WO2021160877A1 - Proteinzutat und ölpräparat aus samen von macaubafrüchten und verfahren zur herstellung - Google Patents
Proteinzutat und ölpräparat aus samen von macaubafrüchten und verfahren zur herstellung Download PDFInfo
- Publication number
- WO2021160877A1 WO2021160877A1 PCT/EP2021/053612 EP2021053612W WO2021160877A1 WO 2021160877 A1 WO2021160877 A1 WO 2021160877A1 EP 2021053612 W EP2021053612 W EP 2021053612W WO 2021160877 A1 WO2021160877 A1 WO 2021160877A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- less
- mass
- advantageously
- protein
- protein ingredient
- Prior art date
Links
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
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Definitions
- the invention relates to functional protein ingredients for foodstuffs, cosmetics and pet food from seeds of macauba fruits, processes for the production of these ingredients and an oil preparation obtained from the seeds.
- Macauba fruits consist of different fractions, namely the epicarp (shell), the mesocarp (pulp), the endocarp (inner shell) and a fat-rich seed core (endosperm) which is covered with a thin, dark shell (integument). From the endosperm, which contains a protein content between 14.0 and 30.1%, the oil has so far been pressed out in individual cases, as disclosed, for example, in BR 102012029493 A2.
- This document also describes a process for the production of an animal feed based on by-products of Macau fruit.
- the use of the press cake for high-quality food applications, pet food or cosmetics is not described in this publication.
- the previously available press residues of the above-mentioned fruit seeds are brown to black in color, which so far has made their use in food, pet food or cosmetics appear unattractive.
- the object of the present invention was to provide sensory appealing and functional vegetable protein-containing ingredients and an oil preparation and to provide an inexpensive and simple method for their production.
- the ingredients should have the lightest possible color and good techno-functional properties, such as oil or water binding.
- they should advantageously have appealing sensory properties such as a neutral smell and taste in order to be versatile in food.
- nucleus of the macauba fruit is understood to mean the endosperm with the dark integument (testa).
- the properties according to the invention of the proteinaceous ingredients of macauba fruit are as follows:
- the ingredients have good storage stability, especially with fat contents below 2% by mass, since the formation of aroma-active lipid breakdown products is largely avoided.
- the protein ingredients have good techno-functional properties, in particular one or more of the following properties: Emulsifying activity index (measured by means of turbidity measurement) greater than 30 m 2 / g ingredient, advantageously greater than 50 m 2 / g ingredient, particularly advantageously greater than 100 m 2 / g ingredient
- Water binding water remaining in the ingredient after adding water in excess, centrifugation and pouring off the excess water
- 1 ml / g ingredient advantageously greater than 2.0 ml / g ingredient, particularly advantageously greater than 4.0 ml / g Ingredient
- Oil binding oil remaining in the ingredient after adding excess oil, centrifugation and pouring off the excess oil
- Oil binding oil remaining in the ingredient after adding excess oil, centrifugation and pouring off the excess oil
- 1.0 ml / g ingredient advantageously greater than 1.5 ml / g ingredient, particularly advantageously greater than 2.0 ml / g ingredient;
- the Macauba kernels are mechanically separated from the respective fruit fractions, i.e. epicarp, mesocarp and endocarp. In addition to this separation, it is advantageous to carry out a heat treatment and / or humidification or drying in order to facilitate the mechanical separation of the cores. It is optional and advantageous to partially or completely separate the dark integument from the cores before the subsequent separation of oil. Alternatively, cores can already be provided that are not, partially or completely freed from the dark integument. Without severing the integument, a dark gray product is obtained through the following steps 2) and 3), and a gray-white product (brightness value L greater than 70) is obtained through at least partial severing. When the following steps 2) and 4) are carried out, a light gray-white product (brightness value L mostly greater than 80, sometimes over 90) is obtained both without severing the integument and by at least partial severing.
- Residual fat contents less than 30% by mass, advantageously less than 25% by mass, better less than 20% by mass, particularly advantageously less than 15% by mass, less than 10% by mass or less than 8% by mass. Typical values are in the range between 7 and 25 mass%.
