# US 8,541,046 B2 · Process for the preparation of a canola protein isolate > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 8,541,046 B2 - Document ID: US8541046B2 - Status: Granted - Kind: B2 - Application number: 13/289,025 - Filed: 2011-11-04 - Published: 2012-05-10 - Granted: 2013-09-24 - Earliest claimed: 2011-11-04 - Assignees: Burcon Nutrascience (MB) Corp. - Applicants: Martin Schweizer; Brent E. Green; Kevin I. Segall; Randy Willardsen - Inventors: Martin Schweizer; Brent E. Green; Kevin I. Segall; Randy Willardsen - Web page: https://patentgrep.com/patent/US8541046B2 ## CPC - C07K 14/415: from plants - A23J 1/14: from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds - A23J 3/14: Vegetable proteins - C07K: PEPTIDES (peptides in foodstuffs A23; obtaining protein compositions for foodstuffs, working-up proteins for foodstuffs A23J; preparations for medicinal purposes A61K; peptides containing beta-lactam rings C07D; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, C07D; ergot alkaloids of the cyclic peptide type C07D519/02; macromolecular compounds having statistically distributed amino acid units in their molecules, i.e. when the preparation does not provide for a specific; but for a random sequence of the amino acid units, homopolyamides and block copolyamides derived from amino acids C08G69/00; macromolecular products derived from proteins C08H1/00; preparation of glue or gelatine C09H; single cell proteins, enzymes C12N; genetic engineering processes for obtaining peptides C12N15/00; compositions for measuring or testing processes involving enzymes C12Q; investigation or analysis of biological material G01N33/00) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ## Abstract A novel canola protein isolate of predominantly 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. ## Claims ### Claim 1 A process for the preparation of a canola protein isolate having an increased proportion of 2S canola protein, which comprises: (a) providing an aqueous solution of 2S and 7S proteins consisting predominantly of 2S protein, (b) heat treating the aqueous solution to cause precipitation of 7S canola protein, (c) removing precipitated 7S protein from the aqueous solution, and (d) recovering a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. and having an increased proportion of 2S canola protein. ### Claim 2 (depends on 1) The process of claim 1 wherein said heat treatment step is effected under temperature and time conditions sufficient to degrade at least about 50 wt % of the 7S canola protein present in said aqueous solution. ### Claim 3 (depends on 2) The process of claim 2 wherein said heat treatment step degrades the 7S canola protein by at least 75% of 7S canola protein present in said aqueous solution. ### Claim 4 (depends on 1) The process of claim 1 wherein said heat treatment step is effected by heating the aqueous solution for about 5 to about 15 minutes at a temperature of about 75° to about 95° C. ### Claim 5 (depends on 1) The process of claim 1 wherein said aqueous solution of 2S and 7S canola proteins is concentrated supernatant from canola protein micelle formation and precipitation. ### Claim 6 (depends on 5) The process of claim 5 wherein said canola protein micelle formation is effected by: (a) extracting canola oil seed meal at a temperature of at least about 5° C. to cause solubilization of protein in said canola oil seed meal and to form an aqueous protein solution, (b) separating said aqueous protein solution from residual oil seed meal, (c) increasing the concentration of said aqueous protein solution to at least about 200 g/L while maintaining the ionic strength substantially constant by a selective membrane technique to provide a concentrated protein solution, (d) diluting said concentrated protein solution into chilled water having a temperature of below about 15° C. to cause the formation of the protein micelles, and (e) separating supernatant from settled protein micellar mass. ### Claim 7 (depends on 6) The process of claim 6 wherein said supernatant is concentrated to a protein concentration of about 100 to about 400 g/L prior to said heat treatment. ### Claim 8 (depends on 7) The process of claim 7 wherein said supernatant is concentrated to a protein concentration of about 200 to about 300 g/L. ### Claim 9 (depends on 7) The process of claim 7 wherein said concentration step is effected by ultrafiltration using membrane having a molecular weight cut-off about 3,000 to about 100,000 daltons. ### Claim 10 (depends on 9) The process of claim 9 wherein the concentrated supernatant resulting from ultrafiltration is subjected to diafiltration prior to said heat treatment step. ### Claim 11 (depends on 10) The process of claim 10 wherein said diafiltration step is effected using from about 2 to about 20 volumes of water using a membrane having a molecular weight cut-off of about 3,000 to about 100,000 daltons. ### Claim 12 (depends on 1) The process of claim 1 wherein said canola protein isolate has a protein content of at least about 100 wt % (N×6.25) d.b. ### Claim 13 (depends on 1) The process of claim 1 wherein said heat treatment step is effected by heating the aqueous solution for about 2 to about 30 minutes at a temperature of 70° to about 100° C.