Process for removing phospholipids and off-flavors from proteins and resulting protein product
US10945448B2 · kind B2 · utility
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4References
27Claims
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Key dates
| Filing date | Aug 23, 2010 |
| Grant date | Mar 16, 2021 |
| Priority date | — |
| Expiry date | Dec 14, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/34
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.