EP1519947A1 - Preparations proteiques vegetales et leur utilisation - Google Patents

Preparations proteiques vegetales et leur utilisation

Info

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
Authority
EP
European Patent Office
Prior art keywords
protein
preparation according
protein preparation
extraction
lipase
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Withdrawn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
EP03740222A
Other languages
German (de)
English (en)
Inventor
Christian SCHÄFER
Simone Bahary-Lashgary
Andreas Wäsche
Peter Eisner
Udo Knauf
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.)
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Original Assignee
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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 Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV filed Critical Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Publication of EP1519947A1 publication Critical patent/EP1519947A1/fr
Withdrawn legal-status Critical Current

Links

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.

Landscapes

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

Abstract

L'invention concerne des préparations protéiques végétales (isolats et concentrés) aux propriétés sensorielles améliorées par un traitement enzymatique de la matière première par une lipase pendant le processus d'isolation. L'invention concerne également l'utilisation de ces préparations protéiques.
EP03740222A 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation Withdrawn EP1519947A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DE10227184 2002-06-12
DE10227184 2002-06-12
DE10227044 2002-06-17
DE10227044 2002-06-17
PCT/EP2003/006121 WO2003106486A1 (fr) 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation

Publications (1)

Publication Number Publication Date
EP1519947A1 true EP1519947A1 (fr) 2005-04-06

Family

ID=29737607

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03740222A Withdrawn EP1519947A1 (fr) 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation

Country Status (5)

Country Link
US (1) US20060099325A1 (fr)
EP (1) EP1519947A1 (fr)
AU (1) AU2003276937A1 (fr)
CA (1) CA2489291A1 (fr)
WO (1) WO2003106486A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2006111163A1 (fr) * 2005-04-21 2006-10-26 Novozymes A/S Procédé d'extraction de plantes
US20090093403A1 (en) 2007-03-01 2009-04-09 Feng Zhang Systems, methods and compositions for optical stimulation of target cells
US9238150B2 (en) 2005-07-22 2016-01-19 The Board Of Trustees Of The Leland Stanford Junior University Optical tissue interface method and apparatus for stimulating cells
EP2465925A1 (fr) 2005-07-22 2012-06-20 The Board Of Trustees Of The Leland Canal à cations activés par la lumière et ses utilisations
US9274099B2 (en) 2005-07-22 2016-03-01 The Board Of Trustees Of The Leland Stanford Junior University Screening test drugs to identify their effects on cell membrane voltage-gated ion channel
US8926959B2 (en) 2005-07-22 2015-01-06 The Board Of Trustees Of The Leland Stanford Junior University System for optical stimulation of target cells
US10052497B2 (en) 2005-07-22 2018-08-21 The Board Of Trustees Of The Leland Stanford Junior University System for optical stimulation of target cells
WO2008101128A1 (fr) 2007-02-14 2008-08-21 The Board Of Trustees Of The Leland Stanford Junior University Système, procédé et applications comprenant l'identification de circuits biologiques tels que des caractéristiques neurologiques
US10434327B2 (en) 2007-10-31 2019-10-08 The Board Of Trustees Of The Leland Stanford Junior University Implantable optical stimulators
US10035027B2 (en) 2007-10-31 2018-07-31 The Board Of Trustees Of The Leland Stanford Junior University Device and method for ultrasonic neuromodulation via stereotactic frame based technique
KR20110018924A (ko) 2008-05-29 2011-02-24 더 보드 어브 트러스티스 어브 더 리랜드 스탠포드 주니어 유니버시티 세포주, 2차 전달물질의 광학적 조절을 위한 시스템 및 방법
MX2010014100A (es) 2008-06-17 2011-03-04 Univ Leland Stanford Junior Metodos, sistemas y dispositivos para estimulacion optica de celulas objetivo usando un elemento de transmision optica.
WO2009155369A1 (fr) 2008-06-17 2009-12-23 The Board Of Trustees Of The Leland Stanford Junior University Appareil et procédés pour commander le développement cellulaire
US9101759B2 (en) 2008-07-08 2015-08-11 The Board Of Trustees Of The Leland Stanford Junior University Materials and approaches for optical stimulation of the peripheral nervous system
NZ602416A (en) 2008-11-14 2014-08-29 Univ Leland Stanford Junior Optically-based stimulation of target cells and modifications thereto
SG183899A1 (en) 2010-03-17 2012-10-30 Univ Leland Stanford Junior Light-sensitive ion-passing molecules
US9522288B2 (en) 2010-11-05 2016-12-20 The Board Of Trustees Of The Leland Stanford Junior University Upconversion of light for use in optogenetic methods
EP2635108B1 (fr) 2010-11-05 2019-01-23 The Board of Trustees of the Leland Stanford Junior University Opsines chimériques activées par la lumière et leurs procédés d'utilisation
EP2635346B1 (fr) 2010-11-05 2017-03-29 The Board of Trustees of the Leland Stanford Junior University Régulation optogénétique de comportements associés au système de récompense
WO2012061690A2 (fr) 2010-11-05 2012-05-10 The Board Of Trustees Of The Leland Stanford Junior University Dysfonctionnement du snc contrôlé optiquement
JP6328424B6 (ja) 2010-11-05 2018-07-11 ザ ボード オブ トラスティーズ オブ ザ レランド スタンフォード ジュニア ユニバーシティー 記憶機能の制御および特性化
AU2011323199B2 (en) 2010-11-05 2016-01-28 The Board Of Trustees Of The Leland Stanford Junior University Stabilized step function opsin proteins and methods of using the same
US8696722B2 (en) 2010-11-22 2014-04-15 The Board Of Trustees Of The Leland Stanford Junior University Optogenetic magnetic resonance imaging
EP3459361A1 (fr) 2017-09-20 2019-03-27 Agrana Stärke GmbH Procédé de fabrication d'une farine prégelatinisée de pois chiches

