Cooperatie Avebe U.a.

Cooperative Avebe U.a.

Cooperatic Avebe U.a.

Cooperatie Koninklijke Avebe U.a.

Marco Luigi Federico Giuseppin

Robin Eric Jacobus Spelbrink

Marc Christiaan Laus

Wybren Bakker

Stefano Iannacone

Wybren Koopmans

Jacqueline Alida Maria Berghout

Catharina Maria Antoinette Mooij

Teartse Tim Lambers

Gerard Willem Hofland

Marc Antonius Theodorus Bisschops

Nelly Hermina Van Nieuwenhuijzen

Maarten Robert Egmond

Catrinus Van Der Sluis

Peter Jan Smits

Jan Schipper

Robert Hans Tromp

Gertjan Klijnstra

Nelly Hermina Nieuwenhuijzen

The invention provides a method for treating root—or tuber juice, comprising

Freeze concentration of root- or tuber juice

The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.

Potato protein isolates

The invention provides a method for treating root- or tuber juice, comprising

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

Fermentation

The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.

Production of yogurt

Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.

Lipase in short-chain esterification of fatty acids

The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121&#xb0; C. for at least 10 minutes, or an UHT treatment at temperatures above 121&#xb0; C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

Protein gel formation

The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes.

Glycoalkaloid removal

The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.

Method for preparing food product

The invention is directed to a method of forming a gel, a gel obtainable by said method, a heat treated native potato protease inhibitor, the use of said protease inhibitor, and a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121&#xb0; C. for at least 10 minutes, or an UHT treatment at temperatures above 121&#xb0; C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

A method is provided for producing a dehydrated biopolymer powder, said method comprising the successive steps of: a) providing a filter cake comprising biopolymer material and 30 to 60 wt. % of water; b) contacting said filter cake with a pressurized gas to extract water from the filter cake, said pressurized gas having a pressure and a temperature below the critical point of the gas; c) separating water-containing pressurized gas from the dehydrated filter cake; and d) collecting a dehydrated biopolymer powder wherein the pressurized gas has a pressure of at least 0.6 MPa (6 bar) and up to 6 MPa (60 bar), and a temperature of 10 to 40&#xb0; C.

Subcritical gas assisted drying of biopolymer material

The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.

Non-astringent protein products

The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.

Growing community of inventors

Gieten, Netherlands

Marco Luigi Federico Giuseppin