WO2008000856A1 - Procedimiento de elaboración de un concentrado proteico a partir de músculo de cefalópodo - Google Patents
Procedimiento de elaboración de un concentrado proteico a partir de músculo de cefalópodo Download PDFInfo
- Publication number
- WO2008000856A1 WO2008000856A1 PCT/ES2006/070090 ES2006070090W WO2008000856A1 WO 2008000856 A1 WO2008000856 A1 WO 2008000856A1 ES 2006070090 W ES2006070090 W ES 2006070090W WO 2008000856 A1 WO2008000856 A1 WO 2008000856A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- muscle
- cephalopod
- protein concentrate
- proteins
- myofibrillar proteins
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
Definitions
- the present invention relates to a process of making a protein concentrate from cephalopod muscle.
- Cephalopod muscle is very suitable for obtaining protein concentrates, since this muscle has little color, little taste, lack of fat and there are great resources of it in nature.
- ES2208105 describes a process for preparing a protein concentrate obtained by isoelectric precipitation of myofibrillar proteins at a pH around 5.
- the present invention describes a method of making a protein concentrate from cephalopod muscle.
- the product obtained by this procedure is a processing intermediate. From it and treated conveniently it is the basis of elaboration of different products and substitutes.
- the product that is obtained by this procedure is made up of 70-80% water, myofibrillar proteins of cephalopods (10-20%) and cryoprotectants until 100% is completed if they are kept in a frozen state.
- the product obtained has a high gelling capacity, this characteristic is important when in subsequent processes it is mixed with sodium or potassium chloride, and certain ingredients and additives are added, and it is subjected to heating or high pressures.
- the procedure comprises at least the following steps:
- the cellular components that are solubilized at this stage of isoelectric precipitation are salts, nucleotides, phosphates, amino acids, peptides.
- Cryoprotectants can be added, for example, 5% sucrose, 4% sorbitol and 0.5% sodium triphosphosphate for freezing. Variations in materials, shape, size and arrangement of the component elements, described in a non-limiting manner, do not alter the essentiality of this invention, being sufficient to proceed to its reproduction by an expert.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/ES2006/070090 WO2008000856A1 (es) | 2006-06-28 | 2006-06-28 | Procedimiento de elaboración de un concentrado proteico a partir de músculo de cefalópodo |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/ES2006/070090 WO2008000856A1 (es) | 2006-06-28 | 2006-06-28 | Procedimiento de elaboración de un concentrado proteico a partir de músculo de cefalópodo |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008000856A1 true WO2008000856A1 (es) | 2008-01-03 |
Family
ID=37809306
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2006/070090 WO2008000856A1 (es) | 2006-06-28 | 2006-06-28 | Procedimiento de elaboración de un concentrado proteico a partir de músculo de cefalópodo |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2008000856A1 (es) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020183488A1 (en) * | 1996-12-21 | 2002-12-05 | Hultin Herbert O. | Protein composition and process for isolating a protein composition from a muscle source |
WO2004052117A1 (es) * | 2002-10-25 | 2004-06-24 | Consejo Superior De Investigaciones Científicas | Procedimiento de elaboración de un concentrado proteico funcional a partir de músculo de cefalópodos y producto así obtenido, para ser utilizado en la elaboración de productos análogos y otros nuevos productos |
-
2006
- 2006-06-28 WO PCT/ES2006/070090 patent/WO2008000856A1/es active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020183488A1 (en) * | 1996-12-21 | 2002-12-05 | Hultin Herbert O. | Protein composition and process for isolating a protein composition from a muscle source |
WO2004052117A1 (es) * | 2002-10-25 | 2004-06-24 | Consejo Superior De Investigaciones Científicas | Procedimiento de elaboración de un concentrado proteico funcional a partir de músculo de cefalópodos y producto así obtenido, para ser utilizado en la elaboración de productos análogos y otros nuevos productos |
Non-Patent Citations (2)
Title |
---|
KAHN L N ET AL: "SQUID PROTEIN CONCENTRATES 1. EVALUATION OF PROCESSES AND PRODUCT CHARACTERISTICS", LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE, ACADEMIC PRESS, LONDON, GB, vol. 8, no. 2, 1975, pages 64 - 69, XP009034894, ISSN: 0023-6438 * |
KAHN L N ET AL: "Squid protein isolate: effect of processing conditions on recovery yields.", JOURNAL OF FOOD SCIENCE 1974 DEPT. OF NUTR. & FOOD SCI., MASSACHUSETTS INST. OF TECH., CAMBRIDGE, 02139, USA, vol. 39, no. 3, 1974, pages 592, XP009080161 * |
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