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1. 发明申请

WO2013120174A1 FROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS 审中-公开
标题翻译：使用CANOLA蛋白产品的冷冻DESSERT混合物
公开(公告)号：WO2013120174A1
公开(公告)日：2013-08-22
申请号：PCT/CA2013/000122
申请日：2013-02-14
申请人： BURCON NUTRASCIENCE (MB) CORP. , SCHWEIZER, Martin , SEGALL, Kevin I. , MEDINA, Sarah
发明人： SCHWEIZER, Martin , SEGALL, Kevin I. , MEDINA, Sarah
IPC分类号： A23G9/32 , A23G9/38
CPC分类号： A23G9/32 , A23G9/38 , A23J1/14 , A23V2250/548
摘要： A canola protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
摘要翻译：使用具有至少约60重量％（N×6.25）db，优选至少约90重量％的蛋白质含量并主要由2S卡诺拉蛋白质组成并来自蛋白质胶束质量沉降步骤的上清液的卡诺拉蛋白质产物至少部分地提供乳品类似物或植物/乳制品混合物冷冻甜点混合物的蛋白质组分。

2. 发明申请

WO2011075850A1 pH ADJUSTED SOY PROTEIN ISOLATE AND USES 审中-公开
标题翻译： pH调节大豆蛋白分离和使用
公开(公告)号：WO2011075850A1
公开(公告)日：2011-06-30
申请号：PCT/CA2010/002061
申请日：2010-12-22
申请人： BURCON NUTRASCIENCE (MB) CORP. , GREEN, Brent E. , MEDINA, Sarah , SCHWEIZER, Martin , SEGALL, Kevin I. , TERGESEN, Johann , SAMPSON, Russ , ROSSET, Roland , HAYDEN, Curtis D. , CATIPON, Edwin
发明人： GREEN, Brent E. , MEDINA, Sarah , SCHWEIZER, Martin , SEGALL, Kevin I. , TERGESEN, Johann , SAMPSON, Russ , ROSSET, Roland , HAYDEN, Curtis D. , CATIPON, Edwin
IPC分类号： A23J1/14 , A23J3/16
CPC分类号： A23J3/16 , A23J1/14 , A23V2002/00 , A23V2250/5488 , A23V2200/21 , A23V2300/14 , A23V2300/24 , A23V2300/34 , A23V2300/40
摘要： pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavour are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.
摘要翻译： pH调节的大豆蛋白产品，特别是分离物，具有约6的天然pH并且具有非蜜饯味，通过加工大豆蛋白产物来提供，该蛋白质产物在小于约4.4的pH下完全溶于含水介质中，在该pH范围内热稳定或在制备这种大豆蛋白产品时产生的浓缩大豆蛋白溶液。

3. 发明申请

WO2010130026A1 PRODUCTION OF CANOLA PROTEIN PRODUCT WITHOUT HEAT TREATMENT ("C200CaC") 审中-公开
标题翻译：生产无热处理的CANOLA蛋白产品（“C200CaC”）
公开(公告)号：WO2010130026A1
公开(公告)日：2010-11-18
申请号：PCT/CA2010/000633
申请日：2010-04-23
申请人： BURCON NUTRASCIENCE (MB) CORP. , MEDINA, Sarah , SEGALL, Kevin I. , GREEN, Brent, E. , SCHWEIZER, Martin
发明人： MEDINA, Sarah , SEGALL, Kevin I. , GREEN, Brent, E. , SCHWEIZER, Martin
IPC分类号： A23J1/14 , A23J3/16
CPC分类号： A23J1/14 , A23V2002/00 , A23V2250/1578 , A23V2300/34 , A23V2300/40
摘要： The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt% (N x 6.25) protein on a dry weight basis and which is soluble in an aqueous acidic environment.
摘要翻译：处理来自卡诺拉蛋白质胶束物质沉积的上清液，以提供基于干重的蛋白质含量为约60至小于约90重量％（N×6.25）的蛋白质的卡诺拉蛋白质产物，其可溶于水酸性环境。

