch die Merkmale des Patentanspruchs 1. Die Unteransprüche zeigen vorteilhafte Weiterbildungen auf. Die Verwendung der neuar- tigen pflanzlichen Proteinpräparate ist im Patentanspruch 11 angegeben.This object is achieved by the features of patent claim 1. The subclaims show advantageous developments. The use of the novel vegetable protein preparations is specified in claim 11.
Erfindungsgemäß wird somit vorgeschlagen, pflanzliche Proteinpräparate dadurch herzustellen, dass während der Proteinextraktion in wässriger Phase eine Lipase zugesetzt wird. Überraschenderweise hat es sich gezeigt, dass dann, wenn eine Lipase während der Proteinextraktion zugefügt wird, Proteinpräparate erhalten werden, die deutlich bessere sensorische Eigenschaf- ten aufweisen als die vergleichbaren Produkte ohne den Zusatz dieser Enzyme. Wie aufgrund von NMR- Spektroskopie nachgewiesen werden konnte, zeigen die erfindungsgemäßen Proteinpräparate gegenüber den Proteinpräparaten des Standes der Technik wie sie bisher bekannt waren, einen deutlich geringeren Restlipidge- halt. Dadurch, dass nun ein deutlich geringerer Restlipidgehalt vorliegt, werden Proteinpräparate erhalten, die dann, wenn sie in der Lebensmittel- und Futtermittelindustrie eingesetzt werden, zu deutlich besseren Produktqualitäten hinsichtlich des off- flavours führen.It is therefore proposed according to the invention to produce vegetable protein preparations by adding a lipase during the protein extraction in the aqueous phase. Surprisingly, it has been found that if a lipase is added during the protein extraction, protein preparations are obtained which have significantly better sensory properties than the comparable products without the addition of these enzymes. As could be demonstrated on the basis of NMR spectroscopy, the protein preparations according to the invention show a significantly lower residual lipid content compared to the protein preparations of the prior art, as were previously known. Because the residual lipid content is now significantly lower, protein preparations are obtained which, when used in the food and feed industry, lead to significantly better product qualities in terms of off-flavor.
Es hat sich herausgestellt, dass es bevorzugt ist, wenn bei der Herstellung der erfindungsgemäßen Prote- inpräparate so vorgegangen wird, dass zuerst eine Vorextraktion und dann nachfolgend mindestens eine weitere Extraktionen durchgeführt werden. Vorteilhafterweise schließen sich daran eine Neutralisation und eine Trocknung, z. B. eine Sprühtrocknung an.It has been found that it is preferred if the production of the protein preparations according to the invention is carried out in such a way that first a pre-extraction and then at least one further extractions are carried out. Advantageously, this is followed by neutralization and drying, e.g. B. spray drying.
Die besten Ergebnisse wurden dabei erzielt, wenn zur ersten Proteinextraktion das Enzym im Überschuss zugegeben worden ist. Eine weitere bevorzugte Ausführungsform schlägt vor, vor der eigentlichen Proteinextraktion eine EntÖlung durch Pressen und/oder Ex- traktion mit einem organischen Lösungsmittel wie n- Hexan oder iso-Hexan oder auch mit C02 durchzuführen.The best results were achieved when the enzyme was added in excess for the first protein extraction. Another preferred embodiment proposes to carry out deoiling by pressing and / or extraction with an organic solvent such as n-hexane or iso-hexane or also with CO 2 before the actual protein extraction.
Es hat sich weiterhin als vorteilhaft herausgestellt, wenn vor der Trocknung das neutralisierte Proteinpräparat thermisch behandelt worden ist. Günstige Temperaturen liegen hierbei im Bereich von 50- 100 °C, bevorzugt im Bereich von 75-85 °C. Die Trocknung kann über einige Minuten bevorzugt 5-15 Minuten durchgeführt werden. Durch diese Verfahrensmaßnahmen wird nun erreicht, dass das Enzym inaktiviert wird und eine lebensmittelrechtlich einwandfreie Anwendung dadurch gewährleistet ist.It has also proven to be advantageous if the neutralized protein preparation has been thermally treated before drying. Favorable temperatures are in the range of 50-100 ° C, preferably in the range of 75-85 ° C. The drying can be carried out over a few minutes, preferably 5-15 minutes. Through these procedural measures it is now achieved that the enzyme is inactivated and that a proper use under food law is guaranteed.
