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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/16—Inorganic salts, minerals or trace elements

Definitions

• the present invention relates to a processing technology for enriching the minerals in the soluble fraction of a liquid composition containing vegetable protein.
• Patent Document 1 describes the blending of at least two essential minerals and at least four essential vitamins into a nutritional product containing a hydrolyzed whole grain composition and ⁇ -amylase or a fragment thereof that does not exhibit hydrolytic activity against dietary fiber in its active state, with the aim of maintaining a low caloric intake while being rich in whole grain and dietary fiber.
• Non-Patent Document 1 reports a technique for reducing the phytic acid level in foods by applying phytase during food processing
• Non-Patent Document 2 describes the application of this technique to soy protein isolate, soy milk, pea flour, bread dough, and cereals.
• Patent Document 1 adds minerals from an external source, so it is not possible to effectively utilize the minerals contained in the food ingredients themselves.
• the technologies described in Non-Patent Documents 1 and 2 can effectively utilize the minerals contained in the food ingredients themselves, but are limited in that the degree to which the minerals can be solubilized depends on the amount of phytic acid contained in the food ingredients.
• the present invention aims to provide a new technology that can enrich minerals derived from plant raw materials in the soluble fraction of a liquid composition containing plant protein.
• Item 1 A mineral enrichment agent in a soluble fraction of a vegetable protein-containing liquid composition, comprising protein deamidase.
• Item 2. A mineral enrichment agent for a vegetable protein-containing liquid composition according to Item 1, which is used to increase the amount of soluble minerals.
• Item 3. A mineral enrichment agent for a vegetable protein-containing liquid composition according to Item 1 or 2, which is used to improve binding of minerals to soluble proteins.
• Item 4. The mineral enrichment agent for a vegetable protein-containing liquid composition according to any one of Items 1 to 3, wherein the mineral is selected from the group consisting of zinc, iron, calcium, and magnesium.
• Item 6 The mineral enrichment agent for a vegetable protein-containing liquid composition according to any one of Items 1 to 5, wherein the vegetable protein is a protein of a plant selected from the group consisting of pulses, cereals, and nuts and seeds.
• Item 7. A method for enriching minerals in a soluble fraction of a vegetable protein-containing liquid composition, comprising the step of allowing protein deamidating enzyme to act on the vegetable protein-containing liquid composition.
• a method for increasing the amount of soluble minerals in a vegetable protein-containing liquid composition comprising the step of allowing protein deamidating enzyme to act on the vegetable protein-containing liquid composition.
• Item 9 A method for improving binding of minerals to soluble proteins in a vegetable protein-containing liquid composition, comprising the step of allowing protein deamidating enzyme to act on the vegetable protein-containing liquid composition.
• the soluble fraction of a liquid composition containing vegetable protein can be enriched with minerals derived from vegetable raw materials.
• the mineral enrichment agent for the vegetable protein-containing liquid composition of the present invention is characterized in that it contains protein deamidase and is used to enrich minerals in the soluble fraction of the vegetable protein-containing liquid composition.
• the mineral enriching agent for the vegetable protein-containing liquid composition of the present invention (hereinafter also referred to as “mineral enriching agent”) is used to enrich minerals in the soluble fraction of the composition.
• the soluble fraction means the water-soluble fraction.
• Soluble minerals refer to water-soluble minerals. Specific forms of soluble minerals include free minerals and minerals bound to soluble proteins. Soluble minerals can take at least one of these forms (i.e., either one or both).
• Another example of an embodiment of the application for enriching minerals in the soluble fraction (hereinafter also referred to as the "second application") is an application for improving the binding of minerals to soluble proteins.
• Soluble proteins refer to water-soluble proteins.
• the minerals to be enriched are not particularly limited, but preferably include zinc, iron, calcium, and/or magnesium.
• the minerals to be enriched include zinc, iron, calcium, and magnesium, more preferably zinc, iron, and/or calcium, even more preferably zinc and/or iron, and even more preferably zinc and iron.
