PE20020073A1 - Produccion de biohidrolizado - Google Patents

Produccion de biohidrolizado

Info

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
Application number
PE2001000602A
Other languages
English (en)
Inventor
Sunil Kochhar
Clara L Garcia-Rodenas
Dharam Vadehra
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of PE20020073A1 publication Critical patent/PE20020073A1/es

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
PE2001000602A 2000-06-23 2001-06-21 Produccion de biohidrolizado PE20020073A1 (es)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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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