Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
  • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
• • 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
  • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
• • 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
  • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
  • A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
• • 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
  • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
• • 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
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/20—Inorganic substances, e.g. oligoelements
  • A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines

Definitions

• the present invention relates to a process for the preparation of a plant protein composition comprising coagulated plant protein.
• the present invention also relates to a composition which can be obtained by the preparation process.
• a subject of the invention is also a composition comprising a composition of plant proteins and coagulated plant proteins.
• the compositions of the invention are capable of being obtained by an industrially advantageous process.
• Gluten preparations are co-products rich in vegetable proteins from the elimination of starch from certain cereals such as wheat or corn, and contain highly digestible proteins, rich in glutamine, which are considered to be sources of potentially beneficial vegetable proteins.
• Proteins are classified into storage proteins and so-called metabolic proteins.
• Gluten is a mixture of storage proteins that are not soluble in aqueous media.
• Wieser (2007) defines gluten as “the rubbery mass that remains when wheat dough is washed to remove starch granules and water soluble constituents”.
• the insoluble mixture containing wheat gluten contains 75-85% protein.
• composition of the invention exhibits advantageous viscoelastic properties.
• the viscoelastic properties as well as the high content of fatty acids make the composition particularly advantageous as a composition which can be directly extrudable in the form of granules.
• the process according to the invention allows the recovery of gluten and metabolic proteins which are eliminated with industrial effluent water. This process allows the optimal recovery of vegetable proteins without requiring significant optimizations of industrial equipment.
• the present invention relates to a process for the preparation of a plant protein composition comprising coagulated plant proteins from Poaceae.
• This process comprises the steps of: a) mixing a plant material comprising at least one species of the Poaceae family with an aqueous solution, preferably water; which leads to a suspension;
• step (c) separating the protein fraction A comprising the water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) optionally adjust the pH of fraction A to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 4 to about 8;
• step (e) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f) by heating said supernatant to a temperature of from about 60 to about 150 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the mixing of the protein fraction A ’with the protein fraction B can involve mixtures of the protein fractions A’ and B from the same plant species or from different plant species.
• step (i) consists of mixing the fraction of protein B obtained from a first species of the family Poaceae with the fraction of protein A 'obtained from a second species of the family Poaceae.
• step (i) consists of mixing the obtained protein fraction B from the same species of the Poaceae family as the protein fraction A '.
• the method further comprises a step of adding an enzymatic solution to the supernatant recovered in step (e) or (f); and / or a solution comprising at least one metal salt in the suspension obtained in step (g); said salt of metal being selected from the salts of calcium (Ca), magnesium (Mg), iron (Fe) and their mixtures.
• the invention also relates to a process for the preparation of at least one granule of vegetable proteins comprising coagulated vegetable proteins.
• the method comprises steps (a) to (j) such as of the invention as well as a step
• step (k) consisting in extruding the mixture obtained in step (i) or the dry vegetable protein mixture obtained in step (j), and optionally a step (1) consisting in granulating the extrudate obtained in step (k) in the form of granules.
• the invention also relates to the composition and at least one granule, capable of being obtained by the process of the invention, comprising plant proteins and the coagulated plant proteins in a content of 40% to 100% by weight. relative to the weight of the composition or of the granule.
• the invention also relates to a composition
• a composition comprising plant proteins and coagulated plant proteins from Poaceae, preferably thermocoagulated plant proteins from Poaceae; in said composition, the vegetable proteins and the coagulated vegetable proteins are from 40% to 100% by weight relative to the weight of the composition.
• the invention also relates to granules comprising this composition.
• the vegetable proteins of the compositions of the invention are gluten, and the coagulated vegetable proteins are chosen from gluten, albumins, globulins and their mixtures.
• the composition according to the invention comprises lipids of 5% to 15% by weight relative to the weight of the composition.
• the composition according to the invention comprises plant proteins coagulated from 3% to 30%, preferably from 5% to 10% by weight relative to the weight of the composition. In one embodiment, the composition according to the invention has a ratio of insoluble proteins to the total amount of albumins and globulins of the composition of less than or equal to 0.65.
• composition according to the invention further comprises minerals, vitamins, fibers or antioxidants.
• the invention relates to a composition, or at least one granule of the invention, for its use in animal feed; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• the invention relates to the use of a composition, or at least one granule of the invention, in the diet of an animal; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• Animal concerns any species belonging to the order of Animalia.
• the animal is a human.
• the animal is not a human.
• the animal is chosen from mammals and fish.
• the mammal is cattle which includes, without limitation, pigs, cattle, goats, deer, sheep, horses, and buffaloes.
• ruminants as used herein includes any sabotaged animal raised in an agricultural environment which digests its feed with the rumination process, including neonatal ruminant animals which have not fully developed the ruminant system.
• the animal belongs to a species of fish.
• the fish is selected from a group comprising species of the families of Acipenseridae, Osteoglossidae, Anguillidae, Chanidae, Cyprinidaecobitidae, Catastomidae, Curimatidae, Characidae, Ictaluridae Bagridae, Siluridae, Pangasiidae, Clariidae, Pimelodidae, Callichthyidae, Esocidae, Plecoglossidae, salmonids, Gadidae, Atherinidae, swamp eel, Centropomidae, Percichthyidae, Moronidae, Serranidae, Terapontidae, Centrarchidae, Percidae, Pomatomidae, Carangidae, Lutjanidae, Sparidae, Sciaenidae
• Coagulation relates to the phenomenon by which certain constituents of an organic liquid mass come together to form a more compact mass.
• coagulation refers to the transformation of a liquid mass into a compact mass (eg, coagulated milk into cheese).
• the present invention relates to the coagulation of vegetable proteins, preferably water-soluble vegetable proteins, into a suspension of coagulated vegetable proteins.
• the coagulation according to the present invention preferably takes place via a pH modifying process and / or a thermal process.
• Euphorbiaceae refers to the family of plant species belonging to the order Euphorbiales.
• the plant species of the Euphorbiaceae family according to the present invention is cassava (Manihot esculenta).
