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Production of purified vegetable protein
| Details |
Inventors: Alder-Nissen, Jens L.; Gurtler, Henrick; Jensen, Georg W.; Olsen, Hans A. S.; Riisgaard, Steen; Schulein, Martin;
Assignee: Novo Industri A/S (DK)
Primary Examiner: Shapiro; Lionel M.
Assistant Examiner:
Attorney, Agent or Firm: Fidelman, Wolffe & Waldron
Purified vegetable protein particularly from soymeal produced by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins. |
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DETAILED DESCRIPTION We claim: 1.
An enzyme composition agent adapted to degrade and solubilize polysaccharides in vegetable materials comprising SPS-ase, an enzyme capable of degrading the water soluble polysaccharide which binds to soy protein, said enzyme composition being further characterized by being essentially free from proteolytic activity, and by presence therein of activity against cellulose, pectin and hemicellulose in addition to SPS.
2.
An agent according to claim 1, wherein the SPS-ase was produced by Aspergillus aculeatus CBS 101.
43.
3.
An agent according to claim 1, wherein the ratio between the proteolytic activity in HUT-units and the remanence solubilizing activity in SRUM-120 units is less than 0.
25:1.
4.
An agent according to claim 1, wherein the cellulase activity in said composition comprises at least in part the cellulase of Trichoderma reseei.
Description:
This invention relates to improvements in enzyme composition agents for decomposition of vegetable remanence, especially soy remanence, methods for production of a purified vegetable protein product, and purified vegetable protein products.
INTRODUCTION A method for production of a purified vegetable protein product (pvp) by enzymatic removal of the remanence, without dissolution and reprecipitation of the protein, is described in Belgian Pat.
No.
882,769.
Also, in this patent, the need to keep proteolytic activity in the enzyme as low as possible is described.
The purity of the pvp obtainable by the known method is not satisfactory and, therefore, open to improvement.
In the Examples provided by that Patent, a purity of the pvp of about 85% was demonstrated.
Even if it is possible to obtain a pvp of about 90% purity according to the known method, such is only obtainable with certain pretreated starting materials, i.
e.
, soy protein concentrate.
It would be desirable to be able to obtain a purity of the pvp of above 90% with a much broader spectrum of starting materials, especially with dehulled and defatted soy meal
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Molecular Biology 
