WO2012017123A1 - Procédé permettant d'obtenir des hydrolysats partiels et extensifs de protéines à partir de résidus agro-industriels - Google Patents

Procédé permettant d'obtenir des hydrolysats partiels et extensifs de protéines à partir de résidus agro-industriels Download PDF

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WO2012017123A1
WO2012017123A1 PCT/ES2011/070571 ES2011070571W WO2012017123A1 WO 2012017123 A1 WO2012017123 A1 WO 2012017123A1 ES 2011070571 W ES2011070571 W ES 2011070571W WO 2012017123 A1 WO2012017123 A1 WO 2012017123A1
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Prior art keywords
protein
protein hydrolyzate
food
limited
extensive
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PCT/ES2011/070571
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English (en)
Spanish (es)
Inventor
Francisco MILLÁN RODRÍGUEZ
Justo Javier PEDROCHE JIMÉNEZ
María del Mar YUST ESCOBAR
Juan María ALCAIDE HIDALGO
Maria del Carmen MILLÁN LINARES
Alvaro Villanueva Lazo
José Luis TEJEDOR DEL REAL
Alvaro RODRÍGUEZ SÁNCHEZ-ARÉVALO
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Consejo Superior De Investigaciones Científicas (Csic)
Dibaq Diproteg, S.A.
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Publication of WO2012017123A1 publication Critical patent/WO2012017123A1/fr

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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • 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
    • A23J1/148—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 by treatment involving enzymes or microorganisms
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/01—Hydrolysed proteins; Derivatives thereof
    • A61K38/011—Hydrolysed proteins; Derivatives thereof from plants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10—General cosmetic use
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95