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FR2354054A1 (fr) * 1976-06-08 1978-01-06 Ralston Purina Co Procede de fabrication ou de purification de proteines vegetales de saveur et de couleur ameliorees a partir de graines oleagineuses
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US4366097A (en) * 1981-03-16 1982-12-28 General Foods, Inc. Novel protein isolation procedure
US4370267A (en) * 1981-08-10 1983-01-25 A. E. Staley Manufacturing Company Fractionation and isolation of 7S and 11S protein from isoelectrically precipitated vegetable protein mixtures
AU572586B2 (en) * 1983-12-14 1988-05-12 Ralston Purina Company Hydrolyzed vegetable protein
CA1292635C (fr) * 1985-03-29 1991-12-03 Rajendra Prasad Gupta Traitement des aliments dans un environnement depourvu d'oxygene
US4697004A (en) * 1985-09-06 1987-09-29 Bristol-Myers Company Process for preparing low phytate soy protein isolate
IE914558A1 (en) * 1991-02-28 1992-09-09 Abbott Lab Isolation of proteins by ultrafiltration
EP0532465B1 (fr) * 1991-09-13 2002-07-10 Pentapharm A.G. Fraction protéinique pour les soins cosmétiques et dermatologiques de la peau
CA2188542C (fr) * 1994-04-22 2008-08-19 Per Munk Nielsen Procede destine a ameliorer la solubilite de proteines vegetales
DE19680849D2 (de) * 1995-10-05 1999-05-12 Mittex Anlagenbau Gmbh Verfahren zur Verarbeitung proteinhaltiger Pflanzen
US5844086A (en) * 1996-01-31 1998-12-01 Stilts Corporation Oil seed protein extraction

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Also Published As

Publication number Publication date
CA2489291A1 (fr) 2003-12-24
WO2003106486A1 (fr) 2003-12-24
AU2003276937A1 (en) 2003-12-31
US20060099325A1 (en) 2006-05-11

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