WO2020100149A1 - Protéines alimentaires ayant des propriétés fonctionnelles améliorées - Google Patents

Protéines alimentaires ayant des propriétés fonctionnelles améliorées Download PDF

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Publication number
WO2020100149A1
WO2020100149A1 PCT/IN2018/050736 IN2018050736W WO2020100149A1 WO 2020100149 A1 WO2020100149 A1 WO 2020100149A1 IN 2018050736 W IN2018050736 W IN 2018050736W WO 2020100149 A1 WO2020100149 A1 WO 2020100149A1
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WIPO (PCT)
Prior art keywords
mixing chamber
food
interior surface
electric charge
mixing
Prior art date
Application number
PCT/IN2018/050736
Other languages
English (en)
Inventor
Nilanjan DEB
Original Assignee
University Of Calcutta
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by University Of Calcutta filed Critical University Of Calcutta
Priority to PCT/IN2018/050736 priority Critical patent/WO2020100149A1/fr
Publication of WO2020100149A1 publication Critical patent/WO2020100149A1/fr

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Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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

Definitions

  • Plant proteins are important components of a vegetarian diet. The use of plant proteins in food formulation largely depends upon their functional attributes. It is important to alter functional properties of plant protein isolates and concentrates such that they can easily be included in various foods and beverages. 0 SUMMARY
  • An example method includes a method to alter one or more functional properties of food proteins.
  • the method includes inserting an amount of a food comprising one or more food proteins into a mixing chamber5 for processing.
  • the mixing chamber can include an interior surface having an electrically conducting material contacting at least a portion of the amount of the food.
  • the method also includes discharging an electric charge to the interior surface of the mixing chamber.
  • the method further includes processing the food in the mixing chamber while electric charge is discharged to the interior surface of the mixing chamber.
  • An example food processing system includes a system to alter one or more functional properties of food proteins.
  • the system includes a mixing chamber configured to process a food comprising one or more food proteins.
  • the mixing chamber can include an interior surface having an electrical current conducting material.
  • the system also includes a power source coupled to the mixing chamber and configured to discharge an electric charge5 to the interior surface of the mixing chamber while the mixing chamber is processing the food.
  • Another example method includes a method to increase one or more of solubility, colloidal stability, or foam formation of a protein of a legume.
  • the method includes inserting an amount of a legume into a mixing chamber for processing.
  • the mixing chamber0 can include an interior surface having an electrically conducting material contacting at least a portion of the amount of the legume.
  • the method also includes discharging an electric charge to the interior surface of the mixing chamber.
  • the method also includes processing the legume in the mixing chamber while the electric charge is discharged to the interior surface of the mixing chamber.
  • FIG. 1 is a block diagram illustrating an example food processing system
  • FIG. 2 is a flowchart of an example method to alter one or more functional0 properties of food proteins
  • FIG. 3 is a block diagram illustrating an example computing device that is arranged to control any system or device that is configured to form food proteins having enhanced functional properties;
  • FIG. 4 is a block diagram illustrating an example computer program product that is5 arranged to store instructions to alter one or more functional properties of food proteins disclosed herein;
  • FIG. 5A is a photograph of a mixture of chick pea flour stirred in water without discharge of an electric charge
  • FIG. 5B is a photograph of a mixture of chick pea flour stirred in water with0 discharge of an electric charge
  • FIG. 6A is a photograph of a mixture of chick pea flour stirred in a water solution having a pH of 5.5 without discharge of an electric charge
  • FIG. 6B is a photograph of a mixture of chick pea flour stirred in a water solution having a pH of 5.5 with discharge of an electric charge
  • This disclosure is drawn, inter alia, to methods, systems, products, devices, and/or5 apparatuses generally related to inserting an amount of a food comprising one or more food proteins into a mixing chamber for processing, discharging an electric charge to an interior surface of the mixing chamber, and processing the food in the mixing chamber while the electric charge is discharged to the interior surface of the mixing chamber.
  • FIG. 1 is a block diagram illustrating an example food processing system 100,0 arranged in accordance with at least some embodiments described herein.
  • the food processing system 100 includes a power source 120, a controller 130, a set of wires 110 including a phase wire 112 and a neutral wire 114, insulation 116, and a mixing chamber 102 including an interior surface 104 and a blade 106.
