IE922632A1 - Kintia process - Google Patents

Description

i : + is · -N ' _ ^ ' £>. ---* Kintia Process Page 1 of 3 pages y Carbon Dioxide in biological system has not been fully studied yet, although Carbarnino acid formation has been proven and recognized since 1965 (1). Existence of this compound by reaction of carbon dioxide with amino groups of lysine, has been proven by using 13C NMR in numerous peptides, in variety of hemoglobins (2), and in spam whale hemoglobin (3). Hastings 1970 (4) reiterated that carbamino acid formation serves as a carrier of carbon dioxide in maintaining constant CO2 tension of the arterial blood, and further drawn attention to its aspects in controlling patterns of metabolism in liver cells, in pathways of glycogen and long chain fatty acids synthesis. Stadie& O'Brian, 1937 (5) expects that pC02 = 40 mmHg, pH= 7.34 ( such as under the physiological conditions), 25% of the amino groups in proteins are in carbamino form. No further studies had been given to the role of carbamino acid formation in food or in biological systems.

Heat stability of milk and its profile had been a subject of great controversy in the field of Dairy Science for more than half a century. Potent stabilizing agents that improve heat stability of milk known to this date can be classified under two groups. 1) Lysine amino groups blocking agents and 2) the calcium sequestering agents. Studies are now going on that proves lysine residues are able to bind calcium directly by its RNH" configuration, induced at elevated temperature.

Lysine has very large influence because it is located at the surface of the micelle at native state, due to its high positive charge. This is seen in the strong linear response ova a very wide range of milk protein concentrations in formal titration and in dye binding. It's calcium binding ability at elevated temperature can largely explain the behaviours of milk under heat treatment.

Addition of CO2 blocks lysine from coupling with calcium ions as it binds with its ε-amino group to form carbamino acid. It forms a protective coating ονά the surface of the casein micelles from cross-linking. The result is in tremendous increase in heat stability, by as much as 250% in heat coagulation time. Furtha, by addition of carbonates or bicarbonates (if so desired), synagistic effect can be achieved in increasing heat stability of milk; an effect which is more than additive of the two when added alone. Example : 10 mM Na-bicarbonate increases heat stability of milk to 38 minutes, CO2 increases it to 40 minutes./Combination of the two increases heat stability of milk to 100 minutes. Similar behaviour also occurs in various forms of milk and milk products, in systems where lysine is still maintained at the surface of the micelles.

On the other hand, systems such as caseinates, and most protein systems where lysine residues are not located at the surface in a micellar system., treatment with C02 increases precipitability. This is due to the loss,of positive charges in the system (as RNH3+ or RNH2 into RNHCOOH carbamino) that the disruption of charge system causes the molecules to collapse. λ** The chemistry involved in bicarbonates addition to milk is similar to that of CO2., · i.e. cafbamino formation. It produces CO2 at some point of heating, as a i X consequence of the Η*~ production induced by heat. It actually supplements the ’ / amount of CO2 in the system as the initial CO2 becomes depleted (due to binding), or escaped into air space (as a consequence of decrease in solubility at elevated N tempaature). ^ r< This process provides an economical attractive way of altering heat stability of \____ milk, or in all protein systems, an additive which is obviously safe in food. It also ^ ' protects jysine essential amino acids from heat destruction, either by undergoing ¢-\ irreversible changes through maillard reaction with sugars, or with carbonyl/ --—‘ V·,' fs*'dicarbonyl compounds.

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This process is referred hereto as KINTIA process, the name of my late fatha.