Definitions

  • the present invention falls within the field of food technology and specifically refers to a method of obtaining limited and extensive protein hydrolysates comprising carrying out enzymatic hydrolysis of protein agroindustrial residues. This method leads to the obtaining of two hydrolysates that differ in their degree of hydrolysis, so they can be used in different applications at food and cosmetic levels.
  • a large amount of protein-rich agroindustrial waste is generated worldwide, including by-products of plant origin generated by agricultural processing industries, such as degreased flours from oil extraction from seeds or those fractions part of the crop that does not meet the minimum quality requirements to be marketed, as is the case of fractured seeds or high hardness for consumption.
  • Hydrolysates with good emulsifying power are used in the manufacture of mayonnaise, minced meat, sausages or ice cream (Süle, E., Tómóskózi, S. and Hajós, G., 1998, Agriculture, 42: 242-244). And finally, hydrolysates with a good oil or water absorption are used for the elaboration of meat derivatives and low fat products (Mannheim, A. and Cheryan, M., 1992, J. Am. OH Chem. Soc, 69: 1 163-1 169). b) Hydrolysates with varying degrees of hydrolysis, which can be used as flavorings, especially through Maillard reactions, generating secondary compounds responsible for the smell and taste of the product.
  • these hydrolysates also have application for people who are on a diet because they provide the body with adequate amounts of protein with a minimum of other sources of calories, so that the nitrogen balance is maintained and weight is reduced with the loss of fat
  • these hydrolysates due to their good solubility, digestibility and intestinal absorption, these are also useful for patients with poor gastrointestinal activity, such as in cases where there is a reduced surface area of absorption (disease of Crohn) (Kushner, RF, 1992, Nutr. Rev., 50: 166-178) or when the digestive capacity is reduced as in cystic fibrosis or pancreatitis (Farrell, PM, et al., 1987, J.
  • bioactive peptides are small inactive amino acid sequences within the protein, but which can be released after protein hydrolysis and exert various biological functions.
  • peptides with opioid, opioid antagonist, antithrombotic, immunomodulatory, antioxidant, ion transporter or antihypertensive activity Said peptides can be consumed as such, forming part of the crude hydrolysates, low molecular weight concentrates or other active subfractions obtained by size separation methods or chromatographic methods.
  • hydrolysates In addition to constituting food products, such hydrolysates, their fractions or peptides could also be part of compositions useful as a complement in the treatment and prevention of diseases.
  • a chemical or physical treatment step of the starting vegetable flours is carried out prior to enzymatic hydrolysis, or washed with acidified water or ethanol or a prior protein concentrate is obtained by a flotation-sedimentation process (ES21 73036B1, ES2209645B1 and ES21 1 6937B1).
  • the present invention provides a method of obtaining limited and extensive protein hydrolysates which comprises carrying out enzymatic hydrolysis of protein agroindustrial residues. This method leads to the obtaining of two hydrolysates that differ in their degree of hydrolysis, so they can be used in different applications at food and cosmetic levels.
  • the method of the invention allows to obtain, in a single hydrolytic step and without a prior treatment of the starting substrate, two different protein products, instead of a single product as in the case of other similar methods of obtaining protein hydrolysates.
  • These two products obtained differ in their degree of hydrolysis and, therefore, in their chemical and functional characteristics, thus extending the field of industrial and commercial application and giving it an agri-food by-product, such as, for example, but not limited to, vegetable flours , an added value.
  • One of the hydrolysates obtainable by the method of the invention has a degree of hydrolysis of less than 10% (limited protein hydrolyzate, here referred to as HIPROLI), which makes it a very interesting product for use in cosmetics as well as in processing of food, pastries, bakery or in the elaboration of elaborated products (mayonnaise, sausages, ice cream or desserts), because it has improved rheological properties with respect to the original starting protein in terms of solubility, water and oil absorption, power emulsifier and foaming capacity.
  • HIPROLI limited protein hydrolyzate
  • the other hydrolyzate obtained has a degree of hydrolysis greater than 10% (extensive protein hydrolyzate, here referred to as HIPROEX), which gives it ideal qualities for use in protein supplements aimed well at populations in need of extra protein intake, such as senior citizens, athletes or people who follow certain diets, as well as protein supplements Nutritional conditions in the treatment of specific diseases or syndromes, such as patients who have reduced their capacity for gastrointestinal absorption of food (Crohn's disease), patients with reduced digestive capacity (cystic fibrosis or pancreatitis) or patients with specific food allergenicity.
  • this product is a source of significant interest for the production of functional foods due to the presence of peptides with a non-high number of residues (2 to 1, 5 amino acids) which, a Once released from the starting protein by hydrolysis, they can have a variety of benefits for human health (antioxidant, hypocholesterolemic, antihypertensive, opioid, etc.).
  • one aspect of the invention relates to a method of obtaining a limited protein hydrolyzate and an extensive protein hydrolyzate, hereinafter "method of the invention", comprising: enzymatically hydrolyzing a protein agroindustrial residue,
