METHOD FOR PREPARING AN AQUEOUS DISPERSION OF A POORLY DISPERSIBLE PLANT PROTEIN

Abstract

The invention relates to a method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid, which colloidal protein particles comprise caseinate and one or more plant proteins, the method comprisingproviding an intermediate dispersion of caseinate and particles comprising said one or more plant proteins in an aqueous fluid; andsubjecting the intermediate dispersion to a disruptive pressurization step, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed. The invention further relates to a dispersion obtainable by such method, particles obtainable by such method and food products comprising particles or a dispersion according to the invention.

Claims

1.-27. (canceled)

28. A method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid, which colloidal protein particles comprise caseinate and one or more plant proteins of a seed of a plant from the family of Poaceae, the method comprising: subjecting an intermediate dispersion of caseinate and particles comprising the one or more plant proteins in an aqueous fluid to a disruptive pressurization step comprising treatment in a homogenizer at a pressure of at least 40 MPa, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed.

29. The method according to claim 28, wherein the one or more plant proteins have a dispersibility in water at 20 C. of 15% or less.

30. The method according to claim 28, wherein the weight to weight ratio of the plant protein to caseinate in the intermediate dispersion is between 1:1 to 20:1.

31. The method according to claim 28, wherein the intermediate dispersion has a protein content between 1-30 wt. %.

32. The method according to claim 28, wherein the intermediate dispersion comprises the one or more plant proteins in an amount at least 25 wt. %.

33. The method according to claim 28, wherein the treatment is at a pressure of 50-500 MPa.

34. The method according to claim 28, wherein during the pressurization step, the intermediate dispersion has a pH between 5.5-9.0.

35. The method according to claim 28, wherein the one or more plant proteins are of a grain.

36. The method according to claim 35, wherein the one or more plant proteins are of a cereal or grass selected from the group consisting of rice, oat, wheat, corn, barley, rye and sorghum.

37. The method according to claim 36, wherein the one or more plant proteins are of a cereal or grass selected from the group consisting of rice, oat, wheat and corn.

38. The method according to claim 37, wherein the particles comprising the one or more plant proteins are selected from the group consisting of rice kernel protein particles, oat bran protein particles, gluten particles, and prolamin particles.

39. The method according to claim 28, wherein the particles comprising the one or more plant proteins have a D(4,3) between 1 m to 1 mm.

40. The method according to claim 28, wherein the colloidal particles have a D(4,3) between 0.2 m to 4 m.

41. A method for preparing hybrid protein particles comprising a core rich in one or more plant proteins and a surface rich in caseinate, comprising drying an aqueous dispersion prepared by a method according to claim 28.

42. Hybrid protein particles obtainable by a method according to claim 41, having a dispersibility of at least 25% and comprising a core substantially comprising one or more plant proteins of a seed of a plant from the family of Poaceae, wherein the core is substantially surrounded with caseinate.

43. The hybrid protein particles according to claim 42, wherein the weight to weight ratio of the one or more plant proteins to caseinate is at least 3.5:1.

44. Food or feed product comprising hybrid protein particles according to claim 42.

45. The food or feed product according to claim 44, wherein the product is fluid.

46. The food or feed product according to claim 44, wherein the product is a evaporated milk (EVAP) or sweetened condensed milk (SCM) product analogue.

47. The food product according to claim 45, wherein the food product is a sports drink, an infant formula, a weight management solution, a clinical food product, a nutritional drink, a milk-like drink; a fermented (milk-like) product; a shake; a smoothie; a coffee drink; or chocolate or other cocoa-based beverage.

Description

EXAMPLE 1

[0098] Several grain protein dispersions comprising either 10 wt. % rice kernel protein powder (RemyPro, Beneo), 10 wt. % oat bran protein powder (Proatein, Tate&Lyle) or 10% corn protein powder (Zein F4400 FG, Flo Chemical) in water were made at 20 C. and typically stirred for 3 hours.