• the family of Euphorbiaceae species denotes cassava tubers.
• Gluten concerns the storage proteins contained in the grains of many cereals.
• the proteins constituting gluten make it possible to store trace elements or amino acids necessary for the development of the young shoot.
• Gluten is made up of proteins that are insoluble in aqueous solutions. These insoluble proteins are gliadins and glutenins.
• gluten contains starch (8 to 10% by weight of dry matter), reducing sugars (1 to 2% by weight of dry matter) and lipids (5 to 10% by weight of dry matter). dry matter).
• Gramule refers to a composition which has generally been subjected to heat treatment, such as steam treatment, and extruded through a machine. Pellets are commonly made by extruding protein raw materials. Optionally, a binder and possibly minerals and / or vitamins are added. Advantageously, the compositions according to the present invention do not require the addition of lipids for their formulation into granules. In one embodiment, the granules are cylindrical in shape.
• Leguminoseae designates the family of plant species belonging to the order of Fabales. The family is also known as the Fabaceae or Leguminosae family.
• the Leguminosae family includes legumes such as soybean (Glycine max), beans (Phaseolus vulgaris), peas (Pisum sativum), chickpea (Cicer arietinum), peanuts (Arachis hypogaea), cultivated lentil ( Lens culinaris), cultivated alfalfa (Medigago sativa) or broad beans (Vicia faba).
• Poaceae or “Graminae”: refers to the family of plant species belonging to the order Poales. Most of the species commonly known as “herbs” and grains are found there. According to the present invention, the plant species of the Poaceae family are chosen from a group comprising wheat (Triticum aestivum), barley (Hordeum vulgare), oats (Avena sativa), sorghum (Sorghum bicolor), millet (Pennisetum glaucum), rice (Oryza sativa), rye (Secale cereale) and corn (Zea mays). In the context of the present invention, the family of species Poaceae designates the seeds of these species.
• Solanaceae refers to the family of plant species belonging to the order Solanales.
• the plant species of the Solanaceae family according to the present invention is the potato (Solanum tuberosum).
• the family of Solanaceae species designates the tubers of the potato. DETAILED DESCRIPTION
• the usual process for the recovery of vegetable proteins, in particular gluten comprises washing the vegetable material with an aqueous solution, this leading to obtaining a water-soluble protein fraction and an insoluble fraction.
• the washing takes place by suspension of the plant material in an aqueous solution followed by the recovery of the discontinuous phase and the discharge of the continuous phase (industrial effluent).
• Protein products on the market include vegetable proteins mainly including the insoluble fraction of vegetable proteins.
• the invention therefore relates to a process for the preparation of a plant protein composition comprising coagulated plant proteins.
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water; which leads to a suspension;
• step (c) separating the protein fraction A comprising the water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e), preferably to a pH of about 4 to about 8;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 60 to about 150 ° C; which creates a suspension comprising a fraction of coagulated proteins A '; h) recovering the protein fraction A ′ comprising the coagulated vegetable proteins.
• the plant material mixed in step (a) comprises at least one species of the Poaceae family, such as wheat, barley, oats, sorghum, millet, rice, rye or corn; preferably at least one species of wheat.
• the protein fraction A ' is mixed with the protein fraction B and this mixture is subsequently dried.
• the method comprises the steps: a) mixing a plant material with an aqueous solution, preferably water; which leads to a suspension;
• step (c) separating the protein fraction A comprising the water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e), preferably to a pH of about 4 to about 8;
• step (e) or (f) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of from about 60 to about 150 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the protein fractions A 'and B are first dried separately and subsequently mixed.
• the method comprises the steps: a) mixing a plant material with an aqueous solution, preferably water; which leads to a suspension;
• step (c) separating the protein fraction A comprising the water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e), preferably to a pH of about 4 to about 8;
• step (e) or (f) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of from about 60 to about 150 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• step (i i ) drying protein fraction A and protein fraction B separately; and j ’) mix the dry A’ and B fractions from step (i ’); which results in a dry vegetable protein blend.
• the aqueous suspension solution is a solution comprising or consisting of at least 95% water by weight relative to the weight of the suspension solution.
• the aqueous washing solution further comprises minerals.
• the minerals may be selected from a group comprising or consisting of potassium (K), sodium (Na), calcium (Ca) and magnesium (Mg) salts.
• the suspension is liquid, preferably semi-liquid, even more preferably pasty.
• the suspension has a viscosity of 5 Pa s to 400 Pa s at 20 ° C, preferably of 10 Pa s to 300 Pa s at 20 ° C.
• the separation of the water-soluble proteins (fraction A) from the insoluble proteins (fraction B) is generally carried out by decantation, centrifugation, sedimentation, or by filtration. In one embodiment, the separation is carried out by centrifugation. In a preferred embodiment, the separation is by three-phase decantation.
• Fraction A comprises the water soluble proteins. Fraction A may further comprise insoluble proteins which are entrained by the suspension solution.
• fraction A comprises from about 30 to about 50% water soluble proteins such as albumins and globulins, by weight relative to the weight of total proteins. In one embodiment, Fraction A comprises from about 50 to about 70% insoluble protein, such as gluten, by weight based on the weight of total protein. In one embodiment, Fraction A comprises from about 35 to about 45% water soluble proteins such as albumins and globulins, by weight based on the weight of total protein. In one embodiment Fraction A comprises from about 55 to about 65% insoluble protein, such as gluten, by weight based on the weight of total protein.
• fraction C comprises substantially starch.
• fraction C comprises 70-99% starch, 75-99% starch, 75-95% starch, 80-99% starch, 80-95 % starch, or 75 to 85% starch. According to one embodiment, the fraction C is put aside.
• step (c) of the process is not carried out. All the methods according to the invention, as described above and below, in which step (c) is provided, are also likely to be implemented in the absence of this step (c); and the embodiments in which step (c) is omitted form an integral part of the present invention.
• step (c) of the process is carried out as described below.
• Fraction A is then recovered and its pH is adjusted (step (c) of the process); this leading to the optimization of the solubility of vegetable proteins.
