WO2017192061A1 - Procédé d'obtention d'isolat de protéine de soja - Google Patents

Procédé d'obtention d'isolat de protéine de soja Download PDF

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Publication number
WO2017192061A1
WO2017192061A1 PCT/RU2016/000794 RU2016000794W WO2017192061A1 WO 2017192061 A1 WO2017192061 A1 WO 2017192061A1 RU 2016000794 W RU2016000794 W RU 2016000794W WO 2017192061 A1 WO2017192061 A1 WO 2017192061A1
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Prior art keywords
protein
extraction
proteins
raw material
source
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PCT/RU2016/000794
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English (en)
Inventor
Sergey Borisovich TRISHIN
Tatyana Alexandrovna KRAVTSOVA
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Trishin Sergey Borisovich
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Publication date
Application filed by Trishin Sergey Borisovich filed Critical Trishin Sergey Borisovich
Publication of WO2017192061A1 publication Critical patent/WO2017192061A1/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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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

Definitions

  • This invention relates to the production of soybean products, in particular, to the obtaining of soy protein isolate (SPl), and may be used in the food industry, specifically in meat processing, bread baking and confectionary; in cosmetology and the pharmaceutical industry; for the production of high-protein sports and children ' s food, food additives, energy drinks and animal feeds.
  • SPl soy protein isolate
  • Soy ' s value is in the great content of balanced protein with valuable biological properties, which can be very wel l assimilated by the human body. Soy is rich in amino acids, vitamins, phospholipids and isoflavones. the latter being one of the most active components in soy proteins. They reduce the risk of cardiovascular diseases and bring down the level of cholesterol content in the blood serum.
  • Soy protein is used in sausage products as a substitute for expensive myofibri llar protein, to produce low-grade meat emulsions, and to reduce fat content in a formulation w ithout worsening the organoleptic properties of the finished product.
  • High functional and technical properties of isolated protein combined with an increased biological value, and multiple variants of application thereof in production, make that product very important at present for resolving issues related to the production of healthy life-style goods.
  • soy protein isolate There are many production processes of obtaining soy protein isolate. Preferred methods are those that are based on the further processing of soy bean meal obtained after the extraction of oil from oilseeds. Most soy isolates that are marketed are obtained by extraction, precipitation and neutralization at pre-set pH values, and subsequent spray drying of the obtained product.
  • the authors propose a method of obtaining protein isolate, w here the starting material is soy flour, or, preferably, the "w hite flake " , which is soy flakes obtained from edible grades of dehulled soy seeds and defatted w ith hexane. international abbreviation ( WF ). having characteristics as shown in fable 1 .
  • the method claimed herein makes it possible to work with source raw material, i.e. w hite flake or white flake w ith impurities (small flour particles), possessing both high and lo solubility in the PDI range of from 55 to 95, and flake thickness in the range of from 0.1 mm to 1 .5 mm.
  • the cause of that problem is already there at the stage of ra material preparation for the extraction process, i.e. dissolution of protein-containing substance.
  • the protein-containing substance is ground into flour, then the flour is suspended in aqueous solution or in water w ith the addition of alkali.
  • the process often uses an enzyme preparation, e.g. protease.
  • an enzyme preparation e.g. protease.
  • patent DE-4429787-C2 teaches the use of proteolytic enzymes to enhance soy protein solubi lity.
  • the source substance is subjected to extraction first w ith the help of alcohol, then mechanically crushed, and then subjected to enzymic splitting with the help of endo- and exoproteases in the pH range from acidic to neutral. Due to the use of alcohol for extraction, that method is expensive and. therefore, unprofitable.
  • soy protein isolate wherein protein concentrate is first treated with water pre-heated to the temperature of 5()°C. so that the concentration of sol ids in the resulting suspension is 12.5%. After that, a 25% sodium hydroxide solution is used to set a pH value equal to 9. The enzyme/protein ratio is 1 :5500. The suspension is stirred for 15 minutes at 45°C. and subjected to separation in a separator under vacuum. The precipitate is again treated with water, a 25% sodium hydroxide solution is used to set a pH of the resulting suspension al 1 1 .2. and stirred for 15 minutes.
