POTATO PROTEIN BASED FIBROUS STRUCTURES AND FOOD ITEMS COMPRISING THE SAME
20200329737 · 2020-10-22
Inventors
Cpc classification
A23J3/28
HUMAN NECESSITIES
A23J1/16
HUMAN NECESSITIES
International classification
A23J3/28
HUMAN NECESSITIES
A23J1/00
HUMAN NECESSITIES
A23J1/16
HUMAN NECESSITIES
Abstract
The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.
Claims
1. A method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing, thereby inducing the formation of a potato protein-based edible fibrous structure.
2. The method according to claim 1, comprising the steps of providing a fiber forming solution comprising non-denatured potato protein and CMC having a Mw of at least 150,000 Da and wherein said fiber forming solution has a TDM content in the range of 0.5 to 15%; and acidifying said fiber forming solution while mixing thereby inducing the formation of potato protein-based edible fibrous structure.
3. The method according to claim 1, comprising the steps of contacting an aqueous solution of a non-denatured potato protein having a pH range 2-5 with a CMC having a Mw of at least 150,000 Da to prepare a fiber forming solution having a TDM content in the range of 0.5 to 15%; and wherein said contacting is performed while mixing thereby inducing the formation of potato protein-based edible fibrous structure.
4. The method according to any one of claim 1, wherein said non-denatured potato protein comprises a low molecular weight potato protein isolate, a molecular weight of below 35 kDa, as determined by SDS-PAGE, and a glycoalkaloid concentration of less than 300 ppm.
5. The method according to claim 4, wherein said low molecular weight potato protein isolate is obtainable by centrifuging a flocculated potato fruit juice, thereby forming a supernatant; subjecting the supernatant to adsorption chromatography operated at a pH of less than 11 and a temperature of 5-35 C. using a mixed-mode adsorbent capable of binding potato protein, thereby adsorbing the native potato protein to the adsorbent; and eluting the low molecular weight potato protein isolate.
6. The method according to any one of claim 1, wherein said CMC has a Mw of at least 400,000.
7. The method according to claim 6, wherein said fiber forming solution comprises non-denatured potato protein and CMC in a relative weight ratio of 3:1 to 15:1.
8. The method according to claim 1, wherein said fiber forming solution has a total dry matter (TDM) content in the range of 1 to 10%.
9. The method according to claim 1, wherein said fiber forming solution has a conductivity of less than 10 mS/cm.
10. The method according to claim 1, wherein said mixing is performed in the presence of up to 0.6 wt % of NaCl.
11. The method according to claim 1, wherein said fiber forming solution comprises one or more further ingredients.
12. A fiber forming solution comprising non-denatured potato protein and carboxy methyl cellulose (CMC) having a Mw of at least 150,000, a pH in the range of 2-5 and a total dry matter (TDM) content in the range of 0.5 to 15%.
13. An edible protein-based fibrous structure obtained by a method according to claim 1.
14. The food item comprising an edible protein-based fibrous structure according to claim 13.
15. The food item according to claim 14, selected from the group consisting of a meat substitute, a gluten-free bakery product, a cheese analog and an egg replacer.
16. A method of manufacturing a food item, set method comprising adding a fiber forming solution comprising non-denatured potato protein and carboxy methyl cellulose (CMC) having a Mw of at least 150,000, a pH in the range of 2-5 and a total dry matter (TDM) content in the range of 0.5 to 15% or an edible protein-based fibrous structure obtained by the method according to claim 1.
17. The method according to claim 16, wherein the food item is a vegetarian or vegan food item.
18. The method according to claim 4, wherein said potato protein isolate has an isoelectric point above 5.5.
19. The method according to claim 4, wherein said potato protein isolate has an isoelectric point above 5.8.
20. The method according to claim 4, wherein the molecular weight is 4-30 kDa.
21. The method according to claim 6, wherein said CMC has a Mw of at least 500,000.
22. The method according to claim 6, wherein said CMC has a Mw of at least 750,000.
23. The method according to claim 7, wherein said fiber forming solution comprises non-denatured potato protein and CMC in the relative weight ratio of 8:1 to 12:1.
