WO2025212640A1 - Produit de protéine de maïs et son procédé de préparation - Google Patents

Produit de protéine de maïs et son procédé de préparation

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Publication number
WO2025212640A1
WO2025212640A1 PCT/US2025/022530 US2025022530W WO2025212640A1 WO 2025212640 A1 WO2025212640 A1 WO 2025212640A1 US 2025022530 W US2025022530 W US 2025022530W WO 2025212640 A1 WO2025212640 A1 WO 2025212640A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein product
corn protein
humidifying
com
drying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/022530
Other languages
English (en)
Inventor
Yara Licceth BENAVIDES PAZ
Alexandra Jean FIEGEL
Daniel Scott GASPARD
Mohammad Sharif KHAN
Erika Lyn MCCONVILLE
Michael Alan Mortenson
Michael Arthur PORTER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of WO2025212640A1 publication Critical patent/WO2025212640A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/16—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins

Definitions

  • This invention relates to the field of plant protein products, in particular corn protein products.
  • a plant protein product e.g., corn protein product
  • a reduced flavor intensity and an improved process for preparing such product are needed.
  • the present disclosure provides a process for preparing a corn protein product comprising the steps of providing a corn protein containing material; humidifying the corn protein containing material at an elevated relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the corn protein product.
  • the resulting com protein product has a reduced volatile compound content as compared to an equivalent untreated com protein product.
  • the present disclosure also provides a corn protein product having content of one or more volatile compounds reduced as compared to an equivalent untreated corn protein product.
  • Figure 1 shows the overall flavor intensity of treated and untreated com protein isolate (CPI) samples.
  • the blind reference sample (triangle) has a concentration of 3.0% but has been moved to improve visibility.
  • the data callouts indicate the temperature/relative humidity/time conditions during humidification.
  • Figure 3 is a log-log plot (log2(treated/untreated) against loglO(treated)) that shows relative changes in concentrations of volatile compounds in the samples that are humidified and dried. Numbers in the upper left of each panel represent the treatment condition. Treatments 2 and 8 are replicates that are plotted together; treatment 2 is represented by the lighter symbols while treatment 8 is represented by the darker symbols. The top part of each panel shows that volatile compounds whose relative concentrations are increased because of the treatment, and the bottom part shows that concentrations of volatile compounds are decreased due to the treatment.
  • Figure 4 shows the response of overall flavor intensity as a function of humidificationdrying cycles.
  • Figure 5 shows the changes in total peak area as a function of humidification- drying cycles.
  • Figures 6A to 6D show the response of the detected volatile compounds, expressed in ppm, found in CPI samples to the number of humidification-drying cycles.
  • Figures 7A to 7E show the response of the detected volatile compounds, expressed as a percentage of the initial concentration, found in CPI samples to the number of humidificationdrying cycles.
  • Figure 8 is a log-log plot (log2(treated/untreated) against loglO(treated)) that shows changes in concentrations of volatile compounds in the CPI samples that have undergone one (upper left), two (upper right), four (lower left), and six (lower right) humidification-drying cycles.
  • ppm parts per million
  • percentage percentage
  • ratios are based on a dry weight basis. Percentage based on a dry weight basis is also referred to as wt% below .
  • room temperature or “RT” refers to a temperature between 20°C to 25°C.
  • RT room temperature
  • the acts can be carried out in any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited.
  • specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately.
  • a claimed act of doing X and a claimed act of doing Y can be conducted simultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.
  • the present disclosure provides a process for preparing a com protein product.
  • the process comprises the steps of humidifying a com protein containing material at an elevated relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the corn protein product.
  • the resulting corn protein product has one or more improved attributes as compared to an equivalent untreated corn protein product; preferably, the one or more improved attributes may include, but may not be limited to, a reduced volatile compound content.
  • the corn protein containing material serves as a starting material to the process and may include, but may not be limited to, textured com flour, textured com protein concentrate, com protein isolate, corn protein concentrate, or any combinations thereof.
  • the corn protein containing material can have a protein concentration in a range from 10 to 90 wt% on a dry basis; preferably, the corn protein containing material can have a protein concentration of at least 50 wt% on a dry basis.
  • the com protein containing material can be exposed to an atmosphere comprising, preferably a high relative humidity, more preferably a high relative humidity and a high humidifying temperature, to liberate and remove a substantial fraction of compounds (e.g., organic compounds, volatile compounds), which are responsible for causing flavor perceptions.