Bei den Lipasen können alle an und für sich im Stand der Technik bekannten Lipasen eingesetzt werden. Beispiele hierfür sind Glycerinester-Hydrolasen, Tria- cylglycerin-Lipasen, Triglycerid-Lipasen und Tria- cylglycerin-Acylhydrolasen (EC3.1.1.3). Diese Enzyme zählen zur Hauptklasse der Hydrolasen.All lipases known per se in the prior art can be used for the lipases. Examples include glycerol ester hydrolases, triacylglycerol lipases, triglyceride lipases and triacylglycerol acyl hydrolases (EC3.1.1.3). These enzymes belong to the main class of hydrolases.
Die wesentlichen Eigenschaften dieser Lipasen sind darin zu sehen, dass sie Aktivitäten gegenüber Phospholipiden, Glycolipiden und Triglyceriden aufweisen und eine Umwandlung dieser Produkte in wasser- lösliche Produkte beschleunigen (1, 3-spezifische Aktivität am Glyceringerüst) . Es hat sich herausge- stellt, dass dann, wenn wie vorstehend beschrieben, die Proteinpräparate hergestellt werden, die durch die Enzyme abgebauten Produkte während der Proteinisolierung mit ausgewaschen werden, so dass somit die Herstellung von Proteinpräparaten mit einem äußerst geringen Gehalt an Restlipiden und somit mit gesteigerter sensorischer Qualität möglich ist.The essential properties of these lipases can be seen in the fact that they have activities towards phospholipids, glycolipids and triglycerides and accelerate the conversion of these products into water-soluble products (1, 3-specific activity on the glycerol structure). It turned out states that if, as described above, the protein preparations are produced, the products broken down by the enzymes are also washed out during protein isolation, so that the production of protein preparations with an extremely low content of residual lipids and thus with increased sensory quality is possible ,
Die Erfindung umfasst weiterhin in Bezug auf die pflanzlichen Proteinpräparate alle an und für sich bisher aus dem Stand der Technik bekannten Proteine. Prinzipiell sind alle Protein- und Ölsaate, Cerealien und Blattproteine einsetzbar. Konkrete Beispiele sind: Soja, Raps, Lupine, Senf, Lein, Kokos, Sesam, Sonnenblume, Erdnuss, Baumwolle, Roggen, Weizen, Mais, Reis und Lucerne.With regard to the vegetable protein preparations, the invention further encompasses all proteins known per se from the prior art. In principle, all protein and oil seeds, cereals and leaf proteins can be used. Specific examples are: soy, rapeseed, lupine, mustard, flax, coconut, sesame, sunflower, peanut, cotton, rye, wheat, corn, rice and lucerne.
Die Erfindung wird nachfolgend anhand eines Beispiels und mehreren Abbildungen näher erläutert.The invention is explained in more detail below using an example and several illustrations.
Es zeigen dabei:It shows:
Fig. 1 ein NMR-Spektrum des Phospholipidgehaltes des Rohstoffes;1 shows an NMR spectrum of the phospholipid content of the raw material;
Fig. 2 ein NMR-Spektrum betreffend den Phospholi- pidgehalt eines Isolates;2 shows an NMR spectrum relating to the phospholipid content of an isolate;
Fig. 3 ein NMR-Spektrum des Phospholipidgehaltes eines Isolates mit Lipase-Einsatz;3 shows an NMR spectrum of the phospholipid content of an isolate with lipase insert;
Fig. 4 zeigt in graphischer Darstellung denFig. 4 shows the graphical representation
Phospholipidgehalt von Rohstoff und Isola- ten mit und o ne Lipase-Einsatz aus hexan- entölten Lupinen-flakes; Fig. 5 zeigt den Phospholipidgehalt von Rohstoffen und Isolaten mit und ohne Lipaseeinsatz aus C0-entölten Lupinen-flakes .Phospholipid content of raw material and isolates with and without lipase from hexane-de-oiled lupine flakes; 5 shows the phospholipid content of raw materials and isolates with and without the use of lipase from C0-deoiled lupine flakes.