  • the various components described in FIG. 1 are merely examples, and other variations, including eliminating components,5 combining components, and substituting components are all contemplated.
  • the mixing chamber 102 is configured to receive an amount of food inserted therein, and then process the food inserted into the mixing chamber 102.
  • the mixing chamber 102 comprises a bowl or other container having one or more walls on the interior surface 104.
  • the interior surface 104 of the mixing chamber 102 includes an0 electrically conductive material.
  • the interior surface 104 of the mixing chamber 102 can include a metallic material, such as one or more of stainless steel, copper, aluminum, silver, gold, or bronze.
  • the mixing chamber 102 includes an electrically conductive material that extends continuously from the interior surface 104 to an exterior surface of the mixing chamber.
  • an insulating material may be formed on at least a portion of the exterior surface of the mixing chamber 102.
  • the one or more blades 106 of the mixing chamber 102 are configured to process 5 food held in the mixing chamber 102.
  • the blades 106 of the mixing chamber 102 can be configured to one or more of grind, cut, chop, crush, or otherwise process a food into a flour or a powder.
  • the blades 106 of the mixing chamber 102 can be configured to one or more of grind, cut, chop, crush or otherwise process a legume into a flour or a powder.
  • the blade 106 of the mixing chamber 102 is 10 configured to mix a flour or a powder with a solution to form in the mixing chamber 102 a food composition such as a foam, dough, paste, beverage, etc.
  • the flour mixed with the solution can include flour formed in the mixing chamber 102 with the one or more blades 106 or, alternatively, pre-made flour or powder inserted into the mixing chamber 102 for further processing.
  • the power source 120 can include any power source configured to discharge the electric charge to the interior surface 104 of the mixing chamber 102.
  • the power source 120 is configured to provide a voltage in a range from about 5 to about 30 volts direct current (DC) to the interior surface 104 of the mixing chamber 102.
  • the power source 120 is configured to provide a 0 voltage of about 5.5 volts DC to the interior surface of the mixing chamber 102.
  • the power source 120 can be configured to selectively discharge the electric charge to the interior surface 104 of the mixing chamber 102 before or while the mixing chamber is processing the food.
  • the power source 120 can be configured to selectively discharge the electric charge to the interior surface 104 of the mixing chamber 102 while the 5 one or more blades 106 of the mixing chamber 102 are mixing the food with a solution in the mixing chamber 102 and/or grinding the food in the mixing chamber 102.
  • the power source 120 is coupled to the mixing chamber 102 with one or more sets of wires 110 configured to transmit an electric current from the power source 120 to the mixing chamber 102 effective to discharge of an electric charge.
  • the 30 one or more sets of wires 110 include the phase wire 112 and the neutral wire 114.
  • the phase wire 112 can be coupled to the mixing chamber 102 and configured to provide the electric current to the mixing chamber 102 for discharge of an electric charge.
  • the phase wire 112 directly contacts a portion of the mixing chamber to 102 having an electrically conductive material to provide the electric charge to the mixing chamber.
  • the neutral wire 114 can be coupled to insulation 116 or any other object configured to insulate the neutral wire 114 from the mixing chamber 102. In some embodiments, the neutral wire 114 is detached from the mixing chamber 102.
  • the controller 130 is configured to control operation of the food processing system
  • controller 130 may be configured to activate the power source 120, set a particular voltage current for transmission from the power source 120 to the mixing chamber 102, or activate or controller speeds of the blade 106.
  • the controller 130 can include a computing device 300 described in greater detail in relation to FIG. 3, below, or a computer program product 400 described in greater detail in relation to FIG. 4, below.
  • FIG. 2 is a flowchart of an example method 200 to alter one or more functional properties of food proteins.
  • An example method may include one or more operations, functions or actions as illustrated by one or more of blocks 205, 210, and/or 215. The operations described in the blocks 205, 210, and/or 215 may be performed in response to execution (such as by one or more processors described herein) of computer-executable5 instructions stored in a computer-readable medium, such as a computer-readable medium of a computing device or some other controller similarly configured.