[0099] Further, a 10 wt. % sodium caseinate powder (EM7 or NaCas S, FrieslandCampina DMV) dispersion in water was made at 20 C. and typically stirred for 3 hours (typical protein contents of the powders were: sodium caseinate 92%; rice kernel 80-85%; oat bran 51-54%; corn protein 88-96%).

[0100] The dispersions were stored at 5 C. until further use.

[0101] After storage overnight the dispersion were brought to about 20 C. Thereafter, intermediate dispersions of grain protein powder and caseinate powder in different ratios grain protein powder-to-caseinate powder were prepared by mixing the two dispersions at different ratios and de-aerated (only corn protein).

[0102] Thereafter, the pH of the dispersion was determined and adjusted to a pH in the range of 6-9, if needed.

[0103] The dispersions were subjected to a homogenization step using either a Panda (GEA) homogenizer, a bench top Stansted homogenizer or a Stansted twin intensifier high pressure homogenizer, which were operated according to the supplier's instructions. During homogenization, the apparatus was cooled with running tap water and samples were kept on ice. Homogenization conditions ranged from 50-330 MPa for 1-10 cycles.

Dispersibility

[0104] To determine the increase in aqueous dispersibility of the grain protein preparation, samples were diluted to 5 wt. % dry matter (DM) and 45 g dispersion was centrifuged in 50 mL plastic tubes at 1360 g for 10 minutes at 20 C. The amounts of supernatant and pellet were determined by weight. The supernatants were collected for determination of the nitrogen content (according to the Kjeldahl method; corrected for the contribution of casein to the nitrogen content, assuming that caseinate was proportionally distributed over the supernatant and the pellet fraction). To determine the increase in aqueous dispersibility of the grain protein preparation, results obtained for the mixture were expressed relative to total grain nitrogen and compared with those of the grain powder (solely) dispersions treated with homogenization of grain powder in the absence of caseinate and with those of the mixtures of grain powder and caseinate powder that had not been homogenized. The findings of the experiments are summarized in the following table.

TABLE-US-00001 Dispersibility grain protein (N.sub.grain protein present in supernatant after10 min 1360 g compared to total amount ofgrain protein nitrogen) Grain protein preparation Combination Reference: Reference: high- Grain protein Mixture of pressure preparation & grain protein homogeniza- high-pressure preparation tion & homogenization, and caseinate, no casemate no caseinate homogenization Rice kernel Up to 45%* At maximum 5%* At maximum 5%* protein Oat bran Up to 80%* At maximum 15%* At maximum 10%* protein Corn protein Up to 37%** At maximum 5%* At maximum 10%* *Depending on ratio grain protein/caseinate, homogenization conditions and pH, references at non-adjusted pH.

[0105] In more detail, the following table shows the effect of increasing the pressure and/or the number of cycles in the homogenizer on the dispersibility of rice kernel protein (10% DM, ratio rice kernel:caseinate 5:1, pH 7).

TABLE-US-00002 Dispersibility Pressure [MPa] #cycles grain protein [%] 100 10 14 150 10 45

[0106] The following Table shows the effect of increasing the pressure and/or the number of cycles in the homogenizer on the dispersibility of oat bran protein (10% DM, ratio oat bran:caseinate 20:1, pH 6.3).

TABLE-US-00003 Dispersibility Pressure [MPa] #cycles grain protein [%] 50 1 17 50 2 24 50 5 39 50 10 47 100 1 28 100 2 43 100 5 59 100 10 63 50 5 33 100 5 61 150 5 66

[0107] The following table illustrates that increasing the pH from 7 to 8 had a positive effect on the dispersibility of rice kernel protein (ratio rice kernel:caseinate 10:1; 150 MPa, 10 cycles, DM 10%), in combination with a disruptive pressurization step.

TABLE-US-00004 Treatment of Dispersibility grain Dispersibility grain dispersion: protein at pH 7 [%] protein at pH 8 [%] disruptive 36 45 pressurization

[0108] The following Table illustrates that varying the ratio of rice kernel:caseinate affects the dispersibility of grain protein (150 MPa, 10 cycles, DM 10%, pH 7).

