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Denatured pea protein solutions and their use to form microparticles

A protein solution and protein technology, which is applied in protein food ingredients, protein composition of vegetable seeds, vegetable protein processing, etc., can solve problems such as product loss, sensitive product degradation, etc.

Active Publication Date: 2021-12-07
ANABIO TECH LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages of this technique are the loss of large amounts of product (due to the adhesion of particles to the walls of the spray dryer) and the potential for degradation of sensitive products at high drying temperatures

Method used

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  • Denatured pea protein solutions and their use to form microparticles
  • Denatured pea protein solutions and their use to form microparticles
  • Denatured pea protein solutions and their use to form microparticles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Forms a highly soluble denatured pea protein solution (alkaline solubilization)

[0080] A pea protein solution was prepared in 0.1M NaOH aqueous solution to a concentration of 8% w / v (i.e. 8g / 100ml)

[0081] Make sure the pH is in the range of 10.5-11.0

[0082] The solution was placed and stored at room temperature for 45 min until the protein was completely dissolved

[0083] Adjust pH to 10 with HCl or NaOH / KOH as needed

[0084] The solution was heat treated to a temperature of 85 °C and maintained at this temperature for 25 min.

[0085] After heating, immediately cool on partially melted ice for 30-45min

[0086] Centrifuge the cooled solution at 10,000 x g for 30 min at 4 °C

Embodiment 2

[0088] Forms a highly soluble denatured pea protein solution (dissolved by sonication)

[0089] Sonic instrument

[0090] The Hielscher l000hd sonicator is currently located near the BFE at Teagasc Moorepark, Department of Agriculture and Food Development, Ireland.

[0091] step

[0092] • Hydrate protein in H20 for at least 1 h before processing.

[0093] • Adjust to desired pH (eg 7).

[0094] ●The optimal volume of the system is 200-600ml sample. The sample beaker should not be overfilled to allow insertion of the sonicator probe.

[0095] • Place sample beakers on ice prior to processing.

[0096] ●Using the Sonic Meter in a room, turn the device to the right corner of the room and insert the black three-prong plug into the back of said device.

[0097] ●Place the sample in the sonic instrument, adjust the height (you can use books, glove boxes, etc.), so that 3 / 4 of the probe is in the sample.

[0098] ●After wearing the correct ear protectors, use the switch on th...

Embodiment 3

[0106] Production of microbeads (packet balls)

[0107] Purpose: For the delivery of bioactive substances to the proximal ileum, for thermal protection from environmental handling conditions and gastric delivery

[0108] The denatured pea protein solution prepared according to example 1 or 2 can be combined with active ingredients (probiotics, colours, etc.).

[0109] Denatured pea protein solution + dispersion of active ingredient is extruded through the orifice and falls freely into the polymerization bath

[0110] The polymerization bath consisted of citric acid (0.5M), NaCl (0.3M), (0.4M) and polysorbate 80 (0.01%)

[0111] Optimizing the magnitude, and adjusting the magnitude of the positive charge produces a steady stream of free-falling droplets. The polymerization bath is tempered at 37°C, the free fall is 16cm away from the orifice, and the stirring speed is 90 rpm, so that the denatured pea protein solution and the active component are instantly polymerized into mi...

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PUM

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Abstract

A method of producing a denatured pea protein solution comprising the steps of: mixing pea protein with an alkaline solvent to provide a 1-10% pea protein solution (w / v) at a pH of at least 10, statically heating the pea protein solution under conditions sufficient to heat denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein the denatured pea protein solution is At least 90% of the pea protein in the pea protein solution is soluble. The invention also describes a method of producing microparticles with a denatured pea protein matrix, said method comprising the steps of: providing a denatured pea protein solution according to the invention, treating said denatured pea protein solution to form droplets; and crosslinking and sequestering the droplets to form microparticles.

Description

technical field [0001] The present invention relates to denatured pea protein solutions. In particular, the present invention relates to a method of preparing a denatured pea protein solution suitable for forming microparticles suitable for oral administration by a mammal and delivered intact to the mammalian small intestine. The invention also relates to methods of making microparticles, and to forming microparticles according to the methods of the invention. Background technique [0002] Animal proteins (whey protein, gelatin, casein) derived from animal derived products (milk, collagen) are widely used for the encapsulation of active substances. These natural polymers have obvious advantages: biocompatibility, biodegradability, good amphiphilic properties and functional properties such as water solubility, and emulsification and foaming ability. However, cost, allergenicity, and market limitations point to some shortcomings of animal-derived proteins. Currently, animal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14A23J3/14A23J3/26A23P10/30A23P30/20A23L5/30
CPCA23P10/30A23L5/32A23P30/20A23J1/14A23J3/14A23J3/26A23V2002/00A23V2250/511A23V2250/5432A23V2250/548A23V2300/16A23V2300/48A23V2300/08
Inventor S·布莱尔R·肯特
Owner ANABIO TECH LTD