  • protein agroindustrial waste that could be used in the method of the invention are, but not limited to, degreased flours derived from the oleicseed oil extraction of, for example, but not limited to, sunflower, rape, soybean or grape seed ; seed flours that do not meet the minimum quality requirements to be marketed due, for example, but not limited to, their fractionation during collection or excessive hardness, from, for example, but not limited to, chickpea, lupine or lentil; or other vegetable by-products from, for example, but not limited to, carob seed. All these protein agroindustrial wastes have a variable chemical composition as shown, by way of example and without limiting the scope of the invention, in Table 1. Composition Sunflower Rapeseed Pepita Soy Chickpea Lupine Carob
  • Table 1 Chemical characterization of some vegetable flours. The data is expressed in%.
  • the protein agroindustrial residue of step (a) comprises less than 6% (w / w) of fats.
  • the protein agroindustrial residue of step (a) comprises between 1 5% and 50% of the total weight (w / w) of proteins.
  • the protein agroindustrial residue of step (a) is at a concentration of between 5% and 1.0% (w / v), especially depending on the fiber content and composition of said residue, the which, due to its high water absorption capacity, produces a too high viscosity at higher concentrations, which makes it difficult to agitate the solution.
  • the protein agroindustrial residue of step (a) is a vegetable protein flour.
  • the vegetable protein meal comes from a vegetable selected from the list comprising: sunflower, rapeseed, soybeans, grape seed, chickpea, lupine, lentil or locust bean germ.
  • the enzymes that can be effective in the hydrolysis process of step (a) of the method of the present invention are proteolytic enzymes, preferably of endoprotease action, commonly used for protein hydrolysis and that can be obtained from animal, plant or microbial sources. .
  • step (a) of the method of the invention includes, but are not limited to, trypsin, chymotrypsin, pancreatin, pepsin, papain, or a variety of bacterial and fungal proteases, such as alkaline, which will also be referred to herein as "alklase,” as well as subtilisin. , or “subtilisin", or the flavorzyme.
  • the proteolytic enzyme employed in the hydrolysis of step (a) of the method of the invention is stable and is not inactivated by the pH used in the method of the invention. Therefore, in another preferred embodiment, the enzyme employed in the enzymatic hydrolysis of step (a) is an endoprotease.
  • the endoprotease is selected from the list comprising: trypsin, chymotrypsin, pancreatin, pepsin, papain, alkaline, subtilisin or flavorzyme.
  • the endoprotease is alcalase. This enzyme is an endoprotease of microbial origin, commercial and nonspecific and well known and characterized from a scientific point of view for optimal pH and temperature parameters.
  • the protein agroindustrial enzyme / residue ratio of step (a) is in a range between 0.001 and 0.01 UA / g protein of agroindustrial protein residue, the "Anson Unit (UA)" being defined as the amount of enzyme necessary to digest hemoglobin under standard conditions producing a quantity of products soluble in trichloroacetic acid that give the same color with Folin reagent as a tyrosine milliequivalent.
  • the pH at which the hydrolytic process of step (a) is carried out is preferably an alkaline pH with the aim of, on the one hand, facilitating the solubilization of the protein of the starting material or protein agroindustrial residue, which is Increases as the pH is more basic, and on the other, maintaining a perceptible proteolytic activity in the chosen enzyme, preferably endoprotease, which usually have an optimum pH of activity around 7-8. Therefore, in another preferred embodiment, the enzymatic hydrolysis of step (a) of the method of the invention is performed at a pH between 8 and 1 1.
  • the enzymatic hydrolysis process of step (a) of the method of the invention is preferably carried out at room temperature, that is from 1 to 8 and 25 Q C, more preferably for a maximum time of one hour and most preferably for a minimum time 45 minutes.
  • This process is preferably carried out under continuous stirring, maintaining the pH chosen for the hydrolytic process with, for example, but not limited to, the addition of NaOH or NH 4 HCO 3 , the latter in order to be removed during the drying of the final hydrolyzed products and reducing the ash content thereof. Therefore, in another preferred embodiment, the enzymatic hydrolysis of step (a) of the method of the invention is carried out at a temperature of between 1 8 and 25 Q C. In a more preferred embodiment, the enzymatic hydrolysis of step (a) It is done for a period of time less than or equal to 1 hour. In an even more preferred embodiment, the enzymatic hydrolysis of step (a) is carried out under continuous stirring.
  • sodium sulfite is added to the protein agroindustrial residue undergoing the enzymatic hydrolysis process in step (a) of the method of the invention to prevent oxidation of the polyphenols present therein and to avoid, as far as possible, excessive darkening of products.
  • step (a) of the method of the invention is centrifuged.
  • step (b) of method of the invention a precipitate formed by the remains of the starting material or protein agroindustrial residue that remain insoluble, mainly insoluble fibers and undigested protein part, and on the other a supernatant comprising mainly proteins, peptides and amino acids as well as other minority compounds and solubilized during the hydrolytic process such as polyphenols and sugars.
  • the precipitated phase can be used in different applications such as, for example, but not limited to, animal feed and / or organic fertilizer substrate in agriculture.
