WO2000028834A2 - Method for reducing the viscosity of aqueous protein concentrates with polyols - Google Patents
Method for reducing the viscosity of aqueous protein concentrates with polyols Download PDFInfo
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- WO2000028834A2 WO2000028834A2 PCT/EP1999/008601 EP9908601W WO0028834A2 WO 2000028834 A2 WO2000028834 A2 WO 2000028834A2 EP 9908601 W EP9908601 W EP 9908601W WO 0028834 A2 WO0028834 A2 WO 0028834A2
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- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
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- the present invention relates to a method for reducing the viscosity of aqueous protein concentrates, the use of certain polyols for reducing the viscosity of aqueous protein concentrates and protein concentrates which are pumpable and flowable at room temperature.
- a method for reducing the viscosity of aqueous protein concentrates containing at most 50% by weight of water, at least 10% by weight of proteins or protein hydrolyzates - in each case based on the weight of the aqueous concentrates - and, if appropriate, organic and inorganic salts and / or other organic compounds, the concentrates containing polyols containing 2 to 6 carbon atoms Atoms and 2 to 6 hydroxyl groups in amounts of 5 to 15 wt .-%, based on the weight of the concentrate, are added.
- the protein concentrates are obtained by removing water from protein-containing aqueous solutions in a manner known per se, this being possible by distillation or by means of a falling-film evaporator. It has been shown that the dry content of organic substance must be at least 50% by weight, based on the weight of the aqueous concentrate, in order to effectively prevent any fermentation process. The water content is therefore at most 50% by weight.
- the concentrates contain proteins or protein hydrolyzates or mixtures. The protein hydrolyzates are formed during processing, especially when they are exposed to temperatures above 40 ° C and acids or alkalis.
- the preferred sources of protein are of vegetable origin. Concentrates from potatoes (Solanum tuberosum) are preferred because they have a particularly high proportion of biologically valuable protein.
- proteins that contain essential amino acids such as isoleucine, leucine, threonine and valine.
- the total protein content of potatoes is typically 2% by weight, based on the fresh weight of the potatoes.
- the main ingredient in potatoes, apart from water, is about 70 to 80% by weight of the fresh weight, the starch, the proportion of which is typically about 15 to 18% by weight.
- the protein concentrates used in the process according to the invention also contain residues of starch as further organic additives and inorganic and organic salts.
- Such salts are, for example, phosphates or chlorides. Potassium, ammonium, calcium or magnesium ions are particularly suitable as cations.
- the protein content is preferably at least 10% by weight, but concentrates which contain 15 to 40% by weight and in particular 20 to 25% by weight of proteins or protein hydrolysates are preferably used.
- the water content is at most 50% by weight, preferably less, i.e. at 25 to 45% by weight.
- polyols which contain 2 to 6 carbon atoms and 2 to 6 hydroxyl groups are added to the aqueous protein concentrates.
- Prefers are polyols selected from the group consisting of ethylene glycol, propylene glycol and glycerin. Glycerin is particularly preferred in the sense of the method according to the invention.
- Technical qualities which contain 60 to 80% by weight glycerol and the remainder mainly water can be used as glycerols. However, it is also possible, if only because of the high price, not preferred to use purer glycerin qualities (90 to 100% by weight).
- the polyols can be added to the concentrates to reduce the viscosity individually or in mixtures with one another. It is preferred to use the polyols in aqueous solution, these solutions having a quantitative ratio between polyols and water of 1: 2 to 2: 1, and preferably a ratio of 1: 1.
- the polyols can in principle be used before or after each step of the concentration process be added. However, it is preferred according to the invention to add the polyols to the protein concentrates only after the last concentration step.
- the process according to the invention further provides in a preferred embodiment that the polyols are added in such amounts that the amount of polyol, based on the total amount of protein concentrate, is in the range from 5 to 15% by weight.
- the viscosity of the protein concentrates is typically greater than 2000 mPas (Brookfield, 21 ° C).
