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EP1519947A1 - Preparations proteiques vegetales et leur utilisation - Google Patents

Preparations proteiques vegetales et leur utilisation

Info

Publication number
EP1519947A1
EP1519947A1 EP03740222A EP03740222A EP1519947A1 EP 1519947 A1 EP1519947 A1 EP 1519947A1 EP 03740222 A EP03740222 A EP 03740222A EP 03740222 A EP03740222 A EP 03740222A EP 1519947 A1 EP1519947 A1 EP 1519947A1
Authority
EP
European Patent Office
Prior art keywords
protein
preparation according
protein preparation
extraction
lipase
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP03740222A
Other languages
German (de)
English (en)
Inventor
Christian SCHÄFER
Simone Bahary-Lashgary
Andreas Wäsche
Peter Eisner
Udo Knauf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV
Original Assignee
Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV
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.)
Filing date
Publication date
Application filed by Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV filed Critical Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV
Publication of EP1519947A1 publication Critical patent/EP1519947A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms

Definitions

  • the invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties by enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.
  • Protein preparations are content independent of Restlipid-, especially by the proportion of f tion Phospholipidfrak-.
  • oxidation cleavage of peroxides and hydroperoxides to aldehydes, ketones and free fat acids, smell and taste are negatively influenced (so-called off-flavor).
  • Vegetable protein preparations are usually obtained from oilseeds by peeling and flaking and then de-oiling the flakes with organic solvent.
  • the fat content of the raw material is reduced to values of 1-2% residual fat by using thermally gentle processes (60-70 ° C; below the denaturation temperatures of the protein).
  • the remaining lipids accumulate in the protein fraction during protein isolation and negatively influence the sensory properties (bitter, rancid taste and smell). This off-flavor is transferred when the protein preparations are used in food and is undesirable.
  • the proportion of fat and fat in the seeds is 5 to 21%. It is therefore particularly important to remove fat and accompanying fat.
  • the prior art has so far proceeded so that the majority of the lipid fraction is removed before the proteins are extracted by methods such as pressing and / or extraction with organic solvents. Depending on the type of extraction used, the remaining proportion of the phospholipid fraction in the protein preparation varies. In general, higher phospholipid values are found in C0 2 -extracted seeds. However, due to oxidation during the protein isolation and drying process, as well as during storage, phospholipids tend to form degradation products (e.g. hexanal) that impair odor and taste. It is therefore particularly important that the fat and fat accompanying substances are removed as much as possible during the extraction. Proceeding from this, it is the object of the present invention to propose vegetable protein preparations which contain a significantly reduced content of lipids or lipid accompanying substances compared to the prior art.
  • the production of the protein preparations according to the invention is carried out in such a way that first a pre-extraction and then at least one further extractions are carried out.
  • this is followed by neutralization and drying, e.g. B. spray drying.
  • Another preferred embodiment proposes to carry out deoiling by pressing and / or extraction with an organic solvent such as n-hexane or iso-hexane or also with CO 2 before the actual protein extraction.
  • the neutralized protein preparation has been thermally treated before drying.
  • Favorable temperatures are in the range of 50-100 ° C, preferably in the range of 75-85 ° C.
  • the drying can be carried out over a few minutes, preferably 5-15 minutes.
  • lipases known per se in the prior art can be used for the lipases.
  • examples include glycerol ester hydrolases, triacylglycerol lipases, triglyceride lipases and triacylglycerol acyl hydrolases (EC3.1.1.3). These enzymes belong to the main class of hydrolases.
  • the invention further encompasses all proteins known per se from the prior art.
  • all protein and oil seeds, cereals and leaf proteins can be used. Specific examples are: soy, rapeseed, lupine, mustard, flax, coconut, sesame, sunflower, peanut, cotton, rye, wheat, corn, rice and lucerne.
  • Fig. 4 shows the graphical representation
  • Phospholipid content of raw material and isolates with and without lipase from hexane-de-oiled lupine flakes 5 shows the phospholipid content of raw materials and isolates with and without the use of lipase from C0-deoiled lupine flakes.
  • the enzyme preparation was added in excess for the first protein extraction. Before drying, the neutralized protein preparation was thermally treated (80 ° C, 10 min). Thus, the enzyme was inactivated and a perfect application under food law was guaranteed.
  • the protein isolates were non-smokers Blind tasting with random order of the samples evaluated with regard to the sensory properties.
  • the raw materials have been described in different ways, from sweet to bitter and bean to metallic. Both raw materials had a slightly rancid aftertaste.
  • the conventionally extracted isolates have both been described as slightly rancid and bitter.
  • the difference was that the hexane-deoiled isolate was also called bean and green.
  • the isolates produced using lipase were clearly preferred over the conventionally extracted isolates.
  • the hexane-deoiled isolate with Lipopan was described as slightly green, somewhat fruity and sweet and had a much stronger taste than the CO- 2- deoiled isolate.
  • the C0 2 deoiled isolate with lipopan was described by terms such as grain, bean green, slightly bitter and metallic. A rancid aftertaste was not described for the isolates produced using lipase.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Gastroenterology & Hepatology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)

Abstract

L'invention concerne des préparations protéiques végétales (isolats et concentrés) aux propriétés sensorielles améliorées par un traitement enzymatique de la matière première par une lipase pendant le processus d'isolation. L'invention concerne également l'utilisation de ces préparations protéiques.
EP03740222A 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation Withdrawn EP1519947A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DE10227184 2002-06-12
DE10227184 2002-06-12
DE10227044 2002-06-17
DE10227044 2002-06-17
PCT/EP2003/006121 WO2003106486A1 (fr) 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation

