# US 4,399,224 A · Enzymatically treated phosphatides

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- Number: US 4,399,224 A
- Document ID: US4399224A
- Status: Granted
- Kind: A
- Application number: 06/282,557
- Filed: 1981-07-13
- Granted: 1983-08-16
- Earliest claimed: 1981-07-13
- Assignees: A. E. Staley Manufacturing Company
- Inventors: Frank J. Flider; Frank T. Orthoefer; Robert G. Short
- Web page: https://patentgrep.com/patent/US4399224A

## CPC

- C12P 7/6481: Phosphoglycerides (phosphoglycerides having carboxylic acids with less than seven carbon atoms C12P7/62)
- A23J 7/00: Phosphatide compositions for foodstuffs, e.g. lecithin
- C12P 9/00: Preparation of organic compounds containing a metal or atom other than H, N, C, O, S or halogen {(phosphoglycerides, C12P7/6481)}
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

## Abstract

It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

## Claims

### Claim 1

A method for converting phosphatide compositions which contain O-glycosyl compounds into a fluid phosphatide composition, said method consisting essentially of enzymatically treating the phosphatide composition with an effective amount of O-glycosyl hydrolase to hydrolyze the O-glycosyl compound within said phosphatide composition and thereby improve upon the fluidity characteristics of said phosphatide composition, and recovering the fluid phosphatide composition therefrom.

### Claim 2 (depends on 1)

The method according to claim 1 wherein the enzymatic treatment of the phosphatide with hydrolase is combined with an effective amount of a supplemental enzyme to convert the hydrolyzed O-glycosyl compound into hydrogen peroxide.

### Claim 3 (depends on 2)

The method according to claim 2 wherein the supplemental enzyme consists essentially of glucose oxidase.

### Claim 4 (depends on 1)

The method according to claim 1 wherein the hydrolyase comprises a glucosidase.

### Claim 5 (depends on 1)

The method according to claim 1 wherein the hydrolase consists essentially of beta-fructofuranosidase.

### Claim 6 (depends on 5)

The method according to claim 5 wherein the phosphatide is enzymatically treated with the beta-fructofuranosidase in combination with glucose oxidase.

### Claim 7 (depends on 6)

The method according to claim 6 wherein the phosphatide is derived from alcohol/hexane extracted crude oil.

### Claim 8 (depends on 1)

The phosphatide composition prepared in accordance with the method of claim 1.

### Claim 9 (depends on 6)

The phosphatide composition prepared in accordance with the method of claim 6.

### Claim 10 (depends on 7)

The phosphatide composition prepared in accordance with the method of claim 7.