US4100024A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Hydrolysis of soy protein
Assignee: Novo Nordisk AS
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Filing: 1977-01-12
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Granted: 1978-07-11
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Expires: 1997-01-12
Abstract
Abstract Preparation of polypeptides from soy protein through hydrolysis with a microbial, alkaline, proteinase using enzyme concentrations of 4-25 Anson units per kg of soy protein, a substrate concentrtion of 5-20% w/w soy protein and pH 7-10, hydrolyzing to a (DH) degree of hydrolysis 8-15% then inactivating the enzyme by addition of a food grade acid, and thereafter recovering the supernatant polypeptide solution. Preferred are the proteinase from B. licheniformis, pH 7.5-8.5, 8-15% substrate, and hydrolysis to a DH 9.5-10.5 %. The product is free from bitterness.
Inventors
- 👤 Jens Lorenz Adler-Nissen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-10 00:58
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/30; A23J3/32; A23J3/34; A23J3/346; A23L; A23L33/00; A23L33/10; A23L33/17; A23L33/18; A23V; A23V2002/00; Y; Y10; Y10S; Y10S435/00; Y10S435/8215; Y10S435/822; Y10S435/832; Y10S435/836
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
122 words
Process for the preparation of polypeptides from soy protein soluble in aqueous media at pH's in the range of from 2 to 7 which are suitable for use as an additive for low protein acid food products, which process comprises hydrolyzing soy protein with a microbial, alkaline proteinase in concentration ranging from 4 to 25 Anson units per kg of soy protein at a substrate concentration of between 5 and 20% w/w soy protein, at a pH in the range of from 7.5 to 8.5, until a degree of hydrolysis in the range of from about 8 to 15%, is attained, whereafter the enzyme is inactivated by reduction of pH with a food grade acid, then recovering the supernatant from the precipitate.
Claim 2
Dependent Claim
122 words
Process for the preparation of polypeptides from soy protein soluble in aqueous media at pH's in the range of from 2 to 7 which are suitable for use as an additive for low protein acid food products, which process comprises hydrolyzing soy protein with a microbial, alkaline proteinase in concentration ranging from 4 to 25 Anson units per kg of soy protein at a substrate concentration of between 5 and 20% w/w soy protein, at a pH in the range of from 7.5 to 8.5, until a degree of hydrolysis in the range of from about 8 to 15%, is attained, whereafter the enzyme is inactivated by reduction of pH with a food grade acid, then recovering the supernatant from the precipitate.
Claim 3
Dependent Claim
17 words
The process according to claim 1, which further comprises the use of alkaline proteinase from Bacillus licheniformis.
Claim 4
Dependent Claim
13 words
The process according to claim 1, which further comprises hydrolysing at constant pH.
Claim 5
Dependent Claim
17 words
The process according to claim 1, which further comprises hydrolysing to a DH between 9 and 12%.
Claim 6
Dependent Claim
17 words
The process according to claim 4, which further comprises hydrolysing to a DH between 9.5 and 10.5%.
Claim 7
Dependent Claim
20 words
The process according to claim 1, wherein the enzyme is inactivated by acid addition to a pH below about 4.2.
Claim 8
Dependent Claim
23 words
The process according to claim 1, which further comprises using of citric acid as the food grade acid for inactivation of the proteinase.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-07-10 | 1982-01-09 | 1982-07-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-07-10 | 1986-01-09 | 1986-07-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-07-10 | 1990-01-09 | 1990-07-11 | $7700.00 | Window Closed / Lapsed |