- the residue can also be flocculated into flakes which have a thickness of less than 2 mm, better less than 1 mm, advantageously less than 500 mpi, particularly advantageously less than 350 mpi.
- step 3 Remove the residual fat using a solvent (organic solvent such as hexane, ethanol or other or supercritical CO2) from the residue to values less than 5% by mass, advantageously less than 3% by mass, particularly advantageous less than 2 mass%. and / or treatment of the de-oiled or fat-containing residues with mixtures of water and alcohol, advantageously water with ethanol or water with propanol. Typical values for the fat content after the solvent treatment are in the range between 0.1 and 5% by mass. Then the degreased residue is ground to a D90 volume particle size of less than 2000 ⁇ m, better less than 1000 ⁇ m, advantageously less than 500 ⁇ m, even better less than 250 ⁇ m, particularly advantageously less than 100 ⁇ m.
- a solvent organic solvent such as hexane, ethanol or other or supercritical CO2
- the degreased residue can also be flocculated with flake thicknesses as in step 3).
- the percentages relate to the area proportion on the surface of the cores based on cores that are still complete Are wrapped in the integument. This separation results in a corresponding change in the brightness of the powder, semolina or flour and the flakes.
- the separation of the dark components is understood to mean that particles which contain parts of the dark integument are separated from the particles which do not contain any parts of the dark integument.
- the macauba protein ingredients obtained which are produced using the processes mentioned, could be used for further protein enrichments and protein fractionations.
- An aqueous extraction process for the separation of water-soluble proteins and insoluble components is ideal. This extraction is advantageously carried out after mechanical de-oiling or after solvent-based de-oiling.
- the protein flour or the protein flakes de-oiled and ground or flaked residue) in water or in water or an aqueous NaCl solution (concentration 0.01-0.5 mol / L) and a pH of 7-9 are preferred 8.0 dispersed.
- the solid residue is then separated off from the liquid extract.
- the dissolved proteins are separated from the liquid extract using precipitation and / or filtration processes.
- the filling is advantageously carried out by adjusting the pH to a value in the range from 3.0 to 5.0, preferably at 3.5.
- the liquid supernatant is separated from the precipitated proteins by centrifugation and / or filtration.
- the protein fraction obtained is advantageously dried. This gives a protein isolate that can have a protein content greater than 70, greater than 80 or even greater than 90 mass%.
- the use of the dry separation process mentioned separates the protein meal into at least two different fractions, one with a higher protein content and one with a lower protein content.
- an opening diameter of 2 mm to 50 ⁇ m is preferred.
- the sieves can also be arranged one behind the other.
- the air classification can be carried out with various classification methods such as gravity sifting in counterflow or crossflow or centrifugal classification in counterflow or crossflow.
- the increase in the protein content can be more than 25%, better higher than 35%, particularly advantageously higher than 50%, in individual cases greater than 60% based on the protein content in the dry matter in the protein flour.
- This protein enrichment improves the functional and sensory properties compared to the non-enriched protein flour, so that enriched fractions are more suitable as an ingredient for food, pet food and cosmetic products. Due to the difference in specific weight compared to the white endosperm, the dark integument of the nuclei can also be separated using the techniques described, for example by means of sifting or classification.
- the determination methods used for the quantitative characterization of the protein ingredients produced are briefly described below:
- the protein content is defined as the content that is calculated by determining the nitrogen in a sample and multiplying the determined value by a factor of 6.25.
- the protein content is given in the present patent application as a percentage based on the dry matter (TS).
- the perceptible color is defined by means of CIE-L * a * b * color measurement (see DIN 6417).
- the L * axis indicates the brightness, with black having the value 0 and white the value 100, the a * axis describes the green or red component and the b * axis the blue or yellow component.
- the protein solubility is determined by means of the determination method according to Morr et al. 1985 determined, see the journal article: Morr C. V., German, B., Kinsella, J.E., Regenstein, J. M.,
- the emulsifying activity index is as in Pearce, K.N., Kinsella, J.E. Emulsifying properties of proteins: evaluation of a turbudimetric technique. Journal of Agricultural and Food Chemistry, v. 26, p. 716-723, 1978 described.