  • the method 200 can improve, enhance, or otherwise alter one or more functional properties of proteins in a food, such as plant proteins in a plant food source.
  • the method 200 can: one or more of increase colloid stability of the protein in water; increase foam formation of the protein; increase solubility of the protein, amino acids, or peptides; enhance the mouthfeel of a food containing the processed protein; or reduce grittiness of a food containing the processed protein.
  • embodiments of the method 200 also can include a method to increase solubility of a protein, increase colloidal stability of a protein, increase foam formation of a protein, enhance the mouthfeel of a food containing a processed protein, or reduce grittiness of a food containing the processed protein.
  • An example process may begin with block 205, which recites“inserting food into a mixing chamber for processing.”
  • Block 205 may be followed by block 210, which recites “discharging an electric charge to the interior surface of the mixing chamber.”
  • Block 210 may be followed by block 215 which recites“processing the food in the mixing chamber0 while the electric current is discharged to the interior surface of the mixing chamber.”
  • the blocks may be performed in a different order. In some other embodiments, various blocks may be eliminated. In still other embodiments, various blocks may be divided into additional blocks, supplemented with other blocks, or combined5 together into fewer blocks. Other variations of these specific blocks are contemplated, including changes in the order of the blocks, changes in the content of the blocks being split or combined into other blocks, etc.
  • Block 205 recites,“inserting food into a mixing chamber for processing.”
  • the food inserted into the mixing chamber for processing comprises one or more food proteins.
  • The0 food product inserted into the mixing chamber for processing can comprise a whole food product, an at least partially dried food product, and/or a powdered food product such as a flour.
  • the food comprising the one or more food proteins comprises a plant product comprising one or more plant proteins.
  • the plant product can comprise a legume product that is inserted into the mixing chamber for5 processing.
  • Legumes can include, for example, dry beans (kidney bean, navy bean, pinto bean, lima bean, butter bean, adzuki bean, azuki bean, mung bean, black gram, urad, scarlet runner bean, ricebean, moth bean, tepary bean), dry peas (garden pea), chickpeas, dry cowpeas, black-eyed peas, pigeon peas, lentils, bambara groundnuts, vetch, or lupins.
  • the mixing chamber into which the food is inserted or placed for processing0 comprises an interior surface having an electrically conducting material contacting at least a portion of the amount of the food.
  • method 200 also can comprise an act of coupling a phase wire of one or more sets of wires of a power source to the mixing chamber to provide electric charge to the interior surface of the mixing chamber.
  • Each of the one or more sets of wires can comprise the phase wire and a neutral wire.
  • the one or more sets of wires can be configured to provide a voltage in a range from about 5 volts to about 30 volts DC to the interior surface of the mixing chamber.
  • the one or more sets of wires are configured to provide a voltage of about 5.5 volts DC to the mixing chamber for discharge on the interior surface of the mixing chamber.
  • Block 210 recites,“discharging an electric charge to the interior surface of the mixing chamber.” Discharging the electric charge to the interior surface of the mixing chamber can include discharging a voltage in a range from about 5 volts to about 30 volts DC to the interior surface of the mixing chamber.
  • the power source coupled to the mixing chamber is activated in order to discharge the electric charge to the0 interior surface of the mixing chamber.
  • Static electricity is an imbalance of electric charges within or on the surface of a material. The electric5 charges remain until they are able to move away through an electric current or electrical discharge.
  • Electrostatic conduction is a method to transfer charges in a material by bringing an electrically charged object near a neutral conductor. External electric fields conduct surface charges on metal objects that exactly cancel the field within. Static electricity exists when there is a build-up of opposite charges on objects separated by an insulator. Static0 electricity exists until the two groups of opposite charges can find a path between each other to balance the system out.
  • an insulator is positioned between the two opposite charged wires of the one or more sets of wires to retain the charges and create electrostatic fields.
  • an electrostatic charge that is discharged to the interior5 surface of the mixing chamber is created by an electric current. Since the electrostatic charges are mobile in the interior of a metal object (like the mixing chamber) and are free to move in any direction, a static concentration of charges inside the metal will not occur. Therefore, the electrostatic charges move in the interior of the mixing chamber until the electrostatic charges reach the surface of the mixing chamber and collect there, where the0 electrostatic charges are constrained from moving beyond the boundary of the surface of the mixing chamber. Induced charges reside on the surface or terminal end of conducting wire when exposed.
