WO2010022702A1 - Procédé d'obtention d'une protéine de légumineuse, et son utilisation - Google Patents

Procédé d'obtention d'une protéine de légumineuse, et son utilisation Download PDF

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Publication number
WO2010022702A1
WO2010022702A1 PCT/DE2009/001134 DE2009001134W WO2010022702A1 WO 2010022702 A1 WO2010022702 A1 WO 2010022702A1 DE 2009001134 W DE2009001134 W DE 2009001134W WO 2010022702 A1 WO2010022702 A1 WO 2010022702A1
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WIPO (PCT)
Prior art keywords
protein
legume
legume protein
fatty
fish
Prior art date
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PCT/DE2009/001134
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German (de)
English (en)
Inventor
Martin Lotz
Michael Schonert
Original Assignee
Emsland-Stärke GmbH
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Filing date
Publication date
Application filed by Emsland-Stärke GmbH filed Critical Emsland-Stärke GmbH
Publication of WO2010022702A1 publication Critical patent/WO2010022702A1/fr

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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
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/24—Animal feeding-stuffs from material of animal origin from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the present invention relates to a method for obtaining fatty legume protein and the use thereof in aquatic animal feed.
  • Aquatic animal feed especially fish feed
  • fish feed are known both on a plant and animal basis.
  • residues such as juice and pomace, waste such as slaughterhouse waste, waste from fisheries or fish processing, or other protein sources such as fermentation residues or sometimes even sewage sludge, are often used.
  • Animal proteins intended as animal feed generally have two major disadvantages in feeding to animals, especially fish. Firstly, the risk of transmission of species-specific diseases is extremely high, which is met with a prophylactic addition of antibiotics in high doses, which is expensive and in turn leads to follow-up problems. Here are both the growing number of resistant bacterial strains mentioned as well as the unwanted consumption of remnants of these antibiotics in the ingestion of these fish by humans, where resistance or chronic symptoms are also to be feared. Secondly, studies show that marine resources for human consumption of high-quality protein and fat would be used more effectively if the marine fish processed into fishmeal and fish oil were instead used directly for human nutrition. It is also known that for the production of animal meat mass, and thus animal protein, a multiple in weight feed, especially proteins, is needed, for example, about 4 kg of fish feed needed for the production of 1 kg of fish weight.
  • soybeans In order to reduce the problems of increasingly expensive, available in ever smaller quantities of fish meal as the main ingredient for aquafarming, according to the prior art, a part of fishmeal is replaced by soybeans, in various forms, raw and untreated, as untreated soybean meal or flour, as a purified and isolated protein product.
  • vegetable protein materials such as soy, in particular, often have problems with contamination by genetically modified organisms that are not desired by the consumer.
  • these vegetable protein sources often do not show a sufficient nutritional value or a wrong nutritional profile with a high content of anti-nutritive substances. The latter is especially true for untreated vegetable raw materials, such as meal, flour or processed flours, especially soy.
  • the trypsin inhibitors (TI) of soy products are mentioned.
  • the anti-nutritive substances must be inactivated expensive and expensive in the manufacturing process, which is done according to the prior art in soy products by hydrothermal treatment. Due to the unspecific and extremely strong heat effect on the whole soybean (high temperature in connection with long residence time and damp heat, what causes high heat transfer), in turn, the protein important for animal nutrition is excessively damaged, whereby the digestibility of the soy protein product is lowered, resulting in economic losses and increased environmental impact of eutrophication.
  • soy protein concentrates or isolates are used. Although these soy products are no longer adversely antinutritional, they are so expensive that they do not play a role in aquafarming. Added to this is their low availability, as these high purity proteins make up only a fraction of the mass of the original raw material.
  • anti-nutritive substances are alkaloids, as they occur in the potato protein. Either the availability of vegetable raw materials are severely limited by the presence of these alkaloids by the plant proteins can be used only in feed for sufficiently large and / or immune species. Or the anti-nutritive alkaloids must be expensive and expensive removed in the manufacturing process or at least reduced their content in proteinaceous feed.
  • fibers in particular the insoluble, fiber-acting fibers, are also anti-nutritional in animal feed, since they stimulate digestion and lead to economic losses as the proportion of animal matter produced decreases in proportion to the consumption of fodder.
  • a further disadvantage of the protein-containing aquatic animal feeds known from the prior art is that their fat content is proportionately low, in order to produce not only the fishmeal but also the Substitute essential fish oil in the feed.
  • the production of fishmeal is linked to the production of fish oil, and from 30 to 35 tonnes of wild fish it is possible to produce about 6 to 7 tonnes of fish meal and 1.1 to 1.2 tonnes of fish oil.
  • feedstuffs prepared with great technical effort reduce losses due to loss of feed before it is absorbed by the animals
