Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1998-03-23
2000-03-28
Sayala, Chhaya D.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426 54, A23J 100
Patent
active
060428724
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method for preparing potato protein products suitable for incorporation as a protein component in animal feed compositions.
BACKGROUND OF THE INVENTION
Animal feed compositions can contain a variety of components, such as carbohydrates (sugars, starch products), fats (animal and/or vegetable fats), protein products, amino acids, vitamins and minerals. Various protein products are used in animal feed compositions, such as soya protein products, lactoproteins, maize gluten, wheat proteins, alpha-protein products, fish proteins and potato protein. Animal feed compositions are used as feed for calves, piglets, poultry, furred animals (minks, foxes), dogs and cats (pet foods) and fish (trout, carp, eel).
Potato protein is obtained as a by-product in the recovery of potato starch from potatoes. In the potato starch manufacture, using mechanical separation techniques, the potato is processed into potato starch, potato pulp and potato juice (also referred to as potato liquor). In the potato juice, the potato protein molecules are present in dissolved condition. There are various possibilities of isolating the potato protein from the potato juice in a more or less pure state. Usually, the potato juice is subjected to a heat treatment, as a result of which the potato protein molecules start to coagulate. This method is designated as heat coagulation or thermal coagulation. The thus-coagulated flocculent potato protein material can be separated from the liquid phase by means of filters, separators or decanters, yielding a separated wet potato protein product in the form of a wet cake. This product still contains 40-80% by weight of moisture and can subsequently be dried to 5-15% by weight of moisture. Calculated on a dry substance basis, heat-coagulated potato protein products contain about 70-90% by weight of protein (calculated as N.times.6.25), about 3-10% by weight of lipides, about 2-4% by weight of carbohydrates and 1-3% by weight of inorganic components.
Potato protein products have been used as a component in animal feeds over the past 50 years. For this application, potato protein has favourable properties in comparison with other vegetable protein products. The biological value of potato protein is particularly high because of the superior and balanced amino acid composition.
The separated wet heat-coagulated potato protein and the dried product obtained therefrom contain, in addition to the above-mentioned nutrients (proteins, fats, carbohydrates), contaminations in the form of sulphite, glyco-alkaloids, water-insoluble polymers of the melamine type and flavouring substances. In some cases, these contaminations can present problems in the application of animal feed compositions in which unpurified potato protein products are included as a component.
Glyco-alkaloids consist of carbohydrates which are glycosidically linked to a basic aglycone. In potato protein products, solanine and chaconine are the most important glyco-alkaloids. The total amount of glyco-alkaloids (TGA) in heat-coagulated unpurified potato protein products can vary between 500 and 5000 mg/kg (based on dry substance). It is known that glyco-alkaloids can give rise to poisoning symptoms upon consumption by humans or animals. Solanine possesses a direct toxicity due to its choline-esterase inhibiting action in the central nervous system. In addition, solanine has a bitter taste and gives a burning sensation upon consumption. If the glyco-alkaloid content in animal feeds is too high, undesired phenomena can occur, such as feed refusal and retardation of growth.
The water-insoluble polymers of the melamine type impart a grey to green colour to unpurified potato protein products. These polymers are formed by polymerisation (via a chinone stage) of phenol compounds (tyrosine, dihydroxyphenols such as in particular dihydroxyphenyl alanine, caffeic acid and chlorogenic acid) under the influence of enzymes present in the potato juice.
Undesired aromatic and flavouring substances in animal feeds have as a consequence t
REFERENCES:
Knorr, Journal of Food Tech; vol. 12, p. 563-580, 1977.
Knorr et al., "Potato Protein Concentrates: The Influence of Various Methods of Recovery Upon Yield, Compositional and Functional Characterists", Journal of Food Processing and Preservation, vol. I:235-247 (1977).
Kemme-Kroonsberg Carla
van Uffelen Ernst Jannes Fredrik
Verhaart Johannes Cornelis Jacobus
Cooperatieve Verkoop-en Productievereniging van Aardappelmeel en
Sayala Chhaya D.
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