Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Enzymatic production of a protein or polypeptide
Reexamination Certificate
2001-03-28
2002-07-16
Tate, Christopher R. (Department: 1651)
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Enzymatic production of a protein or polypeptide
C426S656000, C426S657000, C530S343000
Reexamination Certificate
active
06420133
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a process for the preparation of a high protein hydrolysate.
BACKGROUND OF THE INVENTION
Oilseed proteins are a potentially important source of human dietary protein throughout the world. Usage of oilseed proteins as such is limited because of its poor solubility in water, presence of antinutritional factors, poor digestibility, etc. Following oil removal, the protein present in defatted cake is heat denatured and therefore directly unextractable. Hence proteolysis is an attractive approach for recovering the protein from cake in soluble form and affords a high protein preparation suitable for protein fortification of a wide variety of foods. Also enzymatic hydrolysis is an attractive means of obtaining better functional properties of food proteins without impairing their nutritional value.
Oilseeds such as groundnut, sesame, soyabean contains large amount of high quality protein and is being utilized as excellent source of plant based protein. The isolate from proteins is useful as food supplement.
During the past decade utilization of plant protein especially from soyabean and groundnut has increased tremendously primarily for nutrition and economic reasons.
Reference is made to Tsumura et al (2000) U.S. Pat. No. 6,022,702, (Fuji Oil Company Limited), wherein a process for producing a soy protein hydrolysate with a low content of glycinin is described. In the above reference an aqueous suspension of soy isolate is hydrolysed with pepsin at a concentration of about 0.001% to about 0.5% by weight of the isolate at a pH range from about 1.0 to about 2 8 and at a temperature range of 20-50° C. to obtain a protein hydrolysate. The proteolytic enzyme used in the process (pepsin) selectively decomposes glycinin in the soybean protein. The hydrolysis is performed at an acidic pH. The drawbacks in such hydrolysis is that during neutralization of the acid hydrolysates due to formation of salts, there is accompanying salty taste and precipitation when added to acid beverages.
Reference is made to pending Indian Patent Application Nos. 1355/Del/99 and 1347/Del/2000 wherein similar approach have been made however the process mainly confined to single source of raw material viz. soyabean.
Reference is made to Chervan, et al. (1984) U.S. Pat. No. 4,443,540 (University of Illinois Foundation), wherein a process for the preparation protein hydrolysates by enzymatic hydrolysis and recovering the low molecular weight protein material by ultrafiltration is described. In the above reference, soy protein isolated is hydrolysed using an alkaline protease (pronase) at a temperature of 25-60° C., pH 7.0-9.0. The hydrolysed protein material is subjected to filtration successively through a series of selected hollow fiber membranes to separate into higher average molecular weight protein hydrolysate fraction and a lower average molecular weight protein hydrolysate fraction. The drawbacks in such hydrolysis, is that, if the extent of reaction is not controlled carefully off flavor or bitterness may develop.
Reference is made to Hamm, D. J. (1993) U.S. Pat. No. 5,180,597, (CPC International Inc.), wherein a process for hydrolyzed vegetable protein with enhanced flavor, which contains no detectable level of monochlorodihydroxypropanol, is described. In the above reference, wheat gluten is hydrolyzed using Prozyme 6 (a fungal protease) at a temperature of 40-50° C., pH 6.5-7.0, enzyme concentration of 0.1-2.0% of substrate for a time period of 4 hrs. The hydrolyzed protein is treated with gaseous HCl for deamidation before the addition of acid for inactivating the enzyme. The drawbacks in such hydrolysis is that it is likely to lead to racemisation of amino acids and the addition of acid is likely to increase the salt content in the product.
