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US 5,250,305 AGranted
Process for enzymatic ultrafiltration of deamidated protein
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorJamel S. Hamada
Life of this patent
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Abstract
This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.
Claims9
A process for enhancing solubility and functional properties of soy proteins which prevents enzyme contamination of the deamidated protein product and maximizes enzyme recycling comprising:
- a) hydrolyzing the soy protein with a suitable protease should its molecular weight exceed the molecular weight cut-off used in the semipermeable membrane of step c),
- b) solubilizing soy protein to provide a solubilized protein having a predetermined molecular weight,
- c) providing a reactor vessel divided by a semipermeable membrane into a feed portion and a permeate portion and, an enzyme present in the feed which will deamidate said solubilized protein, wherein said semipermeable membrane has a molecular weight cut-off smaller than the molecular weight of the enzyme and larger than the molecular weight of the solubilized protein,
- d) adding the solubilized protein to the feed portion of the reactor vessel to provide a reaction mixture which is allowed a time and temperature sufficient to deamidate said solubilized protein, and
- e) allowing said demodulated protein to permeate said semipermeable membrane;
- wherein said soy protein is heat treated prior to inclusion in the reactor vessel.
3 more elements
Dependencies are inferred from the claim text.