24. The method according to claim 9, wherein said fiber forming solution has a conductivity of less than 8 mS/cm.
25. The method according to claim 9, wherein said fiber forming solution has a conductivity of less than 4.8 mS/cm.
26. The method according to claim 10, wherein said mixing is performed in the presence of up to 0.5 wt % of NaCl.
27. The method according to claim 10, wherein said mixing is performed in the presence of up to 0.2 wt % of NaCl.
28. The method according to claim 11, wherein said fiber forming solution comprises oil or starches.
29. The food item according to claim 14, wherein the food item is a vegetarian or vegan food item.
Description
LEGEND TO THE FIGURES
[0044]
[0045]
[0046]
[0047]
EXPERIMENTAL SECTION
EXAMPLE 1
Isolation of Non-Denatured Potato Protein
[0048] LMW Potato Protein Isolation Method
[0049] Potato effluent (PJ) 400 liter was obtained from the AVEBE starch plant in Gasselternijveen, NL. PJ was pre-treated by removing the bulk of the insoluble components using a Westfalia SAMR 3036 separator operated at a flow of 200 L/h and a discharge every 30 minutes. The clarified PJ remaining fraction of insoluble components was removed using a Larox filter (Larox type PF 0.1 H2). The filter was pre-coated by recirculating 150 grams of Dicalite 4158 (Dicalite Europe NV) and operated at 200 L/h with the clarified PJ. In total a volume of 250 litres filtered juice was collected in a 500 L Terlet vessel with stirrer and a cooling jacket with water at 14 C. An amount of 200 ppm sodium bisulfite (Castor International BV) was added. The pH was adjusted to 6.0 using 33% NaOH (Brenntag).
[0050] Filtered PJ with a protein content of 12 g/l was loaded on a 3 column Simulated Moving Bed (SMB) setup. Each custom build PVC column (5.590 cm) has a resin bed height of 65 cm corresponding to a resin volume of 1.6 liter. The resin consisted of a benzoic acid functionalized methacrylate chromatography resin (Resindion). A quantity of 3.5 Bed Volumes (BV) of filtered PJ pH 6.0 was loaded on two columns in series in downwards flow rate of 15 l/hr. The run through was collected as LMW depleted PJ in a Terlet vessel cooled at 14 C. The PJ in the first column was displaced to the second and third column with 1 BV water at 12 l/hr flow rate followed by elution of the adsorbed proteins by 2.6 BV elution buffer (50 mM phosphoric acid (from 85% phosphoric acid, Brenntag)). Equilibration of the column took place using 2.8 BV 12 mM citrate at pH 6.0 (from citric acid monohydrate, RZBC and 33% NaOH, Brenntag). Elution and equilibration of the columns took place at a flowrate of 23l/hr. Based on UV280 signal (UV is-920, GE Healtcare) a peak of about 2.7 BV was collected as eluate containing LMW protein. This process was run for a period of about 22 hours until the 250 l PJ was finished.
[0051] The original 250 liters PJ resulted in a volume of 190 liters LMW protein eluate with a protein content of 0.8%. The eluate was concentrated to 10 Brix using a Pall ultra-filtration (UF) unit containing Microza SIP-3013 module with a cutoff of 6000 Dalton. The unit was operated at an inlet pressure of 2.0 bars and outlet pressure of 0.5 bars. A softened water volume of 4 times the concentrate volume was added for dia-filtration. During the dia-filtration the pH of the protein solution was set at pH 7.5 by the addition of caustic. The material was further concentrated to 20 Brix or the minimum working volume of 7 liters of the UF. The concentrate was dried using an Anhydro Compact Spray dryer. The dryer was equipped with an atomizer wheel. The dryer was operated with an air inlet temperature of 175 C. and an air outlet temperature of 75 C. A quantity of 1.1 kg low MW non-denatured (native) potato protein isolate powder (Solanic 300N) was obtained from the initial 250 Liter PJ.