• the minerals to be enriched include zinc, iron, calcium, and magnesium, more preferably zinc, iron, and/or calcium, and even more preferably zinc, iron, and calcium.
• the enrichment of minerals in the soluble fraction can be confirmed by an increase in the amount of any form of minerals present in the soluble fraction compared to when protein deamidase is not used (i.e., when the vegetable protein-containing liquid composition is treated under the same conditions except for not using protein deamidase).
• the increase in the amount of soluble minerals can be confirmed by the fact that the amount of minerals present in the soluble fraction (specifically, the total amount of free minerals and minerals bound to soluble proteins) is increased compared to the case where protein deamidase is not used (i.e., the case where a vegetable protein-containing liquid composition is treated under the same conditions except that protein deamidase is not used).
• the improved binding of minerals to soluble proteins can be confirmed by an increase in the amount of minerals present in the soluble protein fraction (specifically, the amount of minerals bound to soluble proteins) compared to when protein deamidase is not used (i.e., when a vegetable protein-containing liquid composition is treated under the same conditions except for not using protein deamidase).
• the vegetable protein-containing liquid composition to which the mineral enrichment agent of the present invention is applied and specific methods of use are described in detail in "2. Method for enriching minerals in the soluble fraction of a vegetable protein-containing liquid composition, method for increasing the amount of soluble minerals in a vegetable protein-containing liquid composition, and method for improving the binding of minerals to soluble proteins in a vegetable protein-containing liquid composition.”
• Protein deamidase is an active ingredient of the mineral enrichment agent of the present invention that contributes to mineral enrichment (more specifically, to increasing the amount of soluble minerals or improving the binding of minerals to soluble proteins).
• the type and origin of the protein deamidase are not particularly limited as long as it is an enzyme that exhibits the action of decomposing an amide group-containing side chain of a protein without cleaving a peptide bond or crosslinking a protein.
• protein deamidases examples include protein deamidases derived from the genus Chryseobacterium, Flavobacterium, Empedobacter, Sphingobacterium, Aureobacterium, or Myroides, which are disclosed in JP-A-2000-50887, JP-A-2001-218590, and WO 2006/075772. These protein deamidases may be used alone or in combination of two or more kinds.
• protein deamidating enzymes examples include protein glutaminase (EC 3.5.1.44), protein asparaginase, and in a broader sense, protein arginine deiminase.
• protein glutaminase is preferred from the viewpoint of further enhancing the mineral enrichment effect.
• protein deamidating enzymes from the viewpoint of further enhancing the mineral enrichment effect, more preferred are protein deamidating enzymes derived from the genus Chryseobacterium, even more preferred are protein glutaminases derived from the genus Chryseobacterium, and even more preferred are protein glutaminases derived from the species Chryseobacterium proteolyticum.
• Protein deamidase can be prepared from a culture solution of a microorganism from which the protein deamidase is derived. Specific preparation methods include a method of recovering protein deamidase from the culture solution or cells of the microorganism. For example, when a protein deamidase-secreting microorganism is used, the cells can be recovered from the culture solution in advance by filtration, centrifugation, or the like as necessary, and the enzyme can be separated and/or purified. When a protein deamidase-nonsecreting microorganism is used, the cells can be recovered from the culture solution in advance by pressure treatment, ultrasonic treatment, or the like to expose the enzyme, and the enzyme can be separated and/or purified.
• a known protein separation and/or purification method can be used without any particular limitation, and examples of the method include centrifugation, UF concentration, salting out, various chromatography methods using ion exchange resins, and the like.
• the separated and/or purified enzyme may be powdered by a drying method such as freeze-drying or vacuum drying, or may be powdered using an appropriate excipient and/or drying aid in the drying method.
• the separated and/or purified enzyme may be liquefied by adding an appropriate additive and sterilizing by filtration.
• a commercially available product may be used as the protein deamidating enzyme.