  • the supernatant fraction is subjected to a decrease in acidic pH (3-5) by, for example, but not limited to, the addition of HCI. Therefore, in another preferred embodiment, the decrease in pH of step (c) of the method of the invention is accomplished by the addition of HCI to said supernatant.
  • This will serve to inactivate the proteolytic activity of the enzyme added for the hydrolytic process of step (a) of the method of the invention and on the other hand, will give rise to two well differentiated products by subsequent centrifugation. Therefore, after lowering the pH of the supernatant in step (c) of the method of the invention, centrifugation is carried out and, subsequently, the separation of the supernatant and the precipitate obtained.
  • step (f) of the method of the invention Both, precipitate and supernatant, are dried, in step (f) of the method of the invention.
  • the drying procedures that could be used in this step of the method are, for example, but not limited to, ring-dryer, lyophilization, atomization or oven drying.
  • said drying is carried out by atomization, the final products being obtained in powder form to facilitate storage, storage and transport. Therefore, in another preferred embodiment, the drying of step (f) of the method of the invention is carried out by atomization.
  • spray drying refers to the drying method in which a liquid product is transformed into a product in a spray state, being an instant process in which hot air is the medium that supplies the heat necessary for evaporation and at the same time the water acceptor removed.
  • step (f) of the method of the invention The product obtainable after drying the supernatant in step (f) of the method of the invention will be referred to in the present invention as "extensive protein hydrolyzate” or "HIPROEX” and will be constituted by that soluble phase, without precipitating, totally liquid and which has a protein fraction with a degree of hydrolysis greater than 1.0%.
  • the product obtainable after drying the precipitate in step (f) of the method of the invention will be referred to in the present invention as "limited protein hydrolyzate” or "HIPROLI” and will be constituted by that precipitated protein fraction, of pasty consistency, with a degree of hydrolysis below 1.0%.
  • another aspect of the invention relates to the extensive protein hydrolyzate obtainable by drying the supernatant in step (f) of the method of the invention, hereafter referred to as "extensive protein hydrolyzate of the invention".
  • Another aspect of the invention relates to the limited protein hydrolyzate obtainable by drying the precipitate in step (f) of the method of the invention, hereinafter "limited protein hydrolyzate of the invention”.
  • the extensive and limited protein hydrolysates obtainable by the method of the invention have, as shown in the examples of the present invention, a variable composition in terms of proteins, moisture, ashes, fats, polyphenols, sugars, fiber and / or degree of hydrolysis, which will be determined by certain factors of the method of the invention, such as, but not limited to, the type of endoprotease enzyme used, the composition and origin of the starting material or protein agroindustrial residue used in step (a), etc.
  • the protein hydrolysates obtainable by the method of the invention have improved rheological and biological properties with respect to the starting material, so they are applicable to various industrial fields.
  • Another aspect of the invention relates to the use of the extensive protein hydrolyzate or the limited protein hydrolyzate of the invention for the preparation of a cosmetic, since the extensive protein hydrolyzate of the invention has bioactive properties and the limited protein hydrolyzate of the invention has a high emulsifying and foaming capacity, all of them favorable characteristics for the elaboration of this type of products.
  • Cosmetic means any product used for body hygiene or whose purpose is to improve beauty.
  • Another aspect of the invention relates to the use of the extensive protein hydrolyzate of the invention for the preparation of a food supplement.
  • Food supplement means any food, ingredient or substance intended to supplement human or animal nutrition, being able to present, for example, but not limited to, such as pills, capsules, soft capsules of gelatin, gelatin capsules, liquids or powders.
  • the food supplement comprising the extensive protein hydrolyzate of the invention is presented in liquid form, since the high solubility of said hydrolyzate allows its use in liquid foods.
  • the intake of these nutritional supplements comprising the extensive protein hydrolyzate of the invention can be beneficial in those situations in which the metabolic situation requires an extra nutritional contribution, such as, but not limited to, in dietary individuals, in the third age.
  • Another aspect of the invention relates to the use of extensive protein hydrolyzate or limited protein hydrolyzate of the invention for the preparation of a food, hereinafter "food of the invention".
  • This food can be solid or liquid and for human consumption or any other living being.
  • the limited protein hydrolyzate of the invention has a high emulsifying and foaming power. Therefore, a preferred embodiment of this aspect of the invention relates to the use of the limited protein hydrolyzate of the invention for the preparation of a confectionery food.
  • "Pastry food” means any confectionery or pastry food, for example, but not limited to cakes, ice cream, biscuits, cakes or cakes.
  • Another preferred embodiment of this aspect of the invention relates to the use of the limited protein hydrolyzate of the invention for the preparation of a bakery food.