  • the disadvantage is that the additional steps of packaging (such as, for example, crosslinking of the proteins) significantly increase the price of the feedstuffs prepared feed in the usual way.
  • a pure formulation of the dosage form does not solve the problems of the incorrect nutritional profile and the levels of anti-nutritional substances.
  • the object of the present invention is to provide a method for obtaining a fatty legume protein which, when used as or in aquatic animal feed, overcomes the disadvantages of the prior art, in particular to provide a method in which the excessive damage of the protein is avoided as well as simultaneously The levels of anti-nutritive substances compared to soy be significantly reduced.
  • the proteins obtained should have a usable for the fish Fettantiel to replace fish meal and fish oil at least partially or completely.
  • a further object is to identify possible uses for the legume protein produced according to the invention.
  • the first object is achieved by a process for the production of fatty legume protein comprising the steps:
  • step (iii) optionally holding the coagulated legume protein solution used in step (ii) at a temperature of from 70 ° C to 100 ° C for one minute to 60 minutes;
  • step (vi) optionally concentrating soluble legume protein contained in the solution obtained in step (iv).
  • the extraction takes place at a substantially neutral pH, so as not to destroy the fat in the legume raw material by acid or alkaline hydrolysis and to keep the fat bound to the protein.
  • heat coagulation temperatures and residence times are selected, so that a high yield is possible with a very low, that is gentle coagulation temperature possible. This is achieved by the abovementioned coagulation temperature and the residence time, whereby the protein is gently isolated and, at the same time, deactivating antrinutritive substances, in particular trypsin inhibitors, as much as possible.
  • the optional washing with water the separation of water-soluble antinutritier substances, such as sugars, alkaloids, phytic acid, etc., even further improved.
  • the extraction is preferably carried out in step (i) at a pH of 6 to 8, preferably 6.5 to
  • step (ii) is carried out at a pH which is at least 1 pH point higher than the isoelectric point, preferably at a pH of 4 to 7, more preferably 5 to 7 ,
  • the legume raw material is particularly preferably selected from pea, bean, lupine or mixtures thereof.
  • the fat-containing legume protein has a fat content of 5 to 20 weight percent, preferably 10 to 20 weight percent, more preferably 15 to 20
  • Also according to the invention is the use of a legume protein prepared by the process described above in aquatic animal feeds.
  • the legume protein is in liquid or powder form.
  • the aquatic animal feed be in the form of pellets, flakes, powder, cooked dough, agglomerates, pressings or granules.
  • the aquatic animals are preferably fish, crustaceans or shellfish, preferably shrimp, shrimp, crabs, crabs, clams, salmon trout, trout spawning, trout, carp, sturgeon, koi or salmon.
  • the aquatic animal feed contains other ingredients selected from the group consisting of fish meal, fish oil, soy products such as meal, flour, grits, blood meal, vitamins, minerals and medicines.
  • soy products such as meal, flour, grits, blood meal, vitamins, minerals and medicines.
  • the method for obtaining legume protein can provide a protein which can be used in or as aquatic animal feed and the complete or at least partial replacement of animal constituents, such as fish meal and fish oil, and / or other adverse animal and / or herbal ingredients such as soy products.
  • the legume protein is prepared so that the anti-nutritive substances have a minimal proportion, in particular trypsin inhibitors, soluble oligosaccharides (galactose-containing sugars), phytic acid, alkaloids and fibers.
  • the fat content of the legume proteins produced is so high that an at least partial replacement of fish oil is possible.
  • Essential for the process according to the invention is that the coagulation in step (ii) is carried out at a pH between the isoelectric point and the neutral point of pH 7. As a result, no extreme pH values are used, so that the quality of the fat content in the protein is spared.
  • a residence time of one minute to 60 minutes at a temperature between 70 0 C and 100 ° C (boiling temperature) is maintained, which serves to ripen the coagulated protein flakes so that as little protein is lost in the concentration step , As a result, the consistency and stability of the flakes formed is improved, which simplifies separation, for example in a decanter.
  • the inventive method can be integrated without difficulty in a Rescue Stammungsver- process of the raw material, in which the other valuable substances of legumes, where priority should be given to starch, fibers, oil and proteins which can be used in foods, which are economically of at least the same importance as the proteins obtained according to the invention.
  • Fat-containing legume proteins are thus selectively isolated from their vegetable raw materials according to the invention.
  • the legume proteins produced according to the invention have the advantage that the raw materials have a lower content of trypsin inhibitors in comparison to soya. Furthermore, these legume proteins can be isolated with gentle methods, the proteins contain a high proportion of fat or oil, which is suitable for the fish, and furthermore they have a good nutritional profile.
  • these legume proteins can be provided cheaply by the high quality use of the other constituents of legume, ie starch, fibers, oil / fat.
  • the inventive method can thus be a sub-process of the entire process of processing the vegetable leguminous raw material, whereby the value components starch, protein, oil and fibers are isolated.