• the amount of protein deamidating enzyme contained in the mineral enrichment agent of the present invention is not particularly limited as long as the effect of protein deamidating enzyme can be effectively obtained when using the mineral enrichment agent of the present invention, but may be, for example, 0.1 to 5,000 U/g.
• the amount of enzyme that liberates 1 ⁇ mol of ammonia per minute using benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) as a substrate is defined as 1 unit (1 U).
• the mineral enriching agent of the present invention may or may not contain additives and/or bases acceptable for formulation of enzyme preparations as components other than protein deamidase.
• additives and bases include excipients, drying aids, buffers, antioxidants, UV protection agents, preservatives, antiseptics, pH adjusters, dispersants, emulsifiers, solubilizing agents, carriers, solvents (water, etc.), and the like.
• additives and bases may be used alone or in combination of two or more. The content of these additives and bases may be appropriately set depending on the types of those components and/or the formulation form, etc.
• the mineral enrichment agent of the present invention may or may not contain other enzymes as components other than protein deamidase.
• the mineral enrichment agent of the present invention does not contain phytase.
• properties of the mineral enrichment agent of the present invention there are no particular limitations on the properties of the mineral enrichment agent of the present invention, and examples thereof include dry preparations in the form of powder, fine particles, or granules, and liquid preparations.
• the present invention further provides a method for enriching minerals in the soluble fraction of a vegetable protein-containing liquid composition, comprising the step of acting protein deamidase on the vegetable protein-containing liquid composition (more specifically, a method for increasing the amount of soluble minerals in a vegetable protein-containing liquid composition, comprising the step of acting protein deamidase on the vegetable protein-containing liquid composition; and a method for improving the binding ability of minerals to soluble proteins in a vegetable protein-containing liquid composition, comprising the step of acting protein deamidase on the vegetable protein-containing liquid composition).
• Step of allowing protein deamidating enzyme to act on vegetable protein-containing liquid composition a vegetable protein mixture containing a vegetable protein-containing liquid composition and protein deamidating enzyme is appropriately prepared, and a treatment for allowing an enzyme reaction to proceed is carried out.
• the vegetable protein-containing liquid composition to which the mineral enriching agent of the vegetable protein-containing liquid composition of the present invention is applied is not particularly limited, as long as it contains vegetable protein and minerals, and is a liquid containing water.
• Specific forms of vegetable protein-containing liquid compositions include: (i) a liquid obtained by using a dry powder of a vegetable raw material (i.e., an organ or a part of a plant from which the vegetable protein is derived) as a vegetable protein material, dispersing the vegetable protein material or a water-soaked product thereof in water, and, if necessary, removing water-insoluble matters derived from the vegetable raw material by any means such as centrifugal filtration, filtration, a filter bag, or a sieve; (ii) a liquid obtained by using the vegetable raw material itself or a dried product thereof as a vegetable protein material, crushing and dispersing the vegetable protein material or a water-soaked product thereof in water, Further, if necessary, examples of the liquid include a liquid obtained by a method of removing water-insoluble matters derived from vegetable raw materials by any means such as centrifugal filtration, filtration, a filter bag, or a sieve; (iii)
• Preferred examples of vegetable protein-containing liquid compositions include the above-mentioned (i) liquids obtained by dispersing a dry powder of vegetable protein material or a water-soaked product thereof in water; the above-mentioned (ii) liquids obtained by crushing and dispersing the vegetable protein material itself or a water-soaked product thereof in water; and the above-mentioned (iv) liquids that correspond to the preferred liquids (i) and (ii).
• a specific example of a preferred vegetable protein-containing liquid composition is vegetable milk.
• the vegetable protein is not particularly limited as long as it is derived from any raw material (vegetable raw material) containing vegetable protein and minerals.