  • the removed compounds may include, but may not be limited to, organic compounds, volatile compounds, or any combinations thereof.
  • moisture content of the resulting humidified material is not increased by the humidifying step.
  • the humidifying step at high relative humidity is more effective at elevated humidifying temperatures, but the humidifying temperature is not desirably to exceed 100°C.
  • steam is not to be used in the humidifying step to avoid degradation of the starting material.
  • the relative humidity at the humidifying step can be 50%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, or 100%. In one aspect, the relative humidity can be at least 50% or at most 100%. Examples of the relative humidity may include, but may not be limited to, a range from 50 to 100%, from 60 to 100% , from 60 to 99%, from 60 to 90%, from 60 to 80%, from 70 to 100%, from 70 to 99%, from 70 to 90%, or from 70 to 80%.
  • the humidifying temperature at the humidifying step can be 55°C, 60°C, 70°C, 80°C, 90°C, or 95°C. In one aspect, the humidifying temperature can be at least 55°C or at most 95°C. Examples of the humidifying temperature may include, but may not be limited to, a range from 55 to 95°C, from 55 to 90°C, from 60 to 95°C, from 60 to 90°C, from 70 to 95 °C, from 70 to 90°C, from 70 to 85°C, or from 70 to 80°C.
  • the humidifying period for humidifying the corn protein containing material is a function of humidifying temperature, relative humidity, surface area of the starting material, particle size of the starting material, or any combinations thereof.
  • the humidifying period can be 10 minutes, 15 minutes, 30 minutes, 45 minutes, 60 minutes, 75 minutes, or 90 minutes.
  • the humidifying period can be in a range from 10 to 90 minutes, from 15 to 75 minutes, or from 30 to 60 minutes.
  • the humidifying period can be at most 90 minutes.
  • the humidified material can be de-humidified in the drying step to obtain the final corn protein product.
  • the drying step can be carried out at a drying temperature for a drying period to obtain the corn protein product. If excess moisture is absorbed by the humidified material, gentle drying can remove the excess moisture and restore and/or establish the desired moisture content in the corn protein product.
  • the drying temperature can be less than 100°C and can be 50°C, 55°C, 60°C, 70°C, 75°C, 85°C, or 90°C. In one aspect, the drying temperature can be at least 50°C or at most 90°C. Examples of the drying temperature may include, but may not be limited to, a range from 50 to 90°C, from 50 to 85°C, from 60 to 90°C, from 60 to 85°C, from 70 to 95°C, from 70 to 90°C, or from 70 to 85°C.
  • the drying period can be 5 minutes, 8 minutes, 10 minutes, 15 minutes, 20 minutes, or 25 minutes.
  • the drying period can be in a range from 5 to 25 minutes, from 8 to 20 minutes, from 10 to 15 minutes.
  • the drying period can be at least 5 minutes. In another aspect, the drying period can be at most 25 minutes.
  • the relative humidity at the drying step can be 0%, from 0 to 0.5%, from 0.5% to 1%, or at least 1%.
  • each of the humidifying step and the drying step can be performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • the humidifying step and the drying step can be carried out as a cycle and the cycle can be performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • the corn protein product obtained from the process as described above has content of one or more volatile compounds reduced as compared to an equivalent untreated corn protein product.
  • the content of one or more volatile compounds in the corn protein product can be reduced by at least 1%, at least 5%, at least 10%, at least 25%, at least 50%, at least 75%, at least 90%, at least 95%, or at least 98% as compared to an equivalent untreated corn protein product.
  • the com protein product has content of one or more volatile compounds reduced by 100% as compared to an equivalent untreated corn protein product
  • the content of one or more volatile compounds in the com protein product can be reduced by a range from 20 to 100%, more preferably from 55 to 100%, or even more preferably from 70 to 100%, as compared to an equivalent untreated com protein product.
  • the present disclosure provides a process for reducing volatile compound content of a com protein product.
  • off-notes of the corn protein product are reduced by the process of the instant invention.
  • an “off-note”, “off-taste”, or “off-flavor” is an undesirable and/or unwanted flavor (e.g., taste, odor) present in food products.
  • An “off-note” can be originated from raw materials and/or derived from chemical changes during food processing and storage. Examples of compounds generating “off-note” may include, but may not be limited to, aldehydes, ketones, alcohols, carboxylic acids, sulfur-containing compounds, heterocyclic compounds, or other small volatile compounds.