  • Block 215 recites,“processing the food in the mixing chamber while the electric charge is discharged to the interior surface of the mixing chamber.” It is noted that charging by conduction involves the contact of a charged object to a neutral object. For example, if a positively charged aluminum plate is touched to a neutral metal sphere, then the neutral
  • protein, peptide, or amino acid molecules in the food in the mixing chamber have a net charge on the surface.
  • the protein, peptide, or amino acid molecules of the food adsorb more charges, especially negative charges, particularly when the pH of a solution also in the chamber is acidic. It is known that in lower pH than isoelectric point the molecules are intrinsically positively charged. Therefore, the negative charge released from the surface of0 the metal container of the mixing chamber is readily absorbed in the solution.
  • the electric charge stabilizes the protein molecules in a colloidal state or improves solubility of the protein in the water at a higher rate.
  • Processing the food in the mixing chamber can include cutting, crushing, grinding, or otherwise processing the food in the chamber while the electric charge is discharged to5 the interior surface of the mixing chamber to form a powder such as a flour. It has been discovered that processing food in the mixing chamber while an external electric charge is discharged to the interior surface of the mixing chamber strongly influences the intrinsic net surface charge on a protein in the food.
  • the intrinsic net surface charge on a protein depends on the number and types of the charged amino acids in the protein, and strongly0 affects the charge status of hydrophobic amino acids (e.g., L-leucine, L-phenylalanine, and L-tyrosine). Alteration of the intrinsic net surface charge on a protein during processing of a food, then, dramatically increase solubility, stability and foam formation.
  • Processing the food in the mixing chamber also can include mixing the food with a solution while the electric charge is discharged to the interior surface of the mixing chamber.
  • the solution mixed with the food can include a predetermined pH. It has been found that processing food in the mixing chamber while an external electric charge is discharged to the interior surface of the mixing chamber regulates the charge state of proteins, peptide, and amino acids in aqueous solution at 5 different pH conditions. The externally-induced electric charge increases lamellar phase of aqueous protein solution, enhancing foam formation and increasing size distribution of air bubbles in protein foam during mixing in water. This process also increases solubility of plant protein ingredients in a pH range of between about 3.5 and 7, but decreases at higher pH.
  • ip032 It was further found that providing the electric charge during processing changes the isoelectric point of protein. For example, the solubility of chickpea flour was found to be increased at a low pH (about 3.8) and decreased at high pH (about 10.5) pH.
  • One or more embodiments of the method 200 also increase colloidal stability of low-pH beverages having plant derived proteins. Accordingly, aspects of this disclosure are unique for 15 processing plant protein-based food products with better solubility in the pH range of about 3.5 to 7, and better stability in this same pH range.
  • Electrostatic induction or influence is a redistribution of electrical charge in an object, caused by the influence of nearby charges.
  • This noble electrostatic process of grinding and/or mixing can dramatically increase the solubility, colloidal stability, and other 0 functional properties of hydrophobic and partially insoluble plant proteins, peptides and amino acids in water.
  • Electric charge is released from the live phase wire and the charge conducted in to the metal container of mixing chamber. Discharge of the electric charge on the interior surface of the mixing chamber while the mixer was running and processing the food resulted in products having a much higher foaming capacity and a creamier texture of 5 products. On the contrary, mixing without electric charge produced little foam.
  • discharging an electric charge on the interior surface of the mixing chamber during grinding and mixing of pulse flour resulted in a significant volume difference compared to grinding and mixing without an electric charge discharged to the interior surface of the mixing chamber.
  • the effect of electric charge on 30 hydrophobic amino acids L-phenylalanine, L-leucine, and L-tyrosine was tested. It was discovered that without electric charge, these hydrophobic amino acids were essentially insoluble in water and essentially no foam was created. It was also discovered that when an electric charge was discharged to the interior surface of the mixing chamber during processing, these hydrophobic amino acids produced stable colloids and foam.
  • the solubility of the chickpea flour increased at an acidic pH, but decreased at an alkaline pH (about 10.5).
