.Kemin Foods, L.c.

Kemin Consumer Care, L.c.

Other

Robert Stomp

Fayad Z Sheabar

Rod Ausich

Hal G Fallert

Clarence A Ryan

Jerry Newman

Anthony W Newman

Brent Davidson

Linda A Fullmer

George Mather

Brent Davieson

The present invention provides a method for adjusting the yield and purity of a proteinase inhibitor extract from plant tissue, preferably potato tubers. The extraction and isolation of the proteinase inhibitor from potatoes begins with the addition of an organic acid, preferably formic acid, and a salt, preferably sodium chloride, to raw potatoes. The mixture is subjected to process steps to extract soluble proteins. The extract is subjected to heat treatment at an adjusted temperature and adjusted duration whereby purity of the proteinase inhibitor is enhanced by heating at a relatively high temperature for a relatively short duration and whereby yield of the proteinase inhibitor is enhanced by heating at a relatively low temperature for a relatively long duration. If the removal of soluble protein impurities that are not denatured during the heat treatment step is desired, ultrafiltration is used. By adjusting the cycles of filtration, purity of the proteinase inhibitor can be adjustably selected.

Method for controlling the yield and purity of proteinase inhibitor II during extraction

A method for assaying the proteinase inhibitor content of tissue of a plant. The proteinase inhibitor and other protein products are extracted from the plant tissue by preparing a mixture of solvent and comminuted plant tissue to form a solid fraction and a liquid fraction which contains the proteinase inhibitor and other protein products. The liquid fraction is heated to a temperature and for a time period sufficient to denature at least some of the other protein products without substantially denaturing the proteinase inhibitor. The denatured, undesired protein products are removed by centrifugation or filtering to prepare a clarified extract solution. The amount of proteinase inhibitor inhibitor in the clan ed extract is measured. If the assay is used in the selection of plant tissues for use in the extraction of proteinase inhibitor, plant tissues with a proteinase inhibitor content less than a pre-selected standard are rejected.

Raw material selection and analysis for the isolation of proteinase inhibitor II from whole potatoes

The present invention provides a method for the extraction of a proteinase inhibitor from plant tissue. The extraction of the proteinase inhibitor begins with the addition of an alcohol-free, aqueous solution of an organic acid and a salt to plant tissue. The extraction solution and plant tissue are comminuted to reduce the average particle size of the plant tissue to improve extraction efficiencies. A weight ratio of between about 1:1 and about 1:10 extraction solution to plant tissue is used. In extracting proteinase inhibitor II from potato tubers, the extraction solution utilizes formic acid and sodium chloride, and the average particle size is reduced to between about 100 and 1500 microns. The process has been demonstrated to be cost-effective and provide high yields of the target proteinase inhibitor on commercial scales.

Method of enhancing the extraction of proteinase inhibitors

A method for removing protein impurities from extracts of protease inhibitor-containing plant material. Plant materials containing protease inhibitors, such a potato tubers that contain protease inhibitor II, are extracted using an alcohol-free solvent. The proteins present in the extract include impurities other than the protease inhibitor, specifically Kunitz, Bowman-Birk and carboxypeptidase inhibitors. The extract is subjected to heat treatment to denature and precipitate the unstable protein impurities followed by centrifugation to remove the precipitate. Ultrafiltration in the presence of a buffer removes the Bowman-Birk and carboxypeptidase inhibitors. The resulting purified protease inhibitor has applicability in the control of obesity and diabetes.

Method for the elimination of Kunitz and Bowman-Birk trypsin inhibitors and carboxypeptidase inhibitor from potato proteins

A stable product containing finely a dispersed carotenoid for use in supplementing aqueous systems, such as foods, beverages, and personal care products, with the carotenoid. An emulsifier is dissolved in water and an anti-foam agent and a source of the carotenoid are added to the solution. The concentrated product may be added to the aqueous systems or dried to form a powder that is readily dispersible in aqueous systems. The product may also include an antioxidant to preserve the activity of the carotenoid. Emulsifiers particularly suited for use include sucrose fatty acid esters. The product is produced without the use of organic solvents or elevated temperatures.

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Des Moines, IA, United States of America

Robert Stomp