• the Applicant has demonstrated that the pH of about 2 to about 6 allows optimal recovery of plant proteins. The recovery is particularly optimal when the plant material comprises at least one species of the Poaceae family such as wheat.
• the pH is adjusted from about 2 to about 6. In one embodiment, the pH is adjusted from about 2 to about 5. In one embodiment, the pH is adjusted from about 3 to about 6. In one embodiment, the pH is adjusted from about 3 to about 5. In one embodiment, the pH is adjusted to a value of about 2, about 2.5, about 3, about 3.5, about 4, about 4.5, about 5, about 5.5, or about 6. In one embodiment, the pH is adjusted to a value of about 3, about 3.5, about 4, about 4.5 or about 5. In one embodiment, the pH is adjusted to a value of about 3.5, about 4, or about 4.5. In one embodiment, the pH is adjusted to a value of about 4 or about 4.5. In one embodiment, the pH is adjusted to a value of about 4.
• step (c) is carried out by the addition of an acid, a base or a buffer. In one embodiment, step (c) is carried out by adding an acid selected from phosphoric acid, hydrochloric acid, acetic acid, formic acid or sulfuric acid. In one embodiment, the acid is phosphoric acid. In one embodiment, the acid is 85% phosphoric acid.
• the recovery of the supernatant can take place by filtration or by centrifugation.
• the supernatant is recovered by centrifugation.
• the centrifugation is carried out at a rotation generating from 1000 to 20,000 g, preferably from 2000 to 20,000 g and more preferably from 2500 to 18,000 g.
• the centrifugation is carried out at a rotation generating about 18000 g, about 15000 g, about 12000 g, about 8000 g, about 5000 g, about
• the duration of centrifugation can be deduced by those skilled in the art depending on the intensity of the centrifugal force applied and the purity of the proteins sought.
• the centrifugation is applied for 2 to 30 minutes, preferably 3 to 30 minutes, preferably 4 to 30 minutes, preferably 5 to 30 minutes, preferably 5 to 25 minutes, preferably 5 to 20 minutes, preferably 5 to 18 minutes, preferably 5 to 15 minutes, preferably 5 to 12 minutes or preferably 5 to 10 minutes.
• the separation is carried out by centrifugation in continuous mode.
• centrifugation is applied from 0.05 to 2 minutes, from 0.1 to 1.5 minutes or from 0.1 to 1 minute.
• Step f the insoluble part of fraction A is put aside.
• the Applicant has found that the optional adjustment of the pH before the subsequent steps of the process leads to a better yield of the process. Indeed, by adjusting the pH from about 4 to about 8, the Applicant has observed better recovery of proteins from the effluent.
• the recovery is particularly optimal when the plant material comprises at least one species of the Poaceae family such as wheat.
• the pH is adjusted from about 4 to about 8. In one embodiment, the pH is adjusted from about 5 to about 7. In one embodiment, the pH is adjusted from about 5 to about 6. In one embodiment, the pH is adjusted from about 6 to about 7. In one embodiment, the pH is adjusted to a value of about 4, about 5, about 5.5, about 6, about 6.5, about 7, about 7.5 or about 8. In one embodiment, the pH is adjusted to a value of about 5, about 5.5, about 6, about 6.5, or about 7. In one embodiment, the pH is adjusted to a value of about 5.5, about 6, or about 6.5. In one embodiment, the pH is adjusted to a value of about 5.5 or about 6. In one embodiment, the pH is adjusted to a value of about 6.
• step (f) is carried out by the addition of an acid, a base or a buffer.
• step (f) is carried out by adding a base chosen from G sodium hydroxide (or sodium hydroxide or NaOH) and G potassium hydroxide (KOH).
• the base is sodium hydroxide (NaOH).
• the base is 5N or 50% NaOH.
• the supernatant obtained in step (e) or (f) is subjected to an enzymatic treatment.
• the Applicant has observed that the addition of an enzyme before the subsequent steps of the process leads to a better yield of the process.
• the enzymatic treatment consists in adding to the supernatant obtained in step (e) or (f) of the process a solution of at least one enzyme chosen from alpha-amylases, phospholipases, xylanases or their mixed.
• the enzyme is an alpha-amylase.
• the water-soluble proteins contained in the supernatant obtained in step (e) or (f) of the process are coagulated.
• step (g) of coagulation is carried out by a physicochemical process chosen from a group comprising thermocoagulation or chelation.
• the water-soluble proteins contained in the supernatant obtained in step (e) or (f) of the process are thermocoagulated.
• Heating the supernatant obtained in step (e) or (f) of the process to a temperature of 60 to 150 ° C leads to the coagulation of the water-soluble vegetable proteins and to obtaining of a suspension comprising the fraction of coagulated proteins, hereinafter referred to as the fraction of coagulated proteins A '.
• step (g) is carried out at a temperature of about 60 to about 150 ° C, preferably about 80 to about 130 ° C and more preferably about 90 to about 130 ° C. ° C. In one embodiment, the temperature is from about 100 to about 130 ° C. In one embodiment, the temperature is from about 100 to about 130 ° C. In one embodiment, the temperature is from about 110 to about 125 ° C. In one embodiment, the temperature is about 120 ° C. According to one embodiment, step (g) is implemented:
• step (g) is implemented:
• thermocoagul ati on is carried out by an autoclave.
• thermocoagul ati on is implemented in a water bath or a double-walled tank.
• thermocoagulation is implemented by cooking by injecting water vapor (“jet-cooking”).
• thermocoagulation temperature from about 60 to about 150 ° C, preferably from about 80 to about 130 ° C, and more preferably from about 90 to about 130 ° C, leads to better process yield.
• the recovery is particularly optimal when the plant material comprises at least one species of the Poaceae family such as wheat.
• step (g) comprises a step of preheating the supernatant obtained in step (e) or (f) of the process at a temperature of about 30 to about 90 ° C, preferably of about 40 to about 80 ° C, more preferably about 50 to about 70 ° C; the preheating step being followed by a heating step as described above.