- the addition of polyols according to the invention reduces the viscosity to less than 2000 mPas, preferably to 1800 to 1000 mPas. Such concentrates are then flowable again and easily pumpable.
- polyols leads to a significant reduction in the viscosity of the aqueous concentrates, which facilitates further processing.
- the polyol additive according to the invention does not lead to undesired fermentation or similar disadvantageous biochemical processes.
- organic concentrates are added to the concentrates, which improves their suitability as fertilizers.
- polyols with 2 to 6 carbon atoms and 2 to 6 hydroxyl groups to reduce the viscosity of aqueous concentrates with water contents of at most 50% by weight, containing at least 10% by weight of proteins or Protein hydrolyzates and optionally organic and inorganic salts and / or other organic compounds claimed.
- an aqueous protein concentrate which is pumpable and flowable at room temperature and contains at most 50% by weight of water and at least 10% by weight of proteins or protein hydrolysates, based in each case on the weight of the aqueous concentrate, and optionally organic and inorganic salts and / or other organic compounds, the concentrate containing between 5 and 15% by weight of a polyol having 2 to 6 carbon atoms and 2 to 6 hydroxyl groups.
- aqueous protein concentrate was obtained, obtained from the starch production from potatoes, that contained a total of 18% by weight of proteins or protein hydrolyzates and 1.6% by weight of phosphate and 9% by weight of potassium salts. The remainder to 100% by weight were starch residues .
- the water content was 47% by weight.
- the concentrate was not pumpable at room temperature. By adding 15% by weight, based on the untreated concentrate of a mixture of 1 part of water and 1 part of 80% by weight of technical glycerin, the viscosity could be reduced to such an extent that the concentrate could be pumped without problems. No unwanted fermentation occurred during storage at 21 ° C for 10 days.
- the viscosity of the protein concentrate was 2200 mPas without the addition of glycerol and was reduced to 1500 mPas (Brookfield, 21 ° C.) by adding the glycerol.
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Abstract
Disclosed is a method for reducing the viscosity of aqueous protein concentrates containing not more than 50 wt. % water, at least 10 wt. % proteins or protein hydrolysates in relation to the weight of the aqueous concentrate in each case and optionally, organic and inorganic salts and/or other organic compounds, polyols with 2 to 6 C-atoms and 2 to 6 hydroxyl groups being added to the concentrates in quantities of 5 to 15 wt. % in relation to the weight of the concentrate.
Description
Wäßrige Proteinkonzentrate Aqueous protein concentrates
Die vorliegende Erfindung betrifft ein Verfahren zur Verringerung der Viskosität von wäßrigen Proteinkonzentraten, die Verwendung bestimmter Polyole zur Verringerung der Viskosität von wäßrigen Proteinkonzentraten sowie bei Raumtemperatur pumpbare und fließfähige Proteinkonzentrate.The present invention relates to a method for reducing the viscosity of aqueous protein concentrates, the use of certain polyols for reducing the viscosity of aqueous protein concentrates and protein concentrates which are pumpable and flowable at room temperature.