  • the milled raw materials not only leave the fat in its composition at suitable gentle process conditions and no decomposition into fatty acid and glycerol occurs, but that the oils and fats are enriched almost exclusively in the protein, so that these, both absolutely and relatively, are higher in fat than the original starting materials. Therefore, according to the invention, the natural association of the protein with oil or fat does not have to be technically separated for the use of the legume proteins as aquatic animal feed. Rather, the high fat content in the protein can be optimized procedurally, so that these legume proteins can be produced gently and inexpensively and their quality remains high.
  • the legume protein produced according to the invention it is therefore possible to at least partially replace the nutritionally suboptimal component of soya and the suboptimal components of fishmeal and fish oil economically, cost-effectively and under the aspects of the global food crisis within the framework of a balanced diet of aquatic animals.
  • a binder must be added.
  • a typical property of proteins is this binding ability. If the legume protein according to the invention gently coagulated, this binding capacity is at least partially preserved and can replace common binders, such as starch or chicken albumin, partially or wholly.
  • the content of trypsin inhibitors in the legume protein produced according to the invention is at most 100 ppm, preferably at most 50 ppm.
  • the alkaloid content when using lupins amounts to a maximum of 800 ppm, preferably 400 ppm, otherwise a maximum of 150 ppm.
  • the proteins produced according to the invention furthermore have a phytic acid content of less than 1% by weight, a sugar content of less than 1% by weight and a content of fibers likewise of less than 1% by weight.
  • 100 kg lupins with 30.3 kg protein content are ground to a flour with a particle size of ⁇ 250 ⁇ m.
  • the lupine flour is suspended in 500 liters of tap water and stirred for about 20 minutes.
  • the self-adjusting pH is 6.7.
  • the suspension is centrifuged, the supernatant poured off and stored.
  • the centrifuged solid is resuspended in 300 L of water and stirred for a further 20 minutes without changing the pH.
  • the suspension is also centrifuged and the two supernatants are combined. They contain the dissolved fatty lupine protein.
  • the centrifuged solid consists essentially of the lupine fibers with residues of fat and protein. This pulp can be used as animal feed without further treatment.
  • the protein-containing aqueous matrix is then adjusted to pH 5.5 and heated to 80 ° C.
  • the protein coagulates and precipitates.
  • the protein is resuspended in the same amount of water, stirred and then centrifuged. After drying, 25.9 kg lupine protein with 91.2% TS, 75.6% protein content in TS and 12.0% fat in TS.
  • the yield is 85.5%.
  • Example 2 100 kg peas with 25.6 kg protein content and 3.0% fat are ground to a flour with a particle size of ⁇ 250 microns.
  • the pea flour is poured into 500 liters of tap water suspended and stirred for about 20 minutes.
  • the self-adjusting pH is 6.2.
  • the suspension is centrifuged, the supernatant poured off and stored.
  • the centrifuged solid is resuspended in 250 L of water and stirred for a further 20 minutes without changing the pH.
  • the suspension is also centrifuged and the two supernatants are combined. They contain the dissolved fatty pea protein.
  • the centrifuged solid consists of pea starch and pea fibers with remnants of protein. With the plants of a starch factory, the starch and fibers can be separated and purified to final products and dried in further process steps.
  • the proteinaceous solution is now adjusted to pH 5.2 and heated to 110 ° C for 20 seconds.
  • the protein coagulates and precipitates and is kept suspended for 10 minutes at 90 ° C.
  • the yield is 81.9%. 90.2% of pea fat is in the protein.
  • the following table shows the nutritional values of pea protein, soybean meal and fishmeal. It becomes clear that the important content of cysteine and lysine corresponds to that of fishmeal. Overall, the amino acid supply of pea protein is better than soy.
  • Example 6 A typical fish food and nutrient composition may look like this:
  • vitamin premix (IU or g / kg): retinol palmitate 500,000 IU; Thiamine 5; Ribofiavin 5; Niacin 25; Folic acid 1; Pyrodoxin 5; Cyanocobalamin 5; Ascorbic acid 10; cholecalciferol
  • the specific growth rate shows that with a protein content of 30% from the pea isolate there are no significant differences to the comparative feed with 100% fish meal.
  • pea protein At higher levels of pea protein (up to 60%), the growth performance is reduced independently of the further pea protein amount constant by max. 12%. Therefore, anti-nutritive ingredients such as e.g. Tannins, protease inhibitors or lectins that may not have been inactivated or isolated in the protein isolation process of the peas and a reduction in the palatability of the feed with increasing levels of vegetable protein carriers, otherwise growth performance would decrease proportionally with higher pea protein levels.
  • anti-nutritive ingredients such as e.g. Tannins, protease inhibitors or lectins that may not have been inactivated or isolated in the protein isolation process of the peas and a reduction in the palatability of the feed with increasing levels of vegetable protein carriers, otherwise growth performance would decrease proportionally with higher pea protein levels.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
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  • Mycology (AREA)
  • Biochemistry (AREA)
  • Insects & Arthropods (AREA)
  • Birds (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Abstract

