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    PRODUCTION OF PULSE PROTEIN PRODUCT
    3.
    发明申请
    PRODUCTION OF PULSE PROTEIN PRODUCT 审中-公开
    生产脉冲蛋白产品

    公开(公告)号：US20160016991A1

    公开(公告)日：2016-01-21

    申请号：US14775475

    申请日：2014-03-10

    申请人： BURCON NUTRASCIENCE (MB) CORP.

    发明人： Brent E. Green ,  Martin Schweizer ,  Russ Sampson

    IPC分类号： C07K1/14 ,  B01D11/02 ,  C07K14/415

    CPC分类号： C07K1/145 ,  A23J1/14 ,  A23V2002/00 ,  B01D11/02 ,  C07K14/415 ,  A23V2250/1578 ,  A23V2250/548 ,  A23V2300/10 ,  A23V2300/14 ,  A23V2300/34

    摘要： A pulse protein product having a protein content of at least about 50 wt % (N×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.

    摘要翻译： 蛋白质含量为至少约50重量％（N×6.25）d.b的脉冲蛋白质产物。 在脉冲蛋白源材料的加工中回收以形成脉冲蛋白质产物，其中在一个实施方案中用钙盐溶液提取脉冲蛋白质来源。 将所得的脉冲蛋白溶液与剩余脉冲蛋白质源的大部分分离，然后处理脉冲蛋白溶液以除去更细的残留固体，任选地洗涤，然后干燥以提供脉冲蛋白产物。 在另一个实施方案中，脉冲蛋白质源用水提取，去除大部分残留的蛋白质来源，并用钙盐处理所得到的脉冲蛋白质溶液以沉淀植酸。 将初始分离步骤后沉淀的植酸和残留在溶液中的任何更细的残余固体从脉冲蛋白溶液中除去，然后任选地洗涤并干燥以提供脉冲蛋白产物。

    Methods For Processing Acid Whey
    6.
    发明申请
    Methods For Processing Acid Whey 审中-公开
    酸性乳清加工方法

    公开(公告)号：US20150150275A1

    公开(公告)日：2015-06-04

    申请号：US14556562

    申请日：2014-12-01

    申请人： The United States of America, as represented by the Secretary of Agriculture

    发明人： Charles I. Onwulata ,  Sudarsan Mukhopadhyay ,  Audrey E. Thomas-Gahring

    IPC分类号： A23C21/02

    CPC分类号： A23C21/023 ,  A23J1/205 ,  A23J3/08 ,  A23V2002/00 ,  C12Y302/01022 ,  C12Y302/01023 ,  A23V2250/54252 ,  A23V2300/10 ,  A23V2300/34

    摘要： Methods for processing acid whey, involving treating acid whey solution with α-galactosidase and/or β-galactosidase, at a pH of about 3.2 to about 5.2 for about 20 minutes to about 16 hours at about 20° C. to about 60° C. to produce an acid whey solution containing at least about 40% less lactose than the original acid whey solution, filtrating the tempered acid whey solution to form a retentate containing proteins and a permeate containing lactose and residual proteins, recovering lactose from the permeate, optionally drying the retentate to form acid whey powder, and optionally texturizing the acid whey powder.

    摘要翻译： 用于加工酸性乳清的方法，包括用α-半乳糖苷酶和/或β-半乳糖苷酶处理酸乳清溶液，pH约为3.2至约5.2，约20分钟至约16小时，在约20℃至约60℃ 以产生含有比原始酸乳清溶液少至少约40％乳糖的酸乳清溶液，过滤回火酸乳清液以形成含有蛋白质的渗余物和含有乳糖和残留蛋白质的渗透物，从渗透物中回收乳糖， 任选地干燥滞留物以形成酸性乳清粉末，并且任选地使酸性乳清粉末变形。

    Food composition
    7.
    发明授权
    Food composition 失效
    食物组成

    公开(公告)号：US08609176B2

    公开(公告)日：2013-12-17

    申请号：US12519793

    申请日：2007-11-29

    申请人： Johanna Louise Busch ,  Jacoba Anna Maria Keulemans ,  Gerrit Jan van den Oever ,  Freek Reckweg

    发明人： Johanna Louise Busch ,  Jacoba Anna Maria Keulemans ,  Gerrit Jan van den Oever ,  Freek Reckweg

    IPC分类号： A23L1/237

    CPC分类号： A23L23/10 ,  A23L5/55 ,  A23L13/10 ,  A23L19/01 ,  A23L27/40 ,  A23V2002/00 ,  A23V2300/10

    摘要： A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of the food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between the phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt %, more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.

    摘要翻译： 提供的食品组合物可用于减少钠的量，同时保持食物组合物的高感觉的咸味。 食物组合物包含颗粒相和可溶性相以及相之间的选择性钠分布，其中颗粒相中的钠的量为至少4重量％，更优选至少10重量％，更优选至少15重量％ 最优选至少20重量％，优选至多99.99重量％，更优选至多99重量％，更优选至多90重量％，最优选至多70重量％ 微粒和可溶相。