ES2139420T3 - Un procedimiento para producir un hidrolizado de proteina de soja. - Google Patents

Un procedimiento para producir un hidrolizado de proteina de soja.

Info

Publication number
ES2139420T3
ES2139420T3 ES97250103T ES97250103T ES2139420T3 ES 2139420 T3 ES2139420 T3 ES 2139420T3 ES 97250103 T ES97250103 T ES 97250103T ES 97250103 T ES97250103 T ES 97250103T ES 2139420 T3 ES2139420 T3 ES 2139420T3
Authority
ES
Spain
Prior art keywords
soy protein
produce
glycinin
procedure
low
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.)
Expired - Lifetime
Application number
ES97250103T
Other languages
English (en)
Inventor
Kazunobu Tsumura
Wataru Kugimiya
Kumiko Hoshino
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Application granted granted Critical
Publication of ES2139420T3 publication Critical patent/ES2139420T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)

Abstract

LA PRESENTE INVENCION PROPONE UN HIDROLIZADO DE PROTEINA DE SOJA CON UN BAJO CONTENIDO EN GLICININA, EN DONDE LA GLICININA, PRINCIPAL COMPONENTE DE LA PROTEINA DE SOJA, SE DESCOMPONE SELECTIVAMENTE ASI COMO UN PROCESO PARA PRODUCIR DICHO HIDROLIZADO. EL HIDROLIZADO DE PROTEINA DE SOJA CON UN BAJO CONTENIDO EN GLICININA SE OBTIENE PERMITIENDO QUE UNA ENZIMA PROTEOLITICA ACTUE SOBRE LA PROTEINA DE SOJA PARA DESCOMPONER SELECTIVAMENTE LA GLICININA DE LA PROTEINA DE SOJA. EL PROCESO PARA LA PRODUCCION DEL HIDROLIZADO DE PROTEINA DE SOJA CON UN BAJO CONTENIDO EN GLICERINA CONSISTE EN DEJAR QUE UNA ENZIMA PROTEOLITICA ACTUE SOBRE LA PROTEINA DE SOJA A UN PH DE ENTRE 1,0 Y 2,8, PREFERIBLEMENTE ENTRE 1,5 Y 2,5.
ES97250103T 1996-03-28 1997-03-27 Un procedimiento para producir un hidrolizado de proteina de soja. Expired - Lifetime ES2139420T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7443396 1996-03-28

Publications (1)

Publication Number Publication Date
ES2139420T3 true ES2139420T3 (es) 2000-02-01

Family

ID=13547093

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97250103T Expired - Lifetime ES2139420T3 (es) 1996-03-28 1997-03-27 Un procedimiento para producir un hidrolizado de proteina de soja.

Country Status (5)

Country Link
US (1) US6022702A (es)
EP (1) EP0797928B1 (es)
CN (1) CN1082345C (es)
DE (1) DE69700759T2 (es)
ES (1) ES2139420T3 (es)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU6948198A (en) * 1997-04-04 1998-10-30 Monsanto Company High beta-conglycinin products and their use
US6171640B1 (en) 1997-04-04 2001-01-09 Monsanto Company High beta-conglycinin products and their use
AU754448B2 (en) * 1998-07-29 2002-11-14 Fuji Oil Company Limited Soybean protein hydrolysates, their production and use
DE60007655T2 (de) 1999-10-20 2004-11-11 Nordur Ehf Proteinhydrolysate hergestellt unter verwendung von marinen proteasen
JP4491698B2 (ja) * 2000-02-29 2010-06-30 不二製油株式会社 大豆蛋白加水分解物の製造方法
CA2406607C (en) 2000-04-26 2011-08-02 Land O'lakes, Inc. A method of treating soy proteins and a soy protein product produced by this method
US6465432B1 (en) 2000-08-28 2002-10-15 Kraft Food Holdings, Inc. Isolated antioxidant peptides form casein and methods for preparing, isolating, and identifying antioxidant peptides
US6479083B1 (en) 2000-11-15 2002-11-12 Kraft Food Holdings, Inc. Process for making partially digested soy protein-containing dressing
US7108881B2 (en) * 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
US20040170743A1 (en) * 2000-11-30 2004-09-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials confectionary type products
US20040161513A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
US20050053705A1 (en) * 2003-09-04 2005-03-10 Kraft Foods Holdings, Inc. Soluble soy protein with superior functional properties
US6787173B2 (en) * 2000-11-30 2004-09-07 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US20040161512A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in dough-based and baked products
US20050079259A1 (en) * 2000-11-30 2005-04-14 Kraft Foods Holdings, Inc. Enzymatic process to produce highly functional soy protein from crude soy material
US7037547B2 (en) * 2000-11-30 2006-05-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in beverages
US7045163B2 (en) * 2000-11-30 2006-05-16 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US7094439B2 (en) * 2000-11-30 2006-08-22 Kraft Foods Holdings, Inc. Method of deflavoring whey protein
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US6808736B2 (en) * 2001-06-07 2004-10-26 Nestec S.A. Soy hydrolysate based nutritional formulations
US20040253355A1 (en) * 2001-08-23 2004-12-16 Ahmad Akashe Method of deflavoring soy-derived materials
ITMI20020147A1 (it) * 2002-01-29 2003-07-29 Indena Spa Estrazione purificazione e modificazione di polipeptidi da seme di soia
US20050095344A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparation of highly functional soy protein
US7582326B2 (en) * 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20050095323A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparing soy-containing confectionary type products
US7091001B2 (en) * 2004-07-30 2006-08-15 Council Of Scientific & Industrial Research Process for the preparation of high arginine peptides
US20060057275A1 (en) * 2004-09-16 2006-03-16 Shaowen Wu Process for the preparation of glycinin-rich and beta-conglycinin-rich protein fractions
EP2227967A4 (en) * 2007-12-27 2012-06-27 Fuji Oil Co Ltd NOVEL SOYA PROTEIN MATERIAL AND METHOD FOR PRODUCING SAME
CN102387711A (zh) * 2008-12-31 2012-03-21 索莱有限责任公司 蛋白质水解产物组合物
CN111269304A (zh) * 2020-02-24 2020-06-12 江苏省农业科学院 一种大豆7s球蛋白和11s球蛋白绿色分离提取方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2502482A (en) * 1945-09-04 1950-04-04 Central Soya Co Preparation of modified soy protein
US3843802A (en) * 1971-10-01 1974-10-22 Central Soya Co Proteinaceous material for beverage use and method
FR2184519A1 (en) * 1972-05-19 1973-12-28 Procter & Gamble Ready-to-eat breakfast cereals - contg partly-hydrolysed soya protein and proteolytic enzyme
US4409248A (en) * 1981-08-10 1983-10-11 A. E. Staley Manufacturing Company Heat-gelling and foam-stabilizing enzymatically modified vegetable isolates
JPS60176549A (ja) * 1984-02-22 1985-09-10 Nisshin Oil Mills Ltd:The たん白分解物の製造法
US4632903A (en) * 1984-12-28 1986-12-30 Novo Laboratories, Inc. Enzyme modified soy protein for use as an egg white substitute
JPS62232341A (ja) * 1986-04-01 1987-10-12 Fuji Oil Co Ltd 非ゲル化大豆蛋白の製造法

Also Published As

Publication number Publication date
DE69700759T2 (de) 2000-05-31
EP0797928A1 (en) 1997-10-01
DE69700759D1 (de) 1999-12-16
CN1168770A (zh) 1997-12-31
US6022702A (en) 2000-02-08
EP0797928B1 (en) 1999-11-10
CN1082345C (zh) 2002-04-10

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