Bei der Verarbeitung von stärkehaltigen Pflanzenteilen, wie beispielsweise Kartoffeln, Maniok/Sago oder Reis, fallen proteinhaltige Prozesswässer an, die sich in konzentrierter Form als Düngemittel oder Futterzusatzstoffe eignen. Dies gilt insbesondere für die Verarbeitung von Kartoffeln oder Reis, da diese einen relativ hohen Anteil an Proteinen aufweisen. Die Kartoffeln werden zur Stärkegewinnung nach der Ernte gewaschen, gehäckselt und die Stärke durch Auswaschen und Zentrifugieren gewonnen. Das verbleibende Material wird mehrfach mit Wasser gewaschen, wobei sich die löslichen Bestandteile, darunter auch die Proteine im Waschwasser anreichern. Diese wäßrige Proteinlösung kann allerdings nicht ohne weiteres weiterverwendet werden, da bei längerer Lagerung eine Gärung einsetzt, die zur Entstehung von unangenehmen Gerüchen führt. Daher muß der Lösung so weit das Wasser entzogen werden, bis keine unerwünschten Gärungsprozesse mehr auftreten. Derartige Proteinkonzentrate sind aber oft so viskos, daß sie nur noch schwer pumpbar sind. Es war daher das Problem der vorliegenden Anmeldung die Viskosität derartiger Proteinkonzentrate zu verringern ohne daß es zu unerwünschten biochemischen Abbaureaktionen kommt.When processing starchy parts of plants, such as potatoes, cassava / sago or rice, protein-containing process water is produced, which is suitable in concentrated form as fertilizer or feed additives. This applies in particular to the processing of potatoes or rice, since these have a relatively high proportion of proteins. To obtain starch, the potatoes are washed, chopped and the starch is obtained by washing and centrifuging. The remaining material is washed several times with water, whereby the soluble components, including the proteins, accumulate in the wash water. However, this aqueous protein solution cannot easily be used further, since fermentation occurs after prolonged storage, which leads to the development of unpleasant odors. Therefore, the water must be removed from the solution until no more undesired fermentation processes occur. However, such protein concentrates are often so viscous that they are difficult to pump. It was therefore the problem of the present application to reduce the viscosity of such protein concentrates without causing undesirable biochemical degradation reactions.
Überraschenderweise wurde gefunden, daß der Zusatz von bestimmten Polyolen die Viskosität des Proteinkonzentrats verringert, ohne daß dabei die oben beschriebenen Probleme auftreten.Surprisingly, it has been found that the addition of certain polyols reduces the viscosity of the protein concentrate without the problems described above occurring.
Beansprucht wird in einer ersten Ausführungsform ein Verfahren zur Verringerung der Viskosität von wäßrigen Proteinkonzentraten, enthaltend höchstens 50 Gew.-% Wasser, mindestens 10 Gew.-% an Proteinen oder Proteinhydrolysaten - jeweils bezogen auf das Gewicht des wäßrigen Konzentraten - sowie ggf. organische und anorganische Salze und/oder andere organische Verbindungen, wobei den Konzentraten Polyole mit 2 bis 6 C-
Atomen und 2 bis 6 Hydroxylgruppen in Mengen von 5 bis 15 Gew.-%, bezogen auf das Gewicht des Konzentrats, zusetzt werden.In a first embodiment, a method is claimed for reducing the viscosity of aqueous protein concentrates containing at most 50% by weight of water, at least 10% by weight of proteins or protein hydrolyzates - in each case based on the weight of the aqueous concentrates - and, if appropriate, organic and inorganic salts and / or other organic compounds, the concentrates containing polyols containing 2 to 6 carbon atoms Atoms and 2 to 6 hydroxyl groups in amounts of 5 to 15 wt .-%, based on the weight of the concentrate, are added.