  • Protease with non-specific activity of 6 Anson units per kg of protein is added, w hich corresponds to the enzyme/protein ratio of 1 :400.
  • the precipitate is di luted with water with enzymes washed and inactivated, neutral ized w ith the help of a sodium hydroxide solution and subjected to spray drying.
  • RF patent 2233097 The precipitate is di luted with water with enzymes washed and inactivated, neutral ized w ith the help of a sodium hydroxide solution and subjected to spray drying.
  • protein dissolution is performed with the help of alkaline extraction by the counterflow method, w ith the use of temperature gradients, different pi 1 val ues and simultaneous action of protein-splitting enzymes.
  • hydrogen peroxide and or alcohols are used.
  • the closest to the claimed method is the method of obtaining soy protein isolate from white flake and/or waste thereof, comprising the provision of raw material, water and alkali for the purpose of obtaining a soy protein suspension, the obtaining of such soy protein suspension by dissolving the raw material in an aqueous alkaline solution, extraction of the resulting suspension, separation of the extract, acidic precipitation of proteins at a pH coiTesponding to the isoelectric point of soy proteins, separation of the whey from the protein precipitate, washing of the protein precipitate, drying and packing of the finished product.
  • Published application US20060134310 Al This method possesses all the disadvantages mentioned above.
  • the authors have developed a method of obtaining soy protein isolate providing the possibility to bring down protein losses at the main process stages and obtain a uniform product with high organoleptic characteristics (no smell, high solubility, high degree of hydration, colored light-creme) comprising, for the main part, high-molecular proteins.
  • the yield of high-molecular protein grows due to high-quality raw material preparation; reduced time of raw material retention at extraction stages and mild conditions thereof; recycling of virtually all liquids after protein precipitation and washing; use of direct steam in case the PDI falls below 75; and mixing the liquid phase with an acid prior to the stage of acidic precipitation.
  • this method allows using such white flake waste with impurities (soy flour) as a source material that does not let itself to extracting protein in other prior art methods.
  • soy protein isolate from white flake and waste thereof comprising the provision of raw material, water and alkali for the purpose of obtaining a soy protein suspension
  • the obtaining of such soy protein suspension by dissolving the raw material in an aqueous alkaline solution, extraction of the resulting suspension, separation of the extract, acidic precipitation of proteins at a pH corresponding to the isoelectric point of soy proteins, separation of the whey from the protein precipitate, washing of the protein precipitate, drying and packing of the finished product, a raw source material is used with the PDI of from 55 to 95, the thickness of white flake and/or waste thereof being in the range of 0.1 mm to 1.5 mm,
  • the liquid phase which is formed in the course of protein separation, is used during the treatment and dissolution of the source material
  • the solid phase is treated with direct steam after the second extraction at a temperature of from 82°C to 102°C and a pressure from 2.2 to 4.0 bars for 0.5 - 2.5 sec, with a subsequent sharp temperature drop to 48-65°C, and,
  • a foam suppressant preferably the FOAM BLAST 300K suppressant.
  • a 10 to 98 percent NaOH is used as an alkali.
  • the applicant also claims the product obtained by the method according to claim 1 .
  • This invention allows to increase the yield of high-molecular protein regardless of the quality of the source raw material (white flake) by 5 to 7% on dry basis.
  • the yield of isolated high-molecular soy protein constitutes 45% on dry basis, wherein the white flake/rubbish (waste, white flake impurities) ratio in the source raw material used may get as high as 70/30, in percentage terms, with the yield of the finished product remaining stable.
  • the molecular mass range of the protein obtained by this method is 10,000 to 800,000 Dalton. Such a range testifies to the fact that this method is not only effective when using a high-quality source raw material, but also a source raw material with high impurity content. That means that as a source raw material, one may use white flake waste that otherwise does not let itself to protein extraction.
  • Aqueous alkaline treatment of the source material in a gravitational swirl flow prior to dissolution allows the performing of an adequate soaking of the raw material and obtain a uniform raw material with an equal specific weight, which is important, since in this case, the raw material is fed to extraction as an absolutely uniform mass, with a stable pH, and completely ready for protein extraction. As a result, it allows to obtain additionally about 5-7% of high- molecular high-value protein.