TABLE-US-00005 Ratio rice Dispersibility grain kernel:caseinate protein [%] 10:1 36 5:1 45 1:1 40

[0109] The following Table illustrates that varying the ratio of oat bran:caseinate affects the dispersibility of grain protein (100 MPa, 10 cycles, DM 10%, pH 6.3).

TABLE-US-00006 Ratio oat Dispersibility grain bran:caseinate protein [%] 20:1 63 10:1 80

[0110] The table below illustrates that applying another type of homogenizer (bench top Stansted homogenizer) able to operate at higher pressures; the disruptive pressurization step is more effective than on a Panda (GEA) homogenizer limited to operation at maximum 150 MPa.

TABLE-US-00007 Dispersibility Pressure grain protein Sample [MPa] #cycles [%] 10% DM, rice 200 5 31 kernel:sodium caseinate 5:1, pH 7 10% DM, oat 200 1 50 bran:sodium caseinate 5:1, pH 6.3 turrax- pre-homogenized 10% DM, oat 200 + 1 43 bran:sodium caseinate Microfluidizer 5:1, pH 6.3 turrax- option pre-homogenized

[0111] From the results above it was concluded that it is possible to improve the dispersibility of different grain proteins significantly by a procedure involving casein and a disruptive technology.

Particle Sizes

[0112] The table below shows some typical particle sizes measured using a Malvern MastersizerX (Sysmex) operated according to the instruction of the manufacturer. The samples were suspended in the Malvern Hydro 2000G in demi-water (pump at 1500 rpm, stirring at 300 rpm). As can be seen from the table below, the homogenization step resulted in a clear decrease in particle size (average value of 2 series of samples measured in duplicate). Centrifugation at 1360 g resulted in removal of fraction of larger particles resulting in a supernatant fraction containing smaller hybrid particles.

TABLE-US-00008 Hybrid particles Grain protein Hybrid after homogenized Non- particles in homo- in the absence homogenized supernatant genization of caseinate mixture D.sub.3,2 D.sub.4,3 D.sub.3,2 D.sub.4,3 D.sub.3,2 D.sub.4,3 D.sub.3,2 D.sub.4,3 (m) (m) (m) (m) (m) (m) (m) (m) Oat bran 0.2 0.8 0.8 4.1 8.7 13.2 56.1 254.2 (10:1, 10 * 100 MPa, pH 6.3) Rice 0.3 0.5 10.2 27.7 8.9 17.9 71.8 103.7 kernel (5:1, 10 * 100 MPa, pH 7)

Heat-Stability

[0113] A heat stability test on a colloidal dispersion of oat bran-caseinate hybrid particles (oat bran:caseinate 20:1, 10% DM, pH 6.3, 10*100 MPa) compared to oat bran protein homogenized in the absence of caseinate (10% oat bran) and non-homogenized mixture of oat bran and caseinate (20:1) was performed The heat stability test was done at 2.5% DM. The dispersions were kept at 90 C. for 35 min. Thereafter they were centrifuged (10 min centrifugation at 1360 g). The heat stability, expressed as the percentage of protein that remained in the supernatant was determined. The hybrid particles were more heat-stable compared to oat bran homogenized in the absence of caseinate (10% oat bran) and non-homogenized mixture of oat bran and caseinate (20:1). Especially, the hybrid particles of which the larger particles were removed by centrifugation (10 min 1360 g) visually showed no sedimentation after heating.

[0114] FIG. 1 shows pictures of samples heated for 35 min at 90 C., overnight incubated at +4 C. (NOT centrifuged). From left to right: non-homogenized mixture of oat bran and caseinate (20:1), homogenized mixture of oat bran and caseinate (20:1), homogenized and centrifuged mixture of oat bran and caseinate (20:1) & oat bran protein homogenized in the absence of caseinate (10% oat bran).

