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Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score

A technology of soy protein and proteolytic enzyme, applied in the field of soy protein hydrolyzate, can solve the amino acid score limitation and use limitation of pea protein, U.S. Patent Publication No. 2011/0274797), 2012 published on November 10, 2012 13/556357 filed Jul. 24, 2013 (US Patent Publication No. 2013/00189408 published Jul. 25, 2013), 13/642003 filed Jan. 7, 2013 (May 23, 2013) Published U.S. Patent Publication No. 2013/0129901) and issues filed on February 11, 2016

Inactive Publication Date: 2019-12-31
BURCON NUTRASCI MB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] U.S. Patent Application No. 13 / 103528, filed May 9, 2011 (U.S. Patent Publication No. 2011 / 0274797, published November 10, 2011), 13 / 556357, filed July 24, 2012 (2013 U.S. Patent Publication No. 2013 / 00189408, published July 25), No. 13 / 642003, filed January 7, 2013 (U.S. Patent Publication No. 2013 / 0129901, published May 23, 2013), and February 2016 No. 15 / 041193 (US Patent Publication No. 2016 / 0227833 (“YP701”), published August 11, 2016 (“YP701”)), filed on the 11th, assigned to its assignee and the disclosure of which is incorporated herein by reference, A soy protein product is described that is water soluble at low pH, yielding a heat stable solution, but its use is limited by the astringent taste it introduces in the mouth when consumed
Traditionally, the amino acid score of pea proteins has been limited by the concentration of sulfur-containing amino acids

Method used

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  • Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score
  • Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score
  • Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score

Examples

Experimental program
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Effect test

Embodiment 1

[0042] This example describes the preparation of a soy protein hydrolyzate from a neutral dry powdered soy protein product according to one embodiment of the method of the present invention.

[0043] 36 kg of yellow pea protein concentrate was added to 600 L of reverse osmosis purified water at ambient temperature and stirred for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids was removed by centrifugation using a decanter centrifuge, and a protein solution having a protein content of 2.34% by weight was collected. The pH of the protein solution was lowered to 3.07 by the addition of HCl solution (concentrated HCl diluted with an equal volume of water) and the solution was then warmed to 50°C for 10 minutes before centrifugation using a disc centrifuge. 519 L of acidified protein solution and 77.44 kg of acid insoluble solid material were collected.

[0044]The pH of the acidified protein solution with a protein content of 0.82 wt% was adj...

Embodiment 2

[0051] This example describes another example of preparation of a soy protein hydrolyzate from a neutral dry powdered soy protein product according to one embodiment of the method of the present invention.

[0052] 36 kg of yellow pea protein concentrate was added to 600 L of reverse osmosis purified water at ambient temperature and stirred for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids was removed by centrifugation using a decanter centrifuge, and a protein solution having a protein content of 2.72% by weight was collected. The pH of the protein solution was lowered to a pH of about 3 by adding HCl solution (concentrated HCl diluted with an equal volume of water), the solution was warmed to 50°C for 10 minutes, and then centrifuged using a disc centrifuge. 474.8 L of acidified protein solution and 85.85 kg of acid-insoluble solid material were collected.

[0053] The acidified protein solution with a protein content of 1.66 wt% was d...

Embodiment 3

[0058] This example describes another example of preparation of a soy protein hydrolyzate from a neutral dry powdered soy protein product according to one embodiment of the method of the present invention.

[0059] 96 kg of yellow pea protein powder was added to 600 L of reverse osmosis purified water at ambient temperature and stirred for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids was removed by centrifugation using a decanter centrifuge, and a protein solution having a protein content of 3.94% by weight was collected. The pH of the protein solution was lowered to 2.05 by the addition of HCl solution (concentrated HCl diluted with an equal volume of water), the solution was warmed to 50°C for 10 minutes, and then centrifuged using a disc centrifuge. 524 L of acidified protein solution and 83.98 kg of acid insoluble solid material were collected.

[0060] The acidified protein solution with a protein content of 3.46 wt% was reduced to...

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Abstract

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

Description

[0001] References to related applications [0002] This application claims priority under 35 USC 119(e) to US Provisional Patent Application No. 62 / 466581, filed March 3, 2017. [0003] field of invention [0004] The present invention relates to the use of enzymatic hydrolysis to produce a soy protein hydrolyzate with little or no astringency in acidic solution and a soy protein hydrolyzate with a modified amino acid distribution to provide a higher amino acid score. [0005] Background of the invention [0006] There is significant commercial interest in the preparation of acidic beverages containing soy protein. Ideally, soy protein products should be completely soluble in beverages such that no stabilizers are required to suspend the protein in solution. Soy protein should also be heat stable in acidic beverages to facilitate commercial beverage processing (eg hot-fill processing). Clarity of the soy protein product in solution is also desirable as this allows for maximu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/30A23J1/14A23J3/14A23J3/34A23L33/18A23L33/185
CPCA23J1/14A23J3/30A23J3/34A23L33/18A23L33/185A23J3/346A23J3/14A23L2/39A23L2/66A23V2002/00A23V2250/548A23V2300/28A23L5/55
Inventor M.斯琪维泽尔B.高斯奈尔R.维拉尔德森S.麦迪纳K.赛加尔
Owner BURCON NUTRASCI MB
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