  • the process comprises a step of humidifying a com protein containing material at a relative humidity from 50 to 100% and a humidifying temperature of less than 100°C to obtain a humidified material.
  • the humidified material is then dried at a drying temperature from 50 to 90°C to obtain the com protein product.
  • the resulting corn protein product has content of one or more volatile compounds reduced by at least 1%, at least 5%, at least 10%, at least 25%, at least 50%, at least 75%, at least 90%, at least 95%, or at least 98% as compared to an equivalent untreated corn protein product.
  • the resulting com protein product has content of one or more volatile compounds reduced by 100% as compared to an equivalent untreated com protein product; in other words, the resulting com protein product can be completely free of one or more volatile compounds.
  • the com protein product has content of one or more volatile compounds reduced by a range from 20 to 100%, preferably from 55 to 100%, more preferably from 70 to 100%, as compared to an equivalent untreated corn protein product.
  • the corn protein containing material may include, but may not be limited to, textured corn flour, textured com protein concentrate, corn protein isolate, corn protein concentrate, or any combinations thereof.
  • the corn protein containing material can have a protein content in a range from 10 to 90 wt% on a dry basis; preferably, the corn protein containing material can have a protein concentration of at least 50 wt% on a dry basis.
  • the com protein containing material is humidified at a relative humidity in a range from 50 to 100%, from 60 to 99%, or from 70 to 99%, and at a humidifying temperature in a range from 55 to 95°C, from 60 to 95°C, or from 70 to 95°C.
  • the corn protein containing material is humidified for a humidifying period in a range from 10 to 90 minutes, from 15 to 75 minutes, or from 30 to 60 minutes.
  • the humidified material is dried at a drying temperature in a range from 50 to 90°C, from 60 to 90°C, or from 70 to 90°C, for a drying period in a range from 5 to 25 minutes, from 8 to 20 minutes, or from 10 to 15 minutes to obtain the corn protein product.
  • each of the humidifying step and the drying step can be performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • the humidifying step and the drying step can be carried out as a cycle and the cycle can be performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • no purification step may be required to separate fibers and starch out from the com protein containing material before the material is fed to the process.
  • no enzymatic step may be required in any process of the instant invention described in the present disclosure.
  • no alkaline treatment step may be required in any process of the instant invention described in the present disclosure.
  • no alcohol washing step may be required in any process of the instant invention described in the present disclosure.
  • the com protein product of the present invention has content of one or more volatile compounds reduced as compared to an equivalent untreated com protein product.
  • the corn protein product may have one or more off-notes partially or completely removed.
  • the content of one or more volatile compounds in the corn protein product described in this disclosure is reduced, preferably completely eliminated, as compared to an equivalent untreated corn protein product.
  • Volatile compounds are substances present in a com protein product that may impart a flavor (e.g., an earthy flavor, a savory flavor, a meaty flavor, a brothy flavor, a grainy flavor, a cereal flavor, a malty flavor, a toasted flavor, a beany flavor, a green flavor, or any combinations thereof) to the product
  • a flavor e.g., an earthy flavor, a savory flavor, a meaty flavor, a brothy flavor, a grainy flavor, a cereal flavor, a malty flavor, a toasted flavor, a beany flavor, a green flavor, or any combinations thereof
  • the volatile compounds may include, but may not be limited to, furan, pyran, organic acid, aldehyde, alcohol, ketone, pyrazine, lactone, thiol, sulfide, or any combinations thereof.
  • the volatile compounds may include, but may not be limited to, hexanal, heptanal, 2-heptanone, 2-pentyl-furan, benzaldehyde, heptenal, l-octen-3-ol, octanal, 2-octanone, 2-butyl-furan, 2-ethyl-l-hexanol, thiophene, 2-hexanol, 2-hexanone, 2-methyl-pentanal, 2- methyl-thiophene, 2-nonanone, 2-propyl-furan, 4-ethyl-benzaledhyde, 2-ethyl-pyrazine, o- tolualdehyde, or any combinations thereof.
  • the corn protein product of the present invention has content of one or more volatile compounds reduced by at least 1%, at least 5%, at least 10%, at least 25%, at least 50%, at least 75%, at least 90%, at least 95%, or at least 98% as compared to an equivalent untreated corn protein product.
