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1. WO2019115672 - METHOD FOR CASCADED PROCESSING OF FRESH ALGAE

Publication Number WO/2019/115672
Publication Date 20.06.2019
International Application No. PCT/EP2018/084690
International Filing Date 13.12.2018
Chapter 2 Demand Filed 21.08.2019
IPC
C12P 21/00 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
21Preparation of peptides or proteins
CPC
A21D 13/80
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A21D 2/264
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
264Vegetable proteins
A23J 1/006
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
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
006from vegetable materials
A23L 17/60
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
60Edible seaweed
A23L 17/65
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
65Addition of, or treatment with, microorganisms or enzymes
A23L 27/60
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
Applicants
  • SABIDOS B.V. [NL]/[NL]
Inventors
  • VERLEUN, Theodorus
Agents
  • RINGELING, Patricia
Priority Data
17207640.815.12.2017EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR CASCADED PROCESSING OF FRESH ALGAE
(FR) PROCÉDÉ DE TRAITEMENT EN CASCADE D'ALGUES FRAÎCHES
Abstract
(EN) The present invention relates to a method for processing fresh algae at ambient temperature by subjecting algae to an osmotic shock and treating the disrupted algae with an enzyme composition comprising cell wall degrading enzymes.This gentle process at ambient temperature allows for the isolation of algal protein which has good solubility, also in the presence of salt and good foaming, emulsifying and water binding properties.Another advantage is that this method of protein isolation allows for cascaded biorefinery, since protein isolation may be followed by a treatment of the remaining biomass with carbohydrate degrading enzymes to produce clean biogas in high yields and a mineral rich water stream in anaerobic digestion.
(FR) La présente invention concerne un procédé de traitement d'algues fraîches à température ambiante par soumission d'algues à un choc osmotique et traitement des algues désagrégées avec une composition enzymatique comprenant des enzymes dégradant la paroi cellulaire. Ce procédé doux à température ambiante permet l'isolement d'une protéine algale qui présente une bonne solubilité également en présence d'un sel, et de bonnes propriétés de moussage, émulsifiantes et de liaison à l'eau. Un autre avantage est que ce procédé d'isolement de protéines permet une bioraffinerie en cascade, puisque l'isolement de protéines peut être suivi d'un traitement de la biomasse restante avec des enzymes de dégradation d'hydrates de carbone pour produire du biogaz propre à des rendements élevés et un courant d'eau riche en minéraux dans la digestion anaérobie.
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