• the preheating step is carried out for about 1 to about 60 minutes, preferably for about 5 to about 30 minutes, more preferably for about 5 to about 20 minutes or about 5 to about 15 minutes or about 5 to about 10 minutes.
• the preheating step is carried out via a heat exchanger.
• the method does not include a step of thermocoagulation of the suspension comprising fraction A and fraction B from step (a). In one embodiment, the method does not include a step of thermocoagulation of the fraction A from step (b) or (c). In one embodiment, step (g) of thermocoagulation is carried out on the only soluble part of fraction A, that is to say on the supernatant recovered in step (e) or (f) .
• Steps h and i The coagulation according to step (g) leads to the production of a suspension comprising an aqueous phase and the fraction of protein A ′ dispersed within the aqueous phase.
• the method according to the invention optionally comprises the addition of a solution comprising at least one metal salt in the suspension obtained in step (g); said metal salt being selected from aluminum (Al), calcium (Ca), magnesium (Mg), iron (Fe) salts and mixtures thereof.
• the at least one salt is a Ca salt.
• the at least one salt is an Fe salt.
• the at least one salt is a salt of Mg.
• the at least one salt is an Fe salt.
• the at least one salt is a mixture of Mg and Ca salts.
• the at least one salt is MgCk and / or CaCk.
• the protein fraction A ' is in the form of particles the size of which is 0.1 to 10,000 ⁇ m, preferably 0.1 to 8000 ⁇ m, preferably 0.1 to 5000 ⁇ m, preferably 0.1 to 2000 ⁇ m, preferably 0.1 to 1000 ⁇ m, preferably 0.1 to 500 ⁇ m, preferably 0.1 to 200 ⁇ m, preferably 1 to 100 ⁇ m, preferably 10 to 200 ⁇ m and preferably 10 to 100 ⁇ m.
• step (h) of the method of the invention can be carried out by centrifugation, by decantation or by filtration.
• the protein fraction A ′ is recovered by decanting the suspension obtained in step (g).
• the protein fraction A ′ is recovered by centrifugation of the suspension obtained in step (f).
• the protein fraction A ′ is recovered by filtration of the suspension obtained in step (g).
• the protein fraction A ′ is recovered by horizontal centrifugation of the suspension obtained in step (g).
• the method of the invention comprises a step (i) consisting in mixing the insoluble proteins such as gluten (fraction B) with the faction of coagulated water-soluble proteins (fraction A ') .
• This step (i) makes it possible to enrich the mixture of dry vegetable proteins obtained after drying during step (j) with proteins from the soluble fraction, by adding the coagulated water-soluble proteins. recovered during step (g) (fraction A ′).
• this step (i) makes it possible to reduce the ratio A (as defined below) in the mixture of dry vegetable proteins.
• the mixture obtained in step (i) is a vegetable protein composition comprising coagulated vegetable proteins.
• the method of the invention further comprises a step (j) consisting of drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the mixture comprises coagulated vegetable proteins of 3% to 30%, 3% to 25%, 4% to 20%, preferably 5% to 10% by weight relative to the weight of the composition.
• the protein fractions A ’and B are first dried separately (step i’) and subsequently mixed (step j ’).
• step (j) is carried out in a ring dryer, a flash type dryer or in a drum dryer.
• step (g) or (i) can be directly subjected to an extrusion or granulation step.
• thermocoagulated proteins according to the invention does not affect the viscoelastic properties of gluten.
• the lipids which are captured during the thermocoagulation can help facilitate the extrusion or the direct granulation of the plant protein composition comprising coagulated plant proteins according to the invention.
• the lipids are 3% to 25% by weight relative to the weight of the composition. According to a preferred embodiment, the lipids represent from 5% to 20% by weight relative to the weight of the composition. According to a more preferred embodiment, the lipids represent from 5% to 15% by weight relative to the weight of the composition. According to a particularly preferred embodiment, the lipids represent from 5% to 12% by weight relative to the weight of the composition. According to a very particularly preferred embodiment, the lipids represent from 5% to 10% by weight relative to the weight of the composition. According to a first embodiment, the mixture of step (i) contains more than 10 to 30%, preferably more than 5 to 25% of lipids than the fraction of insoluble proteins B.
• the mixture of step (i) contains more than 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 17, 20, 22, 25, 27 or 30% of lipids than the fraction of insoluble proteins B.
• the mixture obtained in step (i) contains vegetable proteins in a content of 70 to 98%, of 70 to 95%, preferably from 70 to 85% more preferably from 72 to 80% by weight relative to the dry weight of the composition.
• the mixture obtained in step (i) contains insoluble vegetable proteins (fraction B) in a content of 70 to 95%, preferably 80 to 95%, more preferably 90 to 95% in weight relative to the weight of the dry vegetable protein mixture; and coagulated vegetable proteins (fraction A ') in a content of 5% to 30%, preferably 5 to 20%, more preferably 5% to 10% by weight relative to the weight of the dry vegetable protein mixture .
