Process for removing phospholipids and off-flavors from proteins and resulting protein product
AssigneeWisconsin Alumni Research Foundation
InventorsSrinivasan Damodaran, Akshay Arora
Life of this patent
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Abstract
Described are methods of removing phospholipids and other off-flavor-causing compounds from edible proteins using a cyclodextrin treatment. The methods include treating soy protein with cyclodextrins such as β-cyclodextrin to form cyclodextrin-compound complexes and then separating the resulting complexes from the protein. Optionally, prior to treating the protein with cyclodextrin, the protein is sonicated and then treated with a phospholipase, such as phospholipase A2. Versions of the methods described herein are capable of removing more than 99% of phospholipids from soy protein.
Claims27
A method for removing compounds that cause off-flavors in proteins, the method comprising:
- treating a protein-containing solution comprising a phospholipid with a phospholipase to yield a hydrolytic byproduct of the phospholipid in the solution;
- contacting the protein-containing solution with a cyclodextrin for a time wherein the cyclodextrin binds to the hydrolytic byproduct, thereby yielding a complex comprising the cyclodextrin bound to the hydrolytic byproduct;
- and then
- separating the complex from the protein-containing solution.
A method for removing compounds that cause off-flavors in proteins, the method comprising:
- sonicating a protein-containing solution comprising a phospholipid;
- treating the protein-containing solution with a phospholipase to yield a hydrolytic byproduct of the phospholipid in the solution, wherein the sonicating is performed prior to the treating;
- contacting the protein-containing solution with a cyclodextrin for a time wherein the cyclodextrin binds to the hydrolytic byproduct, thereby yielding a complex comprising the cyclodextrin bound to the hydrolytic byproduct;
- and then
- separating the complex from the protein-containing solution.
A method for removing compounds that cause off-flavors in proteins, the method comprising:
- treating a protein-containing solution comprising soy protein and a phospholipid with a phospholipase to yield a hydrolytic byproduct of the phospholipid in the solution;
- contacting the protein-containing solution with a cyclodextrin for a time wherein the cyclodextrin binds to the hydrolytic byproduct, thereby yielding a complex comprising the cyclodextrin bound to the hydrolytic byproduct;
- and then
- separating the complex from the protein-containing solution.
Dependencies are inferred from the claim text.