Reference is made to Ernster, J. H. (1991), U.S. Pat. No. 5,077,062, (Excelpro Inc., Los Angeles, Calif., USA,) wherein a low sodium, low mono sodium glutamate soy hydrolysate prepared from soy material such as soy flour, soy meal or soy grits using fungal protease in water is described. The hydrolysis is conducted in the absence of acid or base at 90° C. for 2 hrs. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains between 45 and 55 wt. % enzymatically hydrolyzed soy based protein with an average molecular weight of 670,000±50,000. The fungal protease used is different from the enzyme used in the present invention. Such single enzyme systems are likely to result in bitter peptides and the process is energy intensive due to the high temperature (90° C.) used.
Reference is made to Satoh et al., (1988) U.S. Pat. No. 4,757,007, (Nisshin Oil Mills, Tokyo, Japan) wherein the method describes preparation of two hydrolyzed products using a protease from soy protein. The soy protein is hydrolysed with papain or pepsin after precipitating with alcohol. The drawback of the process is it involves the separation of the mixture of hydrolysed products. Hydrolysis is carried out using papain or pepsin. Acidification is carried out to bring down the pH to 2.5-5.0 to separate the two kinds of hydrolysates, which could lead to increase in salt content.
Reference is made to Cipollo, K. L. and Wagner, T. J., (1987) European Patent No. 0148600 B 1, Ralston Purina Co., wherein the described process relates to the preparation of hydrolyzed protein from protein isolate after jet cooking or dynamic heating at 104° C. for a few seconds and later cooled in a vacuum chamber before hydrolysis using bromelain. The protein was precipitated at its isoelectric point from an aqueous extract of the material before the hydrolysis. The drawback of the process is the starting material protein isolate, which is more expensive. The process is a multi step process, energy intensive. The process further needs machines like the jet cooker and a vacuum chamber.
Reference is made to Parker, D. M. and Pawlett, D. (1987) European Patent No. 0223560 A2, Imperial Biotechnology Ltd., wherein the method describes the separation of protein hydrolysates with meat and cheese flavor, from proteinaceous feed stocks (e.g. containing soybean, gluten, whey, casein, hemoglobin, yeast, cereal or microbial proteins) by stepwise hydrolysis using an endopeptidase followed by amino peptidase from
Streptococcus laetus.
The drawback of the process is it is a multi-step process.
Reference is made to Lee, (1986) European Patent No. 0087246 B1, Staffer Chemical Co. wherein a process for the hydrolysis of soybeans, wheat gluten and cotton seeds using fungal protease from Aspergillus and pancreatin (trypsin, chymotrypsin A, B and C, elastase and carboxypeptidase A and B) is described. Activated charcoal is used to treat the hydrolysate, which is used for nutritional improvement. The draw back of the process is that it involves many steps.
Reference is made to Boyce, C. O. L. et al., (1986) European Patent No. 0187048 A2, NOVO Industries A/S, wherein a process is described for the preparation of soy protein hydrolysate with 0.25 to 2.5% degree of hydrolysis (DH) using microbial rennet (
Mucor miehei
) and to be used as an egg white substitute. The enzyme used in this process is different and involves low degree of hydrolysis of soy protein.
Reference is made to Olsen, H. S. (1981), UK Patent No. 2053228A, wherein a process for the production of soy protein hydrolysate from partially defatted soy material by hydrolysis with proteolytic enzyme is described. The drawback of the process is that due to partial defatting soy flour, left over oil comes in contact with protein phase, which could lead to off-flavours.
Reference is made to Olsen, H. S. (1981) U.S. Pat. No. 4,324,805, wherein a method is described for producing soy protein hydrolysate and oil from partially defatted soy material by hydrolysis with proteolytic enzyme. The soyflour is partially defatted by water washing at pH 3.5-4.5 and later hydrolysed using water and a base to increase the pH. The degree of hydrolysis (DH) is in the range of 8-12%. Oil is recovered from the was
Cheruppanpullil Radha
Parigi Ramesh Kuamr
Vishweshwariah Prakash
Council of Scientific and Industrial Research
Ladas & Parry
Tate Christopher R.
Winston Randall
LandOfFree
Process for the preparation of a high protein hydrolysate does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for the preparation of a high protein hydrolysate, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the preparation of a high protein hydrolysate will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2903164