• the method according to the invention for the preparation of a composition of plant proteins comprising coagulated plant proteins therefore comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, which leads to a suspension;
• fraction A comprising water-soluble proteins from the fraction B comprising the insoluble proteins by decantation;
• step (c) sedimenting the insoluble part of fraction A resulting from step (c); e) recovering the supernatant by filtration or by centrifugation generating 1000 to 20,000 g, preferably 2000 to 20,000 g and more preferably 2500 to 18,000 g;
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 4 to about 8, preferably the pH is adjusted from about 5 to about 7 and more preferably from about 5 to about 6;
• step (e) or (f) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 60 to about 150 ° C, preferably about 80 to about 130 ° C and more preferably from about 90 to about 130 ° C; which creates a suspension comprising a fraction of coagulated protein A '; h) recovering by centrifugation, decantation or filtration the fraction of protein A ′ comprising the coagulated vegetable proteins;
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, resulting in a suspension;
• fraction A comprising water-soluble proteins from the fraction B comprising the insoluble proteins by decantation;
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 5 to about 7; g) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 60 to about 150 ° C, which creates a suspension comprising a fraction of proteins coagulated A ';
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, resulting in a suspension;
• step (c) separating the protein fraction A comprising water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 5 to about 7;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of from about 80 to about 130 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, which results in a suspension;
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 5 to about 7;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of from about 80 to about 130 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, resulting in a suspension;
• step (c) separating the protein fraction A comprising water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to pH from about 3 to about 5; d) sedimenting the insoluble part of fraction A resulting from step (c); e) recovering the supernatant by filtration or by centrifugation generating 1000 to 20,000 g, preferably 2000 to 20,000 g and more preferably 2500 to 18,000 g;
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 5 to about 6;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of from about 90 to about 130 ° C; which creates a suspension comprising a fraction of coagulated protein A ';
• the method comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, resulting in a suspension;
• step (e) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 5 to about 6;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 90 to about 130 ° C; which creates a suspension comprising a fraction of coagulated proteins A '; h) recovering by centrifugation, by decantation or by filtration the protein fraction A 'comprising the coagulated vegetable proteins;
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend.
• the method of the invention can be carried out using one or two plant species.
• step (i) consists of mixing the fraction of insoluble protein B which is obtained from the same plant species as that used for obtaining the fraction of coagulated protein A '.
• the plant species is chosen from plant species belonging to the Poaceae, Leguminosae, Euphorbiaceae or Solanaceae families.
• the plant species is chosen from plant species belonging to the families of:
• Poaceae including wheat, barley, oats, sorghum, millet, rice, rye and maize;
• the plant species is chosen from plant species belonging to the families of:
• Poaceae including wheat, barley, oats, sorghum, millet, rice, rye and maize;
• the plant species is chosen from plant species belonging to the families of:
• the plant species is chosen from plant species belonging to the families of:
• Poaceae including wheat, barley, oats, sorghum, millet, rice, rye and maize;
• the plant species is chosen from plant species belonging to the families of:
• Poaceae including wheat, barley, oats, sorghum, millet, rice, rye and maize;
• the plant species is chosen from plant species belonging to the families of:
• Poaceae including wheat, barley, oats, sorghum, millet, rice, rye and maize; and - Leguminosae comprising soybeans, beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa and broad beans.
• the plant species is chosen from plant species belonging to the families of: - Poaceae comprising wheat, barley, oats, sorghum, millet, rice, rye and corn ; and
• the single plant species is chosen from plant species belonging to the Poaceae families comprising wheat, barley, oats, sorghum, millet, rice, rye and corn.
• the unique plant species is wheat.
• the unique plant species is barley.
• the single plant species is oats.
• the unique plant species is rice.
• the single plant species is corn.
• step (i) consists in mixing the fraction of insoluble protein B which is obtained from a first plant species with the fraction of protein A ′ obtained from a second plant species.
• step (i ’) consists of separately drying the insoluble protein fraction B which is obtained from a first plant species with the protein fraction A’ obtained from a second plant species.
• the method of the invention is implemented a first time to obtain the fraction of insoluble proteins B of the first plant species (steps (a) to (b)); and a second time to obtain the protein fraction A '(steps (a) to (h)).
• the first and second plant species are chosen from the families as described above, in particular according to one of the eight variant embodiments described for the first embodiment with a single plant source.
• the first and second plant species are selected from wheat, barley, oats, sorghum, millet, rice, rye, corn, soybeans, beans, peas, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, broad beans, cassava and potato; provided that the first and second plant species are not identical.
• the first and second plant species are chosen from wheat, barley, oats, sorghum, millet, rice, rye, corn, soybeans, beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, broad beans, cassava and potatoes; provided that the first and second plant species are not identical.
• the first and second plant species are chosen from wheat, barley, oats, sorghum, millet, rice, rye, corn, beans, peas, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, broad beans, cassava and potatoes; provided that the first and second plant species are not identical.
• the first and second plant species are selected from wheat, barley, oats, sorghum, millet, rice, rye, corn, beans, chickpeas, peanuts , cultivated lentil, cultivated alfalfa, broad beans, cassava and potato; provided that the first and second plant species are not identical.
• the first plant species is chosen from: wheat, barley, oats, rice, rye, corn; and
• the second plant species is chosen from: wheat, barley, oats, sorghum, millet, rice, rye, corn, soybeans, beans, peas, chickpeas, peanuts, cultivated lentil, cultivated alfalfa, broad beans, cassava and potato; provided that the first and second plant species are not identical.
• the first plant species is chosen from: wheat, barley, oats, rice, rye, corn; and
• the second plant species is chosen from: wheat, barley, oats, sorghum, millet, rice, rye maize, beans, peas, chickpeas, peanuts, cultivated lentil , cultivated alfalfa, broad beans, cassava and potato; provided that the first and second plant species are not identical.
• the first plant species is chosen from: wheat, barley, oats, rice, rye, corn; and
• the second plant species is chosen from: wheat, barley, oats, sorghum, millet, rice, rye corn, soybeans, beans, chickpeas, peanuts, cultivated lentil , cultivated alfalfa, broad beans, cassava and potato; provided that the first and second plant species are not identical.
• the first plant species is chosen from: wheat, barley, oats, rice, rye, corn; and
• the second plant species is chosen from: wheat, barley, oats, sorghum, millet, rice, rye corn, beans, chickpeas, peanuts, cultivated lentils, alfalfa cultivated, beans, cassava and potatoes;
• first and second plant species are not identical.
• the first plant species is wheat
• the second plant species is chosen from: barley, oats, sorghum, millet, rice, rye, corn, soybeans, beans, peas, chickpeas, peanuts, lentils cultivated, cultivated alfalfa, broad beans, cassava and potato.
• the first plant species is wheat; and - the second plant species is chosen from corn and / or potato.
• the first plant species is corn
• the second plant species is chosen from wheat and / or potato.
• the plant material does not include a species of the Solanaceae family; in particular the plant material does not include a species of potato.
• the plant material does not include a species of the Leguminoseae family, in particular the plant material does not include a pea species and / or the composition does not include a bean species.