Die Proteinkonzentrate werden erhalten, indem man proteinhaltige wäßrige Lösungen in an sich bekannter Weise von Wasser befreit, wobei dies destillativ oder mittels Fallstromverdampfer erfolgen kann. Es hat sich gezeigt, daß der Trockenanteil an organischer Substanz bei mindestens 50 Gew.-% liegen muß, bezogen auf das Gewicht des wäßrigen Konzentrats, um jeden Gärprozeß wirksam zu unterbinden. Somit liegt der Wasseranteil bei höchstens 50 Gew.-%. Die Konzentrate enthalten Proteine bzw. Proteinhydrolysate oder Mischungen. Die Proteinhydrolysate entstehen während der Verarbeitung , insbesondere wenn sie Temperaturen von mehr als 40 °C und Säuren oder Laugen ausgesetzt sind. Die bevorzugten Proteinquellen sind pflanzlichen Ursprungs. Bevorzugt werden Konzentrate aus Kartoffeln (Solanum tuberosum) eingesetzt, da sie einen besonders hohen Anteil an biologisch wertvollem Eiweiß aufweisen. Insbesondere sind dies Proteine, die essentiellen Aminosäuren wie Isoleucin, Leucin, Threonin und Valin enthalten. Der Gesamtproteingehalt von Kartoffeln liegt typischerweise bei 2 Gew.-%, bezogen auf das Frischgewicht der Kartoffeln. Der Hauptbestandteil in Kartoffeln ist, neben Wasser, daß etwa 70 bis 80 Gew.-% des Frischegewichts ausmacht, die Stärke, deren Anteil typischerweise bei etwa 15 bis 18 Gew.-% liegt.The protein concentrates are obtained by removing water from protein-containing aqueous solutions in a manner known per se, this being possible by distillation or by means of a falling-film evaporator. It has been shown that the dry content of organic substance must be at least 50% by weight, based on the weight of the aqueous concentrate, in order to effectively prevent any fermentation process. The water content is therefore at most 50% by weight. The concentrates contain proteins or protein hydrolyzates or mixtures. The protein hydrolyzates are formed during processing, especially when they are exposed to temperatures above 40 ° C and acids or alkalis. The preferred sources of protein are of vegetable origin. Concentrates from potatoes (Solanum tuberosum) are preferred because they have a particularly high proportion of biologically valuable protein. In particular, these are proteins that contain essential amino acids such as isoleucine, leucine, threonine and valine. The total protein content of potatoes is typically 2% by weight, based on the fresh weight of the potatoes. The main ingredient in potatoes, apart from water, is about 70 to 80% by weight of the fresh weight, the starch, the proportion of which is typically about 15 to 18% by weight.
Die im erfmdungsgemäßen Verfahren eingesetzten Proteinkonzentrate enthalten neben Proteinen und Wasser auch noch Reste an Stärke als weitere organische Zusatzstoffe sowie anorganische und organische Salze. Derartige Salze sind beispielsweise Phosphate oder Chloride. Als Kationen kommen insbesondere Kalium-, Ammonium-, Calzium- oder Magnesiumionen in Frage. Der Proteingehalt liegt vorzugsweise bei mindestens 10 Gew.-%, vorzugsweise werden aber solche Konzentrate verwendet, die 15 bis 40 Gew.-% und insbesondere 20 bis 25 Gew.-% Proteine oder Proteinhydrolysate enthalten. Der Wassergehalt liegt bei höchstens 50 Gew.-%, vorzugsweise darunter, d.h. bei 25 bis 45 Gew.- %.In addition to proteins and water, the protein concentrates used in the process according to the invention also contain residues of starch as further organic additives and inorganic and organic salts. Such salts are, for example, phosphates or chlorides. Potassium, ammonium, calcium or magnesium ions are particularly suitable as cations. The protein content is preferably at least 10% by weight, but concentrates which contain 15 to 40% by weight and in particular 20 to 25% by weight of proteins or protein hydrolysates are preferably used. The water content is at most 50% by weight, preferably less, i.e. at 25 to 45% by weight.
Im erfmdungsgemäßen Verfahren werden den wäßrigen Proteinkonzentraten bestimmte Polyole, die 2 bis 6 C-Atome und 2 bis 6 Hydroxylgruppen enthalten zugesetzt. Bevorzugt
sind dabei Polyole, die ausgewählt sind aus der Gruppe Ethylenglykol, Propylenglykol und Glycerin. Glycerin ist dabei im Sinne des erfindungsgemäßen Verfahren besonders bevorzugt. Als Glycerine können insbesondere technische Qualitäten, die 60 bis 80 Gew.-% Glycerin und als Rest hauptsächlich Wasser enthalten, Verwendung finden. Es ist aber auch möglich, wenn auch nur wegen des hohen Preise nicht bevorzugt, reinere Glycerinqualitäten (90 bis 100 Gew.-%) zu verwenden.In the process according to the invention, certain polyols which contain 2 to 6 carbon atoms and 2 to 6 hydroxyl groups are added to the aqueous protein concentrates. Prefers are polyols selected from the group consisting of ethylene glycol, propylene glycol and glycerin. Glycerin is particularly preferred in the sense of the method according to the invention. Technical qualities which contain 60 to 80% by weight glycerol and the remainder mainly water can be used as glycerols. However, it is also possible, if only because of the high price, not preferred to use purer glycerin qualities (90 to 100% by weight).
