Burcon Nutrascience (Mb) Corp.

Other

Randy Willardsen

Martin Schweizer

Kevin I. Segall

Brent E. Green

Brent Everett Green

Kevin I Segall

Sarah Medina

Brandy Gosnell

James Logie

Radka K Milanova

Lei Xu

Johann Tergesen

Larry D Barker

Edwin Catipon

Curtis D Hayden

Roland Rosset

Russ Sampson

Ronald W Martens

Martin Schwetzer

Judith A Barker, Legal Representative

Sampson Russ

Radka Milanova

Johann Franz Tergesen

James c/o Burcon Nutrascience Corp Logie

Radka Burcon Nutrascience Corp Milanova

The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

Preparation of pulse protein products ('YP810')

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Production of soy protein product using calcium chloride extraction ('S702/S7300/S7200/S7301')

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

Preparation of soy protein products (S810)

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

Preparation of pulse protein products (YP810)

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

Preparation of non-soy oilseed protein products ('*810')

A pulse protein product having a protein content of at least about 50 wt % (N&#xd7;6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.

Production of pulse protein product

The present invention is directed to soy protein products, very low in, or free of, beany flavor notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

Preparation of soy protein products ('S810')

pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

pH adjusted soy protein isolate and uses

Soy protein products are provided which lack the characteristic beany flavor of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavor.

Soy protein products of improved water-binding capacity

A soy protein product having a protein content of at least about 60 wt % (N&#xd7;6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N&#xd7;6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.0 then diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant) and drying the separated soy protein to form a soy protein product having a protein content of at least about 60 wt % (N&#xd7;6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N&#xd7;6.25) d.b. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N&#xd7;6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt % (N&#xd7;6.25) d.b. Alternatively, the precipitate from the dilution step may be re-solubilized in the diluting water by adjustment of the pH to resolubilize the precipitate and form a protein solution. The soy protein solution may be concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

Preparation of soy protein isolate using calcium chloride extraction ('S703 cip')

A soy protein product having a protein content of at least about 60 wt % (N&#xd7;6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N&#xd7;6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, diluting the concentrated and optionally diafiltered soy protein solution into water to cause the formation of a precipitate, acidifying the mixture of precipitate and diluting water to re-solubilize the precipitate and form a clear acidified soy protein solution, concentrating the clear acidified soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated clear acidified soy protein solution, and drying the concentrated and optionally diafiltered clear acidified soy protein solution.

Production of soy protein product using calcium chloride extraction ('S7301')

A soluble canola protein isolate is prepared from canola protein micellar mass by solubilizing the protein micellar mass in a calcium salt solution, preferably a calcium chloride solution, followed by dilution of the resulting canola protein solution. Following removal of the precipitate phytic acid, the aqueous canola protein solution is concentrated, optionally diafiltered, and acidified to a pH of about 2.5 to 4.0 to produce an acidified clear canola protein solution, which may be concentrated, subjected to a color removal step and dried. The canola protein isolate so formed is soluble, transparent and heat stable in an acid aqueous environment and also is soluble at natural pH, without precipitation of protein.

Soluble canola protein isolate production from protein micellar mass

Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble, transparent and heat stable in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture.

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Warren, Canada

Brent Everett Green