MX2019010454A - Preparacion de hidrolizados de proteina de pulso solubles en acido con poca o ninguna astringencia e hidrolizados de proteina de pulso de puntuacion de aminoacidos mejorada. - Google Patents
Preparacion de hidrolizados de proteina de pulso solubles en acido con poca o ninguna astringencia e hidrolizados de proteina de pulso de puntuacion de aminoacidos mejorada.Info
- Publication number
- MX2019010454A MX2019010454A MX2019010454A MX2019010454A MX2019010454A MX 2019010454 A MX2019010454 A MX 2019010454A MX 2019010454 A MX2019010454 A MX 2019010454A MX 2019010454 A MX2019010454 A MX 2019010454A MX 2019010454 A MX2019010454 A MX 2019010454A
- Authority
- MX
- Mexico
- Prior art keywords
- pulse protein
- protein hydrolyzates
- astringency
- amino acid
- little
- Prior art date
Links
- 239000003531 protein hydrolysate Substances 0.000 title abstract 5
- 150000001413 amino acids Chemical class 0.000 title abstract 2
- 235000019606 astringent taste Nutrition 0.000 title abstract 2
- 239000002253 acid Substances 0.000 title 1
- 239000000463 material Substances 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 239000007787 solid Substances 0.000 abstract 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
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
- 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
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- 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
-
- 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
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
La invención se refiere a un método para procesar un material de proteína de pulso, el cual comprende efectuar la hidrólisis del material de proteína de pulso, opcionalmente ajustar el pH, luego separar para formar una fracción soluble y procesar la fracción soluble para proporcionar un hidrolizado de proteína de pulso que es sustancialmente completamente soluble en todo el intervalo de pH de alrededor de 2 hasta alrededor de 7 y el cual proporciona poca o ninguna astringencia cuando una bebida ácida que contiene el hidrolizado de proteína de pulso se consume y un residuo sólido, y procesar el residuo sólido para proporcionar un segundo hidrolizado de proteína de pulso que tiene una puntuación de aminoácidos mejorada, que se mejora en comparación con el material de proteína de pulso del sustrato.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201762466581P | 2017-03-03 | 2017-03-03 | |
PCT/CA2018/050255 WO2018157262A1 (en) | 2017-03-03 | 2018-03-05 | Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2019010454A true MX2019010454A (es) | 2020-02-13 |
Family
ID=63370597
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2019010454A MX2019010454A (es) | 2017-03-03 | 2018-03-05 | Preparacion de hidrolizados de proteina de pulso solubles en acido con poca o ninguna astringencia e hidrolizados de proteina de pulso de puntuacion de aminoacidos mejorada. |
Country Status (10)
Country | Link |
---|---|
US (2) | US20180289037A1 (es) |
EP (1) | EP3589136A4 (es) |
JP (1) | JP2020508690A (es) |
KR (1) | KR20190126109A (es) |
CN (1) | CN110636757A (es) |
AU (1) | AU2018228294A1 (es) |
CA (1) | CA3054856A1 (es) |
MX (1) | MX2019010454A (es) |
WO (1) | WO2018157262A1 (es) |
ZA (1) | ZA201905655B (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3089094B1 (fr) * | 2018-11-30 | 2022-04-15 | Roquette Freres | Protéine de légumineuse soluble |
WO2021150794A1 (en) * | 2020-01-22 | 2021-07-29 | Advance International Inc. | Low molecular weight protein compositions |
WO2023137569A1 (en) * | 2022-01-24 | 2023-07-27 | Burcon Nutrascience (Mb) Corp. | Preparation of pulse protein products ("yp870") |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE69220568T2 (de) * | 1991-03-07 | 1997-11-13 | Novonordisk As | Proteinhydrolysate aus erbse, methode zur seiner herstellung und verwendung |
US20050053705A1 (en) * | 2003-09-04 | 2005-03-10 | Kraft Foods Holdings, Inc. | Soluble soy protein with superior functional properties |
FR2889416B1 (fr) * | 2005-08-05 | 2007-10-26 | Roquette Freres | Composition de proteines de pois |
KR20110020929A (ko) * | 2008-06-20 | 2011-03-03 | 솔레 엘엘씨 | 산성 조건하에서 안정한 단백질 가수분해물 조성물 |
WO2010092778A1 (ja) * | 2009-02-10 | 2010-08-19 | 不二製油株式会社 | 酸性可溶大豆たん白素材およびその製造方法 |
CN102396643A (zh) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | 一种酸溶性大豆蛋白的制备方法 |
MX2015000525A (es) * | 2012-07-10 | 2016-11-07 | Burcon Nutrascience Mb Corp | Ph ajustado a un producto de proteina de pulso. |
US9635875B2 (en) * | 2013-05-30 | 2017-05-02 | Burcon Nutrascience (Mb) Corp. | Production of pulse protein products with reduced astringency |
CN104719611B (zh) * | 2013-12-18 | 2018-04-03 | 中粮营养健康研究院有限公司 | 通过酶解大豆蛋白制备大豆肽的方法 |
BR112017001684B1 (pt) * | 2014-07-28 | 2022-12-20 | Burcon Nutrascience (Mb) Corp | Processo para produção de um produto de proteína de pulse ("yp810") |
-
2018
- 2018-03-05 US US15/911,706 patent/US20180289037A1/en active Pending
- 2018-03-05 WO PCT/CA2018/050255 patent/WO2018157262A1/en active Application Filing
- 2018-03-05 CA CA3054856A patent/CA3054856A1/en active Pending
- 2018-03-05 KR KR1020197029161A patent/KR20190126109A/ko not_active Application Discontinuation
- 2018-03-05 MX MX2019010454A patent/MX2019010454A/es unknown
- 2018-03-05 CN CN201880029373.8A patent/CN110636757A/zh active Pending
- 2018-03-05 AU AU2018228294A patent/AU2018228294A1/en not_active Abandoned
- 2018-03-05 EP EP18760377.4A patent/EP3589136A4/en active Pending
- 2018-03-05 JP JP2019548050A patent/JP2020508690A/ja active Pending
- 2018-03-05 US US16/489,383 patent/US20200015496A1/en not_active Abandoned
-
2019
- 2019-08-27 ZA ZA2019/05655A patent/ZA201905655B/en unknown
Also Published As
Publication number | Publication date |
---|---|
US20200015496A1 (en) | 2020-01-16 |
CN110636757A (zh) | 2019-12-31 |
ZA201905655B (en) | 2021-01-27 |
JP2020508690A (ja) | 2020-03-26 |
KR20190126109A (ko) | 2019-11-08 |
US20180289037A1 (en) | 2018-10-11 |
BR112019018323A2 (pt) | 2020-03-31 |
CA3054856A1 (en) | 2018-09-07 |
AU2018228294A1 (en) | 2019-09-19 |
RU2019131096A3 (es) | 2021-07-15 |
EP3589136A4 (en) | 2021-01-20 |
WO2018157262A1 (en) | 2018-09-07 |
EP3589136A1 (en) | 2020-01-08 |
RU2019131096A (ru) | 2021-04-05 |
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