  • Another preferred embodiment of this aspect of the invention relates to the use of the limited protein hydrolyzate of the invention for the preparation of an processed food.
  • Processed food means any food that has undergone a process of modifying the original state of its components to make them more appetizing, tasty, easy to ingest or preserve.
  • processed foods are, but are not limited to, mayonnaise, minced meat, sausages, ice cream, meat products or low-fat products.
  • the extensive protein hydrolyzate of the invention also has bioactive properties, such as, but not limited to, antioxidant and / or blood pressure regulating activity, preferably antihypertensive activity, which is why it is useful for the production of functional foods or as additive thereof. Therefore, another preferred embodiment of this aspect of the invention relates to the use of the extensive protein hydrolyzate of the invention for the preparation of a functional food.
  • "Functional food” means any food that provides benefits for human health or any other living being beyond basic nutrition, such as improving health by reducing the risk of suffering diseases.
  • These functional foods comprising the extensive protein hydrolyzate of the invention or "functional foods of the invention” could be, but not limited to, immunomodulators, antihypertensives, preferably ACE inhibitors (angiotensin converting enzyme), hypocholesterolemic agents, antioxidants, intestinal transit regulators , antimicrobials or calcium chelators.
  • the functional food of the invention is for the prevention or complementary treatment of hypertension.
  • the functional food of the invention is for the prevention or complementary treatment of oxidative processes in, for example, but not limited to degenerative diseases.
  • the invention refers to any substance used for the prevention, relief or complementary treatment of diseases in man and animals. In the context of the present invention it refers to a preparation comprising at least the extensive protein hydrolyzate of the invention.
  • the medicament is for use in the prevention, relief or complementary treatment of diseases that occur with oxidative processes, such as, but not limited to, degenerative diseases, or with hypertension, or with deficiency in intestinal absorption or digestive capacity, such as, but not limited to, Crohn's disease, cystic fibrosis or pancreatitis.
  • Another aspect of the invention relates to a food comprising the extensive protein hydrolyzate and / or the limited protein hydrolyzate of the invention.
  • Another aspect of the invention relates to a cosmetic comprising the extensive protein hydrolyzate and / or the limited protein hydrolyzate of the invention.
  • Another aspect of the invention relates to a composition comprising the extensive protein hydrolyzate and / or the limited protein hydrolyzate of the invention.
  • Fig. 1 Shows the level of solubility (ordinate axis, in%) versus pH (abscissa axis) of rapeseed meal and of HIPROLI and HIPROEX of rapeseed meal obtained by the method of the invention.
  • Continuous line rapeseed flour.
  • Dashed line HIPROLI.
  • Line-squares HIPROEX.
  • Fig. 2. Shows the antioxidant protection index (ordinate axis, in%) against time (abscissa axis, in minutes) of rapeseed meal (triangles), HIPROLI (squares) and HIPROEX (circles) of the Rapeseed meal obtained by the method of the invention.
  • the synthetic antioxidant Butyl hydroxytoluene (BHT or E-321) (asterisks) and a control with distilled water such as Blanco (rhombuses) were taken as positive control.
  • the sample concentrations tested were 1,00,000 ppm in the case of rapeseed products and 800 ppm in the case of BHT.
  • Fig. 4. Shows the antioxidant protection index (ordinate axis, in%) against time (abscissa axis, in minutes) of sunflower meal (triangles), HIPROLI (squares) and HIPROEX (circles) of the sunflower flour obtained by the method of the invention.
  • the synthetic antioxidant Butyl hydroxytoluene (BHT or E-321) (asterisks) and a control with distilled water such as Blanco (rhombuses) were taken as positive control.
  • the sample concentrations tested were 100,000 ppm in the case of sunflower products and 800 ppm in the case of BHT.
  • rapeseed flour and hydrolysates obtained therefrom by the method of the invention were those shown in Table 5 and in Figure 1.
  • 60 ' a expressed as grams of absorbed water / 100 g of sample
  • Table 7 Performance of the hydrolytic process from sunflower meal. The data is expressed in% w / w.
  • Table 8 Chemical characterization of the products obtained by the method of the invention (HIPROEX and HIPROLI) and by the hydrolysis process without alkali (control). The data is expressed in% w / w.
  • Table 9 Distribution of the molecular weights of sunflower meal and the two hydrolysates obtained by the method of the invention.
  • the rheological properties of sunflower meal and hydrolysates obtained therefrom by the method of the invention were those shown in Table 10 and in Figure 3.
  • Table 1 1. ACE inhibitory activity of sunflower meal and its hydrolysates.
  • the precipitated fraction presented important protein values higher than 60% in any case, showed a chemical composition similar to those obtained in controls without enzymatic treatment and a slight improvement in protein solubility against pH, due to to the gentle increase in the degree of hydrolysis of the protein heading of this product.
  • This limited degree of hydrolysis less than 10%, gave it remarkable rheological properties, thus giving it valuable characteristics to be used in confectionery, confectionery or processing of meat products.
  • extensive protein hydrolyzate it showed appreciable biological activity values, so it would bring a greater benefit to the products to which it was added.

