Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1997-07-18
1999-07-20
Bhat, Nina
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426430, 426443, 426481, 426482, 426507, A23J 100, A23L 110
Patent
active
059254017
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to a flax protein preparation having a high mucilage content, a process for its production and its use in food preparation, especially in baking.
BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 is a block diagram of the flax process.
BACKGROUND OF THE INVENTION
Flax (Linum usitatissimum L.) is generally cultivated for flax fibre or oil recoverable from linseeds. For these uses, flax has been cultivated into oil flax and fibre flax, but there also exist varieties which are suitable for both purposes. Linseed oil is primarily used in different kind of paints, putties, coatings and wood protecting agents. The oil content of linseeds is, calculated from the dry weight, generally over 38% by weight, most of which can be recovered by pressing and, if desirable, also by using additionally solution extraction. However, in the pressed and crushed flax obtained from cold and/or hot pressing still some linseed oil remains, which constitutes about 8 to 18% of the composition of the crushed flax. Furthermore, the crushed flax obtained from pressing contains inter alia about 30 to 35% of protein and 25 to 30% of food fibre, of which about a third is water-soluble mucilage, which practically consists of polysaccharides. However, the contents of oil, protein and polysaccharide in flax vary significantly every crop year.
Pressed and crushed flax has so far been used mainly as a fodder for animals, especially for ruminants, due to its relatively high protein content and favourable digestability. It has generally been considered unsuitable for food applications, partly due to cyanogen glycosides contained in the flax (Oomah & Mazza, Food Chemistry 48 (1993) 109-114). Recently, however, the interest in flax proteins has increased because their functional properties, such as water binding, oil absorption and emulsifying activity are comparable to soy proteins widely used nowadays. Attempts have been made at separating flax proteins from oilfree flax flour, for instance by salt extraction and dialysis, or by alkaline extraction and acid precipitation. However, there does not yet exist any economically feasible process for the separation of linseed proteins (Oomah & Mazza, supra). Partly this is due to the mucilage content of the linseed hull which is higher than in other oil plants and which makes the separation of the protein more difficult.
The mucilage of the pressed and crushed flax has been studied and attempts have been directed at the separation and removal thereof in order to facilitate the separation of proteins. Mucilage consists of soluble carbohydrates, inter alia of water-soluble polysaccharides. The properties of flax mucilage has been found to resemble those of arabic gum, but mucilage is not, however, generally used as a stabilizing or thickening agent, apparently because there has not been enough reliable information about its functional properties (Mazza and Biliaderis, J. Food Sci. 54 (1989) 1302-1305). The lack of an economically feasible separation technology has also been an obstacle for the large-scale use of mucilage. However, it has been found that flax mucilage has a high water binding capacity, even 1600 to 3000 g of water per 100 g of dry matter (Fedeniuk and Biliaderis, J. Agric. Food Chem. 42 (1994) 240-247).
In the preparation of flax protein products mucilage has thus hitherto been considered a component which disturbs the separation of the proteins and which has been the object of removal attempts. In the only one prior art process of which the applicants are aware of, in which the mucilage was not separated before the precipitation of the proteins (Dev and Quensel, J. Food Sci. 53 (1988) 1834-1837) the fat was removed from the pressed flax cake by extraction with isopropanol, proteins and mucilage were then extracted with a base and the resulting solution was precipitated with an acid. Thus a protein content of 63 to 65% of dry matter was obtained for the preparations which had the highest mucilage content, and the content of pentosans, the amount of
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Anttila Markku
Kankaanpaa-Anttila Barbara
Bhat Nina
Oy Jalo Ant-Wuorinen AB
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