PE20020073A1 - Produccion de biohidrolizado - Google Patents
Produccion de biohidrolizadoInfo
- Publication number
- PE20020073A1 PE20020073A1 PE2001000602A PE2001000602A PE20020073A1 PE 20020073 A1 PE20020073 A1 PE 20020073A1 PE 2001000602 A PE2001000602 A PE 2001000602A PE 2001000602 A PE2001000602 A PE 2001000602A PE 20020073 A1 PE20020073 A1 PE 20020073A1
- Authority
- PE
- Peru
- Prior art keywords
- protein
- suspension
- hours
- heating
- weight
- Prior art date
Links
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
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
SE REFIERE AL PROCESO PARA OBTENER BIOHIDROLIZADOS QUE SE UTILIZAN COMO SABORIZANTES SALADOS, QUE COMPRENDE: I) FORMAR UNA SUSPENSION ACUOSA DE PROTEINA VEGETAL, DISPERSANDO LA PROTEINA EN AGUA, LA MISMA QUE ESTA PRESENTE EN UNA CANTIDAD DE 5% A 50%, EN PESO, SOBRE LA BASE DEL PESO DE LA SUSPENSION; II) AJUSTAR EL pH; III) HIDROLIZAR LA SUSPENSION A UNA TEMPERATURA ENTRE 50 °C Y 60 °C, CON UNA ENZIMA PROTEOLITICA QUE CONTIENE PROTEASAS, EXOPEPTIDASAS, ENDOPEPTIDASAS O GLUTAMINASAS, POR INCUBACION DURANTE UN PERIODO DE 8 A 24 HORAS, PARA OBTENER UN GRADO DE HIDROLISIS SUPERIOR A 60%; IV) CALENTAR PARA INACTIVAR LA ENZIMA, POR MEDIO DE UNA PASTEURIZACION O UN CALENTAMIENTO ENTRE 90 °C A 100 °C, DURANTE 5 min A 15 min; Y, V) SEPARAR EL BIOHIDROLIZADO, MEDIANTE FILTRACION, CENTRIFUGACION, ENTRE OTROS. DONDE, LA PROTEINA ESTA EN FORMA DE UN CONCENTRADO PROTEICO, TAL COMO GLUTEN DE TRIGO O MAIZ, PROTEINA DE SOYA, ENTRE OTROS
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US60207200A | 2000-06-23 | 2000-06-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
PE20020073A1 true PE20020073A1 (es) | 2002-02-07 |
Family
ID=24409849
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PE2001000602A PE20020073A1 (es) | 2000-06-23 | 2001-06-21 | Produccion de biohidrolizado |
Country Status (4)
Country | Link |
---|---|
AR (1) | AR030298A1 (es) |
AU (1) | AU2001265935A1 (es) |
PE (1) | PE20020073A1 (es) |
WO (1) | WO2002001963A2 (es) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10302307A1 (de) * | 2003-01-22 | 2004-08-12 | Klett-Loch, Lore Maria | Verfahren zur enzymatischen Herstellung eines Pflanzenhydrolysats |
KR20070109983A (ko) * | 2005-01-17 | 2007-11-15 | 노보자임스 노스 아메리카 인코포레이티드 | 향미 강화 방법 |
WO2009083411A2 (en) * | 2007-12-28 | 2009-07-09 | Dsm Ip Assets B.V. | Uses for aqueous streams containing proteins |
BR122017026860B1 (pt) * | 2008-03-17 | 2020-11-10 | Givaudan Sa | processo para formar um ingrediente realçador de sal, composição de sabor para produtos alimentícios, produto alimentício e método para seu fornecimento |
AU2011341063B2 (en) * | 2010-12-06 | 2016-03-03 | Cargill, Incorporated | Process for liquefying cereal proteins |
CN103504118B (zh) * | 2013-09-30 | 2015-03-04 | 山东西王糖业有限公司 | 一种从玉米胚芽粕中提取蛋白粉的方法 |
WO2015131226A1 (en) * | 2014-03-05 | 2015-09-11 | Shoalhaven Starches Pty Ltd | Functional ingredients from enzyme-modified wheat proteins |
CN106490298B (zh) * | 2016-11-28 | 2020-05-22 | 华南理工大学 | 一种高分散性植物蛋白及其制备方法 |
CN112890158A (zh) * | 2021-03-10 | 2021-06-04 | 上海爱普食品工业有限公司 | 一种通过纳米分散偶联酶解制备hvp的方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK46793D0 (da) * | 1993-04-26 | 1993-04-26 | Novo Nordisk As | Enzym |
ATE201306T1 (de) * | 1994-04-15 | 2001-06-15 | Nestle Sa | Durch salz verbesserte lebensmittel |
DE69734644T2 (de) * | 1996-10-04 | 2006-08-10 | Novozymes, Inc., Davis | Carboxypeptidasen aus aspergillus oryzae und diese kodierende nukleinsäuren |
AU732747B2 (en) * | 1996-10-30 | 2001-04-26 | Novozymes A/S | Method of producing food flavoring agent |
WO1998051163A2 (en) * | 1997-05-16 | 1998-11-19 | Novo Nordisk Biotech, Inc. | Methods of producing protein hydrolysates |
-
2001
- 2001-05-07 AU AU2001265935A patent/AU2001265935A1/en not_active Abandoned
- 2001-05-07 WO PCT/EP2001/005202 patent/WO2002001963A2/en active Application Filing
- 2001-06-21 PE PE2001000602A patent/PE20020073A1/es not_active Application Discontinuation
- 2001-06-22 AR ARP010103002A patent/AR030298A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
AR030298A1 (es) | 2003-08-20 |
WO2002001963A2 (en) | 2002-01-10 |
WO2002001963A3 (en) | 2002-07-25 |
AU2001265935A1 (en) | 2002-01-14 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FC | Refusal |