Die Polyole können einzeln oder in Abmischungen untereinander den Konzentraten zur Verringerung der Viskosität zugesetzt werden. Es ist bevorzugt, die Polyole in wäßriger Lösung einzusetzen, wobei diese Lösungen ein Mengenverhältnis zwischen Polyolen und Wasser von 1 : 2 bis 2 : 1 aufweisen, und vorzugsweise ein Verhältnis von 1 : 1. Die Polyole können prinzipiell vor oder nach jedem Schritt des Konzentrationsprozesses zugesetzt werden. Es ist aber erfindungsgemäß bevorzugt die Polyole erst nach dem letzten Konzentrationsschritt den Proteinkonzentraten zuzusetzen. Das erfindungsgemäße Verfahren sieht weiterhin in einer bevorzugten Ausföhrungsform vor, daß die Polyole in solchen Mengen zugesetzt werden, daß die Menge an Polyol, bezogen auf die Gesamtmenge an Proteinkonzentrat im Bereich von 5 bis 15 Gew.-% liegt.The polyols can be added to the concentrates to reduce the viscosity individually or in mixtures with one another. It is preferred to use the polyols in aqueous solution, these solutions having a quantitative ratio between polyols and water of 1: 2 to 2: 1, and preferably a ratio of 1: 1. The polyols can in principle be used before or after each step of the concentration process be added. However, it is preferred according to the invention to add the polyols to the protein concentrates only after the last concentration step. The process according to the invention further provides in a preferred embodiment that the polyols are added in such amounts that the amount of polyol, based on the total amount of protein concentrate, is in the range from 5 to 15% by weight.
Die Viskosität der Proteinkonzentrate liegt typischerweise bei größer 2000 mPas (Brookfield, 21 °C). Durch den erfindungsgemäßen Zusatz an Polyolen verringert sich die Viskosität auf weniger als 2000 mPas, vorzugsweise auf 1800 bis 1000 mPas. Solche Konzentrate sind dann wieder fließfähig und leicht pumpbar.The viscosity of the protein concentrates is typically greater than 2000 mPas (Brookfield, 21 ° C). The addition of polyols according to the invention reduces the viscosity to less than 2000 mPas, preferably to 1800 to 1000 mPas. Such concentrates are then flowable again and easily pumpable.
Der Zusatz der Polyole führt zu einer deutlichen Verringerung der Viskosität der wäßrigen Konzentrate was eine Weiterverarbeitung erleichtert. Der erfindungsgemäße Polyolzusatz führt nicht zu einer unerwünschten Gärung oder ähnlichen nachteiligen biochemischen Prozessen. Außerdem wird den Konzentraten auf diese Weise organischer Kohlenstoff zugeführt, was deren Eignung als Düngemittel verbessert.The addition of the polyols leads to a significant reduction in the viscosity of the aqueous concentrates, which facilitates further processing. The polyol additive according to the invention does not lead to undesired fermentation or similar disadvantageous biochemical processes. In addition, organic concentrates are added to the concentrates, which improves their suitability as fertilizers.
In einer weiteren Ausfuhrungsform wird die Verwendung von Polyolen mit 2 bis 6 C- Atomen und 2 bis 6 Hydroxylgruppen zur Verringerung der Viskosität von wäßrigen Konzentraten mit Wassergehalten von höchstens 50 Gew.-%, enthaltend mindestens 10 Gew.-% Proteine oder
Proteinhydrolysate sowie ggf. organische und anorganische Salze und/oder andere organische Verbindungen beansprucht.In a further embodiment, the use of polyols with 2 to 6 carbon atoms and 2 to 6 hydroxyl groups to reduce the viscosity of aqueous concentrates with water contents of at most 50% by weight, containing at least 10% by weight of proteins or Protein hydrolyzates and optionally organic and inorganic salts and / or other organic compounds claimed.