  • the second stage of extraction in combination with additional dissolution (soaking) and decantation also makes it possible to obtain, in addition to the first extraction, a large amount of protein, and separate insoluble carbohydrates, most of them fiber, as well as residual water- insoluble proteins.
  • the liquid phase that forms in the process of protein separation is recycled to the start of the production process for dissolution and activation of extraction properties of the white flake fed for processing. It enables a significant reduction of water consumption (by 80%). and at the g same time, with the help of proteins and sugars of the liquid phase mixed with an alkaline solution, activate the extraction properties of the source raw material to the maximum extent.
  • the liquid phase Prior to the acidic precipitation stage, the liquid phase is mixed with an acid. e.g. as early as in the pipeline.
  • an acid e.g. as early as in the pipeline.
  • the pH of the extract is reduced to the isoelectric point in the stream itself, and there occur no pH fluctuations from the 4.5 level in the precipitation tank. Therefore, protein is adequately precipitated, and in the course of subsequent decantation.
  • high- molecular proteins are completely separated from minerals, sugars and other non-protein compounds. In practice, it results in a higher yield of high- value protein (by 3-4%).
  • FOAM BLAST 300K as a foam suppressant makes it possible to maintain all production process parameters at the extraction stage with a high degree of precision, which later results in high decantation characteristics.
  • an adequate decantation of the raw material feed makes it possible, at each subsequent stage, to separate high-molecular proteins with a molecular mass in the range of 10.000-800,000, with the decantation G ratio of 3625 x g and higher, up to a 90%+ concentration on dry basis.
  • NaOH 10-98% NaOH is used as an alkali; also, hydrochloric acid is used, which is related to the subsequent use of the product in the food industry.
  • a measured amount of white flake or waste thereof with a PDI in the range of from 55 to 95 and thickness in the range of from 0.1 mm to 1.5 mm is fed into the upper section of a vertical pipe simultaneously with a solution consisting of water, a base and the liquid phase from the second extraction containing water-soluble proteins in an amount of 10-15%. sugars and minerals, into a gravitational swirl flow for the purpose of complete soaking of the input flake without the formation of lumps.
  • white flake with a PDI of less than 55 results in a decreased protein yield, since much low-molecular protein goes to whey, while a PDI of over 95 is impossible under this method of white flake production.
  • the use of white flake with a thickness of less than 0.1 mm is impossible, since such thin powder cannot be subjected to extraction, while a thickness of over 1.5 mm unjustifiably increases the extraction time.
  • a foam suppressant is added in the process of soaking, as the formation of a large amount of foam may occur.
  • the foam suppressant used for the purpose is FOAM BLAST 300K.
  • a reduction of the temperature of extraction below 48°C and the pH of the process below 6.8 increases the extraction time and decreases protein yield, while an increase of the temperature of extraction above 65°C and the pH of the process above 8.8 is inadmissible as the source raw material attaches itself to the equipment, and denaturation of the source raw material begins.
  • Extract 1 a liquid phase containing extracted protein and water-soluble proteins and sugars
  • solid phase containing insoluble carbohydrates, mostly fiber, and unextracted proteins
  • Extract 1 is fed to the acidic precipitation tank, and the solid phase proceeds to the second extraction tank, where it gets mixed with water and the process liquid for subsequent more complete separation of residual proteins and sugars.
  • the second extraction about 5- 10% of proteins that have not dissolved at the first extraction stage, get additionally dissolved in water.
  • Parameters of the second extraction temperature 48°C to 65°C, pH 6.8 to 8.8. moisture content 89 to 92%. Extraction time from 2 to 40 minutes depending on the material balance of the process. Liquid phase precipitate: 2-3 %.
  • the suspension proceeds to the second horizontal decanter centrifuge, wherein separation occurs of the second liquid phase (Extract 2 containing additionally separated 5 to 7 percent of water-soluble proteins and sugars) from the second solid phase (containing insoluble carbohydrates, most of them fiber, and residual water-insoluble proteins).
  • the liquid phase (Extract 2) is recycled to the start of the production process for processing and dissolution of newly fed source raw material, while the solid phase (having moisture content of about 80%) is fed to an intermediate tank.
