-
公开(公告)号：US11589597B2
公开(公告)日：2023-02-28
申请号：US14811052
申请日：2015-07-28
Applicant: Burcon NutraScience (MB) Corp.
Inventor： Kevin I. Segall , Brent E. Green , Martin Schweizer
Abstract: 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.
-
公开(公告)号：US10433571B2
公开(公告)日：2019-10-08
申请号：US14836864
申请日：2015-08-26
Applicant: Burcon NutraScience (MB) Corp.
Inventor： Kevin I. Segall , Martin Schweizer , Brent E. Green
IPC: A23J1/14 , A23L2/66 , A23L33/185
Abstract: 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.
-
公开(公告)号：US20190075819A1
公开(公告)日：2019-03-14
申请号：US16071603
申请日：2017-01-26
Applicant: Burcon NutraScience (MB) Corp.
Inventor： Kevin I. Segall , Martin Schweizer
Abstract: An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.
-
">
公开(公告)号：US20170172185A1
公开(公告)日：2017-06-22
申请号：US14976734
申请日：2015-12-21
Applicant: BURCON NUTRASCIENCE (MB) CORP.
Inventor： Kevin I. Segall , Martin Schweizer , Brent E. Green , Sarah Medina , Brandy Gosnell
CPC classification number: A23L2/66 , A23J1/142 , A23J3/16 , A23L2/39 , A23V2002/00 , A23V2250/5488 , A23V2300/10 , A23V2300/34 , A23V2300/40
Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.
-
">
公开(公告)号：US20160324203A1
公开(公告)日：2016-11-10
申请号：US15092667
申请日：2016-04-07
Applicant: BURCON NUTRASCIENCE (MB) CORP.
Inventor： Martin Schweizer , Kevin I. Segall , Brent E. Green , Sarah Medina , James Logie , Brandy Gosnell
IPC: A23L33/185 , A23L2/66 , A23J3/16 , A23J1/14
CPC classification number: A23L33/185 , A23J1/14 , A23J3/16 , A23L2/66 , A23L11/32 , A23V2002/00 , A23V2200/238 , A23V2250/5488 , A23V2300/14 , A23V2300/34 , C11B1/10
Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, 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 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
-
">
公开(公告)号：US20230345966A1
公开(公告)日：2023-11-02
申请号：US18214619
申请日：2023-06-27
Applicant: BURCON NUTRASCIENCE (MB) CORP
Inventor： Brent E. Green , Martin Schweizer , Kevin I. Segall
Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
-
公开(公告)号：US20160235088A1
公开(公告)日：2016-08-18
申请号：US14978919
申请日：2015-12-22
Applicant: BURCON NUTRASCIENCE (MB) CORP.
Inventor： Johann F. Tergesen , Kevin I. Segall , Sarah Medina
CPC classification number: A23G9/38 , A23G9/32 , A23J1/14 , A23J1/142 , A23V2002/00 , A23V2250/5488
Abstract: A soy protein product having a protein content of at least about 60 wt% (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
Abstract translation: 蛋白质含量至少为约60重量％（N×6.25）db，优选至少约90重量％，并且在pH值小于约4.4且在这样的pH值下热稳定的完全溶解的大豆蛋白产物是 用于至少部分地提供乳品类似物或植物/乳制品混合物冷冻甜点混合物的蛋白质组分。
-
公开(公告)号：US20160159868A1
公开(公告)日：2016-06-09
申请号：US14872430
申请日：2015-10-01
Applicant: Burcon NutraScience (MB) Corp.
Inventor： Martin Schweizer , Kevin I. Segall
IPC: C07K14/415 , A23L2/66 , C07K1/36
CPC classification number: C07K14/415 , A23J1/14 , A23J3/16 , A23L2/66 , C07K1/36
Abstract: The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products of the present invention may be obtained by using membrane processing to fractionate soy protein solutions, which provide soy protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4, into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.
Abstract translation: 本发明涉及减少涩味的大豆蛋白产品。 本发明的减少的涩味大豆蛋白产品可以通过使用膜处理来分离大豆蛋白溶液来获得，大豆蛋白溶液在酸性pH值小于约4.4的情况下提供在水性介质中完全可溶和热稳定的大豆蛋白产物， 分子量较少，收敛性较低的蛋白质和较高的分子量，更具收敛性的蛋白质。
-
">
9.发明申请PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702") 审中-公开使用氯化钙萃取生产脉冲蛋白产品（“YP702”）
公开(公告)号：US20150230497A1
公开(公告)日：2015-08-20
申请号：US14433164
申请日：2013-09-30
Applicant: BURCON NUTRASCIENCE (MB) CORP.,
Inventor： Kevin I. Segall , Martin Schweizer
CPC classification number: A23J1/14 , A23J1/142 , A23L2/66 , A23L33/185 , A23V2002/00 , A23V2250/1578 , A23V2250/548 , A23V2300/14 , A23V2300/24 , A23V2300/34
Abstract: A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.
Abstract translation: 具有至少约60重量％（N×6.25）db的蛋白质含量的蛋白质产物，优选具有至少约90重量％（N×6.25）db的蛋白质含量的脉冲蛋白分离物的脉冲蛋白质产物由脉冲 通过用钙盐水溶液（优选氯化钙溶液）提取脉冲蛋白质源材料来引起蛋白质源材料，以使蛋白质源产生脉冲蛋白溶解并形成水性脉冲蛋白质溶液，将水性脉冲蛋白质溶液与残留物分离 脉冲蛋白源，任选地浓缩水性脉冲蛋白溶液，同时通过使用选择性膜技术保持离子强度基本上恒定，任选地过滤任选浓缩的脉冲蛋白溶液，以及任选地干燥任选浓缩和任选的渗滤的脉冲蛋白溶液。
-
公开(公告)号：US11882850B2
公开(公告)日：2024-01-30
申请号：US16587293
申请日：2019-09-30
Applicant: Burcon NutraScience (MB) Corp.
Inventor： Kevin I. Segall , Martin Schweizer , Brent E. Green
IPC: A23J1/14 , A23L2/66 , A23L33/185 , A23L5/00 , A23L5/20 , A23L5/40 , A23J3/16 , B01D61/14 , B01D69/02
CPC classification number: A23J1/14 , A23J3/16 , A23L2/66 , A23L5/21 , A23L5/273 , A23L5/40 , A23L5/51 , A23L33/185 , B01D61/145 , B01D69/02 , A23V2002/00 , B01D2311/2626 , B01D2311/2638 , B01D2315/16 , B01D2325/34
Abstract: 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.