Weiterhin wird ein wäßriges, bei Raumtemperatur pumpbares und fließfähiges Proteinkonzentrat beansprucht, welches höchstens 50 Gew.-% Wasser enthält, sowie mindestens 10 Gew.-% Proteine oder Proteinhydrolysate, jeweils bezogen auf das Gewicht des wäßrigen Konzentrats, sowie ggf. organische und anorganische Salze und/oder anderen organische Verbindungen, wobei das Konzentrat zwischen 5 und 15 Gew.-% eines Polyols mit 2 bis 6 C- Atomen und 2 bis 6 Hydroxylgruppen enthält.
Furthermore, an aqueous protein concentrate which is pumpable and flowable at room temperature and contains at most 50% by weight of water and at least 10% by weight of proteins or protein hydrolysates, based in each case on the weight of the aqueous concentrate, and optionally organic and inorganic salts and / or other organic compounds, the concentrate containing between 5 and 15% by weight of a polyol having 2 to 6 carbon atoms and 2 to 6 hydroxyl groups.
BeispieleExamples
Untersucht wurde ein wäßriges Proteinkonzentrat, erhalten aus der Stärkegewinnung aus Kartoffeln, daß insgesamt 18 Gew.-% Proteine bzw. Proteinhydrolysate und 1,6 Gew.-% Phosphat sowie 9 Gew.% Kaliumsalze enthielt Der Rest auf 100 Gew.-% waren Stärkereste. Der Wassergehalt lag bei 47 Gew.-%. Das Konzentrat war bei Raumtemperatur nicht pumpbar. Durch Zusatz von 15 Gew.-%, bezogen auf das unbehandelte Konzentrat einer Mischung aus 1 Teil Wasser und 1 Teil 80 Gew.-% technischem Glycerin konnte die Viskosität soweit reduziert werden, daß das Konzentrat problemlos pumpbar wurde. Es trat bei Lagerung bei 21 °C über eine Zeitraum von 10 Tagen keinerlei unerwünschte Gärung auf. Die Viskosität des Proteinkonzentrats lag ohne Glycerinzusatz bei 2200 mPas und wurde durch die Zugabe des Glycerins auf 1500 mPas (Brookfield, 21 °C) verringert.
An aqueous protein concentrate was obtained, obtained from the starch production from potatoes, that contained a total of 18% by weight of proteins or protein hydrolyzates and 1.6% by weight of phosphate and 9% by weight of potassium salts. The remainder to 100% by weight were starch residues . The water content was 47% by weight. The concentrate was not pumpable at room temperature. By adding 15% by weight, based on the untreated concentrate of a mixture of 1 part of water and 1 part of 80% by weight of technical glycerin, the viscosity could be reduced to such an extent that the concentrate could be pumped without problems. No unwanted fermentation occurred during storage at 21 ° C for 10 days. The viscosity of the protein concentrate was 2200 mPas without the addition of glycerol and was reduced to 1500 mPas (Brookfield, 21 ° C.) by adding the glycerol.
Claims
1. Verfahren zur Verringerung der Viskosität von wäßrigen Proteinkonzentraten enthaltend höchstens 50 Gew.-% Wasser, mindestens 10 Gew.-% an Proteinen oder Proteinhydrolysaten - jeweils bezogen auf das Gewicht des wäßrigen Konzentrats - sowie ggf. organische und anorganische Salze und/oder andere organische Verbindungen, dadurch gekennzeichnet, daß den Konzentraten Polyole mit 2 bis 6 C-Atomen und 2 bis 6 Hydroxylgruppen in Mengen von 5 bis 15 Gew.-%, bezogen auf das Gewicht des Konzentrats, zugesetzt werden.1. A method for reducing the viscosity of aqueous protein concentrates containing at most 50% by weight of water, at least 10% by weight of proteins or protein hydrolyzates - in each case based on the weight of the aqueous concentrate - and optionally organic and inorganic salts and / or others Organic compounds, characterized in that polyols having 2 to 6 carbon atoms and 2 to 6 hydroxyl groups are added to the concentrates in amounts of 5 to 15% by weight, based on the weight of the concentrate.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man den Konzentraten Polyole ausgewählt aus der Gruppe Ethylenglykol, Propylenglykol oder Glycerin zusetzt.2. The method according to claim 1, characterized in that the concentrates polyols selected from the group ethylene glycol, propylene glycol or glycerol are added.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß man die Polyole in Form einer wäßrigen Lösung den Konzentraten zusetzt.3. The method according to claim 1 or 2, characterized in that the polyols are added to the concentrates in the form of an aqueous solution.