  • Protein solubility depends on the surface charge of the protein, which has been
  • the net charge on a protein depends on the number and identities of the charged amino acids and on the pH of a solution mixed with the protein.
  • the net charge of a protein is determined in part by its isoelectric point, or pi.
  • the pi is the pH at which the protein carries no net electrical charge. At a specific pH, the positive and negative charges0 will balance, and the net charge will be zero. At pHs below the pi, the protein is positively charged, and at pHs above the pi the protein is negatively charged.
  • the pi for most plant proteins occurs in the pH range of 4 to 6, leading to insolubility in this pH range.
  • one or more embodiments of the method 200 changed the isoelectric point of protein towards alkalinity, thus increasing the solubility of the plant5 proteins in the pH range of 4 to 6 (see, for example, Working Example G).
  • External electric charge discharged to the interior surface of a mixing chamber during grinding and mixing of the food in the mixing chamber changed the net charge of protein molecules.
  • chick pea flour solubility increased at pHs ranging from about 3.5 to about 6.5, but decreased at a high pH (about 10.5).
  • the method 200 also can include an act of packaging the food after the food has been processed in the mixing chamber.
  • the method 200 can comprise an act of packaging flour or solution in a container for storage.
  • the proteins can retain an electric charge.
  • the protein powder can retain the electric charge for at least one year if the protein powder is packed in an insulated and moisture-free environment of a plastic or paper container.
  • the electrically charged protein powder process according to method 200 also can enable better dissolution in water even after one year in storage.
  • a solution or colloidal suspension of protein, peptide or amino acids will gain charge during grinding and mixing in water, and the charge is neutralized during solubilization. If one or more protease inhibitors and preservatives are mixed with the protein solution and the protein solution is sealed, bottled, and/or packed under sterilized condition, the protein solution may be stable for one year at room temperature for two years at a refrigerated temperature. When an electric charge is applied the hydrophobic amino acids and a stable colloidal solution with foam is produced, the resulting solution and foam can be stored for at least one year under sterile condition.
  • Successful storage of dissolved protein, peptide, 5 amino acids processed according to the method 200can range from about two to three years, if stored below about -20°C and in sterile processing and packaging.
  • one or more embodiments of the method 200 use an electric charge during processing to increase the functional properties of proteins, the functional properties including one or more of solubility, colloidal stability, or foam formation.
  • embodiments of the method 200 increase solubility, colloid stability, and foam formation of hydrophobic amino acids like L-leucine, L-phenylalanine and L-tyrosine, etc.
  • Application of embodiments of the method 200 require minimal electrical energy input and are widely applicable for various types of protein processing.
  • the electric charge discharged from the interior surface of the mixing chamber while mixing the food in water increases5 size distribution of air bubbles in protein foam, which influences the appearance and textural properties with a uniform distribution of small air bubbles.
  • One or more embodiments of the method 200 also increase solubility of plant-based protein ingredients between in a pH range of about 3.5 and 7.
  • The0 plant proteins processed according to the method 200 have exceptional emulsification abilities, texture, and“mouthfeel,” and readily form stable suspensions in water.
  • Protein isolates and concentrates from embodiments of method can have properties which allow for inclusion into new foods and beverages with improved shelf stability and mouthfeel, and an absence of grittiness.
  • FIG. 3 is a block diagram illustrating an example computing device 300 that is arranged for processing food proteins in accordance with the present disclosure.
  • the computing device 300 may be implemented in the controller 130 of the food processing system 100.
  • computing device 300 typically includes one or more processors 310 and system memory 320.
  • a memory bus 330 may be used for0 communicating between the processor 310 and the system memory 320.
  • processor 310 may be of any type including but not limited to a microprocessor (mR), a microcontroller (pC), a digital signal processor (DSP), or any combination thereof.
  • Processor 310 may include one or more levels of caching, such as a level one cache 311 and a level two cache 312, a processor core 313, and registers 314.
  • An example processor core 313 may include an arithmetic logic unit (ALU), a floating point unit (FPU), a digital signal processing core (DSP Core), or any combination thereof.
  • An example memory controller 315 may also be used with the processor 310, or in some implementations, the memory controller 315 may be an internal part of the processor
  • system memory 320 may be of any type including but not limited to volatile memory (such as RAM), non-volatile memory (such as ROM, flash memory, etc.) or any combination thereof.