[0115] Further, a heat stability test (DM 2.5%, 30 min 90 C.) was performed on a colloidal dispersion of rice kernel-caseinate hybrid particles (rice kernel:caseinate 5:1, 10% DM, pH 7, 10*100 MPa) compared to rice kernel protein homogenized in the absence of caseinate (10% rice kernel) and non-homogenized mixture of rice kernel and caseinate (20:1). The heat stability was done at 2.5% DM. It was clearly seen that the hybrid particles were more heat-stable compared to rice kernel homogenized in the absence of caseinate (10% rice kernel) and non-homogenized mixture of rice kernel and caseinate (5:1). Especially, the hybrid particles of which the larger particles were removed by centrifugation (10 min 1360 g) visually showed a little sedimentation after heating. FIG. 2 shows a picture of samples heated 30 min at 90 C., centrifuged 1360 g 10 min RT. From left to right: homogenized mixture of rice kernel and caseinate (5:1), homogenized and centrifuged mixture of rice kernel and caseinate (5:1), rice kernel protein homogenized in the absence of caseinate (10% rice kernel) & non-homogenized mixture of rice kernel and caseinate (5:1).

[0116] The table below shows the heat stability after heating for 30 min at 90 C. (2.5% DM), expressed as the percentage of protein that is determined in the supernatant (10 min centrifugation at 1360 g) compared to non-heated samples. It can be clearly seen that for the hybrid particles more protein is kept in the supernatant after heating, indicating that the hybrid particles are more heat-stable than the control samples.

TABLE-US-00009 % of protein in supernatant (10 min centrifugation at 1360 g) after heating for 30 min at 90 C. (2.5% DM)(compared to non-heated samples) Rice kernel Oat bran (ratio grain (ratio grain protein:caseinate protein:caseinate 5:1, 10% DM, 5:1, 10% DM, 10*100 MPa) (%) 10*100 MPa)(%) homogenized mixture 25.3 46.4 of grain protein and caseinate (hybrid particles) homogenized and 86.5 84.0 centrifuged mixture of grain protein and caseinate (hybrid particles after centrifugation) Grain protein 0.9 8.5 homogenized in the absence of caseinate non-homogenized 13.6 38.0 mixture of grain protein and caseinate

[0117] Stability of heated (2.5% DM; 30 min 90 C.) oat-caseinate mixtures (prepared at oat bran: caseinate ratio 10:1, 10%, pH 6.3, 10*100 MPa) and references was also determined using a Turbiscan AGS (Formulaction); the tested samples were:

S1=Oat bran: caseinate 10:1, 10% DM, 10*100 MPa, pH 6.3
S2=Supernatant of S1 (after centrifugation for 10 min at 1360 g)
R1=Oat bran: caseinate 10:1 no treatment
R2=Oat bran, 10% DM, 10*100 MPa, pH 6.3
R3=10% caseinate

[0118] Measurements were done in cylindrical glass measurement cells. The light source applied was a pulsed near infrared LED. Two synchronous optical sensors received respectively light transmitted through the sample (0 from the incident radiation), and light backscattered by the sample (135 from the incident radiation). The optical reading head scanned the length of the sample, acquiring transmission and backscattering data every 40 m. The samples were measured every two hours during 26 hours at 30 C. At the start of the Turbiscan measurement, the reference sample Oat bran:caseinate 10:1 no treatment (R1), was already phase separated. The other samples were homogeneous at the start of the measurement.

[0119] In order to compare the destabilization of the different samples, the Turbiscan Stability Index (TSI) computation was used. The TSI sums up all the variations in the sample, resulting in an unique number reflecting the destabilization of a given sample. The higher the TSI, the stronger the destabilization of the sample.

[0120] It was found that the hybrid oat bran-caseinate particles were more stable than the references, non-homogenized mixture of oat bran and caseinate (R1) & homogenized oat bran (R2) (as expected the caseinate solution was stable (R3)). Most stable was S2, the supernatant fraction of the homogenized mixture of oat bran-caseinate. After 22 hours it had a TSI value of 2, compared to 30 for R2, 8 for R1 and 4 for R3.