• the vegetable protein composition comprising coagulated vegetable proteins maintains the viscoelastic properties of gluten. Even more advantageously, the composition can be extruded without the addition of lipids.
• the invention therefore relates to a process for the preparation of at least one plant protein granule comprising coagulated plant proteins which comprises the steps of: a) mixing a plant material with an aqueous solution, preferably water, which leads to a suspension;
• fraction A preferably to a pH of from about 2 to about 6, preferably from about 2 to about 5, more preferably from about 3 to about 5;
• step (e) recovering the supernatant; f) optionally adjusting the pH of the supernatant obtained in step (e) to pH from about 4 to about 8, preferably the pH is adjusted from about 5 to about 7 and more preferably from about 5 to about 6;
• step (e) or (f) coagulate the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 60 to about 150 ° C, preferably about 80 to about 130 ° C and more preferably from about 90 to about 130 ° C; which creates a suspension comprising a fraction of coagulated protein A '; h) recovering by centrifugation, decantation or filtration the fraction of protein A ′ comprising the coagulated vegetable proteins;
• step (i) mix protein fraction A ’with protein fraction B; and j) drying the mixture obtained in step (i); which results in a dry vegetable protein blend;
• step (i) extruding the mixture obtained in step (i) or the dry vegetable protein mixture obtained in step (j);
• step (k) optionally granulate the extrudate obtained in step (k) in the form of granules.
• the humidity of the mixture obtained in step (i) or of the dry vegetable protein mixture obtained in step (j) is adjusted from 0.5 to 12%, relative to the weight of the dry protein before extrusion.
• the plant protein composition comprising coagulated plant protein is extruded without a binder.
• the vegetable protein composition comprising coagulated vegetable proteins is mixed with a binder before its extrusion.
• the extrusion (k) is carried out by adding steam and / or heat. With the temperature between 50 ° C and 80 ° C, the heated proteins are pushed through a die of an extruder installation and subsequently the extruded composition is granulated.
• the plant protein composition comprising coagulated plant protein is mixed with a liquid binder in a mixer at an ambient temperature which does not exceed 30 ° C.
• the binder is a liquid binder chosen from concentrated corn steeping water, vinasse (“still bottoms” vinasse), molasses, glucose syrup and lignosulfonates.
• the binder is sprayed onto the plant protein composition comprising plant protein coagulated in the mixing device.
• Liquid binders comprise between 20-80% dry matter, preferably between 25-65%. They are then mixed in an amount of 4 to 15% by weight, preferably 8 to 12% by weight, with the plant protein composition comprising coagulated plant proteins.
• the formation of granules takes place by compressing the resulting mixture through a die of an extrusion-granulation apparatus.
• the protein fractions A 'and B are first dried separately and subsequently mixed.
• the method comprises the steps: a) mixing a plant material in with an aqueous solution, preferably water, which results in a suspension;
• step (c) separating the protein fraction A comprising the water-soluble proteins from the fraction B comprising the insoluble proteins by decantation; c) adjusting the pH of fraction A, preferably to a pH of about 2 to about 6; d) sediment the insoluble part of fraction A from step (c);
• step (e) optionally adjusting the pH of the supernatant obtained in step (e), preferably to a pH of about 4 to about 8;
• step (e) or (f) coagulating the vegetable proteins of the supernatant obtained in step (e) or (f), preferably by heating said supernatant to a temperature of about 60 to about 150 ° C; which creates a suspension comprising a fraction of coagulated proteins A '; h) recovering the protein fraction A 'comprising the coagulated vegetable proteins;
• step (i i ) drying protein fraction A and protein fraction B separately; and j ’) mix the dry A’ and B fractions from step (i ’); which results in a dry vegetable protein blend;
• step (k) extrude the dry vegetable protein mixture obtained in step (j ’); and l) optionally granulating the extrudate obtained in step (k) in the form of granules.
• Product-by-process also relates to the composition of vegetable proteins comprising coagulated vegetable proteins obtainable by the process according to the invention.
• the plant protein composition comprising coagulated plant protein is obtained according to the method of the invention.
• the invention also relates to at least one granule comprising the composition of vegetable proteins comprising coagulated vegetable proteins; said at least one granule being capable of being obtained by the process according to the invention.
• the at least one granule comprising the composition of plant proteins comprising plant proteins is obtained according to the process of the invention.
• the plant protein composition comprises coagulated plant proteins of the Poaceae family (or "Coagulated plant proteins of Poaceae”); preferably thermocoagulated plant proteins of the Poaceae family (or “thermocoagulated plant proteins of Poaceae”).
• the Poaceae is wheat.
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins of wheat, rice, or corn.
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated wheat vegetable proteins.
• the invention also relates to a composition
• a composition comprising vegetable proteins and coagulated vegetable proteins; preferably thermocoagulated vegetable proteins; more preferably plant proteins of the family of the thermocoagulated Poaceae (or “thermocoagulated plant proteins of the Poaceae”).
• the composition comprises coagulated vegetable proteins of 40% to 100% by weight relative to the weight of the composition.
• the composition comprises from 40% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins from wheat, barley, oats, sorghum, millet, rice, of rye or corn.
• the composition comprises from 50% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins from wheat, barley, oats, sorghum, millet, rice, of rye or corn.
• the composition comprises from 55% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins from wheat, barley, oats, sorghum, millet, rice, of rye or corn.
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably from 55% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins of wheat, barley, oats, sorghum, millet, rice, rye or corn .
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated vegetable proteins of wheat, rice, or corn.
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated wheat vegetable proteins. In one embodiment, the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated rice vegetable proteins.
• the composition comprises from 40% to 100%, preferably from 50% to 100%; more preferably ell ely from 55% to 100% by weight relative to the weight of the composition of thermocoagulated corn plant proteins.
• the plant protein composition does not include coagulated plant proteins of the Solanaceae family; in particular, the composition does not include coagulated vegetable potato proteins.