Ausführungsbeispiel :Design example:
Material und Methode:Material and method:
1. Rohstoffe - white flakes aus Lupine albus Typ Top hex- xanentölt und C02entölt1. Raw materials - white flakes made of Lupine albus type Top hexane oiled and C0 2 oiled
2. Enzym2. Enzyme
Lipasepräparat Lipopan F, Fa. NovozymesLipase preparation Lipopan F, Novozymes
Proteinisolierungprotein isolation
Vorextraktion, zwei Proteinextraktionen Neutralisation, Sprühtrocknung Trocknung (Büchi: Laborsprühtrockner)Pre-extraction, two protein extractions neutralization, spray drying drying (Büchi: laboratory spray dryer)
Das Enzympräparat wurde zur ersten Proteinextraktion im Uberschuss zugegeben. Vor der Trocknung wurde das neutralisierte Proteinpräparat thermisch behandelt (80 °C, 10 min) . Somit wurde das Enzym inaktiviert und eine lebensmittelrechtlich einwandfreie Anwendung gewährleistet .The enzyme preparation was added in excess for the first protein extraction. Before drying, the neutralized protein preparation was thermally treated (80 ° C, 10 min). Thus, the enzyme was inactivated and a perfect application under food law was guaranteed.
Aus Vergleichbarkeitsgründen wurden sowohl die mittels Lipase-Einsatz hergestellten, als auch die her- kömmlich isolierten Proteinisolate der thermischen Behandlung unterzogen.For reasons of comparability, both the protein isolates produced using lipase and the conventionally isolated protein isolates were subjected to the thermal treatment.
4. Sensorik:4. Sensor technology:
Mittels eines gemischt geschulten Panels (Zusam- mensetzung: 2 weiblich, 2 männlich, 2 Raucher, 2Using a mixed trained panel (composition: 2 female, 2 male, 2 smokers, 2
Nichtraucher) wurden die Proteinisolate in einer Blindverkostung mit zufälliger Reihenfolge der Proben hinsichtlich der sensorischen Eigenschaften bewertet.The protein isolates were non-smokers Blind tasting with random order of the samples evaluated with regard to the sensory properties.
Ergebnisse:Results:
Phospholipidgehalte :Phospholipid levels:
Wie durch die Fign. 1 bis 3 gezeigt, wird durch den Einsatz der Lipase eine deutliche Reduktion der Phospholipide in Proteinisolat erreicht.As shown in fig. 1 to 3, a significant reduction in the phospholipids in protein isolate is achieved by using the lipase.
Die Fign. 4 und 5 zeigen sehr anschaulich, dass die erfindungsgemäßen Proteinpräparate gegenüber dem Stand der Technik d. h. gegenüber einem Herstellungsverfahren bei dem keine Lipase eingesetzt wurde, deutlich überlegene Eigenschaften aufweisen. Dieses überraschende Ergebnis führt zu den vorstehend be- schriebnen überlegenen sensorischen Eigenschaften.The figures 4 and 5 show very clearly that the protein preparations according to the invention compared to the prior art d. H. have clearly superior properties compared to a production process in which no lipase was used. This surprising result leads to the superior sensory properties described above.
Sensorik:sensors:
Aussehen/Farbe :Appearance / color:
Farblich waren beide Rohstoffe (Hexan und C02-entölt) weiß bis gelblich. Die Isolate mit und ohne Lipopan weiß .In terms of color, both raw materials (hexane and C02-deoiled) were white to yellowish. The isolates with and without Lipopan white.
Geruch:Odor:
Beide Rohstoffe hatten einen getreidigen, bohnigen Geruch. Isolate mit und ohne Lipopan waren geruchsneutral.Both raw materials had a grainy, beany smell. Isolates with and without Lipopan were odorless.
Geschmack:Taste:
Die Rohstoffe wurden unterschiedlich von süß bis bit- ter und bohnig bis metallisch beschrieben. Beide Rohstoffe hatten einen leicht ranzigen Nachgeschmack. Die herkömmlich extrahierten Isolate wurden beide als leicht ranzig und bitter beschrieben. Der Unterschied bestand darin, dass das hexanentölte Isolat zusätzlich als bohnig und grün bezeichnet wurde. Die mit Lipase-Einsatz hergestellten Isolate wurden gegenüber den herkömmlich extrahierten Isolaten deutlich bevorzugt. Das hexanentölte Isolat mit Lipopan wurde als leicht grün, etwas fruchtig und süß beschrieben und hatte einen deutlich kräftigeren Geschmack als das CO-2-entölte Isolat. Das C02-entölte Isolat mit Lipopan wurde durch Begriffe wie getreidig, bohnig grün, leicht bitter und metallisch beschrieben. Ein ranziger Nachgeschmack wurde für die mittels Lipase- Einsatz hergestellten Isolate nicht beschrieben. The raw materials have been described in different ways, from sweet to bitter and bean to metallic. Both raw materials had a slightly rancid aftertaste. The conventionally extracted isolates have both been described as slightly rancid and bitter. The difference was that the hexane-deoiled isolate was also called bean and green. The isolates produced using lipase were clearly preferred over the conventionally extracted isolates. The hexane-deoiled isolate with Lipopan was described as slightly green, somewhat fruity and sweet and had a much stronger taste than the CO- 2- deoiled isolate. The C0 2 deoiled isolate with lipopan was described by terms such as grain, bean green, slightly bitter and metallic. A rancid aftertaste was not described for the isolates produced using lipase.