4. 发明申请

WO2010031165A1 EMULSIFIED FOODS 审中-公开
标题翻译：营养食品
公开(公告)号：WO2010031165A1
公开(公告)日：2010-03-25
申请号：PCT/CA2009/001286
申请日：2009-09-16
申请人： BURCON NUTRASCIENCE (MB) CORP. , SEGALL, Kevin I. , MEDINA, Sarah , GOSNELL, Brandy , SCHWEIZER, Martin
发明人： SEGALL, Kevin I. , MEDINA, Sarah , GOSNELL, Brandy , SCHWEIZER, Martin
IPC分类号： A23L1/24 , A23D7/00 , A23D7/04 , A23J1/14 , A23L1/035 , B01F17/30
CPC分类号： A23D7/0053 , A23D7/0056
摘要： Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment.
摘要翻译：提供了乳化食品，其中常规用于配制这种食物的全蛋或蛋黄（例如蛋黄酱）全部或部分地由可能是PMM衍生的卡诺拉蛋白分离物的卡诺拉蛋白分离物替代，直接从PMM形成的上清液中获得的卡诺拉蛋白分离物或热处理后获得的卡诺拉蛋白分离物。

5. 发明申请

WO2010091509A1 PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702/S7300/S7200/S7301") 审中-公开
标题翻译：使用氯化钙萃取生产大豆蛋白产品（“S702 / S7300 / S7200 / S7301”）
公开(公告)号：WO2010091509A1
公开(公告)日：2010-08-19
申请号：PCT/CA2010/000189
申请日：2010-02-11
申请人： BURCON NUTRASCIENCE (MB) CORP. , SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
发明人： SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
IPC分类号： A23J3/16 , A23C11/10 , A23J1/14 , A23L2/46 , A23L2/74
CPC分类号： A23J1/14 , A23J3/16 , A23L2/39 , A23L2/66 , A23L33/185 , A23V2002/00 , A23V2300/34 , A23V2300/40
摘要： A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. Alternatively, the concentrated and optionally diafiltered soy protein solution may be diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to form a soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b.. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt% (N x 6.25) d.b. Alternatively, the precipitate from the dilution step and diluting water is acidified to resolubilize the precipitate and form a clear soy protein solution. The clear soy protein solution is concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying.
摘要翻译：蛋白质含量至少为约60重量％（N×6.25）db，优选蛋白质含量为至少约90重量％（N×6.25）db的大豆蛋白分离物的大豆蛋白产品由大豆制备通过用钙盐水溶液（优选氯化钙溶液）提取大豆蛋白源材料来引起大豆蛋白质从蛋白质来源溶解并形成大豆蛋白水溶液，将大豆蛋白水溶液与残余物分离大豆蛋白源，浓缩大豆蛋白水溶液，同时通过使用选择性膜技术保持离子强度基本上恒定，任选地过滤浓缩的大豆蛋白溶液，并干燥浓缩和任选的渗滤的大豆蛋白溶液。或者，浓缩的和任选的渗滤的大豆蛋白溶液可以稀释成水以引起沉淀物的形成，将沉淀物与稀释水（上清液）分离，并干燥分离的大豆蛋白溶液以形成具有蛋白质的大豆蛋白产物至少约60重量％（N×6.25）db的含量，优选具有至少约90重量％（N×6.25）db的蛋白质含量的大豆蛋白分离物，可以将上清液加工成具有蛋白质含量为至少约60重量％（N×6.25）db，优选蛋白质含量至少为90重量％（N×6.25）db的大豆蛋白分离物或者，将来自稀释步骤和稀释水的沉淀物酸化以使沉淀物再溶解并形成透明的大豆蛋白溶液。将透明的大豆蛋白溶液浓缩，同时通过使用选择性膜技术，然后进行任选的渗滤和干燥来保持离子强度基本恒定。