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  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Birds (AREA)
  • Biotechnology (AREA)
  • Dermatology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

La présente invention concerne un procédé permettant d'obtenir des hydrolysats partiels et extensifs de protéines, lequel procédé consiste à réaliser une hydrolyse enzymatique de résidus agro-industriels protéiques. Le procédé permet d'obtenir, en un seul passage hydrolytique et sans traitement préalable du substrat de départ, deux hydrolysats de protéines distincts qui diffèrent de par leur degré d'hydrolyse, au lieu d'un unique produit comme c'est le cas avec d'autres procédés similaires. Les deux produits obtenus présentent des propriétés améliorées par rapport au substrat de départ, en ce qu'ils peuvent être utilisés pour diverses applications dans le domaine alimentaire et cosmétique.
PCT/ES2011/070571 2010-08-05 2011-08-03 Procédé permettant d'obtenir des hydrolysats partiels et extensifs de protéines à partir de résidus agro-industriels WO2012017123A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201031228 2010-08-05
ES201031228A ES2374359B1 (es) 2010-08-05 2010-08-05 Método de obtención de hidrolizados protéicos limitados y extensivos a partir de residuos agroindustriales.

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WO2012017123A1 true WO2012017123A1 (fr) 2012-02-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103194517A (zh) * 2013-04-11 2013-07-10 中国科学院过程工程研究所 一种鹰嘴豆短肽混合物及其制备方法
CN107058439A (zh) * 2017-06-29 2017-08-18 江南大学 一种提高大豆蛋白酶法改性品质的方法

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US3741771A (en) * 1970-09-10 1973-06-26 Archer Daniels Midland Co Water-soluble protein materials
US4100024A (en) * 1976-01-19 1978-07-11 Novo Industri A/S Hydrolysis of soy protein
EP0421105A1 (fr) * 1989-09-01 1991-04-10 MERCK PATENT GmbH Hydrolyse enzymatique des protéines
EP0495391A1 (fr) * 1991-01-14 1992-07-22 Cpc International Inc. Procédé de production des hydrolysates de protéines végétales utilisant de l'acide chlorhydrique gazeux et le produit ainsi obtenu
WO1992015697A1 (fr) * 1991-03-07 1992-09-17 Novo Nordisk A/S Hydrolysat de proteine de petits pois, procede de production et utilisation de l'hydrolysat
ES2173036A1 (es) * 2000-10-04 2002-10-01 Peptonas Vegetales S L Procedimiento de solubilizacion proteica directa en continuo de residuos industriales via enzimatica.
US20030165612A1 (en) * 2000-10-04 2003-09-04 Peptonas Vegetales, S.L. Continuous direct enzymatic protein solubilization process for industrial wastes

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3741771A (en) * 1970-09-10 1973-06-26 Archer Daniels Midland Co Water-soluble protein materials
US4100024A (en) * 1976-01-19 1978-07-11 Novo Industri A/S Hydrolysis of soy protein
EP0421105A1 (fr) * 1989-09-01 1991-04-10 MERCK PATENT GmbH Hydrolyse enzymatique des protéines
EP0495391A1 (fr) * 1991-01-14 1992-07-22 Cpc International Inc. Procédé de production des hydrolysates de protéines végétales utilisant de l'acide chlorhydrique gazeux et le produit ainsi obtenu
WO1992015697A1 (fr) * 1991-03-07 1992-09-17 Novo Nordisk A/S Hydrolysat de proteine de petits pois, procede de production et utilisation de l'hydrolysat
ES2173036A1 (es) * 2000-10-04 2002-10-01 Peptonas Vegetales S L Procedimiento de solubilizacion proteica directa en continuo de residuos industriales via enzimatica.
US20030165612A1 (en) * 2000-10-04 2003-09-04 Peptonas Vegetales, S.L. Continuous direct enzymatic protein solubilization process for industrial wastes

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103194517A (zh) * 2013-04-11 2013-07-10 中国科学院过程工程研究所 一种鹰嘴豆短肽混合物及其制备方法
CN103194517B (zh) * 2013-04-11 2016-04-06 中国科学院过程工程研究所 一种鹰嘴豆短肽混合物及其制备方法
CN107058439A (zh) * 2017-06-29 2017-08-18 江南大学 一种提高大豆蛋白酶法改性品质的方法

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ES2374359B1 (es) 2012-12-27

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