Claims

Patentansprüche claims
1. Pflanzliches Proteinpräparat herstellbar durch Extraktion der Saaten mit einem Lösungsmittel, dadurch g e k e n n z e i c h n e t , dass die Extraktion in Gegenwart einer Lipase durchgeführt wird.1. Plant-based protein preparation can be produced by extracting the seeds with a solvent, in such a way that the extraction is carried out in the presence of a lipase.
2. Proteinpräparat nach Anspruch 1, dadurch gekennzeichnet, dass eine Vorextraktion und mindestens eine Proteinextraktionen durchgeführt werden.2. Protein preparation according to claim 1, characterized in that a pre-extraction and at least one protein extraction are carried out.
3. Proteinpräparat nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass während der Proteinextraktion die Lipase im Uberschuss zugegeben wird.3. Protein preparation according to claim 1 or 2, characterized in that the lipase is added in excess during the protein extraction.
4. Proteinpräparat nach mindestens einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass vor der Proteinextraktion eine Entölung durch Pressen und/oder Extraktion mit einem organischen Lösungsmittel" oder C0 durchgeführt wird.4. Protein preparation according to at least one of claims 1 to 3, characterized in that prior to protein extraction, deoiling is carried out by pressing and / or extraction with an organic solvent "or C0.
5. Proteinpräparat nach Anspruch 4, dadurch gekennzeichnet, dass das organische Lösungsmittel ausgewählt ist aus n-Hexan und iso-Hexan.5. Protein preparation according to claim 4, characterized in that the organic solvent is selected from n-hexane and iso-hexane.
6. Proteinpräparat nach mindestens einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass nach der letzten Proteinextraktion eine Neutralisation und Trocknung erfolgt.6. Protein preparation according to at least one of claims 1 to 5, characterized in that neutralization and drying take place after the last protein extraction.
7. Proteinpräparat nach Anspruch 6, dadurch gekenn- zeichnet, dass vor der Trocknung das neutralisierte Proteinpräparat einer thermischen Behandlung unterzogen worden ist. 7. Protein preparation according to claim 6, characterized in that the neutralized protein preparation has been subjected to a thermal treatment before drying.
8. Proteinpräparat nach mindestens einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass die Lipasen ausgewählt sind aus Glycerinester- Hydrolasen, Triacylglycerin-Lipasen, Triglyce- rid-Lipasen, Triacylglycerin-Acylhydrolasen8. Protein preparation according to at least one of claims 1 to 7, characterized in that the lipases are selected from glycerol ester hydrolases, triacylglycerol lipases, triglyceride lipases, triacylglycerol acyl hydrolases
(EC3.1.1.3) .(EC3.1.1.3).
9. Proteinpräparat nach mindestens einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass die Proteine ausgewählt sind aus Protein- und Ölsaaten, Cerealien und Blattproteine.9. Protein preparation according to at least one of claims 1 to 7, characterized in that the proteins are selected from protein and oil seeds, cereals and leaf proteins.
10. Proteinpräparat nach Anspruch 9, dadurch gekennzeichnet, dass die Proteine ausgewählt sind aus Soja, Raps, Lupine, Senf, Lein, Kokos, Sesam, Sonnenblume, Erdnuss, Baumwolle, Roggen, Weizen, Mais, Reis und Lucerne .10. Protein preparation according to claim 9, characterized in that the proteins are selected from soy, rapeseed, lupine, mustard, flax, coconut, sesame, sunflower, peanut, cotton, rye, wheat, corn, rice and lucerne.
11. Verwendung des Proteinpräparats nach mindestens einem der Ansprüche 1 bis 10 in der Lebensmittel- und futtermittelindustrie . 11. Use of the protein preparation according to at least one of claims 1 to 10 in the food and feed industry.
EP03740222A 2002-06-12 2003-06-11 Vegetable protein preparations and use thereof Withdrawn EP1519947A1 (en)

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