• the vegetable protein composition does not include coagulated vegetable proteins from the Leguminoseae family, in particular the composition does not include coagulated pea vegetable proteins and / or the composition does not include coagulated vegetable proteins from beans.
• the composition according to the invention or the composition capable of being obtained by the process of the invention can be characterized by a ratio (ratio A) of the quantity of albumins and globulins soluble in an aqueous solution to the total quantity of 'albumins and globulins of the composition (soluble and insoluble).
• ratio A is less than or equal to 0.8, preferably less than or equal to 0.7; preferably less than or equal to 0.65.
• the ratio A is less than 0.8, preferably less than 0.7; preferably less than 0.65.
• the ratio A is from 0.05 to 0.95; from 0.05 to 0.9; from 0.05 to 0.8; from 0.05 to 0.75; from 0.05 to 0.7; from 0.05 to 0.65; from 0.1 to 0.8; from 0.1 to 0.75; from 0.1 to 0.65; from 0.2 to 0.8; from 0.2 to 0.75; from 0.2 to 0.65; from 0.3 to 0.8; from 0.3 to 0.75; from 0.3 to 0.65; from 0.4 to 0.8; from 0.4 to 0.75; from 0.4 to 0.65; from 0.5 to 0.8; from 0.5 to 0.75; or from 0.5 to 0.65.
• the ratio A is a molar ratio. According to one variant, the ratio A is a ratio by weight.
• soluble albumins and globulins denote albumins and globulins being soluble in an aqueous medium.
• the aqueous medium is an aqueous composition comprising salts and exhibiting a pH of 7 to 8.
• the aqueous medium is an aqueous composition comprising 0.1 M of sodium chloride and sodium phosphate buffer at pH 7.8.
• all of the soluble and insoluble proteins are determined following the solubilization of the proteins in an aqueous medium comprising a detergent.
• the detergent is sodium dodecyl sulfate (SDS).
• the aqueous medium comprises 1% (w / v) SDS and 0.1 M sodium phosphate buffer at pH 6.8.
• composition according to the invention or the composition obtainable by the process of the invention contain coagulated vegetable proteins of 3% to 30%, preferably 5% to 10% by weight per relative to the weight of the composition.
• the composition according to the invention or the composition obtainable by the process of the invention contain coagulated vegetable proteins of 3% to 30%, preferably 5% to 10% by weight per relative to the weight of the composition and it has a ratio of soluble proteins to the total amount of albumins and globulins of the composition of less than or equal to 0.7; preferably less than or equal to 0.65.
• composition according to the invention or the composition capable of being obtained by the process of the invention can also comprise minerals, vitamins, fibers or antioxidants.
• the composition according to the invention is in powder form or formulated in a formulation, such as a human or animal food formulation.
• the composition according to the invention is formulated in the form of granules. The invention therefore relates to a granule comprising the composition of the invention.
• the granule is obtainable by the process of the present invention. In one embodiment, the granule is obtained by the process of the present invention. It is understood that the content of vegetable proteins, of coagulated vegetable proteins and the ratio of soluble proteins to the total amount of albumin and globulins of the composition according to the invention also relates to the granulate according to the invention.
• the invention also relates to the uses of the composition and at least one granule according to the invention, or of the composition and at least one granule capable of being obtained by the process of the invention.
• the invention relates to the composition or at least one granule according to the invention; for use in animal feed; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• the domestic animals are chosen from cats, dogs and rodents.
• the invention relates to the composition or at least one granule capable of being obtained according to the process of the invention; for use in animal feed; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• the invention relates to G use of a composition or of at least one granule, as described above, for the preparation of a food composition for an animal; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• the invention also relates to the use of a composition, or of at least one granule of the invention, in the diet of an animal; preferably said animal being chosen from humans, pigs, domestic animals and fish.
• the domestic animals are chosen among cats, dogs and rodents.
• Figure 1 is a graph showing the effect of pH before the first precipitation.
• the Y axis shows the percentage of the solubility of the effluent from the suspension of the plant material (left) and the percentage of protein recovery from the supernatant (left).
• the X axis shows the pH of the conditions tested.
• Figure 2 is a graph showing the effect of the nature of the acid used in the first precipitation.
• the Y axis shows the percentage of protein solubility in the supernatant.
• the X axis shows the pH of the conditions tested using sulfuric acid, phosphoric acid and hydrochloric acid.
• Figure 3 is a graph showing the effect of pH during thermocoagulation.
• the Y axis shows the percentage of protein recovery following thermocoagulation (left) and the purity of the proteins obtained, expressed as a percentage of proteins on the dry matter of the composition obtained (left).
• the X axis shows the pH of the conditions tested.
• Figure 4 is a graph showing the effect of thermocoagulation temperature.
• the Y axis shows the percentage of protein recovery following thermocoagulation (left) and the purity of the proteins obtained, expressed as a percentage of proteins on the dry matter of the composition obtained (left).
• the X axis shows the temperatures tested in ° C.
• the marc obtained is then added to the native gluten produced by the three-phase decanter to be co-dried.
• the process is repeated except that another part of the alkalized solution was heated at 121 ° C for 10 min in an autoclave; the subsequent steps being identical.
• Example 2 Characterization of the Protein Fractions Obtained The characterization of the fractions obtained is made by analyzing the dry matter, the amount of proteins, the ash, the type of proteins extracted by phase exclusion HPLC, analysis of carbohydrates, fibers and lipids. .
• Example 1 1 ml of the supernatant (Extract 1) is analyzed by size exclusion chromatography (SE-HPLC): Column: TSK-G4000SWxl 7.8 mm ID (internal diameter) x 30.0 cm (length) (Tosohaas, Stuttgart, Germany), molecular weight range 10-1000 kDa; 214 nm UV detection; Elution: 0.1 M phosphate buffer (pH 6.84-6.87) at 0.1% SDS.
• SE-HPLC size exclusion chromatography
• the area of the albumin and globulin fraction in the chromatogram represents the quantity of albumin and globulins soluble in saline water [Aaib + A i0 (soluble: extract 1)].
