NZ795930A

NZ795930A - Production of novel beta-lactoglobulin preparations and related methods, uses, and food products

Info

Publication number: NZ795930A
Application number: NZ795930A
Authority: NZ
Inventors: Hans Bertelsen; Kasper B Gelund Lauridsen
Original assignee: Arla Foods Amba
Priority date: 2016-12-23
Filing date: 2017-12-22
Publication date: 2022-12-23

Abstract

The present invention relates to a new method of producing isolated beta-lactoglobulin compositions and/or compositions containing crystallised beta-lactoglobulin. The invention furthermore relates to new beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions. compositions.

Claims

1. A method of preparing an edible composition comprising beta-lactoglobulin (BLG) in isolated form, the method comprising the steps of a) providing a whey protein solution comprising BLG and at least one additional whey protein , said whey protein solution is: - aturated with respect to BLG and has a pH in the range of 5-6, b) crystallising BLG in the supersaturated whey protein solution in salting-in mode, and c) separating BLG crystals from the remaining whey protein solution.

2. The method according to claim 1 furthermore sing a step d) of washing BLG crystals, e.g. the separated crystals obtained from step c).

3. The method according to claim 1 or 2 furthermore comprising a step e) of re-crystallising BLG crystals, e.g. the BLG crystals obtained from step c) or d).

4. The method according to any of the preceding claims, furthermore sing a step f) of drying a BLG-containing composition derived from step b), c), d), or e).

5. The method according to any of the ing claims, wherein the whey protein solution of step a) comprises at least 5% w/w ALA ve to the total amount of protein.

6. The method according to any of the preceding claims, wherein the whey protein solution of step a) comprises at least 15% w/w additional whey protein relative to the total amount of protein.

7. The method according to any of the preceding claims, wherein the whey protein solution of step a) comprises at least 1% w/w BLG relative to the total amount of n.

8. The method ing to any of the preceding , wherein the whey protein solution of step a) ses at least 2% w/w BLG relative to the weight of the whey protein solution, and more preferably at least 4% w/w BLG relative to the weight of the whey protein solution.

9. The method according to any of the preceding claims, wherein the whey protein solution comprises a milk serum protein concentrate, a whey protein concentrate, milk serum protein isolate, and/or whey protein isolate.

10. The method according to any of the preceding claims, wherein the ratio between the conductivity and the total amount of protein of the whey protein solution is at most 0.3.

11. The method according to any of the preceding claims, n the UF permeate conductivity of the whey protein solution is at most 7 mS/cm.

12. The method according to any of the preceding , wherein the supersaturated whey protein solution is prepared by subjecting a whey protein feed to one or more of the ing adjustments: - Adjusting the pH, - Reducing the conductivity - Reducing the temperature - Increasing the protein concentration, and - Adding an agent that reduces the water activity.

13. The method according to any of the preceding claims, wherein the preparation of the whey protein on involves adjusting the pH of the whey protein feed.

14. The method according to any of the preceding claims, wherein the preparation of the whey n solution es reducing the conductivity of the whey protein feed.

15. The method according to any of the preceding claims, wherein the preparation of the whey protein solution involves reducing the temperature of the whey protein feed.

16. The method according to any of the preceding claims, n the preparation of the whey protein on involves increasing the total protein concentration of the whey protein feed.

17. The method according to any of the preceding claims, wherein the crystallisation of BLG of step b) involves one or more of the following: - Waiting for crystallisation to take place, - Addition of crystallisation seeds, - Increasing the s of degree of supersaturation of BLG even further, and/or - Mechanical stimulation.

18. The method according to any of the claims 1-17, wherein step c) ses separating the BLG crystals to a solids content of at least 30% w/w, preferably at least 40% w/w and even more preferably at least 50% w/w.

19. The method ing to any of the claims 2-19, wherein the washing in step d) involves contacting the separated BLG crystals with a washing liquid t completely dissolving the BLG crystals and subsequently separating the remaining BLG crystals from the washing liquid.

20. The method according to claim 19 wherein the washing of step d) dissolves at most 80% w/w of the initial amount of BLG crystals, preferably at most 50% w/w, and even more preferably at most 20% w/w of the initial amount of BLG crystals.

21. The method according to any of the claims 3-20 wherein the recrystallization step involves: - ving the ted BLG crystals in a recrystallization liquid, - adjusting the recrystallization liquid to obtain supersaturation with respect to BLG, - crystallising BLG in the supersaturated, adjusted recrystallization liquid, and - separating BLG crystals from the remaining adjusted recrystallization liquid.