4. Verfahren nach den Ansprüchen 1 bis 3, dadurch gekennzeichnet, daß man die Polyole in wäßrigen Lösungen mit einem Gewichtsverhältnis Polyol : Wasser von 2 : 1 bis 1 : 2, vorzugsweise 1 : 1, den Konzentraten zusetzt.4. Process according to claims 1 to 3, characterized in that the polyols are added to the concentrates in aqueous solutions with a weight ratio of polyol: water of 2: 1 to 1: 2, preferably 1: 1.
5. Verfahren nach den Ansprüchen 1 bis 4, dadurch gekennzeichnet, daß die Polyole wäßrigen Proteinkonzentraten zugesetzt werden, die 15 bis 40 Gew.-% und vorzugsweise 20 bis 25 Gew.-% Proteine oder Proteinhydrolysate enthalten.5. Process according to claims 1 to 4, characterized in that the polyols are added to aqueous protein concentrates which contain 15 to 40% by weight and preferably 20 to 25% by weight of proteins or protein hydrolysates.
6. Verfahren nach den Ansprüchen 1 bis 5, dadurch gekennzeichnet, daß die Polyole wäßrigen Proteinkonzentraten pflanzlichen Ursprungs zugesetzt werden.6. Process according to claims 1 to 5, characterized in that the polyols are added to aqueous protein concentrates of plant origin.
7. Verfahren nach den Ansprüchen 1 bis 6, dadurch gekennzeichnet, daß die Polyole wäßrigen Proteinkonzentraten zugesetzt werden, die aus Kartoffeln gewonnen werden. 7. Process according to claims 1 to 6, characterized in that the polyols are added to aqueous protein concentrates which are obtained from potatoes.
8. Verfahren nach den Ansprüchen 1 bis 7, dadurch gekennzeichnet, daß die Polyole wäßrigen Proteinkonzentraten zugesetzt werden, die 25 bis 45 Gew.-% Wasser, bezogen auf das wäßrige Konzentrat enthalten.8. Process according to claims 1 to 7, characterized in that the polyols are added to aqueous protein concentrates which contain 25 to 45% by weight of water, based on the aqueous concentrate.
9. Verwendung von Polyolen mit 2 bis 6 C-Atomen und 2 bis 6 Hydroxylgruppen zur Verringerung der Viskosität von wäßrigen Konzentraten mit Wasergehalten von höchstens 50 Gew.-%, enthaltend mindestens 10 Gew.-% Proteine oder Proteinhydrolysate sowie ggf. organische und anorganische Salze und/oder andere organische Verbindungen.9. Use of polyols with 2 to 6 carbon atoms and 2 to 6 hydroxyl groups to reduce the viscosity of aqueous concentrates with water contents of at most 50% by weight, containing at least 10% by weight of proteins or protein hydrolyzates and, if appropriate, organic and inorganic Salts and / or other organic compounds.