• plant raw materials from which plant proteins are derived include soybeans, peas, lentils, chickpeas, black beans, broad beans, mung beans, lupine beans, and kidney beans; wheat, barley, oats, sorghum, rice, rye, buckwheat, barnyard millet, millet, teff, corn, and potatoes; almonds, coconuts, peanuts, cashew nuts, hazelnuts, pecan nuts, macadamia nuts, pistachios, walnuts, Brazil nuts, pili nuts, chestnuts, sesame seeds, pine nuts, hemp seeds (referring to so-called industrial hemp, specifically, varieties that do not contain THC (tetrahydrocannabinol), which causes sensory alteration, or have a low THC concentration.
• THC tetrahydrocannabinol
• chia seeds Since industrial hemp does not contain THC or has a low concentration, it is not effective as a sensory altering drug and cannot be abused.), chia seeds, chia seeds, amaranth, canary seeds, flaxseeds, and other nuts and seeds.
• the vegetable protein may be derived from one of the above vegetable raw materials alone, or from a combination of two or more of them.
• the vegetable protein material may be the vegetable raw material itself, a dried product of the vegetable raw material, a dried powder of the vegetable raw material, or a material in which the vegetable raw material has been processed to remove at least a portion of the components other than the vegetable protein to increase the vegetable protein content (but which also contains minerals derived from the vegetable raw material).
• the content of the vegetable protein in the vegetable protein material may be, for example, 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, 1% by weight or more, or 3% by weight or more, even more preferably 5% by weight or more, and even more preferably 6% by weight or more, 7% by weight or more, 8% by weight or more, 9% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more.
• the upper limit of the content range is not particularly limited, and may be, for example, 95% by weight or less, or 90% by weight or less, preferably 80% by weight or less, 70% by weight or less, or 60% by weight or less, more preferably 55% by weight or less, 50% by weight or less, or 45% by weight or less, and even more preferably 40% by weight or less, 35% by weight or less, 30% by weight or less, 25% by weight or less, 20% by weight or less, 15% by weight or less, or 10% by weight or less.
• the content of the vegetable protein material in the vegetable protein-containing liquid composition is, for example, 0.1 to 50% by weight, 0.5 to 40% by weight, or 1 to 30% by weight, preferably 2 to 25% by weight, or 2.5 to 20% by weight, more preferably 5 to 15% by weight, and even more preferably 8 to 12% by weight.
• the content of the vegetable protein in the vegetable protein-containing liquid composition is, for example, 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.05% by weight or more, 0.1% by weight or more, or 0.3% by weight or more, even more preferably 0.5% by weight or more, and even more preferably 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, 0.9% by weight or more, 1% by weight or more, 2% by weight or more, or 3% by weight or more.
• the upper limit of the content range is not particularly limited, and examples thereof include 9.5% by weight or less, or 9% by weight or less, preferably 8% by weight or less, 7% by weight or less, or 6% by weight or less, more preferably 5.5% by weight or less, 5% by weight or less, or 4.5% by weight or less, and even more preferably 4% by weight or less, 3.5% by weight or less, 3% by weight or less, 2.5% by weight or less, 2% by weight or less, 1.5% by weight or less, or 1% by weight or less.
• the vegetable protein-containing liquid composition may or may not contain one or more optional components as other components in addition to the vegetable protein and minerals derived from vegetable raw materials.
• examples of other components include components other than the protein and minerals derived from vegetable raw materials, other food ingredients, and food additives.
• food additives include thickeners, binders, seasonings, pH adjusters, buffers, colorants, and flavors.
• the amount of protein deamidating enzyme to be used in a vegetable protein-containing liquid composition can be appropriately determined by those skilled in the art depending on the degree of the desired mineral enrichment effect.
• the amount of protein deamidating enzyme used per gram of vegetable protein contained in the vegetable protein-containing liquid composition may be, for example, 0.005 U or more, or 0.01 U or more, preferably 0.05 U or more, or 0.1 U or more, more preferably 0.5 U or more, even more preferably 1 U or more, and even more preferably 2 U or more, or 3 U or more.
• the upper limit of the range of the amount used is not particularly limited, and may be, for example, 5000 U or less, or 1000 U or less, preferably 500 U or less, or 100 U or less, more preferably 50 U or less, or 25 U or less, even more preferably 20 U or less, 15 U or less, or 10 U or less, and even more preferably 7 U or less.