22. The method according to any of the claims 3-21, wherein BLG crystals of step d) are recrystallized at least 2 times.

23. The method according to any of the claims 4-22 wherein the drying step involves one or more of spray drying, freeze drying, spin-flash drier, rotary drying, and/or fluid bed drying.

24. The method according to any of the claims 4-23 wherein the drying step is performed by spray-drying.

25. The method according to any of the claims 4-24 wherein the drying step involves a BLG- containing ition in which the BLG crystal has been dissolved and n the resulting powder does not contain BLG crystals formed by step b) or by re-crystallisation prior to the drying step.

26. The method according to claim 25 wherein the BLG crystals have be dissolved by: - sing the temperature, - sing the tivity, e.g. by addition of one or more salts - changing the pH, e.g. outside the range 5-6, - decreasing the concentration of BLG, e.g. by dilution, - or a combination of the above.

27. The method according to any of the claims 25-26 wherein the drying step is med by spray-drying.

28. The method according to any of the claims 4-27 wherein the BLG-containing ition derived from step b), c), d), or e) has a solids content of at least 20% w/w, preferably at least 30% w/w, more preferably at least 40% w/w.

29. The method ing to any of the claims 4-28 wherein the heat exposure during the drying step is kept sufficiently low to provide a degree of denaturation of BLG of at most 10%, preferably at most 4%, more preferably at most 1%, even more preferably at most 0.4% and even more preferred at most 0.1%.

30. An edible BLG ition comprising: - a total amount of protein of at least 50% w/w relative to the total solids of the edible BLG composition, more preferred at least 75% w/w relative to the total solids of the edible BLG composition, and even more preferred at least 90% w/w relative to the total solids of the edible BLG composition, and - at least 90% w/w BLG relative to the total amount of protein, more preferably at least 95% w/w BLG relative to the total amount of protein, even more preferably at least 97% w/w BLG relative to the total amount of protein, and most preferably approx. 100% w/w BLG relative to the total amount of protein.

31. The edible BLG composition according to claim 30 ning at most 10% w/w carbohydrate , preferably at most 5% w/w carbohydrate, more preferably at most 1% w/w carbohydrate , and even more ably at most 0.1% w/w carbohydrate.

32. The edible BLG composition according to any of claims 30-31 containing a total amount of lipid of at most 0.5% w/w relative to total solids, more preferably at most 0.1% w/w relative to total solids, even more preferably at most 0.05% w/w relative to total solids, and most preferably at most 0.01% w/w relative to total solids.

33. The edible BLG ition according to any of claims 30-32 in the form of a powder, and ably a spray-dried powder.

34. The edible BLG composition according to any of claims 30-33 in powder having a bulk density of at least 0.45 g/mL, more preferably at least 0.50 g/mL, and even more preferred at least 0.6 g/mL.

35. The edible BLG composition according to any of claims 30-34 wherein the BLG of the edible BLG composition has a degree of lactosylation of at most 1, more preferably at most 0.6, even more ably at most 0.4, and even more preferably at most 0.2.

36. The edible BLG composition according to any of claims 30-35 wherein the edible BLG composition comprises at most 80 mg phosphorus per 100 g protein, more preferably at most 50 mg phosphorus per 100 g protein, even more preferably at most 30 mg phosphorus per 100 g protein, more preferably at most 20 mg orus per 100 g protein, even more ably at most 10 mg phosphorus per 100 g protein, and most preferably at most 5 mg orus per 100 g protein.

37. The edible BLG composition according to any of claims 30-35 in the form of a dry BLG composition which is a powder and which has a furosine value of at most 80 mg/100 g protein after 60 days at 30 degrees C, preferably at most 60 mg/100 g protein, more preferably at most 40 mg/100 g protein, even more ably at most 20 mg/100 g protein, and most preferably at most 10 mg/100 g n after 60 days at 30 degrees C.

38. The edible BLG composition according to any of claims 30-37 having a degree of protein denaturation of at most 2%, preferably at most 1.5%, more preferably at most 1.0%, even more preferably at most 0.8%, and even more preferably at most 0.5%.

39. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water, - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total n, and said edible BLG composition: - Is a dry powder, and preferably a spray-dried powder, and - Has a bulk density of at least 0.45 g/mL, and preferably at least 0.50 g/mL.

40. The edible BLG composition according to any of claims 30-38, the edible BLG composition sing: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total n, and said edible BLG composition: - Is a dry powder, and ably a spray-dried powder, - Has a degree of protein denaturation of at most 2%, and preferably at most 1.0%.