  • the liquid phase with dissolved proteins and sugars from the first extraction (Extract 1 ) is fed to the tank for acidic precipitation of proteins at a pH corresponding to the isoelectric point of soy proteins.
  • hydrochloric acid 1 1 CI is added to the solution.
  • the precipitated suspension is maintained for a certain period of time for protein ripening and "quieting" and fed to the decanter centrifuge for separation of the liquid phase (whey), consisting of dissolved sugars and whey proteins, and the solid phase containing precipitated proteins.
  • Whey with a moisture content of 97% proceeds to the clarifying centrifuge, and then to the vaporization unit where its moisture content is brought to 50%, and it proceeds to the mixed feed production plant in the form of soy molasses.
  • the coagulum of precipitated proteins is once again washed with water in order to better remove sugars and minerals.
  • the suspension is once again fed to the decanter centrifuge to separate the liquid phase (unconcentrated whey) consisting of residual dissolved sugars and minerals, and the solid phase containing precipitated proteins.
  • the weak (unconcentrated) whey solution proceeds to the recycling tank and is used thereafter for source raw material processing; while the solid phase (precipitated protein) may be subjected to neutralization, modification, pasteurization and/or removal of soybean odor.
  • the product is subjected to spray drying, and the dried product (isolate) in the powder form with a moisture content of about 5% proceeds to packing.
  • Table 2 shows characteristics and yield of the product.
  • Soy protein isolate with a PDI equal to 75 is obtained from a high-quality source raw material with an impurity content of up to 30%.
  • the thickness of white flake and waste thereof (soy flour) is in the range of 0.1 mm to 1 .5 mm.
  • the source raw material quality is analyzed by a spectrometer in the online mode.
  • the automated source raw material quality analysis system received a signal indicating a low PDI of less than 76.
  • water and the liquid fraction from the condensate accumulation tank begin to be fed to the upper section of the vertical pipe following decantation at the second extraction stage.
  • the ratio of liquid provided for white flake soaking and dissolution to the source raw material is 1 : 10.
  • Pure water accounts for 2,000 liters (up to 13% of the total liquid provided for soaking), with the remaining 23,000 liters being a mixture of the condensate and decantation liquid fraction after the second extraction stage.
  • An alkali NaOH 40%
  • the alkali consumption is 180 liters per hour.
  • a foam suppressant is added, as the formation of a large amount of foam may occur.
  • the foam suppressant used for the purpose is FOAM BLAST 300K.
  • the suspension proceeds to the second decanter centrifuge, wherein separation occurs of the liquid phase (containing water-soluble proteins and sugars) from the solid phase (containing insoluble carbohydrate, most of them fiber, and residual water-insoluble proteins).
  • the liquid phase (Extract 2) is recycled to the start of the production process for processing and soaking of white flake, while the solid phase (having moisture content of about 70%) is fed by the worm conveyor to the fiber drying unit.
  • the residual protein content in the fiber is about 8%, which testifies to the fact that thermal damping succeeded in separating a 15% of water-soluble proteins additionally, which would be impossible to achieve without thermal shock damping.
  • the liquid phase with dissolved proteins and sugars proceeds to the protein acidic precipitation tank at a pi 1 corresponding to the isoelectric point of soy proteins.
  • hydrochloric acid I ICl is added to the liquid phase.
  • the liquid phase is mixed with a 35% hydrochloric acid HC1 as early as during the transportation thereof over the pipeline. It allows a significant reduction of the protein precipitation time.
  • a foam suppressant is added into the acidic precipitation tank at a rate of 20 liters per hour w ith the help of a membrane pump to prevent excessive foam formation.
  • the suspension is not held for a long time in the acidic precipitation tank, but almost immediately proceeds to the decanter centrifuge to separate the liquid phase (whey) consisting of dissolved sugars and whey proteins, and a solid phase comprising precipitated proteins.
  • whey liquid phase
  • Parameters in the acidic precipitation tank temperature 60°C. moisture content 89- 90%. pH 4.5.
  • the precipitated suspension is maintained for a certain period of time for protein ripening and "quieting” and fed to the decanter centrifuge for separation of the liquid phase (whey), consisting of dissolved sugars and whey proteins, and the solid phase containing precipitated proteins.
  • Whey with a moisture content of 97% proceeds to the clarifying centrifuge, and then to the vaporization unit where its moisture content is brought to 50%, and it proceeds to the mixed feed production plant in the form of soy molasses.