[0052] HMW Potato Protein Isolation Method:
[0053] A volume of 250 l LMW protein depleted PJ (6 g/l protein) was adjusted to pH 5.3 with hydrochloric acid and loaded on a 3 column Simulated Moving Bed (SMB) setup. Each custom build PVC column (5.590 cm) has a resin bed height of 65 cm corresponding to a resin volume of 1.6 liter. The resin consisted of a benzoic acid functionalized methacrylate chromatography resin (Resindion).
[0054] A quantity of 5.5 Bed Volumes (BV) of LMW depleted PJ pH 5.3 was loaded on two columns in series in downwards flow rate of 18 l/hr. The PJ in the first column was displaced to the second and third column with 1 BV 12 mM citrate pH 4.8 at 12 l/hr followed by elution of the adsorbed proteins by 3.1 BV elution buffer (100 mM Phosphate buffer pH 8, Boom BV, NL) followed by equilibration of the column using 3.1 BV 12 mM citrate (citric acid monohydrate, RZBC and 33% NaOH, Brenntag). Elution and equilibration of the columns took place at a flowrate of 17 l/hr. Based on UV280 signal (UV is-920, GE Healthcare) a peak of about 3.1 BV was collected in a Terlet vessel cooled at 14 C. as eluate containing HMW protein. This process was run for a period of about 21 hours until the 250 l Depleted PJ was finished.
[0055] With the original 250 liters PJ a volume of 140 liters, HMW protein eluate with a protein content of 0.5% was obtained. The eluate was concentrated to 20 Brix using a Pall ultra-filtration (UF) unit containing Microza SIP-3013 module with a cutoff of 6000 Dalton. The unit was operated at an inlet pressure of 2.0 bars and outlet pressure of 0.5 bars. The concentrate was dried using an Anhydro Compact Spray dryer. The dryer was equipped with an atomizer wheel. The dryer was operated with an air inlet temperature of 175 C. and an air outlet temperature of 75 C. A quantity of 0.6 kg HMW non-denatured (native) potato protein powder was obtained from the initial 250 Liter LMW protein depleted PJ.
[0056] Denatured Potato Protein Isolation Method:
[0057] For the purpose of comparative examples, also a denatured potato protein isolate, Solanic 100, was obtained from potato juice. Potato juice was heat-coagulated at a temperature of 104 C. to obtain 12.9 gram solid protein particles/kg suspension. The protein particles were separated from the juice by means of a two-phase decanter at 4000 g. The coagulated protein obtained had a dry solid content of. 34 wt. %. The coagulated protein was resuspended in water and sulphuric acid was added until a pH of 3.3 was reached. After stirring for 30 minutes, the protein suspension was dewatered and washed by means of a vacuum belt filter. The coagulated protein was washed while monitoring the conductivity of the washing water. The washing water before use had a conductivity of 0.4 mS/cm, and washing was continued until the conductivity of the used washing water was below 1 mS/cm. The filter cake was dried by means of a flash dryer with an inlet/outlet temperature of 170 C./80 C., respectively. After drying, the water content was 4.5 wt. %.
EXAMPLE 2
CMC-Potato Protein Fibrous Structure Formation
[0058] 15 gram of native potato protein isolate S300N (see Example 1), is suspended in 85 gram of demineralized water in a conventional manner. A CMC solution is prepared by mixing 1.5 g of CMC 4000 (Cekol, CP Kelco) with 98.5 gram of demineralized water using Ultra-turrax (Silverson 4R). 36.4 gram of potato protein solution, 36.4 gram of CMC 4000 solution and 7.3 gram demi water are thoroughly mixed. The mixed CMC 4000-potato protein solution contains a total dry matter content of 5% and protein to CMC ratio of 10:1. The CMC-potato protein solution is acidified with 0 5 milliliters of four molar hydrochloric acid with magnetic stirring (IKAMAG RCT) to generate a chunk of CMC-potato protein fibers. The final mixture had a pH of 4. The generated CMC-protein complex is collected using a lab test sieve with aperture of 1.00 mm (Endecolts LTD, BS410/1986). The collected complex was washed with running tap water. The washed complex piece is compressed by hand to squeeze out excessive water. The formed fibrous chunk has a fibrous, chewy and elastic meat-like texture.