41. The edible BLG composition according to any of claims 30-38, the edible BLG ition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most ably at least 97% w/w BLG relative to total protein, - at most 80 mg phosphorus per 100 g protein, most preferably at most 50 mg phosphorus per 100 g protein, and said edible BLG composition: - Is a dry powder, and preferably a spray-dried .

42. The edible BLG composition ing to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total , most preferably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total protein, and said edible BLG composition: - Is a dry powder, and preferably a spray-dried powder, - Has a furosine value of at most 80 mg/100 g protein after 60 days at 30 degrees C, and most preferably at most 40 mg/100 g protein after 60 days at 30 degrees C.

43. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total , - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total protein, and said edible BLG composition is a dry powder, and preferably a spray-dried , and wherein the BLG of the edible BLG composition has a degree of lactosylation of at most 1, and even more preferably at most 0.4.

44. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total n relative to total solids, - At least 95% w/w BLG relative to total protein, most ably at least 97% w/w BLG ve to total protein, and said edible BLG composition has a degree of protein denaturation of at most 2%, and preferably at most 1.0%.

45. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total , - At least 95% w/w BLG relative to total protein, most ably at least 97% w/w BLG relative to total protein, - at most 80 mg phosphorus per 100 g protein, most preferably at most 50 mg phosphorus per 100 g n.

46. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total , most ably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total protein, and said edible BLG composition has a furosine value of at most 80 mg/100 g protein after 60 days at 30 degrees C, and most preferably at most 40 mg/100 g protein after 60 days at 30 degrees

47. The edible BLG composition according to any of claims 30-38, the edible BLG composition comprising: - At most 6% w/w water - At least 80% w/w total protein relative to total solids, most preferably at least 90% w/w total protein relative to total solids, - At least 95% w/w BLG relative to total protein, most preferably at least 97% w/w BLG relative to total protein, and said edible BLG composition is a dry powder, and wherein the BLG of the edible BLG composition has a degree of lactosylation of at most 1, and even more preferably at most 0.4.

48. The edible BLG composition ing to any of claims 30-47, said composition is obtainable by a method according to any one of claims 1-29.

49. Use of an edible BLG composition according to any of claims 30-48 as a food ingredient.

50. Use according to claim 49 wherein the edible BLG ition is a low phosphorus edible BLG composition and is used as a food ingredient in the production of a low phosphorus food product comprising at most 100 mg phosphorus per 100 g protein, preferably at most 80 mg phosphorus per 100 g protein, more preferably at most 40 mg phosphorus per 100 g protein, and even more ably at most 20 mg phosphorus per 100 g protein.

51. A food product comprising an edible BLG composition according to any of claims 30-48 and at least an additional ingredient, such as e.g. a source of fat and/or carbohydrate.

52. The food product according to claim 51 which is a dry food product comprising carbohydrate and protein, said dry food product comprising at least 1% w/w BLG, wherein at least 90% w/w of the total amount of protein is comprised by BLG,

53. The food t according to claim 51 or 52, which is a low phosphorus food product comprising at most 80 mg phosphorus per 100 g protein.

54. The food t according to any of claims 51-53, which is a dairy product, a candy, a beverage, a protein bar, an enteral nutritional composition, or a bakery t.

55. The food product ing to any of claims 51-54, in the form of a beverage: - comprising the edible product according to any of claims 30-48 to provide at total amount of BLG of at least 1% w/w, preferably at least 5% w/w, more preferably at least 8% w/w, and even more ably at least 12% w/w, - a sweetener, - at least one food acid, - having a pH in the range of 2.5-4.0, and - at most 80 mg phosphorus per 100 g protein.

56. The food product according to any of the claims 51-55, wherein the edible BLG composition contributes with at least 25% w/w of the total amount of protein of the food product, more preferably at least 50% w/w, more preferably at least 80% w/w, and even more preferred at least 90% w/w of the total amount of protein of the food product.

57. A process of producing an acidified, low mineral liquid using an edible BLG composition comprising BLG crystals as an ient, the process comprising the steps of: - providing one or more acidifying agent(s) selected from the group consisting of a carboxylic acid, a lactone, a carboxylic acid anhydride, or a combination thereof, - contacting the edible BLG composition according to any of claims 30-48, which edible BLG composition comprising BLG crystals, with the one or more acidifying agent(s), and optionally additional ingredients such as e.g. water, a fat source and/or a carbohydrate , said one or more acidifying s) used in an amount sufficient to adjust the pH to 2-4.5, and preferably 2.5-4.0, and allowing the BLG crystals to dissolve, thereby g the liquid. WO 15520