La présente invention porte sur un procédé d'obtention d'une protéine de légumineuse contenant des lipides. Ce procédé comprend les étapes : (i) d'extraction d'une protéine de légumineuse contenant des lipides, à partir d'une matière première de légumineuse broyée, à l'exception du soja, avec de l'eau et à un pH pour l'essentiel neutre ; (ii) d'isolement de la protéine de légumineuse contenant des lipides à partir de la solution aqueuse par coagulation à chaud, pour l'essentiel à un pH compris entre le point isoélectrique et le pH 7 à une température de 70°C à 120°C pendant une durée maximale de 60 secondes ; (iii) en option, de maintien de la solution utilisée dans l'étape (ii) avec la protéine de légumineuse coagulée à une température de 70°C à 100°C pendant une à 60 minutes ; (iv) de séparation de la protéine de légumineuse coagulée contenant des lipides, et en option de lavage à l'eau ; (v) de séchage du coagulat ; et (vi) en option, de concentration de la protéine de légumineuse soluble contenue dans la solution obtenue dans l'étape (iv).
PCT/DE2009/001134 2008-08-28 2009-08-06 Procédé d'obtention d'une protéine de légumineuse, et son utilisation WO2010022702A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008044814.1A DE102008044814B4 (de) 2008-08-28 2008-08-28 Verfahren zur Gewinnung von Leguminosenprotein und Verwendung desselben
DE102008044814.1 2008-08-28