EXAMPLE 3
Selection of CMC
[0059] To compare the effects of various CMC molecular weight on the ability to form fibrous CMC-potato protein fiber complex, 4 types of CMC were tested.
[0060] CMC-Potato Protein Complex 1
[0061] Prepare 10% potato protein isolate solution (S300N) and 1.5% CMC 30 (Cekol, CP Kelco) solution using Ultra-turrax in the way described in example 2. Take 36.4 gram of potato protein solution, 36.4 gram of CMC 30 solution and 7.3 gram demi water and thoroughly mixed therewith. The CMC-potato protein solution thereby is acidified with 0 5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0062] CMC-Potato Protein Complex 2
[0063] Prepare 10% potato protein isolate solution and 5% CMC 150 (Cekol, CP Kelco) solution using Ultra-turrax in the way described in example 2. Take 36.4 gram of potato protein solution, 36.4 gram of CMC 150 solution and 7.3 gram demi water and thoroughly mixed therewith. The CMC-potato protein solution thereby is acidified with 0.5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0064] CMC-Potato Protein Complex 3
[0065] Same ingredient and process as described in Example 2.
[0066] CMC-Potato Protein Complex 4
[0067] Prepare 10% potato protein isolate solution and 0.5% CMC 30000 (Cekol, CP Kelco) solution using Ultra-turrax in the way described in example 2. Take 20 gram of potato protein solution, 8 gram of CMC 30000 solution and 52 gram demi water and thoroughly mixed therewith. The CMC-potato protein solution thereby is acidified with 0 5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0068] The complex structure is described as presented in the following table 1:
TABLE-US-00001 Sample CMC M.sub.w (Da) Description of complex Complex 1 80,000 CMC 30 with potato protein Complex 2 150,000 + CMC 150 with potato protein Complex 3 450,000 ++ CMC 4000 with potato protein Complex 4 750,000 ++ CMC 30000 with potato protein : no fiber formation, only small particles/sedimentation/lumps formed +/: tiny/broken fiber is observed +: fibrous structure, forming some fibrous bundles, can be easily torn apart ++: form a chunk of fibrous structure with big fibrous bundles, stretchable when tear.
[0069] These data indicate that CMC having a molecular weight of at least 150,000 Da is able to form a complex having a fibrous structure.
EXAMPLE 4
Complex Formation with Other Hydrocolloids
[0070] To test the ability of various anionic hydrocolloids to form fibrous complex with potato protein, Xanthan gum, CMC, sodium alginate, LM-pectin and i-carrageenan were tested. Besides, various potato protein isolate products such as S300N, S200 (native) and S100 (denatured) were tested and compared.
[0071] Sample 1 Potato Protein (S300N) Complex with Xanthan Gum
[0072] 10% Potato protein (S300N) solution was prepared using conventional method. 0.5% Xanthan (Keltrol AP-F, CP Kelco) solution was prepared using Ultra-turrax. 120 gram of protein solution, 120 gram of Xanthan solution and 120 gram of demi water was then well mixed using magnetic stirrer. 2 gram of three molar Lactic acid was added to the mixed solution while stirring. Short broken fibres were formed almost immediately after the acids. The whole process generally took about 2-3 minutes.
[0073] Sample 2 Potato Protein (S300N) Complex with CMC
[0074] 10% Potato protein (S300N) solution was prepared using conventional method. 0.5% CMC 30000 (CP Kelco CMC 30000) solution was prepared using Ultra-turrax. 120 gram of protein solution, 120 gram of CMC solution and 120 gram of demi water was then well mixed using magnetic stirrer. 2 gram of three molar Lactic acid was added to the mixed solution while stirring. Long elastic fibrous materials were formed almost immediately after the acids. The whole process generally took about 2-3 minutes.