• the amount of protein deamidating enzyme used per gram of vegetable protein material contained in the vegetable protein-containing liquid composition is, for example, 0.0005U or more, preferably 0.005U or more, more preferably 0.025U or more, 0.05U or more, or 0.15U or more, even more preferably 0.25U or more, and even more preferably 0.3U or more, 0.35U or more, 0.4U or more, 0.45U or more, 0.5U or more, 1U or more, or 1.5U or more.
• the upper limit of the range of the amount used is not particularly limited, and examples thereof include 4.7U or less, or 4.5U or less, preferably 4U or less, 3.5U or less, or 3U or less, more preferably 2.7U or less, 2.5U or less, or 2.3U or less, and even more preferably 2U or less, 1.7U or less, 1.5U or less, 1.2U or less, 1U or less, 0.7U or less, or 0.5U or less.
• the vegetable protein mixture is subjected to treatment conditions that allow the enzyme reaction to proceed for enriching minerals. These conditions can be appropriately determined by a person skilled in the art through preliminary tests or the like, depending on the optimum temperature and optimum pH of the protein deamidase used and the desired degree of mineral enrichment effect.
• the temperature conditions can be determined according to the optimum temperature of the protein deamidase used, and examples of such conditions include 20 to 70°C, preferably 40 to 60°C, more preferably 45 to 55°C, and even more preferably 47 to 53°C.
• the pH conditions can be determined according to the optimum pH of the protein deamidase used, and examples of such conditions include a pH of 4 to 9, preferably 5 to 8, and more preferably 6 to 8 at 25°C.
• the time conditions can be determined according to the reaction scale, and examples of such conditions include 1 to 48 hours, preferably 1 to 24 hours, and more preferably 8 to 20 hours, or 10 to 18 hours.
• the method for mineral enrichment of a vegetable protein-containing liquid composition of the present invention may or may not include other steps other than the above-mentioned step of acting with protein deamidating enzyme.
• Examples of other steps include a step of preparing a vegetable protein-containing liquid composition, a step of inactivating an enzyme, a filtering step, a concentrating step, a drying step, etc. These other steps may be performed individually or in combination of two or more steps.
• the process for preparing the vegetable protein-containing liquid composition is specifically as described above in "2-1-1-1. Specific forms of vegetable protein-containing liquid composition" for obtaining the liquids (i) to (iv).
• any method for inactivating the enzyme may be used depending on the optimum temperature and optimum pH of the protein deamidating enzyme used, and heat inactivation is preferably used.
• Specific conditions for heat inactivation include heating at a temperature of 90°C to boiling temperature, preferably 95°C to boiling temperature, specifically 95 to 100°C, for 5 to 15 minutes, preferably 7 to 12 minutes.
• any method for separating the water-insoluble fraction from the water-soluble fraction can be used. Specific examples of such methods include centrifugation, pressure filtration, etc.
• any method can be used that can remove at least some of the components of the treated liquid to obtain a concentrate of a fluid such as a liquid.
• concentration methods include a concentration method that removes water, and a method that separates a low molecular weight fraction from a soluble protein fraction (e.g., ultrafiltration, etc.).
• the method corresponding to the second use can bind minerals to soluble proteins, so that even when soluble proteins are concentrated by using a method that separates low molecular weight fractions from soluble protein fractions as another step, it is possible to reduce the loss of minerals to the low molecular weight fraction.
• any drying method can be used. Specific examples of such methods include freeze drying, vacuum drying, spray drying, etc.
• the processed vegetable protein-containing composition processed by the method of the present invention may be a fluid such as a liquid, or may be a dry product, depending on the selection of other steps.
• the processed vegetable protein-containing composition obtained by the method of the present invention is enriched in minerals in the soluble fraction in the presence of water.
• the processed vegetable protein-containing composition obtained by the method of the present invention can be applied to, for example, vegetable milk-related products.
