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Glycinin-rich and beta-conglycinin-rich protein fractions

A technology for conglycinin and glycinin, which is applied in the field of vegetable protein fractions rich in glycinin and β-conglycinin, can solve the problems of unsatisfactory yield, unsatisfactory purity, and unsatisfactory middle distillate fractions.

Inactive Publication Date: 2007-10-24
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Each of the above methods suffers from one or more disadvantages, such as undesired yield, undesired purity, or production of undesired middle distillates

Method used

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  • Glycinin-rich and beta-conglycinin-rich protein fractions
  • Glycinin-rich and beta-conglycinin-rich protein fractions
  • Glycinin-rich and beta-conglycinin-rich protein fractions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0173] This example illustrates the preparation of glycinin-rich and beta-conglycinin-rich fractions from soy protein extract solutions using varying amounts of calcium chloride. Different amounts of calcium chloride were added to the soy protein-containing extract solution in four separate precipitations.

[0174] For each of the four separate precipitations, degreased commercial white soy flakes produced by Cargill, Inc (Minneapolis, MN) and water (water to flakes) were prepared at a pH of 9.7 and a temperature of 32°C (90°F). The soy protein extract solution was prepared by contacting the mixture with calcium hydroxide in a weight ratio of 10:1) for 15 minutes. Soy flakes contain 50 wt% protein. Tablets contain 10-15% beta-conglycinin and 40-55% glycinin on a total protein basis.

[0175] To the extract solution was added sodium bisulfite (0.5 g, 0.2 g / l). In each run, hydrochloric acid (1.0 M) was added to the solution to adjust the pH to 7.5, and calcium chloride was a...

Embodiment 2

[0187] This example illustrates the effect of pH when glycinin-rich and beta-conglycinin-rich fractions are prepared from calcium chloride-introduced soy protein extract solutions as described in Example 1 above.

[0188] The pH of the extract solution prepared as described in Example 1 above was adjusted to enhance precipitation of the glycinin-rich fraction.

[0189] Sodium bisulfite (0.5 g / l extract solution) was added and the pH was adjusted to 7.5, 7.0, 6.5, 6.0 and 5.5 by adding hydrochloric acid (1.0 M) in 5 separate runs.

[0190] After the extract solution pH was adjusted to the desired level, calcium chloride (1.0 g / L extract solution) was added to each extract solution. The glycinin-rich pellet was separated from the supernatant by centrifugation as described in Example 1 above. The pH of the supernatant was then adjusted to 4.8 by adding hydrochloric acid (1.0 M) to precipitate the β-conglycinin-rich fraction. The [beta]-conglycinin fraction was also isolated and...

Embodiment 3

[0196] This example illustrates the effect of adding sodium bisulfite as a reducing agent when preparing glycinin-rich and beta-conglycinin-rich fractions from soy protein extract solutions prepared as described in Example 1 above.

[0197] Five precipitation experiments were performed, only varying the amount of sodium bisulfite added to the extract solution before precipitation of the glycinin-rich fraction. The amount of sodium bisulfite added to the extract per experiment was 0.1 g / extract, 0.2 g / extract, 0.3 g / extract, 0.4 g / extract and 0.5 g / extract. In each experiment, the respective amount of sodium bisulfite was added to the extract at pH 9.7.

[0198] Calcium chloride (1 g / l extract) was added to the extraction solution to precipitate the glycinin-rich fraction. The pH of the extract solution was then adjusted to 6.2 by adding hydrochloric acid (1.0 M) for glycinin precipitation, and the glycinin-rich precipitate was separated from the supernatant by centrifugation as...

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Abstract

This invention relates to processes for preparing vegetable protein fractions suitable for use as functional food ingredients, novel vegetable proteins suitable for use as functional food ingredients, and food products containing the novel vegetable protein fractions. In one embodiment the protein fraction comprises from 40% to 80% by weight ss-conglycinin. In another embodiment the protein fraction comprises 50% to 95% by weight glycinin.

Description

Field of Invention [0001] The present invention relates to methods of preparing vegetable protein fractions suitable for use as functional food ingredients, novel vegetable protein fractions suitable for use as functional food ingredients, and food products comprising the novel vegetable protein fractions. Background of the Invention [0002] Plant protein materials are used as functional food ingredients and have a wide range of applications in enhancing the desired properties of food products. In particular, soybean protein substances have been widely used as functional food ingredients. The soy protein material is used as an emulsifier in meats including frankfurters, sausages, sausages, ground and minced meat, and meat pies to bind the meat and give the meat good texture and strong bond. Another common application of soy protein material as a functional food ingredient is in creamed soups, gravies and yogurt, where the soy protein material acts as a thickening agent and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23L1/314A23L13/40
CPCA23J1/14A23V2002/00A23J3/227A23J3/16A23V2250/5488A23V2200/122A23V2200/20
Inventor S·吴C·卢斯克P·S·克尔F·约翰逊T·R·哈默森
Owner SOLAE LLC
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