  • System memory 320 may include an operating system 321, one or more applications 322, and program data 324.
  • Application0 322 may include a control procedure 323 that is arranged to control any of the food processing systems as described herein.
  • Program data 324 may include information useful for the implementation of operation of food processing systems disclosed herein.
  • application 322 may be arranged to operate with program data 324 on an operating system 321 such that any of the procedures described herein may be performed.5
  • This described basic configuration is illustrated in FIG. 3 by those components within dashed line of the basic configuration 301.
  • Computing device 300 may have additional features or functionality, and additional interfaces to facilitate communications between the basic configuration 301 and any required devices and interfaces.
  • a bus/interface controller 340 may be used to0 facilitate communications between the basic configuration 301 and one or more storage devices 350 via a storage interface bus 341.
  • the storage devices 350 may be removable storage devices 351, non-removable storage devices 352, or a combination thereof.
  • removable storage and non-removable storage devices include magnetic disk devices such as flexible disk drives and hard-disk drives (HDD), optical disk drives such as5 compact disk (CD) drives or digital versatile disk (DVD) drives, solid state drives (SSD), and tape drives to name a few.
  • Example computer storage media may include volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information, such as computer readable instructions, data structures, program modules, or other data.
  • Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disks (DVD) or other optical storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which may be used to store the desired information and which may be accessed by computing device 300. Any such computer storage media may be part of computing device 300.
  • Computing device 300 may also include an interface bus 342 for facilitating communication from various interface devices (e.g., output interfaces, peripheral interfaces,
  • Example output devices 360 include a graphics processing unit 361 and an audio processing unit 362, which may be configured to communicate to various external devices such as a display or speakers via one or more A/V ports 363.
  • Example peripheral interfaces 370 include a serial interface controller 371 or a parallel interface controller 372, which may0 be configured to communicate with external devices such as input devices (e.g., keyboard, mouse, pen, voice input device, touch input device, etc.) or other peripheral devices (e.g., printer, scanner, etc.) via one or more I/O ports 373.
  • An example communication device 380 includes a network controller 381, which may be arranged to facilitate communications with one or more other computing devices 390 over a network communication link via one5 or more communication ports 382.
  • the network communication link may be one example of a communication media.
  • Communication media may typically be embodied by computer readable instructions, data structures, program modules, or other data in a modulated data signal, such as a carrier wave or other transport mechanism, and may include any information delivery media.
  • A0 “modulated data signal” may be a signal that has one or more of its characteristics set or changed in such a manner as to encode information in the signal.
  • communication media may include wired media such as a wired network or direct-wired connection, and wireless media such as acoustic, radio frequency (RF), microwave, infrared (IR) and other wireless media.
  • RF radio frequency
  • IR infrared
  • the term computer readable media as5 used herein may include both storage media and communication media.
  • Computing device 300 may be implemented as a portion of a small-form factor portable (or mobile) electronic device such as a cell phone, a personal data assistant (PDA), a personal media player device, a wireless web-watch device, a personal headset device, an application specific device, or a hybrid device that include any of the above functions.
  • a small-form factor portable (or mobile) electronic device such as a cell phone, a personal data assistant (PDA), a personal media player device, a wireless web-watch device, a personal headset device, an application specific device, or a hybrid device that include any of the above functions.
  • PDA personal data assistant
  • Computing device 300 may also be implemented as a personal computer including both laptop computer and non-laptop computer configurations.
  • FIG. 4 is a block diagram illustrating an example computer program product 400 that is arranged to store instructions for altering one or more functional properties of food proteins in accordance with the present disclosure.
  • the computer program product 400 may be implemented in the controller 130 of the food processing system 100.
  • the signal bearing medium 402 which may be implemented as or include a computer-readable medium 406, a recordable medium 408, a communications medium 410, or combinations thereof, stores programming instructions 404 that may configure the processing unit to perform all or some
  • These instructions may include, for example, one or more executable instructions for causing discharging an electric charge to the interior surface of the mixing chamber, processing the food in the mixing chamber while the electric charge is discharged to the interior surface of the mixing chamber.
