High-beta-conglycinin products and their use

Details High-beta-conglycinin products and their use High-beta-conglycinin products and their use

A - Human Necessities

23

J

A23J 3/16 (2006.01) A23G 9/32 (2006.01) A23J 1/14 (2006.01) A23J 3/34 (2006.01) A23K 1/14 (2006.01) A23L 1/305 (2006.01)

Patent

CA 2346203

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

L'invention concerne l'utilité de sojas dont la protéine est à plus de 40 % de la bêta-conglycinine et à moins de 10 % de la glycinine pour fabriquer des compositions hautement fonctionnelles à forte teneur en bêta-conglycinine. On peut utiliser les ingrédients selon l'invention pour imiter les propriétés de texture de la caséine, tout en conservant ou en améliorant les bénéfices physiologiques des ingrédients de protéine de soja (par exemple, propriétés entraînant la baisse du cholestérol et des triglycérides). La grande stabilité des compositions à forte teneur en bêta-conglycinine par rapport aux réactions d'agrégation entre protéines est précieuse pour la création de boissons et de mélanges à boissons au bon goût. On a fabriqué un fromage présentant de bonnes qualités de tartinabilité, de brillant et de douceur en utilisant une version modifiée par enzyme de la nouvelle composition d'ingrédient. On a également créé un fromage ayant de bonnes qualités de fermeté et de fondant à l'aide d'un autre traitement par enzyme. Les compositions à forte teneur en bêta-conglycinine ont révélé d'excellentes propriétés émulsifiantes et gélifiantes dans la zone de pH (5,5-6,2) correspondant aux applications relatives à la viande. On peut également utiliser lesdites compositions afin d'améliorer la composition d'acides aminés essentiels pour les bébés humains et animaux.

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