  • the coagulum of precipitated proteins is once again washed with water in order to better remove sugars and minerals. Then the suspension is once again fed to the decanter centrifuge to separate the liquid phase (unconcentrated whey) consisting of residual dissolved sugars and minerals, and the solid phase containing precipitated proteins.
  • the unconcentrated whey proceeds to the recycling tank and is used thereafter for source raw material processing; while the solid phase (precipitated protein) may be subjected to neutralization, modification, pasteurization and/or removal of soybean odor.
  • the product is subjected to spray drying, and the dried product (isolate) in the powder form with a moisture content of about 5% proceeds to packing.
  • the total water makeup requirement is about 5,000 liters per hour.
  • the protein yield equals 45% relative to the low-quality source raw material used, which is impossible in other methods with protein losses exceeding 15%.
  • a quantity of white flake measured with the help of a metering bin proceeds from the buffer tank for processing in a gravitational swirl flow in the vertical pipe.
  • the source raw material quality is analyzed by a spectrometer in the online mode.
  • the automated source raw material quality analysis system received a signal indicating a PDI of 80.
  • water and the liquid fraction from the condensate accumulation tank begin to be fed to the upper section of the vertical pipe following decantation at the second extraction stage.
  • the ratio of liquid provided for white flake soaking and dissolution to the source raw material is 1 : 10.
  • Pure water accounts for 2,000 liters (up to 13% of the total liquid provided for soaking), with the remaining 23,000 liters being a mixture of the condensate and decantation liquid fraction after the second extraction stage.
  • An alkali NaOH 40%
  • the alkali consumption is 180 liters per hour.
  • a foam suppressant is added, as the formation of a large amount of foam may occur.
  • the foam suppressant used for the purpose is FOAM BLAST 300K.
  • Extract 1 a liquid phase containing extracted protein and water-soluble proteins and sugars
  • solid phase containing insoluble carbohydrates, mostly fiber, and unextracted proteins
  • Extract 1 is fed to the acidic precipitation tank, and the solid phase proceeds to the second extraction tank, where it gets mixed with water and the process liquid for subsequent, more complete, separation of residual proteins and sugars.
  • Into the second extraction tank are added 10,000 liters of the condensate formed during molasses vaporization. Parameters of the second extraction: temperature 60°C, pH 7.3, moisture content 91%. Extraction time 20 minutes.
  • the auxiliary thermal shock damping system is not used when the suspension is being transported to the second extraction.
  • the suspension proceeds to the second decanter centrifuge, wherein separation occurs of the liquid phase (containing water-soluble proteins and sugars) from the solid phase (containing insoluble carbohydrate, most of them fiber and residual water-insoluble proteins).
  • the liquid phase (Extract 2) is recycled to the start of the production process for processing and soaking of white flake, while the solid phase (having moisture content of about 70%) is fed by the worm conveyor to the fiber drying unit.
  • the liquid phase with dissolved proteins and sugars proceeds to the protein acidic precipitation tank at a pH corresponding to the isoelectric point of soy proteins.
  • hydrochloric acid HC1 is added to the liquid phase.
  • the liquid phase is mixed with a 35% hydrochloric acid I iCl as early as during the transportation thereof over the pipeline. It allows a significant reduction of the protein precipitation time.
  • a foam suppressant is added into the acidic precipitation tank at a rate of 20 l iters per hour with the help of a membrane pump to prevent excessive foam formation.
  • the suspension Since the required pH level is quickly achieved, the suspension is not held for a long time in the acidic precipitation tank, but almost immediately proceeds to the decanter centrifuge to separate the liquid phase (whey s consisting of dissolved sugars and whey proteins, and a solid phase comprising precipitated proteins.
  • Parameters in the acidic precipitation tank temperature 60°C. moisture content 89-90 %. pH 4.5.
  • the precipitated suspension is maintained for a certain period of time for protein ripening and "quieting" and fed to the decanter centrifuge for separation of the liquid phase (whey), consisting of dissolved sugars and whey proteins, and the solid phase containing precipitated proteins.
  • Whey with a moisture content of 97% proceeds to the clarifying centrifuge, and then to the vaporization unit where its moisture content is brought to 50%. and it proceeds to the mixed feed production plant in the form of soy molasses.
  • Table 4 below shows the amount and characteristics of obtained products (per hour).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Peptides Or Proteins (AREA)