Further Results for Corn Protein

[0121] In more detail, the following table shows the effect of pH during homogenization on the dispersibility of corn protein (ratio corn protein:caseinate 5:1).

TABLE-US-00010 Dispers- ibility Pressure grain Sample Type of [MPa and protein D.sub.4, 3 D.sub.3, 2 description homogenizer #cycles] [%] (m) (m) Corn protein Panda (GEA) 150/10 33 8.1 1.2 & caseinate homogenizer mixture adjusted at pH 7 (10% DM) Corn protein Panda (GEA) 50/1 & 37 1.8 0.3 & caseinate homogenizer 330/5 mixture followed by adjusted at Stansted, twin pH 7 intensifier (5% DM) high pressure system Corn protein Panda (GEA) 1500/10 <5 58.7 0.3 adjusted at homogenizer pH 7 Corn protein No <10 338.3 111.2 & caseinate homogenization mixture adjusted at pH 7 Corn protein Panda (GEA) 1500/10 22 1.4 0.2 & caseinate homogenizer mixture adjusted at pH 8 Corn protein Panda (GEA) 1500/10 30 1.5 0.2 adjusted at homogenizer pH 9 Operator guide, chapter 6, Malvern Mastersize X: D4, 3 = volume mean diameter and D3, 2 = surface area mean diameter, also known as the Sauter mean.

EXAMPLE 2: DISPERSING TECHNOLOGIES

[0122] In this example the influence of different dispersing methods on the production of plant protein dispersions with enhanced stability was tested. Four starting dispersions were produced:

A) 10% oat bran powder, 1% sodium caseinate
B) 10% rice kernel powder, 1% sodium caseinate
C) 10% oat bran powder
D) 10% rice kernel powder
The suspensions were used at their natural pH. Dispersions were subjected to several treatments.

Spray-Drying (Comparative Example)

[0123] Spray-drying was done using a pilot dryer equipped with a Schlick 121 pressure nozzle that was operated using a spraying pressure of 80 bar. Inlet and outlet temperature were 170 C. and 70 C. respectively. Product temperature was 50 C. Two different variants were produced using dispersion A:

1. The suspension is spray-dried directly
2. The suspension is homogenized at a pressure of 35 MPa before spray-drying
After one day of storage the produced powders were dissolved at a concentration of 10%. To properly disperse the powder the solutions were turraxed for 1 minute using an IKA laboratory turrax at 14000 rpm. Subsequently, the solutions were stored overnight at 4 C. The stability of these suspensions was analyzed by first diluting the dispersion by a factor of two and then centrifugation for 10 min at 1360 g. Results are given in the table below.

TABLE-US-00011 Sample Dispersibility [%] A-1 5 A-2 7

Dispax (Comparative Example)

[0124] Rotor-stator devices are frequently used as dispersing tools. Here we used the IKA DISPAX reactor/homogenizer to disperse the dispersions mentioned above.

[0125] The suspensions were pumped at 20 C. through the Dispax at two speeds (10 L/h and 20 L/h, corresponding with a reference time inside the mixing chamber of about 30 s and 15 s respectively). During Dispax treatment the temperature rose to maximally 60 C. The produced suspensions were analyzed for their stability using the above mentioned centrifugation method. Results are given in the table below.

TABLE-US-00012 Sample Dispersibility [%] A - 10 l/h 9% A - 20 l/h 5% B - 10 l/h 0% B - 20 l/h 0% C - 10 l/h 9% C - 20 l/h 7% D - 10 l/h 0% D - 20 l/h 0%

[0126] The results show that the Dispax is less effective than repeated high pressure homogenization in producing a stable suspension. This can be explained by the fact that high pressure homogenization generally introduces more energy into the product than a Dispax (10.sup.8 J/m.sup.3 as compared to 10.sup.7 J/m.sup.3).