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WO2010022702A1 true WO2010022702A1 (fr) 2010-03-04

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Cited By (7)

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CN102776063A (zh) * 2012-07-30 2012-11-14 淮阴工学院 一种从克氏原鳌虾废弃物中提取天然虾油的方法
CN103070317A (zh) * 2013-02-06 2013-05-01 山东省海洋水产研究所 鲆鲽类幼鱼专用配合饲料及加工方法
CN105828633A (zh) * 2013-11-18 2016-08-03 科舒克拉-格鲁普瓦尔科迎有限公司 用于提取豌豆蛋白的方法
WO2020128393A1 (fr) * 2018-12-21 2020-06-25 Roquette Freres Produit sec base pois pour alimentation des animaux
WO2021206573A1 (fr) * 2020-04-08 2021-10-14 Biotechnika Tomasz Kapela Procédé de transformation de matière végétale brute, notamment de légumineuses, en protéine à valeur nutritive et alimentaire, bioéthanol, biogaz et matières fertilisantes
CN109938249B (zh) * 2017-12-21 2022-06-10 中粮营养健康研究院有限公司 一种米蛋白组合物
CN115517341A (zh) * 2022-09-30 2022-12-27 黑龙江飞鹤乳业有限公司 豆类蛋白制品的制备方法

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CN107801873A (zh) * 2017-11-17 2018-03-16 福建天马饲料有限公司 一种珍珠龙胆石斑鱼幼鱼配合饲料

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US6005076A (en) * 1996-01-31 1999-12-21 B.M.W.Canola Inc. Oil seed protein extraction
CA2335745A1 (fr) * 2001-02-13 2002-08-13 Her Majesty In Right Of Canada As Represented By The Minister Of Fisheries And Oceans Processus de preparation de produits de canola nutritionnellement enrichis
WO2002089597A1 (fr) * 2001-05-04 2002-11-14 Burcon Nutrascience (Mb) Corp. Production d'isolats de proteines de graines oleagineuses
WO2005077201A1 (fr) * 2004-02-17 2005-08-25 Burcon Nutrascience (Mb) Corp. Preparation d'un isolat de proteines de canola et son utilisation en aquaculture

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102776063A (zh) * 2012-07-30 2012-11-14 淮阴工学院 一种从克氏原鳌虾废弃物中提取天然虾油的方法
CN103070317A (zh) * 2013-02-06 2013-05-01 山东省海洋水产研究所 鲆鲽类幼鱼专用配合饲料及加工方法
CN105828633A (zh) * 2013-11-18 2016-08-03 科舒克拉-格鲁普瓦尔科迎有限公司 用于提取豌豆蛋白的方法
US10390548B2 (en) 2013-11-18 2019-08-27 Cosucra Groupe Warcoing S.A. Method for extracting pea proteins
EP3071045B1 (fr) 2013-11-18 2020-04-01 Cosucra Groupe Warcoing S.A. Procédé d'extraction de protéines de pois
CN105828633B (zh) * 2013-11-18 2020-10-20 科舒克拉-格鲁普瓦尔科迎有限公司 用于提取豌豆蛋白的方法
US11019835B2 (en) 2013-11-18 2021-06-01 Cosucra Groupe Warcoing S.A. Method for extracting pea proteins
CN109938249B (zh) * 2017-12-21 2022-06-10 中粮营养健康研究院有限公司 一种米蛋白组合物
WO2020128393A1 (fr) * 2018-12-21 2020-06-25 Roquette Freres Produit sec base pois pour alimentation des animaux
FR3090279A1 (fr) * 2018-12-21 2020-06-26 Roquette Freres Produit sec base pois pour alimentation des animaux
WO2021206573A1 (fr) * 2020-04-08 2021-10-14 Biotechnika Tomasz Kapela Procédé de transformation de matière végétale brute, notamment de légumineuses, en protéine à valeur nutritive et alimentaire, bioéthanol, biogaz et matières fertilisantes
CN115517341A (zh) * 2022-09-30 2022-12-27 黑龙江飞鹤乳业有限公司 豆类蛋白制品的制备方法

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