• vegetable milk-related products include vegetable milk and vegetable cream (including their dried products), and fermented vegetable milk products (e.g., vegetable cheese, vegetable yogurt, etc.).
• the vegetable protein materials used were shown in Table 1. Of the vegetable materials listed below, the hemp protein material does not contain THC (tetrahydrocannabinol).
• Protein deamidation enzyme protein glutaminase derived from Chryseobacterium proteolyticum (manufactured by Amano Enzyme Inc.) was used. Hereinafter, this protein deamidase will also be referred to as "PG.”
• Protein deamidase activity was measured by the following method. 0.1 mL of the sample solution containing protein deamidase was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and the mixture was left at 37° C. for 10 minutes, after which 1 mL of 0.4 M TCA solution was added to stop the reaction. As a blank, 1 mL of 0.4 M TCA solution was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and 0.1 mL of the sample solution containing protein deamidase was further added, followed by leaving the mixture at 37° C. for 10 minutes.
• the amount of ammonia produced in the reaction solution was measured using an Ammonia Test Wako (FUJIFILM Wako Pure Chemical Corporation).
• the ammonia concentration in the reaction solution was calculated from a calibration curve showing the relationship between ammonia concentration and absorbance (630 nm) created using an ammonia standard solution (ammonium chloride).
• the activity of protein deamidating enzyme was calculated from the following formula, with 1 unit (1U) being the amount of enzyme that produces 1 ⁇ mol of ammonia per minute.
• the reaction solution volume is 2.1
• the enzyme solution volume is 0.1
• Df is the dilution ratio of the enzyme solution.
• 17.03 is the molecular weight of ammonia.
• zinc enrichment increased soluble zinc content was observed in plant-based milks from wheat, corn, sorghum, barley, rice, rye, lentil, soybean, mung bean, chickpea, broad bean, pea, peanut, pistachio, hemp, walnut, and hazelnut, and was particularly pronounced in plant-based milks from wheat, corn, and broad bean.
• Iron enrichment (increased soluble iron content) was observed in plant-based milks from wheat, corn, sorghum, barley, lentil, soybean, mung bean, chickpea, broad bean, pea, peanut, pistachio, coconut, and almond, and was particularly pronounced in plant-based milks from wheat, corn, sorghum, lentil, and chickpea.
• Calcium enrichment (increased soluble calcium content) was observed in rye, lentil, soy, peanut, and pistachio plant-based milks. Magnesium enrichment (increased soluble magnesium content) was observed in rye and peanut plant-based milks.
• peanut milk showed enrichment (increased amount of soluble minerals) for all four minerals.
• the obtained binding rate to soluble protein was used to calculate the rate of improvement in binding to soluble protein according to the following formula.
• the larger this value the more improved the binding of minerals to soluble protein (the amount of minerals present in the soluble protein fraction is increased compared to when PG is not used), and therefore the more enriched the minerals are in the soluble fraction of the vegetable protein-containing liquid composition.
• the results are shown in Table 4.
• enrichment of zinc, iron, and calcium was observed in plant-based milks from cereals and nuts, such as lentil, soybean, chickpea, broad bean, pea, peanut, pistachio, hazelnut, coconut, and cashew; enrichment of zinc, iron, calcium, and magnesium (increased binding to soluble proteins) was observed in plant-based milks from lentil, pea, pistachio, hazelnut, and cashew.
• zinc enrichment increased binding to soluble proteins was most prominent in soy, chickpea, pea and cashew nut plant milks; iron enrichment (increased binding to soluble proteins) was most prominent in pea, peanut and cashew nut plant milks; calcium enrichment (increased binding to soluble proteins) was most prominent in pea, peanut, hazelnut and cashew nut plant milks; magnesium enrichment (increased binding to soluble proteins) was most prominent in pistachio plant milks.
• plant-based milks made from lentil, pea, pistachio, hazelnut, and cashew nuts showed enrichment (increased binding to soluble proteins) of all four minerals.

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