6. 发明申请

WO2011079398A1 STABILIZATION OF CITRUS FRUIT BEVERAGES COMPRISING SOY PROTEIN 审中-公开
标题翻译：含有大豆蛋白质的CITRUS果汁饮料的稳定性
公开(公告)号：WO2011079398A1
公开(公告)日：2011-07-07
申请号：PCT/CA2011/000006
申请日：2011-01-04
申请人： BURCON NUTRASCIENCE (MB) CORP. , MEDINA, Sarah , SCHWEIZER, Martin
发明人： MEDINA, Sarah , SCHWEIZER, Martin
IPC分类号： A23L2/66 , A23L2/06
CPC分类号： A23L2/66 , A23L2/02 , A23L2/52 , A23L2/68
摘要： A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt% (N x 6.25), preferably at least about 90 wt%, and preferably at least about 100 wt%, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.
摘要翻译：允许在不分离果汁或饮料的情况下进行柑橘汁，特别是橙汁或含有柑橘汁的饮料的蛋白质强化的组合物，以及在果汁或饮料的顶部上快速发展清晰或几乎透明的液体层包含蛋白质含量至少约60重量％（N×6.25），优选至少约90重量％，优选至少约100重量％的大豆蛋白产品，其在酸性pH下完全溶于水小于约4.4，并且其在水溶液中是热稳定的，以及至少一种钙盐和至少一种有机酸中的至少一种。

7. 发明申请

WO2011032266A1 CANOLA PROTEIN PRODUCT FROM SUPERNATANT 审中-公开
标题翻译：来自SUPERNATANT的CANOLA蛋白产品
公开(公告)号：WO2011032266A1
公开(公告)日：2011-03-24
申请号：PCT/CA2010/001424
申请日：2010-09-14
申请人： BURCON NUTRASCIENCE (MB) CORP. , MEDINA, Sarah , SCHWEIZER, Martin , GREEN, Brent, E. , SEGALL, Kevin, I. , WILLARDSEN, Randy , LOGIE, James
发明人： MEDINA, Sarah , SCHWEIZER, Martin , GREEN, Brent, E. , SEGALL, Kevin, I. , WILLARDSEN, Randy , LOGIE, James
IPC分类号： A23J1/14 , C07K1/24 , C07K14/415
CPC分类号： A23J1/14 , A23J3/14 , A23L2/66 , A23V2002/00 , A23V2300/40
摘要： A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2 S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt% (N x 6.25) d.b. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed.
摘要翻译：主要由2S卡诺拉蛋白质组成并具有改善的溶解性能的新型卡诺拉蛋白质产品具有增加的2S卡诺拉蛋白质比例和7S卡诺拉蛋白质的比例降低，蛋白质含量小于约90重量％（N×6.25 ）db 通过热油处理或等电点沉淀来自卡诺拉蛋白胶束形成和沉淀的水性上清液，形成新的卡诺拉蛋白分离物，实现沉淀和去除的7S蛋白的沉淀。

8. 发明申请

WO2011000098A1 PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703") 审中-公开
标题翻译：使用氯化钙提取制备分离的大豆蛋白（“S703”）
公开(公告)号：WO2011000098A1
公开(公告)日：2011-01-06
申请号：PCT/CA2010/001017
申请日：2010-06-30
申请人： BURCON NUTRASCIENCE (MB) CORP. , SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
发明人： SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
IPC分类号： A23J1/14 , A23J3/16 , A23L2/02
CPC分类号： A23J1/14 , A23J3/16 , A23L2/66 , A23V2002/00 , A23V2250/5488
摘要： A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.
摘要翻译：蛋白质含量至少约为60重量％（N×6.25）db，优选分离物的大豆蛋白产品是通过使用氯化钙水溶液在大豆来源材料中提取大豆蛋白质的方法形成的通常约1.5至约5，并将所得的大豆蛋白水溶液与残留的大豆蛋白源分离。所得澄清的大豆蛋白水溶液可以稀释，pH调节在1.5-5.0的范围内。可以通过超滤浓缩溶液，进行渗滤，然后干燥以提供大豆蛋白产物。大豆蛋白产品可溶于酸性介质，产生透明，热稳定的溶液，因此可用于蛋白质强化软饮料和运动饮料。

