US 2003/0229206 A1Published application

Method for preparing an albumin isolate from a substance containing albumin

OwnerWaldemar Neumullerinventor

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Abstract

For preparing an albumin isolate from a substance containing albumin, the substance is first ground to a flour. The flour is then suspended in an aqueous solution. The albumin is extracted from the flour into the solution by an at least two stage extraction process using at least one protease, at a pH greater than 8 and at a temperature between 30 and 60° C. In the first stage the flour is treated at a lower protease to albumin weight ratio, at a lower pH and at a higher temperature than in the second stage. After the first stage, a first upper flow and a fraction containing the flour are separated, and the albumin is precipitated from said upper flow. The fraction containing the flour is subjected to the second extraction stage. After that, a second upper flow is separated and fed back to the first stage.

Claims22

Dependent claims

A method for preparing an albumin isolate from a substance containing albumin, the method comprising:

grinding the substance to a flour;
suspending the flour in an aqueous solution to form a dispersion;
subjecting the flour in the dispersion to an at least two stage alkaline extraction treatment in the presence of at least one protease to extract the albumin from the flour into the aqueous solution, the protease having an activity in the alkaline extraction treatment,
in both of the at least two stages
pH-values of the dispersion being greater than 8, and
temperatures of the dispersion being from approximately 30 and 60° C.;
in the first stage, the flour being treated
with a lower concentration of the at least one protease in relation to a weight of the albumin in the dispersion,
with a lower pH and
with a higher temperature than in the second stage;
at the end of the first stage, the dispersion being separated into
a first overflow containing albumin extracted from the flour, and
a fraction of the dispersion containing the remaining flour;
in the second stage, the flour remaining in the fraction of the dispersion being treated
with a higher concentration of the at least one protease in relation to the weight of the albumin in the dispersion,
with a higher pH and
with a lower temperature
than in the first stage;
at the end of the second stage,
the dispersion being separated into
a second overflow containing albumin extracted from the flour, and
a sub-fraction of the dispersion containing the remaining flour;
the second overflow being fed back to the first stage of the alkaline extraction treatment of the flour in the dispersion;
precipitating the albumin from the first overflow using at least one mineral acid;
and
neutralizing the precipitated albumin.

23 more elements

A method for preparing an albumin isolate from a substance containing albumin, the method comprising:

grinding the substance to a flour;
suspending the flour in an aqueous solution to form a dispersion;
subjecting the flour in the dispersion to a multi-stage alkaline extraction treatment comprising at least two stages in the presence of at least one protease to extract the albumin from the flour into the aqueous solution, the protease having an activity in the alkaline extraction treatment,
in both of the at least two stages
pH-values of the dispersion being from approximately 8 to 11.5, and
temperatures of the dispersion being from approximately 30 and 60° C.;
in the first stage, the flour being treated
with a lower concentration of the at least one protease in relation to a weight of the albumin in the dispersion,
with a lower pH and
with a higher temperature than in the second stage;
at the end of the first stage, the dispersion being separated into
a first overflow containing albumin extracted from the flour, and
a fraction of the dispersion containing the remaining flour;
in the second stage, the flour remaining in the fraction of the dispersion being treated
with a higher concentration of the at least one protease in relation to the weight of the albumin in the dispersion,
with a higher pH and
with a lower temperature
than in the first stage;
at the end of the second stage,
the dispersion being separated into
a second overflow containing albumin extracted from the flour, and
a sub-fraction of the dispersion containing the remaining flour;
the second overflow being fed back to the first stage of the alkaline extraction treatment of the flour in the dispersion;
precipitating the albumin from the first overflow using at least one mineral acid;
and
neutralizing the precipitated albumin.

23 more elements

Dependencies are inferred from the claim text.

Facts

Application: 10/365,933Filed 13 Feb 2003
Priority: DE DE 199 07 725.823 Feb 1999
Published: 11 Dec 2003
Term ends: Not estimatedThe source records don’t support an estimate.

Classification5 codes

C12P 21/06
Preparation of peptides or proteins: produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
A23J 1/125
From cereals, wheat, bran, or molasses: by treatment involving enzymes or microorganisms
A23J 3/346
Using enzymes: of vegetable proteins
C12P
Fermentation or enzyme-using processes to synthesise a desired chemical compound or composition