  • the com protein product has content of one or more volatile compounds reduced by 100% as compared to an equivalent untreated com protein product.
  • the corn protein product of the present invention may be prepared by any process described in the present disclosure.
  • attributes other than the volatile compound content of the corn protein product prepared by any process of the instant invention described in the present disclosure may be improved as compared to an equivalent untreated corn protein product.
  • CPI corn protein isolate
  • Cargill Incorporated corn protein isolate
  • Table 1 Approximately 5g samples of corn protein isolate (CPI) (Cargill Incorporated) was weighed and placed in shallow aluminum weigh boats. Then, the samples were treated by a humidifying step and a drying step. Boats were placed in an Unox combi oven set for the humidification treatment conditions described in Table 1. Six samples were prepared for each humidification treatment condition (“treatment condition”). At the end of the humidification phase, three samples were removed, exactly weighed, transferred to vials and frozen. The remaining three samples were heated in the oven for 12 minutes at 70°C and 0% relative humidity to remove water. After the drying step, the treated samples were exactly weighed, placed in vials and frozen until analysis.
  • CPI corn protein isolate
  • a reference curve was created by suspending untreated material at a ratio of 5g material with 95g water and allowing the suspension to steep at room temperature for about 10 minutes. The solution was centrifuged and the supernatant was pulled through a 0.2-micron polyethersulfone (PES) membrane in a sterile vessel. Similar solutions were also prepared at concentrations of 0.25, 0.5, 1.0, and 3.0%. These samples were tasted blindly and independently by a trained panel (6 people) who were asked to place the reference standards on a line scale. The panel did not specifically know what the standards represented. The panel leader then reviewed the data of the composite samples for panel agreement of sample intensity rank order and the software assigned numerical values of 0 to 100. Panelists that were deemed outliers were removed and an average of their numerical values was taken for the remaining panelists. Those average values became the scale values of 0 to 100 for the reference standards and were anchored on the line accordingly for the remainder of the tests.
  • PES polyethersulfone
  • the response curve ( Figure 1) can be used to compute an equivalent concentration (by rearrangement of the regression equation) that reflects the degree of dilution of the untreated material required to match intensity. Because of the non-linear response of intensity to concentration, the apparent concentration may decrease disproportionately compared to the direct intensity.
  • the moisture after the humidification was a function of the humidifying temperature, relative humidity (RH), and humidification period (overall analysis of variance using backward elimination in a 2-factor interaction analysis, p ⁇ 0.0001).
  • the maximum moisture observed was about 12% and the minimum was about 0%. In high temperatures and dry conditions, the samples lost weight.
  • PCA Principal Component Analysis
  • Figure 2 shows the effect of humidification alone on the profile of volatile compounds, in which compounds that showed less than 2-fold change were excluded from the visualization. Generally, many more compounds are decreased in concentration than increased. Increased concentrations are more likely to arise from compounds that are in low concentration in the untreated sample. As observed, treatment conditions 5 and 10 seem to affect the largest number of compounds.
  • Figure 3 shows the comparable information for those samples that were humidified and then dried. While about 1,350 compounds were identified in the samples that were humidified but not dried, about 850 compounds were identified in the samples that were humidified and then dried.
  • Columns 1 to 3 represent number of compounds having significant changes in concentration between untreated samples and humidified-only samples, between untreated samples and humidified and dried samples, and between humidified-only samples and humidified and dried samples, respectively. Except for treatment condition 1 (30°C, 100% relative humidity, and 30 min), half or more of the compounds measured showed a significant change as compared to the untreated (which was assumed to be invariant) before drying (column 1) and after (column 2) drying. Many compounds changed significantly in concentration with drying (column 3) as compared to those before drying.
  • Samples of corn protein isolate (CPI) (Cargill Incorporated) were weighed out. Duplicate samples of about 70g were prepared for ultimate sensory analysis. Triplicate samples of about 5g were prepared for chemical analysis. Samples were weighed into pre-weighed aluminum pans suitable for the sample weight.
  • CPI corn protein isolate
  • a reference curve was created by suspending untreated material at a ratio of 5g material with 95g water and allowing the suspension to steep at room temperature for about 10 minutes. The solution was centrifuged, and the supernatant was pulled through a 0.2-micron polyethersulfone (PES) membrane in a sterile vessel. Similar solutions were also prepared at concentrations of 0.25, 0.5, 1.0, and 3.0%. These samples were tasted blindly and independently by a trained panel (6 people) who were asked to place the reference standards on a line scale. The panel did not specifically know what the standards represented. The panel leader then reviewed the data of the composite samples for panel agreement of sample intensity rank order and the software assigned numerical values of 0 to 100. Panelists that were deemed outliers were removed and an average of their numerical values was taken for the remaining panelists. Those average values became the scale values of 0 to 100 for the reference standards and were anchored on the line accordingly for the remainder of the tests.