Ultrasound (Comparative Example)

[0127] Ultrasound is known to be a very energy intensive method. Typically about 10.sup.9 J/m.sup.3 is added during ultrasound treatment. Tests were performed using the lab-scale Cavitus US set-up with a volume of about 1 L. The US device was filled with product (at 15 C.) and US was applied for 2, 4, 8 or 12 min. Each test was done with fresh material. Maximum power was used, corresponding to 900 W. During treatment the temperature rose to 25 (2 min), 40 (4 min), 53 (8 min) and 60 C. (12 min). The produced suspensions were analyzed for their stability using the above mentioned centrifugation method. Results are given in the table below.

TABLE-US-00013 Sample Dispersibility [%] A - 2 min 9% A - 4 min 10% A - 8 min 7% A - 12 min 9% B - 4 min 0% B - 12 min 0%

[0128] Despite the fact that US treatment is very energy intensive, the stability of the produced suspensions is much lower than that of the suspensions produced using high pressure homogenization (see above). Since sedimenting particles in the US treated samples appeared to be rather voluminous, we speculate that very small plant protein particles were produced that flocculated, which partially undoes the effect of US treatment.

Colloid Mill (Comparative Example)

[0129] Colloid mills work on the rotor-stator principle: a rotor turns at high speeds (2000-18000 rpm). The resulting high levels of hydraulic shear applied to the process liquid may disrupt structures in the fluid. Samples (A-D) were treated at ambient temperature and maximum speed using an IKA MagicLAB (equipped with module MK/MKO). As can be seen in the table below no significant effect of the treatment in the presence of caseinate was observed (sample A vs. C and sample B vs. D).

TABLE-US-00014 Sample Dispersibility [%] A 11 B 0 C 10 D 1

Microfluidizer (Method According to the Invention)

[0130] Microfluidization is another energy intensive piece of dispersion equipment. Experiments were done using a Microfluidics Model M-110Y Microfluidizer using the z-type disruptor (H30Z) with an internal dimension of 200 micron. Suspensions were passed through the microfluidizer 3 times. At the start of the experiment, suspensions were at room temperature. After microfluidizer treatment the temperature had increased to 30 C. or 45 C. when using a pressure of 40 MPa.

TABLE-US-00015 Sample Dispersibility [%] A - 40 MPa 20 B - 40 MPa 0 C - 40 MPa 9 D - 40 MPa 0

[0131] The results show that the presence of caseinate increases the stability of the oat suspension.

EXAMPLE 3

[0132] The following experiment demonstrates that caseinate binds to the plant protein particles during the disruptive step. Hybrid particles of rice kernel protein and caseinate were prepared at a ratio of rice kernel powder:caseinate powder of 5:1, 10% DM, pH 6.9, 10*100 MPa. Before use, the caseinate solution was centrifuged at 10% DM for 1 h at 100,000 g and subsequently filtrated (2) through a 0.45 m filter. The 10% DM dispersions of the hybrid particles (homogenized), the non-homogenized mixture of rice kernel powder and caseinate, the rice kernel powder homogenized in the absence of caseinate and the caseinate were diluted to 5% DM and centrifuged for 10 min at 1360 g (20 C.).

[0133] The supernatants were subsequently filtered through 0.8 m filters and analyzed on caseinate content using reversed phase HPLC. The table below clearly shows that for the hybrid particles (homogenized mixture of rice kernel and caseinate powder) less caseinate is present in the filtrate compared to the references, non-homogenized mixture and the caseinate solution. This clearly indicates interaction of caseinate protein with rice kernel protein, preventing part of the caseinatee to pass the membrane.

[0134] As expected in the filtrate of the homogenized rice kernel powder dispersion, no caseinate or other proteins could be determined in the range of detection. As the casein content in the filtrate of the caseinate reference is in accordance with the estimated value, the selected pore-size (0.8 m) is completely permeable for caseinate protein.