[0075] Sample 3 Potato Protein (S300N) Complex with Sodium Alginate
[0076] 5% Potato protein (S300N) solution was prepared using conventional method. 0.5% Sodium Alginate (VWR Chemicals, Prolabo) solution was prepared using Ultra-turrax. 40 gram of protein solution, 40 gram of Sodium Alginate solution was then well mixed using magnetic stirrer. 2 gram of three molar Lactic acid was added to the mixed solution while stirring. Short fibrous materials were formed almost immediately after the acids. The whole process generally took about 2-3 minutes.
[0077] Sample 4 Potato Protein (S300N) Complex with LM-Pectin
[0078] 5% Potato protein (S300N) solution was prepared using conventional method. 0.5% LM-pectin (Genu Pectin type LM-104AS-FS) solution was prepared using Ultra-turrax. 48 gram of protein solution is well mixed with 32 gram of LM-pectin solution using magnetic stirrer. After mixing the protein solution with LM-pectin solution, the pH of the system is around 7.5. 2 gram of three molar Lactic acid was added to the mixed solution while stirring. A sediment was formed almost immediately after the acids. The whole process generally took about 2-3 minutes.
[0079] Sample 5 Potato Protein (S300N) With i-Carrageenan
[0080] 5% Potato protein (S300N) solution was prepared using conventional method. 0.5% i-carrageenan (Sigma, i-carrageenan, commercial grade, type II) solution was prepared using Ultra-turrax. 48 gram of protein solution is well mixed with 32 gram of i-carrageenan solution using magnetic stirrer. 2 gram of three molar Lactic acid was added to the mixed solution while stirring. Small white complexes were formed almost immediately after the acids. The whole process generally took about 2-3 minutes.
[0081] Sample 6 Potato Protein (S200) Complex with Xanthan
[0082] 10% Potato protein (S200) solution was prepared using conventional method. 0.5% Xanthan solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0083] Sample 7 Potato Protein (S200) Complex with CMC
[0084] 10% Potato protein (S200) solution was prepared using conventional method. 0.5% CMC 30000 solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0085] Sample 8 Potato Protein (S200) Complex with Sodium Alginate
[0086] 5% Potato protein (S200) solution was prepared using conventional method. 0.5% Sodium alginate solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0087] Sample 9 Potato Protein (S200) with LM-Pectin
[0088] 5% Potato protein (S200) solution was prepared using conventional method. 0.5% LM-pectin solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0089] Sample 10 Potato Protein (S200) with i-Carrageenan
[0090] 5% Potato protein (S200) solution was prepared using conventional method. 0.5% i-carrageenan solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0091] Sample 11 Potato Protein (Denatured, S100) with Xanthan
[0092] 10% Potato protein (denatured, S100) was dispersed using conventional method. 0.5% Xanthan was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0093] Sample 12 Potato Protein (Denatured, S100) with CMC
[0094] 10% Potato protein (denatured, S100) solution was prepared using conventional method. 0.5% CMC 30000 solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0095] Sample 13 Potato Protein (Denatured, S100) with Sodium Alginate
[0096] 5% Potato protein (denatured, S100) solution was prepared using conventional method. 0.5% Sodium alginate solution was prepared using Ultra-turrax. Complex was formed as described in the table below.
[0097] Sample 14 Potato Protein (Denatured, S100) with LM-Pectin
[0098] 5% Potato protein (denatured, S100) solution was prepared using conventional method. 0.5% LM-pectin solution was prepared using Ultra-turrax. Complex was formed as described in table 2 below.