• the area of the albumins and globulins fraction in the chromatogram represents the total amount of soluble and insoluble albumins and globulins by total solubilization in the medium comprising SDS [A aib + A gi0 (soluble and insoluble; solubilized in the medium comprising SDS )]
• the effect of the pH before the first precipitation according to step (d) of the process is evaluated.
• the pH of five water-soluble protein fractions, obtained according to Example 1, is adjusted to 4.0; 4.5; 5.0; 5.5 and 6.0.
• Example 1 The results of Example 3 are shown in Figure 1.
• Example 4 Impact of the nature of the acid used The pH of five water-soluble protein fractions, obtained according to Example 1, is adjusted to pH 3.0; 4.0; 5.0; 6.0 and 7.0. The acidification of each sample takes place 3 times independently with phosphoric acid, hydrochloric acid and sulfuric acid.
• Example 2 Subsequently the fifteen samples are subjected to centrifugation as described in Example 1. The proteins in the supernatant are subsequently assayed and the percentage of protein solubilization is calculated.
• step (f) of the process The impact of the pH after the first precipitation and during the thermocoagulation (step (f) of the process), is evaluated.
• the pH of five water-soluble protein fractions after centrifugation, obtained according to Example 3 (recovery of the supernatant at pH 4), is adjusted to 4.0; 4.5; 5.0; 5.5 and 6.0. Subsequently the five samples are thermocoagulated at 100 ° C. for 30 minutes in a water bath. The thermocoagulated proteins are recovered according to Example 1 and subsequently they are assayed. The percentage of protein recovery and the percentage of protein on dry matter by weight are calculated.
• Example 5 The results of Example 5 are shown in Figure 3. Adjusting the pH to a value of 5 to 6 during thermocoagulation leads to optimal protein recovery and improved protein purity.
• a fifth sample obtained under the same conditions is thermocoagulated at 121 ° C. in an autoclave.
• Thermocoagulation at 121 ° C leads to improved protein recovery.
• the composition obtained has a higher protein purity (percentage of proteins on the dry matter).
• Example 7 Production of coagulated wheat proteins.
• Example 1 The process according to Example 1 as described above has been optimized on a pilot scale by the Applicant for the needs of industrial implementation.
• the optimized process is described below.
• the resulting solution is then sent to a Westfalia plate centrifuge in order to separate the starch and fibers from the soluble proteins.
• the pH of the light phase obtained is adjusted to pH 6 by adding 0.8 kg of 50% NaOH.
• the 863 kg obtained are then preheated to a temperature of 60 ° C via a heat exchanger.
• the solution In order to coagulate the proteins, the solution is heated to 115 ° C. by direct injection of steam into the medium, and this temperature is maintained for 7 min by means of a chamber.
• the 940 kg obtained are then sent to a Westfalia decanter in order to separate the proteins from the rest of the solution. Finally, 33 kg of protein mud at 60% protein / dry matter (factor N * 6.25) are obtained.
• Example 8 Production and improvement of the purity of coagulated wheat proteins on a pilot scale.
• Example 7 The process according to Example 7 as described above has been further optimized on a pilot scale by the Applicant in order to improve the protein purity in the fraction of coagulated proteins.
• the process thus optimized is described below.
• the resulting solution is then sent to a Westfalia plate centrifuge to separate starch and fiber from soluble proteins.
• the pH of the light phase obtained is adjusted to pH 6 by adding 0.8 kg of 50% NaOH.
• the 863 kg obtained are then preheated to a temperature of 60 ° C via a heat exchanger.
• the solution In order to coagulate the proteins, the solution is heated to 115 ° C by injecting steam into the medium, and this temperature is maintained for 7 min by means of a chamber.
• the 940 kg obtained are then sent to a Westfalia decanter in order to separate the proteins from the rest of the solution.
• 33 kg of protein product at 60% protein / dry matter (factor N * 6.25) are obtained and mixed with 2 equivalents (volume / mass of product) of fresh water.
• the solution (100 kg) is then sent to a decanter to separate the coagulated proteins from the rest. Finally, 32 kg of protein mud containing 70% protein / dry matter are obtained.
• the mixture of coagulated proteins produced with the method described above has the composition described in Table 3.
• Example 10 Nutritional composition of coagulated proteins.
• the mixture of coagulated proteins produced with the method described in Example 8 and Example 9 above has a characteristic nutritional composition described in Table 3 above.
• Coagulated proteins have a protein digestibility between 85-90%, measured by in-vitro method (Boisen). This relatively high protein digestibility ensures a supply of amino acids, as well as an energy supply, effective during the incorporation of this ingredient in a compound feed for animal nutrition. A supply of amino acids and energy is necessary to ensure a good feed conversion rate and good mass growth of the fed animal.
• the composition of anions and cations present in the coagulated proteins is detailed in Table 4.
• the amino acid composition present in the protein fraction of the coagulated proteins is detailed in Table 5.
• This amino acid composition is fairly balanced and is rich in essential amino acids such as lysine and methionine. A balanced supply of essential amino acids is necessary to ensure efficient protein metabolism. Efficient protein metabolism is important for good muscle mass growth in animals.
• the fraction of fat present in the coagulated protein slurry mainly contains polyunsaturated fatty acids, more specifically omega-6 fatty acids, as detailed in Table 6.
• the fatty acid profile of this ingredient for animal feed. can directly impact the fatty acid profile of animal muscle tissue, and therefore modify the nutritional value of derived products (meat, eggs, milk, etc.).

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• 2019
  • 2019-01-21 BE BE20190001A patent/BE1026417B1/nl active IP Right Grant
• 2020
  • 2020-01-21 TW TW109102204A patent/TW202042644A/zh unknown
  • 2020-01-21 AR ARP200100139A patent/AR117849A1/es unknown
  • 2020-01-21 UY UY0001038548A patent/UY38548A/es unknown
  • 2020-01-21 EP EP20700745.1A patent/EP3914090A1/fr active Pending
  • 2020-01-21 WO PCT/EP2020/051395 patent/WO2020152153A1/fr unknown

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