Publications (1)

Publication Number Publication Date
EP1519947A1 true EP1519947A1 (fr) 2005-04-06

Family

ID=29737607

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03740222A Withdrawn EP1519947A1 (fr) 2002-06-12 2003-06-11 Preparations proteiques vegetales et leur utilisation

Country Status (5)

Country Link
US (1) US20060099325A1 (fr)
EP (1) EP1519947A1 (fr)
AU (1) AU2003276937A1 (fr)
CA (1) CA2489291A1 (fr)
WO (1) WO2003106486A1 (fr)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006111163A1 (fr) * 2005-04-21 2006-10-26 Novozymes A/S Procédé d'extraction de plantes
US20090093403A1 (en) 2007-03-01 2009-04-09 Feng Zhang Systems, methods and compositions for optical stimulation of target cells
AU2006284425A1 (en) 2005-07-22 2007-03-01 The Board Of Trustees Of The Leland Stanford Junior University Light-activated cation channel and uses thereof
US10052497B2 (en) 2005-07-22 2018-08-21 The Board Of Trustees Of The Leland Stanford Junior University System for optical stimulation of target cells
US9238150B2 (en) 2005-07-22 2016-01-19 The Board Of Trustees Of The Leland Stanford Junior University Optical tissue interface method and apparatus for stimulating cells
US8401609B2 (en) 2007-02-14 2013-03-19 The Board Of Trustees Of The Leland Stanford Junior University System, method and applications involving identification of biological circuits such as neurological characteristics
US10035027B2 (en) 2007-10-31 2018-07-31 The Board Of Trustees Of The Leland Stanford Junior University Device and method for ultrasonic neuromodulation via stereotactic frame based technique
US10434327B2 (en) 2007-10-31 2019-10-08 The Board Of Trustees Of The Leland Stanford Junior University Implantable optical stimulators
SG191604A1 (en) 2008-06-17 2013-07-31 Univ Leland Stanford Junior Apparatus and methods for controlling cellular development
ES2684307T3 (es) 2010-11-05 2018-10-02 The Board Of Trustees Of The Leland Stanford Junior University Proteínas estabilizadas de tipo opsina de función escalonada y métodos de uso de las mismas
EP2635346B1 (fr) 2010-11-05 2017-03-29 The Board of Trustees of the Leland Stanford Junior University Régulation optogénétique de comportements associés au système de récompense
CN106376525A (zh) 2010-11-05 2017-02-08 斯坦福大学托管董事会 记忆功能的控制和表征
EP3459361A1 (fr) 2017-09-20 2019-03-27 Agrana Stärke GmbH Procédé de fabrication d'une farine prégelatinisée de pois chiches

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3635726A (en) * 1968-09-20 1972-01-18 Griffith Laboratories Method of producing soy protein concentrates
US3966702A (en) * 1973-07-16 1976-06-29 Ralston Purina Company Process for the production of oilseed isolates
FR2354054A1 (fr) * 1976-06-08 1978-01-06 Ralston Purina Co Procede de fabrication ou de purification de proteines vegetales de saveur et de couleur ameliorees a partir de graines oleagineuses
CH624557A5 (en) * 1977-08-03 1981-08-14 Nestle Sa Process for the preparation of a vegetable protein extract
US4309344A (en) * 1979-09-07 1982-01-05 Ralston Purina Company Process for the production of a protein isolate having improved whiteness
US4307014A (en) * 1980-09-22 1981-12-22 General Foods Inc. Soybean protein isolate production
US4346122A (en) * 1980-12-29 1982-08-24 A. E. Staley Manufacturing Company Low-viscosity, high-NSI, heat-gelling soy isolates
US4366097A (en) * 1981-03-16 1982-12-28 General Foods, Inc. Novel protein isolation procedure
US4370267A (en) * 1981-08-10 1983-01-25 A. E. Staley Manufacturing Company Fractionation and isolation of 7S and 11S protein from isoelectrically precipitated vegetable protein mixtures
AU572586B2 (en) * 1983-12-14 1988-05-12 Ralston Purina Company Hydrolyzed vegetable protein
CA1292635C (fr) * 1985-03-29 1991-12-03 Rajendra Prasad Gupta Traitement des aliments dans un environnement depourvu d'oxygene
US4697004A (en) * 1985-09-06 1987-09-29 Bristol-Myers Company Process for preparing low phytate soy protein isolate
IE914558A1 (en) * 1991-02-28 1992-09-09 Abbott Lab Isolation of proteins by ultrafiltration
EP0532465B1 (fr) * 1991-09-13 2002-07-10 Pentapharm A.G. Fraction protéinique pour les soins cosmétiques et dermatologiques de la peau
JP3678310B2 (ja) * 1994-04-22 2005-08-03 ノボザイムス アクティーゼルスカブ 植物性タンパク質の溶解度を改善する方法
DE19680849D2 (de) * 1995-10-05 1999-05-12 Mittex Anlagenbau Gmbh Verfahren zur Verarbeitung proteinhaltiger Pflanzen
US5844086A (en) * 1996-01-31 1998-12-01 Stilts Corporation Oil seed protein extraction

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03106486A1 *

Also Published As

Publication number Publication date
AU2003276937A1 (en) 2003-12-31
WO2003106486A1 (fr) 2003-12-24
CA2489291A1 (fr) 2003-12-24
US20060099325A1 (en) 2006-05-11

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