- the fat content is determined gravimetrically using the Sohxlet method, in which the sample material is repeated for at least six hours with a organic solvent (hexane or petroleum ether) is brought into contact. The extracted oil is measured after the solvent has evaporated.
- a organic solvent hexane or petroleum ether
- 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20% (in each case mass%) can be produced in test tubes.
- the suspensions are heated in a water bath at 95 ° C for one hour and then rapidly cooled and stored at 4 ° C for two hours.
- the minimum gelling concentration is the concentration at which the sample does not flow out after inverting the test tube.
- Embodiment 1 is a diagrammatic representation of Embodiment 1:
- Embodiment 2 is a diagrammatic representation of Embodiment 1:
- Embodiment 3 is a diagrammatic representation of Embodiment 3
- Example 2 100 g of the white flour from Example 2 were added to 1000 ml of an aqueous-alcoholic solution (50-50% by mass) and sugar, other alcohol-soluble carbohydrates and secondary plant substances were dissolved from the flour. After decanting off the supernatant, the residue was dried and finely ground again. The white powder was incorporated into a mayonnaise in a proportion mixed with egg. In the finished mayonnaise, there was no sensory perception that a vegetable protein had been used.
- Embodiment 4 is a diagrammatic representation of Embodiment 4:
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Physiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fodder In General (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP21709622.1A EP4102980A1 (de) | 2020-02-14 | 2021-02-15 | Proteinzutat und ölpräparat aus samen von macaubafrüchten und verfahren zur herstellung |
MX2022009984A MX2022009984A (es) | 2020-02-14 | 2021-02-15 | Ingrediente de proteina y preparado de aceite de semillas de frutos de macauba y procedimiento para la produccion. |
CN202180014284.8A CN115297732A (zh) | 2020-02-14 | 2021-02-15 | 来自玛卡乌巴果实的种子的蛋白质配合剂和油制剂以及它们的制备方法 |
JP2022549248A JP2023520622A (ja) | 2020-02-14 | 2021-02-15 | マカウバ果実の種子由来のタンパク質成分及び油性製剤、並びにその調製方法 |
CR20220406A CR20220406A (es) | 2020-02-14 | 2021-02-15 | Ingrediente de proteína y preparado de aceite de semillas de frutos de macauba y procedimiento para la producción |
US17/799,417 US20230337697A1 (en) | 2020-02-14 | 2021-02-15 | Protein Ingredient and Oil Preparation from The Seeds of Macauba Fruit and Method for Preparing Same |
CA3169054A CA3169054A1 (en) | 2020-02-14 | 2021-02-15 | Protein ingredient and oil preparation from the seeds of macauba fruit and method for preparing same |
CONC2022/0010643A CO2022010643A2 (es) | 2020-02-14 | 2022-07-29 | Ingrediente de proteína y preparado de aceite de semillas de frutos de macauba y procedimiento para la producción |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102020103909 | 2020-02-14 | ||
DE102020103909.3 | 2020-02-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021160877A1 true WO2021160877A1 (de) | 2021-08-19 |
Family
ID=74856821
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2021/053612 WO2021160877A1 (de) | 2020-02-14 | 2021-02-15 | Proteinzutat und ölpräparat aus samen von macaubafrüchten und verfahren zur herstellung |
Country Status (9)
Country | Link |
---|---|
US (1) | US20230337697A1 (de) |
EP (1) | EP4102980A1 (de) |
JP (1) | JP2023520622A (de) |
CN (1) | CN115297732A (de) |
CA (1) | CA3169054A1 (de) |
CO (1) | CO2022010643A2 (de) |
CR (1) | CR20220406A (de) |
MX (1) | MX2022009984A (de) |