10. Wäßriges, bei Raumtemperatur pumpbares und fließfähiges Proteinkonzentrat, enthaltend höchstens 50 Gew.-% Wasser, sowie mindestens 10 Gew.-% Protein oder Proteinhydrolysaten, jeweils bezogen auf das Gewicht des wäßrigen Konzentrats, sowie ggf. organische und anorganische Salze und/oder andere organische Verbindungen, dadurch gekennzeichnet, daß das Konzentrat zwischen 5 und 15 Gew.-% eines Polyols mit 2 bis 6 C-Atomen und 2 bis 6 Hydroxylgruppen enthält. 10. Aqueous, room temperature pumpable and flowable protein concentrate containing at most 50% by weight of water and at least 10% by weight of protein or protein hydrolyzates, in each case based on the weight of the aqueous concentrate, and optionally organic and inorganic salts and / or other organic compounds, characterized in that the concentrate contains between 5 and 15% by weight of a polyol with 2 to 6 C atoms and 2 to 6 hydroxyl groups.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1998153167 DE19853167A1 (en) | 1998-11-19 | 1998-11-19 | Aqueous protein concentrates |
| DE19853167.2 | 1998-11-19 |
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| Publication Number | Publication Date |
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| WO2000028834A2 true WO2000028834A2 (en) | 2000-05-25 |
| WO2000028834A3 WO2000028834A3 (en) | 2000-08-31 |
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|---|---|---|---|
| PCT/EP1999/008601 WO2000028834A2 (en) | 1998-11-19 | 1999-11-10 | Method for reducing the viscosity of aqueous protein concentrates with polyols |
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| DE (1) | DE19853167A1 (en) |
| WO (1) | WO2000028834A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220295830A1 (en) * | 2021-03-18 | 2022-09-22 | Georg-August-Universität Göttingen Stiftung Öffentlichen Rechts | Dry Pet Food Article And Method For Making The Same |
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| US4764383A (en) * | 1985-10-21 | 1988-08-16 | Michael Drebot | Soft homogenous fish bait |
| WO1995004468A1 (en) * | 1993-08-09 | 1995-02-16 | The Pillsbury Company | Shelf stable dairy products |
| WO1996024254A1 (en) * | 1995-02-07 | 1996-08-15 | The Pillsbury Company | Process for making shelf stable dairy products |
| WO1998009532A1 (en) * | 1996-09-05 | 1998-03-12 | The Pillsbury Company | Savory cheese fillings and food products including these fillings |
-
1998
- 1998-11-19 DE DE1998153167 patent/DE19853167A1/en not_active Withdrawn
-
1999
- 1999-11-10 WO PCT/EP1999/008601 patent/WO2000028834A2/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3558323A (en) * | 1969-06-12 | 1971-01-26 | Hoffmann La Roche | Vitamin-containing composition in beadlet form |
| US4764383A (en) * | 1985-10-21 | 1988-08-16 | Michael Drebot | Soft homogenous fish bait |
| WO1995004468A1 (en) * | 1993-08-09 | 1995-02-16 | The Pillsbury Company | Shelf stable dairy products |
| WO1996024254A1 (en) * | 1995-02-07 | 1996-08-15 | The Pillsbury Company | Process for making shelf stable dairy products |
| WO1998009532A1 (en) * | 1996-09-05 | 1998-03-12 | The Pillsbury Company | Savory cheese fillings and food products including these fillings |
Non-Patent Citations (2)
| Title |
|---|
| GEKKO, LI, MAKINO: "Effetcs of polyols and sugars on the sol-gel transition of gelatin" BIOSCIENCE, BIOTECHNOLOGY AND BIOCHEMISTRY, Bd. 56, Nr. 8, 1992, Seiten 1279-1284, XP000910336 * |
| SIEW, HEILMANN, EASTEAL, COONEY: "Solution and film properties of sodium caseinate/glycerol ans sodium caseinate/polyethylene glycol edible coating systems" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Bd. 47, Nr. 8, 27. Juli 1999 (1999-07-27), Seiten 3432-3440, XP002137616 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220295830A1 (en) * | 2021-03-18 | 2022-09-22 | Georg-August-Universität Göttingen Stiftung Öffentlichen Rechts | Dry Pet Food Article And Method For Making The Same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2000028834A3 (en) | 2000-08-31 |
| DE19853167A1 (en) | 2000-05-25 |
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