  • the instructions may include one or more executable instructions for causing inserting an 10 amount of a food comprising one or more food proteins into a mixing chamber for processing.
  • a system was developed to demonstrate electrostatic charge -induced grinding and mixing of legumes.
  • the system included a power source of a DC charger.
  • the system also included a phase wire and a neutral wire electrically coupled to the DC charger.
  • the neutral wire was insulated with an insulator at a terminating end of the neutral wire distal to the DC charger.
  • the phase wire was connected to the metal mixing bowl of a cum mixer at a 0 terminating end of the phase wire distal to the DC charger.
  • the terminating end of the phase wire includes an exposed wire formed into a hook that hooked onto a top edge of the metal mixing bowl of the cum mixer.
  • Sample 1 and Sample 2 Two equally-sized samples, Sample 1 and Sample 2, of dried peas were ground in the system of Working Example A for an equal amount of time.
  • Sample 1 of dried peas the dried peas were ground for a period of time into a pea flour without applying the electric charge to the mixing bowl.
  • Sample 2 of dried peas the dried peas were ground for the 30 same period of time into a pea flour while applying the electric charge to the mixing bowl.
  • Sample 1 produced a more yellow-colored solution having more colloids floating in the solution relative to the pea flour from Sample 2.
  • the pea flour from Sample 2 produced a more white-colored solution with the pea flour completely dissolved therein.
  • the chick pea flour was formed with an electric charge being discharged from the mixing bowl while the chick peas were ground into chick pea flour.
  • Sample 4 of chick pea flour was then mixed with water in the mixing bowl of the system of Working0 Example A with an electric charge being discharged from the mixing bowl while the chick pea flour was mixed with water.
  • Sample 7 and Sample 8 of powdered L-phenylalanine amino acid were mixed with water for an equal amount of time.
  • Sample 7 of powdered L- phenylalanine amino acid was mixed with water in the mixing bowl of the system of Working Example A without an electric charge being discharged from the mixing bowl5 while the powdered L-phenylalanine amino acid was mixed with water.
  • Sample 8 of powdered L-phenylalanine amino acid was then mixed with water in the mixing bowl of the system of Working Example A with an electric charge being discharged from the mixing bowl while the powdered L-phenylalanine amino acid was mixed with water.
  • Sample 9 Two equally-sized samples, Sample 9 and Sample 10, of powdered L-leucine amino acid were mixed with water for an equal amount of time.
  • Sample 7 of powdered L-leucine amino acid was mixed with water in the mixing bowl of the system of Working Example A without an electric charge being discharged from the mixing bowl while the powdered L-0 leucine amino acid was mixed with water.
  • Sample 10 of powdered L-leucine amino acid was then mixed with water in the mixing bowl of the system of Working Example A with an electric charge being discharged from the mixing bowl while the powdered L-leucine amino acid was mixed with water.
  • Sample 12 of chick pea flour was then mixed with a solution of normal water having a pH of 6.80 in the mixing bowl of the system of Working Example A without an electric charge being discharged from the mixing bowl while the chick pea flour was mixed with water.
  • Sample 13 of chick pea flour was then mixed with a solution of water and KOH having a pH of 10.64 in the mixing bowl of the system of Working0 Example A without an electric charge being discharged from the mixing bowl while the chick pea flour was mixed with the solution.
  • the chick pea flour was formed with an electric charge being discharged from the mixing bowl while the chick peas were ground into chick pea flour.
  • Sample 14 of chick pea flour was then mixed with a solution of water and ascorbic5 acid having a pH of 4.83 in the mixing bowl of the system of Working Example A with an electric charge being discharged from the mixing bowl while the chick pea flour was mixed with the solution.
  • Sample 15 of chick pea flour was then mixed with a solution of normal water having a pH of 6.80 in the mixing bowl of the system of Working Example A with an electric charge being discharged from the mixing bowl while the chick pea flour was mixed0 with water.
  • Sample 16 of chick pea flour was then mixed with a solution of water and KOH having a pH of 10.60 in the mixing bowl of the system of Working Example A with an electric charge being discharged from the mixing bowl while the chick pea flour was mixed with the solution.
  • the electrostatic charge increased the solubility of chick pea flour in the lower pH solutions.
