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Techno-functional plant protein fraction from leguminous or oil seeds

A vegetable protein and fractionation technology, applied in vegetable protein processing, protein food ingredients, protein composition of vegetable seeds, etc., can solve the problems of poor functionality, unstable foam, bitter taste, etc.

Inactive Publication Date: 2019-02-05
FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG EV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Here, however, the functionality is considerably worse, since the separated small molecular fragments are hardly yet emulsified, do not form a stable foam and often also have a very bitter and almost disgusting taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0088] Soy protein fractions are obtained which are extracted by means of aqueous extraction at pH 8 from ground and pre-extracted soybeans with water and concentrated by precipitation at the point of isoelectricity. The suspension obtained here has been neutralized and the ratio of protein to water has been adjusted to 1:20. Then, perform the next procedural steps:

[0089] Enzymatic hydrolysis (two-stage enzyme combination consisting of endopeptidase and exopeptidase) at a temperature of 30°C, followed by

[0090] · Heating to 85°C, followed by

[0091] Aerobic fermentation with the aid of lactic acid bacteria (Lb.

[0092] ·In 200×10 5 Homogenize the corresponding fraction at a pressure of Pa (200 bar) and a temperature of 30°C, and

[0093] • Followed by spray drying.

[0094] The protein fractions obtained here have an almost white color, a very neutral taste and are highly resistant to multilayer ELISA and Western blot with specific monoclonal mouse antibodies and h...

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Abstract

The present invention relates to a plant protein fraction from leguminous or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the processa first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature >70 DEG C one or more times, optionally a fermentation one ormore times and a pressure and / or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immune reactivity and has good techno-functional and organoleptic properties.

Description

technical field [0001] The present invention relates to a vegetable protein fraction (Fraktion) from leguminous or oleaginous fruits, which vegetable protein fraction is used in food or feed, said vegetable protein fraction comprises one or more species of leguminous One or more seed fractions of the protein of the family or of the oil fruit of one or more species, and the present invention relates to a method for the manufacture of the vegetable protein fraction. Background technique [0002] Plant protein is welcomed by consumers with increasing popularity. Today, in foods, a variety of different vegetable proteins from legumes, oil fruits or cereals have been used as ingredients providing texture. They are used to stabilize emulsions, foams, or form gels, or to be mixed into foods or beverages as well-soluble ingredients in most cases to enrich proteins. However, the numerous protein preparation materials available on the market show significant deficiencies in technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/30A23L25/00A23J3/14A23J3/34A23J1/00A23J1/14
CPCA23J1/148A23J3/14A23V2002/00A23L11/31A23L11/33A23L11/37A23L33/185A23J3/346A23V2250/548A23V2300/18A23V2300/28A23V2300/34
Inventor I·穆兰尼C·皮卡特D·祖斯曼P·迈因尔施密特P·艾斯纳U·施魏格特-魏斯A·凯泽尔
Owner FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG EV
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