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1. WO2009006597 - MODIFIED VEGETABLE PROTEIN HAVING LOW LEVELS OF PHYTIC ACID, ISOFLAVONES, AND ASH

Publication Number WO/2009/006597
Publication Date 08.01.2009
International Application No. PCT/US2008/069211
International Filing Date 03.07.2008
IPC
A23J 1/14 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
14from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
A23J 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
16from soybean
A23J 3/34 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
30by hydrolysis
32using chemical agents
34using enzymes
A23L 1/305 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
29Modifying nutritive qualities of foods; Dietetic products
30containing additives
305Amino acids, peptides or proteins 
A23L 2/66 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
66Proteins
CPC
A23J 3/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
A23J 3/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
16from soybean
A23L 33/185
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
185Vegetable proteins
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • SOLAE, LLC [US]/[US] (AllExceptUS)
  • WONG, Theodore M. [US]/[US] (UsOnly)
  • HOU, Kwang-Chung [US]/[US] (UsOnly)
  • ROSE, Carl P., Jr. [US]/[US] (UsOnly)
  • STAERK, Daniel U. [US]/[US] (UsOnly)
Inventors
  • WONG, Theodore M.
  • HOU, Kwang-Chung
  • ROSE, Carl P., Jr.
  • STAERK, Daniel U.
Agents
  • AMJAD, Holly M.
Priority Data
60/947,92903.07.2007US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) MODIFIED VEGETABLE PROTEIN HAVING LOW LEVELS OF PHYTIC ACID, ISOFLAVONES, AND ASH
(FR) PROTÉINES VÉGÉTALES MODIFIÉES POSSÉDANT UNE FAIBLE TENEUR EN ACIDE PHYTIQUE, ISOFLAVONES ET CENDRES
Abstract
(EN)
Among the various aspects of the invention is a vegetable protein composition having an isoflavone content of less than 0.6 mg aglycone per gram vegetable protein, a ribonucleic acid (RNA) content of at least about 5000 mg/kg, a total inositol phosphate content measured as the sum of an inositol-6-phosphate (IP6) content, an inositol-5-phosphate (IP5) content, an inositol-4-phosphate (IP4) content, and an inositol-3-phosphate (IP3) content of less than about 8 &mgr;mol per gram vegetable protein, and less than 0.4 wt.% phytic acid based on the total weight of the vegetable protein composition. Yet another aspect of the present invention is a process for making a vegetable protein composition from a protein-containing material comprising the steps of treating a vegetable protein curd with a phytase enzyme not having protease side activity to form a phytase-treated vegetable protein material; and solubilizing and separating the phytase-treated vegetable protein material to form the vegetable protein composition. The weight ratio of an aqueous extractant to the protein-containing material for the process is from 16:1 to 70:1.
(FR)
Dans certains de ses modes de réalisation, la présente invention concerne une composition de protéines végétales dont la teneur en isoflavone est inférieure à 0,6 mg d'aglycone par gramme de protéines végétales, la teneur en acide ribonucléique (ARN) est d'au moins 5000 mg/kg environ, la teneur totale en inositol phosphate mesurée telle la somme des teneurs en inositol-6-phosphate (IP6), en inositol-5-phosphate (IP5), en inositol-4-phosphate (IP4) et en inositol-3-phosphate (IP3), de moins de 8 &mgr;mol par gramme de protéines végétales, et moins de 0,4 % en poids d'acide phytique en fonction du poids total de la composition de protéines végétales. Cependant, un autre mode de réalisation de la présente invention porte sur un procédé de fabrication d'une composition de protéines végétales à partir d'un matériau renfermant des protéines qui comprend les étapes consistant à : traiter un caillé protéique végétale avec une enzyme phytase ne présentant pas d'activité secondaire de protéase afin de former un matériau protéique végétale traité par phytase ; et solubiliser et séparer le matériau protéique végétal traité par phytase afin de former la composition de protéines végétales. Le rapport du poids d'un solvant d'extraction aqueux sur le matériau contenant des protéines pour le procédé varie entre 16/1 et 70/1.
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