TABLE-US-00016 Caseinates content (%) Non-homogenized 0.82 mixture Homogenized 0.47 mixture (hybrid particles) Homogenized rice Not detected kernel powder Caseinate solution 0.80

EXAMPLE 4: LACTIC ACID DRINK

[0135] Hybrid particles prepared from oat bran protein (ratio grain-protein:caseinate=10:1, 10*1000 bar, pH 6.3) were used to prepare a Lactic Acid Drink (LAD) according to a standard recipe. A dairy-based LAD was used as a reference.

[0136] The recipes contained sugar, pectin and acid and were UHT-treated. The product was evaluated after 1 week storage at 5 C.

[0137] The two varieties were found to be visual, physical, and microbiological stable. Composition and pH were well comparable. The taste, texture and mouth feel of all samples was judged to be good.

TABLE-US-00017 REFERENCE Hybrid-based Non-flavoured Non-flavoured Recipe LAD LAD Sample 1 2 Milk Milk x matrix Cream X Whey x Permeate Hybrid X particles Analysis Fat 1.02% 0.28% Protein 0.59% 0.72% pH 4.01 3.84 Colour White Little beige Physic- Stable Stable chemical No serum No serum evaluation

EXAMPLE 5: EFFECT OF CASEINATES VS. MICELLAR CASEIN OR MILK POWDER

[0138] The following Table shows the performance of other type of casein(ate)s relative to that of sodium caseinate on the dispersibility of both oat bran and rice kernel protein (normalized on sodium caseinate and corrected for the dispersibility in the absence of casein(ate)). Ten homogenization cycles were done at 100 MPa, 10 wt. % dry matter; weight to weight ratio plant protein preparation:casein(ate) 5:1 and pH 6.3 (oat bran) or pH 7 (rice kernel). Performance of sodium caseinate was compared to that of calcium caseinate (Excellion CaCasS, FrieslandCampina DMV; 92.6% protein), micellar casein isolate (MCI 80, Refit, FrieslandCampina DOMO; 80.3% protein), medium heat Skimmed Milk Powder (SMP, 33.1% protein) and deamidated sodium caseinate *. In the experimental set-up, additions of calcium caseinate, MCI and SMP were standardized on protein using caseinate as the reference. Clearly it can be seen that of the different type casein(ate) preparations, (deamidated) sodium caseinates performs best. Calcium caseinate performs better than micellar casein and SMP with oat bran protein.

TABLE-US-00018 TABLE dispersibility (normalized on sodium caseinate = 100%) Deamidated Sodium Calcium sodium caseinate Caseinate SMP MCI caseinate oat bran 100 44 5 0 109 protein Rice 100 0 0 0 99 kernel protein * Deamidated sodium caseinate was prepared as follows: to a 40% sodium caseinate(EXCELLION EM7, FrieslandCampina DMV) dispersion stirred at 50 C., Protein Glutaminase (Amano) was added at a dosage of 5 units per gram of protein. After 5 h the enzyme was heat-inactivated by heating the dispersion at 90 C. for 10 min. After cooling, the material was freeze-dried to obtain a powdered deamidated sodium caseinate prototype.

EXAMPLE 6: EFFECT OF PRE-HOMOGENISATION

[0139] A 10% DM aqueous dispersion of oat bran powder was homogenized for 9 cycles at 100 MPa (R2). Subsequently, caseinate was added to obtain a ratio grain-protein powder:caseinate powder of 10:1. Next, the batch was divided into 4 equal parts. One part was again homogenized for 1 cycle at 100 MPa (S1), to one part a static high pressure treatment was given of 100 MPa (S2), one part was heated up to 70 C. and kept at that temperature for 1 h (S3), the fourth part was not further treated (S4). In the table below the dispersibility of the grain protein after the different treated samples is given.

TABLE-US-00019 Plant protein sup/total plant Sample Description protein (%) R2 Homogenized oat 9.8 (9x 100 MPa) S1 Homogenise 60.2 mixture + 1x 100 MPa S2 Mixture in HP unit 10.9 5 min 100 MPa S3 Mixture at 1 h 70 C. 9.8 S4 Mixture cool <10 C. 10.9