WO (1) | WO2021160877A1 (de) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR102012029493A2 (pt) | 2012-11-20 | 2014-09-16 | Univ Brasilia Fudacao | Composição alimentar a partir de palmácea e suas aplicações na alimentação animal |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010097238A2 (de) * | 2009-02-27 | 2010-09-02 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Proteinpräparate aus sonnenblumensamen und deren herstellung |
-
2021
- 2021-02-15 JP JP2022549248A patent/JP2023520622A/ja active Pending
- 2021-02-15 CA CA3169054A patent/CA3169054A1/en active Pending
- 2021-02-15 CN CN202180014284.8A patent/CN115297732A/zh active Pending
- 2021-02-15 MX MX2022009984A patent/MX2022009984A/es unknown
- 2021-02-15 US US17/799,417 patent/US20230337697A1/en active Pending
- 2021-02-15 WO PCT/EP2021/053612 patent/WO2021160877A1/de unknown
- 2021-02-15 CR CR20220406A patent/CR20220406A/es unknown
- 2021-02-15 EP EP21709622.1A patent/EP4102980A1/de active Pending
-
2022
- 2022-07-29 CO CONC2022/0010643A patent/CO2022010643A2/es unknown
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR102012029493A2 (pt) | 2012-11-20 | 2014-09-16 | Univ Brasilia Fudacao | Composição alimentar a partir de palmácea e suas aplicações na alimentação animal |
Non-Patent Citations (9)
Title |
---|
ALI BESHIR M ET AL: "Environmental and economic impacts of using co-products in the diets of finishing pigs in Brazil", JOURNAL OF CLEANER PRODUCTION, ELSEVIER, AMSTERDAM, NL, vol. 162, 9 June 2017 (2017-06-09), pages 247 - 259, XP085133935, ISSN: 0959-6526, DOI: 10.1016/J.JCLEPRO.2017.06.041 * |
CARDOSO ALEXANDRE ET AL: "Opportunities and challenges for sustainable production ofA. aculeatathrough agroforestry systems", INDUSTRIAL CROPS AND PRODUCTS, vol. 107, 22 April 2017 (2017-04-22), pages 573 - 580, XP085199547, ISSN: 0926-6690, DOI: 10.1016/J.INDCROP.2017.04.023 * |
DEL RÍO JOSÉ C ET AL: "Chemical composition and thermal behavior of the pulp and kernel oils from macauba palm (Acrocomia aculeata) fruit", INDUSTRIAL CROPS AND PRODUCTS, ELSEVIER, NL, vol. 84, 16 February 2016 (2016-02-16), pages 294 - 304, XP029458501, ISSN: 0926-6690, DOI: 10.1016/J.INDCROP.2016.02.018 * |
EVARISTO ANDERSON BARBOSA ET AL: "Actual and putative potentials of macauba palm as feedstock for solid biofuel production from residues", BIOMASS AND BIOENERGY, PERGAMON, AMSTERDAM, NL, vol. 85, 17 December 2015 (2015-12-17), pages 18 - 24, XP029391350, ISSN: 0961-9534, DOI: 10.1016/J.BIOMBIOE.2015.11.024 * |
HIANE PRISCILA A ET AL: "Chemical and nutritional evaluation of kernels of Bocaiuva, Acrocomia aculeata (JACQ.) LODD.", CIENC. TECNOL. ALIMENT., 2006, pages 683 - 689, XP055801293, Retrieved from the Internet <URL:http://www.scielo.br/pdf/cta/v26n3/31775.pdf> [retrieved on 20210504] * |
MORR C. V.GERMAN, B.KINSELLA, J.E.REGENSTEIN, J. M.VAN BUREN, J. P.KILARA, A.LEWIS, B. A.MANGINO, M.E: "A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure", JOURNAL OF FOOD SCIENCE, vol. 50, 1985, pages 1715 - 1718, XP055170902, DOI: 10.1111/j.1365-2621.1985.tb10572.x |
NUNES VANESSA O ET AL: "The speciation of the organic compounds of slow pyrolysis bio-oils from Brazilian tropical seed cake fruits using high-resolution techniques: GC x GC-TOFMS and ESI( )-Orbitrap HRMS", MICROCHEMICAL JOURNAL, NEW YORK, NY, US, vol. 153, 9 December 2019 (2019-12-09), XP086008633, ISSN: 0026-265X, [retrieved on 20191209], DOI: 10.1016/J.MICROC.2019.104514 * |
PEARCE, K. N.KINSELLA, J. E.: "Emulsifying properties of proteins: evaluation of a turbudimetric technique", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 26, 1978, pages 716 - 723 |