9. 发明申请

WO2011000097A1 PRODUCTION OF ACID SOLUBLE SOY PROTEIN ISOLATES ("S800") 审中-公开
标题翻译：生产可溶性大豆蛋白分离物（“S800”）
公开(公告)号：WO2011000097A1
公开(公告)日：2011-01-06
申请号：PCT/CA2010/001016
申请日：2010-06-30
申请人： BURCON NUTRASCIENCE (MB) CORP. , SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
发明人： SEGALL, Kevin, I. , SCHWEIZER, Martin , GREEN, Brent, E. , MEDINA, Sarah , GOSNELL, Brandy
IPC分类号： A23J1/14 , A23J3/16 , A23L2/02
CPC分类号： A23L2/66 , A23L33/185
摘要： A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably an isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is formed by extracting a soy protein source with water to form an aqueous protein solution having a pH of about 1.5 to about 11, preferably about 5 to about 7, and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 5 to about 30 mS. Precipitate formed as a result of the calcium salt addition is removed and the resulting clarified retentate is diluted into about 2 to about 20 volumes of water prior to acidification to a pH of about 1.5 to about 4.4 to produce an acidified clear protein solution. The acidified clear protein solution is then concentrated and optionally diafiltered and optionally dried. Variations of this procedure can be used to produce a soy protein product which is soluble, transparent and heat stable in acidic aqueous environments.
摘要翻译：蛋白质含量至少约为60重量％（N×6.25）db，优选具有至少约90重量％（N×6.25）db蛋白质含量的分离物的大豆蛋白产物是通过提取大豆蛋白用水形成具有约1.5至约11，优选约5至约7的pH的蛋白质水溶液，并将所得蛋白质水溶液与残留的大豆蛋白源分离。通过使用选择性膜技术，蛋白质水溶液的蛋白质浓度增加至约50至约400g / L，同时离子强度基本上保持恒定。任选地将所得浓缩的蛋白质溶液进行渗滤，并将钙盐，优选氯化钙加入到浓缩和任选的渗滤的蛋白质溶液中至5至约30mS的电导率。去除由钙盐加入而形成的沉淀物，并将所得澄清的滞留物在酸化至约1.5至约4.4的pH之前稀释成约2至约20体积的水，以产生酸化的澄清蛋白质溶液。然后浓缩酸化的透明蛋白质溶液，任选地进行渗滤并任选地干燥。该方法的变化可以用于生产在酸性水性环境中是可溶的，透明的和热稳定的大豆蛋白产品。

10. 发明申请

WO2010083612A1 PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca") 审中-公开
标题翻译：从大豆蛋白质麦芽糖生产可溶性大豆蛋白产品（“S200Ca”）
公开(公告)号：WO2010083612A1
公开(公告)日：2010-07-29
申请号：PCT/CA2010/000109
申请日：2010-01-25
申请人： BURCON NUTRASCIENCE (MB) CORP. , SEGALL, Kevin I. , SCHWEIZER, Martin , GREEN, Brent E. , MEDINA, Sarah , GOSNELL, Brandy
发明人： SEGALL, Kevin I. , SCHWEIZER, Martin , GREEN, Brent E. , MEDINA, Sarah , GOSNELL, Brandy
IPC分类号： A23J3/16 , A23L3/16
CPC分类号： A23J1/14 , A23L2/39 , A23L2/52 , A23L2/66 , A23L33/18 , A23L33/185 , A23V2002/00 , A23V2300/34
摘要： A soy protein product having a protein content of at least 60 wt% (N x 6.25) d.b., preferably an isolate having a protein content of at least about 90 wt% (N x 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.
摘要翻译：蛋白质含量至少为60重量％（N×6.25）db，优选蛋白质含量为至少约90重量％（N×6.25）db的分离物的大豆蛋白产物由沉淀物的上清液形成的大豆蛋白胶束质量。在浓缩之前，初始浓缩之后或最终浓缩后，将钙盐或其它二价盐加入上清液中，以提供约2至约30mS的电导率。从所得溶液中除去沉淀物，并将透明大豆蛋白溶液的pH任选调节至约1.5至约4.4。将任选的pH调节的透明溶液浓缩至约50至约400g / L的浓度，并且在干燥之前任选地将透明浓缩的蛋白质溶液进行渗滤。大豆蛋白产品可溶于酸性介质，并在低pH值下产生透明，热稳定的溶液，因此可用于软饮料和运动饮料的蛋白质强化。

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