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1. 发明授权

US11589597B2 Preparation of pulse protein products (YP810) 有权
公开(公告)号：US11589597B2
公开(公告)日：2023-02-28
申请号：US14811052
申请日：2015-07-28
申请人： Burcon NutraScience (MB) Corp.
发明人： Kevin I. Segall , Brent E. Green , Martin Schweizer
IPC分类号： A23J1/14 , C07K14/415 , C07K1/34 , A23L2/66 , A23J3/14 , A23J3/16
摘要： The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

2. 发明授权

US10433571B2 Preparation of soy protein products (“S810”) 有权
公开(公告)号：US10433571B2
公开(公告)日：2019-10-08
申请号：US14836864
申请日：2015-08-26
申请人： Burcon NutraScience (MB) Corp.
发明人： Kevin I. Segall , Martin Schweizer , Brent E. Green
IPC分类号： A23J1/14 , A23L2/66 , A23L33/185
摘要： The present invention is directed to soy protein products, very low in, or free of, beany flavor notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

3. 发明申请

US20170172185A1 PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca:) 审中-公开
公开(公告)号：US20170172185A1
公开(公告)日：2017-06-22
申请号：US14976734
申请日：2015-12-21
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Kevin I. Segall , Martin Schweizer , Brent E. Green , Sarah Medina , Brandy Gosnell
IPC分类号： A23L2/66 , A23J1/14 , A23J3/16 , A23L2/39
CPC分类号： A23L2/66 , A23J1/142 , A23J3/16 , A23L2/39 , A23V2002/00 , A23V2250/5488 , A23V2300/10 , A23V2300/34 , A23V2300/40
摘要： A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

4. 发明申请

US20160324203A1 PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP) 审中-公开
公开(公告)号：US20160324203A1
公开(公告)日：2016-11-10
申请号：US15092667
申请日：2016-04-07
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Martin Schweizer , Kevin I. Segall , Brent E. Green , Sarah Medina , James Logie , Brandy Gosnell
IPC分类号： A23L33/185 , A23L2/66 , A23J3/16 , A23J1/14
CPC分类号： A23L33/185 , A23J1/14 , A23J3/16 , A23L2/66 , A23L11/32 , A23V2002/00 , A23V2200/238 , A23V2250/5488 , A23V2300/14 , A23V2300/34 , C11B1/10
摘要： A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

5. 发明公开

US20230345966A1 SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2") 审中-公开
公开(公告)号：US20230345966A1
公开(公告)日：2023-11-02
申请号：US18214619
申请日：2023-06-27
申请人： BURCON NUTRASCIENCE (MB) CORP
发明人： Brent E. Green , Martin Schweizer , Kevin I. Segall
IPC分类号： A23J1/14 , A23J3/16
CPC分类号： A23J1/14 , A23J3/16
摘要： An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.

6. 发明申请

US20160016991A1 PRODUCTION OF PULSE PROTEIN PRODUCT 审中-公开
标题翻译：生产脉冲蛋白产品
公开(公告)号：US20160016991A1
公开(公告)日：2016-01-21
申请号：US14775475
申请日：2014-03-10
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Brent E. Green , Martin Schweizer , Russ Sampson
IPC分类号： C07K1/14 , B01D11/02 , C07K14/415
CPC分类号： C07K1/145 , A23J1/14 , A23V2002/00 , B01D11/02 , C07K14/415 , A23V2250/1578 , A23V2250/548 , A23V2300/10 , A23V2300/14 , A23V2300/34
摘要： A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.
摘要翻译：蛋白质含量为至少约50重量％（N×6.25）d.b的脉冲蛋白质产物。在脉冲蛋白源材料的加工中回收以形成脉冲蛋白质产物，其中在一个实施方案中用钙盐溶液提取脉冲蛋白质来源。将所得的脉冲蛋白溶液与剩余脉冲蛋白质源的大部分分离，然后处理脉冲蛋白溶液以除去更细的残留固体，任选地洗涤，然后干燥以提供脉冲蛋白产物。在另一个实施方案中，脉冲蛋白质源用水提取，去除大部分残留的蛋白质来源，并用钙盐处理所得到的脉冲蛋白质溶液以沉淀植酸。将初始分离步骤后沉淀的植酸和残留在溶液中的任何更细的残余固体从脉冲蛋白溶液中除去，然后任选地洗涤并干燥以提供脉冲蛋白产物。

7. 发明授权

US12108774B2 Preparation of pulse protein products (“YP810”) 有权
公开(公告)号：US12108774B2
公开(公告)日：2024-10-08
申请号：US17494490
申请日：2021-10-05
申请人： Burcon Nutrascience (MB) Corp.
发明人： Kevin I. Segall , Brent E. Green , Martin Schweizer
IPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23L2/66 , C07K1/34 , C07K14/415
CPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23L2/66 , C07K1/34 , C07K14/415
摘要： The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

8. 发明授权

US12102100B2 Preparation of pulse protein products (“YP810”) 有权
公开(公告)号：US12102100B2
公开(公告)日：2024-10-01
申请号：US18102401
申请日：2023-01-27
申请人： Burcon Nutrascience (MB) Corp.
发明人： Kevin I. Segall , Brent E. Green , Martin Schweizer
IPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23L2/66 , C07K1/34 , C07K14/415
CPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23L2/66 , C07K1/34 , C07K14/415
摘要： The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

9. 发明申请

US20190021363A1 PREPARATION OF NON-SOY OILSEED PROTEIN PRODUCTS ("*810") 审中-公开
公开(公告)号：US20190021363A1
公开(公告)日：2019-01-24
申请号：US16071653
申请日：2017-01-27
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Kevin I. Segall , Martin Schweizer , Brent E. Green
IPC分类号： A23J1/14 , A23J3/14 , A23L2/66 , A23L33/185 , C12N9/76
摘要： The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

10. 发明授权

US09706788B2 Soy protein products of improved water-binding capacity 有权
公开(公告)号：US09706788B2
公开(公告)日：2017-07-18
申请号：US15094386
申请日：2016-04-08
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Kevin I. Segall , Brent E. Green
IPC分类号： A23J3/16 , A23J1/14
CPC分类号： A23J3/16 , A23J1/14 , A23V2002/00 , A23V2250/5488
摘要： Soy protein products are provided which lack the characteristic beany flavor of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavor.

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