Abstract

La présente invention concerne un procédé d'obtention d'isolat de protéine de soja à partir de flocons blancs, ledit procédé permettant de diminuer les pertes de protéine de 15 %, et un produit obtenu par ledit procédé. À cet effet, une matière première source ayant un PDI de 55 à 95 est utilisé, les flocons blancs ou des déchets de ceux-ci étant de 0,1 mm à 1,5 mm d'épaisseur; avant la dissolution de la matière première, celle-ci est soumise à un traitement alcalin aqueux dans un flux tourbillonnant gravitationnel, le matériau source, l'eau et l'alcali étant introduits au début de l'écoulement ; l'extraction est effectuée en deux étapes à une température de 48 °C à 65 °C et à un pH de 6,8 à 8,8 ; la phase liquide, qui est formée au cours de la séparation de protéines, est utilisée pendant le traitement et la dissolution du matériau source ; dans le cas où le PDI est inférieur à 75, la phase solide est traitée avec de la vapeur directe après la seconde extraction à une température de 82 °C à 102 °C et une pression de 2,2 à 4,0 bar pendant 0,5 à 2,5 s, avec une chute de température nette à 48 à 65 °C; et avant l'étape de précipitation acide, la phase liquide est mélangée avec un acide.
PCT/RU2016/000794 2016-05-05 2016-11-18 Procédé d'obtention d'isolat de protéine de soja WO2017192061A1 (fr)

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RU2016117351 2016-05-05
RU2016117351A RU2612151C1 (ru) 2016-05-05 2016-05-05 Способ получения соевого белкового изолята

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2709384C1 (ru) * 2019-04-30 2019-12-17 Дмитрий Викторович Морозов Способ получения соевого изолированного белка

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1203588B (de) 1963-09-14 1965-10-21 Food Tech Verfahren zum Isolieren von pflanzlichem Eiweiss
DE4429787C2 (de) 1994-08-23 1996-08-14 Braunschweigische Masch Bau Verfahren zur Erzeugung eines lebensmittelfähigen Proteins
WO2000049887A1 (fr) * 1999-02-23 2000-08-31 Neumueller Waldemar Procede de preparation d'un isolat d'albumine a partir d'une substance a base d'albumine
WO2002056701A2 (fr) * 2001-01-16 2002-07-25 Solae, Llc Proteine vegetale de gelification
WO2004039960A2 (fr) * 2002-10-30 2004-05-13 Midwest Grain Products Preparation de proteines hybrides
US20060134310A1 (en) 2004-12-17 2006-06-22 Solae, Llc Soy protein isolate and process for its manufacture
WO2012155256A1 (fr) * 2011-05-19 2012-11-22 Burcon Nutrascience (Mb) Corp. Fabrication d'un produit à base de protéine de soja soluble (« s704 »)
WO2012159199A1 (fr) * 2011-05-25 2012-11-29 Burcon Nutrascience (Mb) Corp. Production d'un produit de protéines de soja

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2409971C1 (ru) * 2009-12-07 2011-01-27 Василий Васильевич Пономарев Концентрированные белковые продукты и способ их производства

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1203588B (de) 1963-09-14 1965-10-21 Food Tech Verfahren zum Isolieren von pflanzlichem Eiweiss
DE4429787C2 (de) 1994-08-23 1996-08-14 Braunschweigische Masch Bau Verfahren zur Erzeugung eines lebensmittelfähigen Proteins
WO2000049887A1 (fr) * 1999-02-23 2000-08-31 Neumueller Waldemar Procede de preparation d'un isolat d'albumine a partir d'une substance a base d'albumine
RU2233097C2 (ru) 1999-02-23 2004-07-27 Вальдемар НОЙМЮЛЛЕР Способ получения белкового изолята из содержащего белок вещества
WO2002056701A2 (fr) * 2001-01-16 2002-07-25 Solae, Llc Proteine vegetale de gelification
WO2004039960A2 (fr) * 2002-10-30 2004-05-13 Midwest Grain Products Preparation de proteines hybrides
US20060134310A1 (en) 2004-12-17 2006-06-22 Solae, Llc Soy protein isolate and process for its manufacture
WO2012155256A1 (fr) * 2011-05-19 2012-11-22 Burcon Nutrascience (Mb) Corp. Fabrication d'un produit à base de protéine de soja soluble (« s704 »)
WO2012159199A1 (fr) * 2011-05-25 2012-11-29 Burcon Nutrascience (Mb) Corp. Production d'un produit de protéines de soja

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