  • PES polyethersulfone
  • the panel was then given three blind samples (concentrations of 0.5%, 2.5%, and 4%) as a validation testing to ensure the panel was aligned and could reproduce their data, they were asked to place these samples on the line scale where the standards had already been placed by the panel leader based on the panelists’ averages. If the panel showed agreement and alignment with the established standards the testing progressed. They were then presented with the treated and untreated materials at 3.0% concentration and asked to place each of the samples on the line scale using the standards which were already anchored on the line based on the initial values from the establishment testing. This resulted in an intensity measurement that is an overall flavor intensity value.
  • the response curve can be used to compute an apparent concentration (by rearrangement of the regression equation) that reflects the degree of dilution of the untreated material required to match intensity. Because of the non-linear response of intensity to concentration, the apparent concentration may decrease disproportionately compared to the direct intensity.
  • Figure 4 shows that two cycles of humidification-drying lead to a lower overall intensity than one cycle, but that additional cycles beyond the second cycle either have minimal benefit or a detrimental effect on the overall intensity as measured by intensity scores.
  • Clause 2 The process of clause 1, wherein the com protein containing material is selected from the group consisting of textured corn flour, textured corn protein concentrate, com protein isolate, com protein concentrate, and any combinations thereof.
  • Clause 7 The process of any of the preceding clauses, wherein in the humidifying step, the relative humidity is in a range from 60 to 100%, the humidifying temperature is in a range from 60 to 90°C; and the humidifying period is in a range from 30 to 90 minutes.
  • water delivered in the humidifying step is in a form of a liquid water or a vapor.
  • each of the humidifying step and the drying step is performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • Clause 14 A process for reducing volatile compound content of a corn protein product, comprising the steps of: a. humidifying a com protein containing material at a relative humidity from 50 to 100% and a humidifying temperature of less than 100°C to obtain a humidified material; and b. drying the humidified material at a drying temperature from 50 to 90°C to obtain the corn protein product; wherein the com protein product has a reduced volatile compound content as compared to an equivalent untreated corn protein product.
  • Clause 16 The process of any of clauses 14 to 15, wherein the com protein containing material is selected from the group consisting of textured corn flour, textured corn protein concentrate, com protein isolate, com protein concentrate, and any combinations thereof.
  • Clause 17 The process of any of clauses 14 to 16, wherein the humidifying step is performed at a humidifying temperature in a range from 55 to 95°C.
  • Clause 18 The process of any of the clauses 14 to 17, wherein the com protein containing material is humidified for a humidifying period in a range from 10 to 90 minutes, from 15 to 75 minutes, or 30 to 60 minutes.
  • Clause 19 The process of any of the clauses 14 to 18, wherein in the humidifying step, the relative humidity is in a range from 60 to 100%, the humidifying temperature is in a range from 60 to 90°C; and the humidifying period is in a range from 30 to 90 minutes.
  • Clause 20 The process of any of clauses 14 to 19, wherein water is uniformly delivered and distributed over the corn protein containing material in the humidifying step.
  • Clause 23 The process of any of clauses 14 to 22, wherein the humidified material is dried at a drying temperature in a range from 50 to 90°C.
  • Clause 24 The process of any of clauses 14 to 23, wherein the humidified material is dried for a drying period in a range from 5 to 25 minutes, from 8 to 20 minutes, or from 10 to 15 minutes.
  • Clause 25 The process of any of clauses 14 to 24, wherein each of the humidifying step and the drying step is performed for one or more than one time, preferably for at least two times, more preferably for two times.
  • Clause 26 The process of any of the preceding clauses, wherein the com protein product has content of one or more volatile compounds reduced by a range from 20 to 100%, preferably from 55 to 100%, more preferably from 70 to 100%, as compared to an equivalent untreated soy protein product.
  • Clause 27 A corn protein product prepared by the process of any of the preceding clauses.
  • Clause 28 A com protein product having content of one or more volatile compounds reduced as compared to an equivalent untreated com protein product.