TABLE-US-00002 TABLE 2 Fibrous Description of Sample structure complex Sample 1 Native potato + short fiber, easy protein/Xanthan to tear apart Sample 2 Native potato protein/ ++ long fibrous bundle CMC 30000 structure, elastic Sample 3 Native potato protein/ + short fiber, easy to tear Sodium Alginate apart Sample 4 Native potato protein/ particle sediment LM-pectin Sample 5 Native potato protein/ +/ lump/white tiny fibrous i-carrageenan complex Sample 6 Native potato protein/ +/ slimy, transparent broken Xanthan short fibers Sample 7 Native potato protein/ ++ long fibrous bundle structure CMC 30000 Sample 8 Native potato protein/ pockets Sodium Alginate Sample 9 Native potato protein/ particle sediment LM-pectin Sample 10 Native potato protein/ pockets i-carrageenan Sample 11 Denatured potato protein/ small flakes like particles Xanthan Sample 12 Denatured potato protein/ particle sediment (maybe CMC30000 protein itself) Sample 13 Denatured potato protein/ small flakes like particles Sodium Alginate Sample 14 Denatured potato protein/ small little lumps with LM-pectin : no fiber formation, only small particles/sedimentation/lumps formed +/: tiny/broken fiber is observed +: fibrous structure, forming some fibrous bundles, can be easily torn apart ++: form a chunk of chicken meat like fibrous structure with big fibrous bundles, somewhat stretchable when tear. Only these structures resemble those of chicken breast.
[0099]
EXAMPLE 5
Fiber Formation Required Acidic Conditions
[0100] In a method of the invention, acid conditions are required in order to form potato protein-CMC fibrous structure. An important aspect is that the final pH of the fiber forming solution is in the range of 2 to 5.
[0101] This example shows a direct comparison between two embodiments of the invention. In embodiment 1, the pH of the initial fiber forming solution is neutral (e.g. above 7) which is then acidified to a pH in the range of 2-5 by the addition of mineral or organic acids while mixing to allow for the formation of potato protein edible fibrous structure. In embodiment 2, the fiber forming solution is prepared by mixing an acidic potato protein solution having a pH below 5 with a solution of CMC to allow for the formation of potato protein edible fibrous structure.
[0102] To that end, a 10 w % potato protein isolate solution (S300N) and 0.5% CMC 4000 solution are prepared as described in Example 2. Embodiment 1: take 120 g protein solution, 120 g CMC solution and 120 g demi water and mix thoroughly. Then add 4.5 g lactic acid solution while stirring to reach a final pH of 2.9. In embodiment 2, 120 g of potato protein solution is acidified to pH 3.4 using lactic acid. Then the protein solution and CMC solution are added into 120 g demi water while mixing thoroughly for at least 30 s. Immediate fiber formation occurs. Collection of the CMC-protein complex was done as described in Example 2.
[0103] The technical details of the two embodiments and the results obtained are summarized in Table 3 below.
TABLE-US-00003 TABLE 3 Embodiment 1 Embodiment 2 Protein solution 120 g 120 g (10%) (12 g dry) (12 g dry) CMC solution 120 g 120 g (0.5%) (0.6 g dry) (0.6 g dry) Demi water 120 g 120 g Total 360 g 360 g (dry solids) (3.5%) (3.5%) Lactic acid 4.5 g Q.s. to (30%) acidify protein solution Results Yield 24 g 16.8 g (wet) (wet) Initial pH protein 8.6 3.4 solution 2.9 3.6 Final pH fiber forming solution Observation Fibrous and Long, fibrous elastic and elastic structures structures.
EXAMPLE 6
Chicken Soup Containing Chicken Breast Analogues
[0104] CMC 4000-potato protein fibrous complex was prepared in the same way as described in Example 2. The washed fibrous complex was gently pressed to remove excessive water, and subsequently steamed (Thermomix TM31) for 5 minutes. The steam cooked fibrous complex was cut into small pieces with a size of approximately 1 cubic centimeter.
[0105] Five gram chicken soup powder (Hong Kong Gold Label Chicken Power, Knorr) was added into 250 g tap water and boiled on stove. The cut fibrous complex was added to the boiled chicken soup as chicken breast analogues. Such added chicken breast analogues was found to have a similar texture as conventional cooked chicken breast.