PIRES THIAGO PEREIRA ET AL: "Ecophysiological traits of the macaw palm: A contribution towards the domestication of a novel oil crop", INDUSTRIAL CROPS AND PRODUCTS, vol. 44, 2013, NL, pages 200 - 210, XP055801155, ISSN: 0926-6690, DOI: 10.1016/j.indcrop.2012.09.029 * |
Also Published As
Publication number | Publication date |
---|---|
CN115297732A (zh) | 2022-11-04 |
CA3169054A1 (en) | 2021-08-19 |
JP2023520622A (ja) | 2023-05-18 |
US20230337697A1 (en) | 2023-10-26 |
EP4102980A1 (de) | 2022-12-21 |
CO2022010643A2 (es) | 2022-11-18 |
CR20220406A (es) | 2023-01-18 |
MX2022009984A (es) | 2022-09-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2400858B1 (de) | Aus rapssamen hergestelltes proteinpräparat | |
EP1158871B1 (de) | Verfahren zur behandlung und verarbeitung alkaloid-, öl- und proteinhaltiger lupinensamen | |
DE2147970A1 (de) | Verfahren zum Herstellen eines Proteinkonzentrats aus Pflanzensamen | |
EP3681308B1 (de) | Verfahren zur gewinnung von proteinpräparaten aus ölsamen von sonnenblumen und/oder raps sowie proteinpräparat | |
DE60023646T2 (de) | Sojabohnenkeimfett bzw. -oel sowie verfahren zur herstellung von sojabohnenmaterial mit hoher keimkonzentration | |
WO1999017619A1 (de) | Verfahren zur behandlung und verarbeitung alkaloid-, öl- und proteinhaltiger lupinensamen | |
EP1978818A2 (de) | Verfahren zur gewinnung einer pflanzlichen proteinfraktion, insbesondere zur herstellung von pflanzlichem speiseeis | |
WO2006076889A2 (de) | Verfahren zur herstellung einer pflanzlichen proteinzutat für ein speiseeis sowie speiseeis mit dieser proteinzutat | |
DE10018213A1 (de) | Verfahren zur Fraktionierung von öl-und lecithinhaltigen nativen Rohstoffen | |
WO2011029612A2 (de) | Nutzung von geschälten rapssamen | |
WO2021160877A1 (de) | Proteinzutat und ölpräparat aus samen von macaubafrüchten und verfahren zur herstellung | |
EP1406506B1 (de) | Verfahren zur herstellung von proteinpräparaten mit weitgehend gleichbleibenden eigenschaften bezüglich löslichkeit und funktionalität innerhalb eines ph-bereiches von etwa ph 3 bis ph 10 | |
WO2023073109A1 (de) | Verfahren zur gewinnung von proteinen aus rapspresskuchen | |
WO2022238031A1 (de) | Proteinpräparat aus mandelsamen und verfahren zur herstellung | |
WO2022112083A2 (de) | Proteinpräparat aus hanfsamen und verfahren zur herstellung | |
DE102020201598A1 (de) | Verfahren zur Gewinnung eines oder mehrerer Proteinpräparate und Ölfraktionen aus den Samen von Sonnenblumen oder Raps | |
WO2023079159A1 (de) | Verfahren zur gewinnung von proteinen aus hanf | |
WO2022112082A1 (de) | Proteinpräparat aus kürbiskernen und verfahren zur herstellung | |
DE102006057350A1 (de) | Mahlerzeugnis aus Lupinen, Verfahren zu dessen Herstellung und dessen Verwendung | |
WO2021234026A1 (de) | Verfahren zur gewinnung von proteinen aus einem nativen stoffgemenge aus soja oder aus sojamilch | |
DE10021229A1 (de) | Verfahren zur Herstellung von Proteinpräparaten mit weitgehend gleichbleibenden Eigenschaften bezüglich Löslichkeit und Funktionalität innerhalb eines pH-Bereiches von etwa pH 3 bis pH 10 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21709622 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 3169054 Country of ref document: CA |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112022015113 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 2022549248 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2021709622 Country of ref document: EP Effective date: 20220914 |