  • Clause 29 The corn protein product of any of clauses 27 to 28, having content of one or more volatile compounds reduced by a range from 20 to 100%, preferably from 55 to 100%, more preferably from 70 to 100%, as compared to an equivalent untreated corn protein product.
  • Clause 30 The corn protein product of any of clauses 27 to 29, wherein the one or more volatile compounds are selected from the group consisting of aldehyde, ketone, furan, alcohol, and pyrazine.
  • Clause 42 The com protein product of any of clauses 27 to 41, having content of 2-pentyl- furan reduced by at least 90%, at least 95%, or at least 96% as compared to an equivalent untreated corn protein product.
  • Clause 44 The corn protein product of any of clauses 27 to 43, having content of benzaldehyde reduced by a range from 15 to 90%, from 25 to 80%, or from 35 to 70% as compared to an equivalent untreated corn protein product.
  • Clause 45 The corn protein product of any of clauses 27 to 44, having content of benzaldehyde reduced by at least 35%, at least 50%, at least 60%, or at least 65% as compared to an equivalent untreated corn protein product.
  • Clause 51 The corn protein product of any of clauses 27 to 50, having content of 1-octen- 3-ol reduced by at least 20%, at least 70%, at least 90%, or at least 95% as compared to an equivalent untreated corn protein product.
  • Clause 52 The corn protein product of any of clauses 27 to 51, having content of 1-octen- 3-ol reduced by at least 20% after one cycle of humidifying step and the drying step, at least 70% after two cycles of humidifying step and the drying step, at least 90% after four cycles of humidifying step and the drying step, or at least 95% after six cycles of humidifying step and the drying step as compared to an equivalent untreated corn protein product.
  • Clause 53 The corn protein product of any of clauses 27 to 52, having content of octanal reduced by a range from 15 to 85%, from 20 to 80%, or from 25 to 75% as compared to an equivalent untreated corn protein product.
  • Clause 54 The corn protein product of any of clauses 27 to 53, having content of octanal reduced by at least 25%, at least 50%, at least 70%, or at least 75% as compared to an equivalent untreated com protein product.
  • Clause 56 The corn protein product of any of clauses 27 to 55, having content of 2- octanone reduced by a range from 60 to 99%, from 70 to 95%, or from 80 to 90% as compared to an equivalent untreated corn protein product.
  • Clause 57 The corn protein product of any of clauses 27 to 56, having content of 2- octanone reduced by at least 70%, at least 75%, at least 80%, or at least 85% as compared to an equivalent untreated corn protein product.
  • Clause 59 The corn protein product of any of clauses 27 to 58, having content of thiophene reduced by a range from 80 to 99%, from 90 to 99%, or from 95 to 99% as compared to an equivalent untreated corn protein product.
  • Clause 64 The com protein product of any of clauses 27 to 63, having content of 2-hexanol reduced by at least 60% after one cycle of humidifying step and the drying step, at least 65% after two cycles of humidifying step and the drying step, or at least 75% after six cycles of humidifying step and the drying step as compared to an equivalent untreated com protein product.

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Abstract

La présente divulgation concerne un produit de protéine de maïs et son procédé de préparation. Le procédé comprend les étapes consistant à fournir un matériau contenant une protéine de maïs ; à humidifier le matériau contenant une protéine de maïs à une humidité relative élevée et une température d'humidification inférieure à 100 °C pour obtenir un matériau humidifié ; et à sécher le matériau humidifié pour obtenir le produit de protéine de maïs. Le produit de protéine de maïs présente une teneur en un ou plusieurs composés volatils réduits par comparaison avec un produit de protéine de maïs non traité équivalent.
PCT/US2025/022530 2024-04-02 2025-04-01 Produit de protéine de maïs et son procédé de préparation Pending WO2025212640A1 (fr)

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Citations (6)

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CN101390564B (zh) * 2007-09-18 2011-01-26 中国食品发酵工业研究院 一种玉米分离蛋白的生产方法
WO2019006286A1 (fr) * 2017-06-30 2019-01-03 Kellogg Company Composition de pois désaromatisée
CN116669572A (zh) * 2020-10-20 2023-08-29 皆食得公司 热处理的豆粉
CN114732079A (zh) * 2020-12-24 2022-07-12 丰益(上海)生物技术研发中心有限公司 一种风味干净的植物蛋白粉的制备方法
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