EXAMPLE 7
Influence of Sodium Chloride Concentration in the Process
[0106] In this example it is investigated how the NaCl concentration can influence the yield of CMC-potato protein fibrous complex.
[0107] Sample No. 1
[0108] CMC 4000-potato protein solution were prepared as described in Example 2, which contains 5% total dry matter content and protein to CMC of 10:1. The CMC-potato protein solution is acidified with 0 5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0109] Sample No. 2
[0110] Same CMC 4000-potato protein solution as described in Example 2, with extra 0.1% w/w sodium Chloride added. The CMC-potato protein-NaCl solution is acidified with 0 5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0111] Sample No. 3
[0112] Same CMC 4000-potato protein solution as described in Example 2, with extra 0.3% w/w sodium Chloride added. The CMC-potato protein-NaCl solution is acidified with 0.7 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0113] Sample No.4
[0114] Same CMC 4000-potato protein solution as described in Example 2, with extra 0.5% w/w sodium Chloride added. The CMC-potato protein-NaCl solution is acidified with 0.9 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0115] Sample No.5
[0116] Same CMC 4000-potato protein solution as described in Example 2, with extra 0.8% w/w sodium Chloride added. The CMC-potato protein-NaCl solution is acidified with 1.2 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0117] Sample No.6
[0118] Same CMC 4000-potato protein solution as described in Example 2, with extra 1% w/w Sodium Chloride added. The CMC-potato protein-NaCl solution is acidified with 1.5 milliliters of four molar hydrochloric acid with stirring to generate CMC-Potato protein complex.
[0119] The generated CMC-protein complex is collected using a lab test sieve with aperture of 1.00 mm. The collected complex was washed with running tap water. The washed complex piece is compressed to squeeze out excessive water and dried in 50 C. oven overnight. The weight of the oven-dried complexes were measured and yield was calculated as follows:
[0120] Yield of above six samples with varying NaCl concentration in the solution is calculated and plotted in
[0121] The results show that the presence of salt inhibits the formation of fibrous structure from CMC and potato protein. Salt, if needed in the final recipe, is recommended to add after the collection of fibrous structure.
EXAMPLE 8
Rework on Prior Art of CMC-Potato Protein Complexation
[0122] A complex of CMC-potato protein complex was previously reported by Gonzalez et al., (Food Hydrocolloids Vol. 4 no. 5 pp.355-363 1991) relating to the recovery of protein from potato plant waste effluents by complexation with carboxymethylcellulose.
[0123] This example demonstrates that when reworking the process of Gonzalez et al. leads to CMC-potato protein complex which does not have a fibrous structure.
[0124] Fresh potato was bought from local supermarket. Fresh potato juice was made as described in the literature, 500 g of potatoes were washed, peeled, cut into small cubes, mixed with 500 g of water and slurried in a commercial blender (Braun, JB3060) at high speed for 1 minute. 0.5 g of Sodium bisulfite was added to the slurry to control enzymatic browning. The slurry was first centrifuged at 3500 rpm at room temperature for 15 minutes (Mistral 6000, Beun de Ronde). The supernatant was then collected in 15 ml centrifuge tubes and further centrifuge at 4500rpm for 15 minutes (Multifuge 1S-R) at room temperature to remove any remaining starch or particles. Supernatant was again collected and protein concentration was measured using calibrated Sprint Protein analyzer (CEM). According to the measured protein content, the supernatant was diluted to 1 g protein/l to comply with the protein concentration used in the literature.
[0125] Diluted potato protein juice contains 1 g/l potato protein and have a neutral pH of 6.2. CMC 4000 solution was prepared at 0.25% using ultraturrax (Silverson 4R). 8 g of CMC 4000 solution was added to 200 ml potato juice to gain a CMC/protein ratio of 0.1. 1M HCl was added to the solution mixture with magnetic stirring, until solution pH drops to 3.5.
[0126] The generated CMC-potato protein complex was found as particle sediments as shown in