  • discharging the electric charge to the chickpea flour of Sample 14 during processing changed the isoelectric point of the chick pea flour of Sample 14 to improve solubility of the chick pea flour at a pH of between about 4
  • Samples 12 and 15 exhibited good solubility in the pH 6.8 water solutions, and Samples 13 and 16 exhibited moderate solubility in the pH 10 solutions.
  • a group having 1-5 items refers to groups having 1, 2, 3, 4, or 5 items, and so forth.
  • the user may opt for a mainly hardware and/or firmware vehicle; if5 flexibility is paramount, the user may opt for a mainly software implementation; or, yet again alternatively, the user may opt for some combination of hardware, software, and/or firmware.
  • Examples of a signal bearing medium include, but are not limited to, the following: a recordable type medium such as a floppy disk, a Hard Disk Drive (HDD), a Compact Disc (CD), a Digital Video Disk (DVD), a digital tape, a computer memory, etc.; and a transmission type medium such as a digital and/or an analog communication medium (e.g., a fiber optic cable, a waveguide, a wired communication link, a wireless communication link, etc.).
  • a typical data processing system generally includes one or0 more of a system unit housing, a video display device, a memory such as volatile and non volatile memory, processors such as microprocessors and digital signal processors, computational entities such as operating systems, drivers, graphical user interfaces, and applications programs, one or more interaction devices, such as a touch pad or screen, and/or control systems including feedback loops and control motors (e.g., feedback for5 sensing position and/or velocity; control motors for moving and/or adjusting components and/or quantities).
  • a typical data processing system may be implemented utilizing any suitable commercially available components, such as those typically found in data computing/communication and/or network computing/communication systems.
  • any two components so associated can also be viewed as being “operably connected”, or “operably coupled”, to each other to achieve the desired functionality, and any two components capable of being so associated can also be viewed as0 being “operably couplable”, to each other to achieve the desired functionality.
  • operably couplable include but are not limited to physically mateable and/or physically interacting components and/or wirelessly interactable and/or wirelessly interacting components and/or logically interacting and/or logically interactable components.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Un exemple de l'invention concerne un procédé pour modifier une ou plusieurs propriétés fonctionnelles de protéines alimentaires, comprenant l'insertion d'une quantité d'un aliment comprenant une ou plusieurs protéines alimentaires dans une chambre de mélange en vue d'un traitement. La chambre de mélange comprend une surface intérieure pourvue d'un matériau électriquement conducteur en contact avec au moins une portion de la quantité d'aliment. Le procédé comprend également la décharge d'une charge électrique vers la surface intérieure de la chambre de mélange. Le procédé comprend en outre le traitement de l'aliment dans la chambre de mélange pendant que la charge électrique est déchargée vers la surface intérieure de la chambre de mélange.
PCT/IN2018/050736 2018-11-13 2018-11-13 Protéines alimentaires ayant des propriétés fonctionnelles améliorées WO2020100149A1 (fr)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7378123B2 (en) * 2004-05-07 2008-05-27 Wisconsin Alumni Research Methods involving whey protein isolates

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7378123B2 (en) * 2004-05-07 2008-05-27 Wisconsin Alumni Research Methods involving whey protein isolates

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
BARSOTTI ET AL.: "Effects of high voltage electric pulses on protein-based food constituents and structures", TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 12, no. 3-4, 4 March 2001 (2001-03-04), pages 136 - 144, XP55707476 *
BUSSLE R ET AL.: "Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum 'Salamanca", JOURNAL OF FOOD ENGINEERING, vol. 167, December 2015 (2015-12-01), pages 166 - 174, XP55707473 *
JI ET AL.: "Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein", FOOD AND BIOPROCESS TECHNOLOGY, vol. 11, no. 2, February 2018 (2018-02-01), pages 344 - 354, XP036410048, DOI: 10.1007/s11947-017-2015-z *
KIMELDORF ET AL.: "Effect of underwater high-current discharge on the properties of low- - concentration beta-lactoglobulin solutions", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, vol. 4, no. 2, June 2003 (2003-06-01), pages 151 - 159, XP002330716, DOI: 10.1016/S1466-8564(03)00007-9 *

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