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Soy protein products having altered characteristics

a technology of soy protein and characteristic, applied in the field of soy protein products, can solve the problems of protein material having strong beany, bitter taste and odor, and achieve the effects of improving whiteness, reducing gel strength, and reducing viscosity

Inactive Publication Date: 2009-07-09
EI DU PONT DE NEMOURS & CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0013]In a first embodiment, the invention concerns a soy protein product obtained from a high oleic soybean wherein said product has at least one characteristic selected from the group consisting of improved whiteness, reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.
[0018]In a sixth embodiment the invention concerns a method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at higher feed solids to a pasteurizer or a dryer compared to feeding at least one soy protein product obtained from a commodity soybean.
[0019]In a seventh embodiment the invention concerns a method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at no less than 14% feed solids to a pasteurizer or a dryer.

Problems solved by technology

Conventional soy protein material may have a strong beany, bitter flavor and odor as a result of the presence of certain volatile compounds and / or an undesired appearance due to the presence of other relatively low molecular weight compounds in the soy protein material.

Method used

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  • Soy protein products having altered characteristics
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  • Soy protein products having altered characteristics

Examples

Experimental program
Comparison scheme
Effect test

example 1

Transformation of Soybean (Glycine max)

Embryo Cultures and Regeneration of Soybean Plants.

[0174]Soybean embryogenic suspension cultures are transformed by the method of particle gun bombardment using procedures known in the art (Klein et al. (1987) Nature (London) 327:70-73; U.S. Pat. No. 4,945,050; Hazel et al. (1998) Plant Cell. Rep. 17:765-772; Samoylov et al. (1998) In Vitro Cell Dev. Biol.-Plant 34:8-13). In particle gun bombardment procedures it is possible to use purified 1) entire plasmid DNA or, 2) DNA fragments containing only the recombinant DNA expression cassette(s) of interest.

[0175]Stock tissue for transformation experiments are obtained by initiation from soybean immature seeds. Secondary embryos are excised from explants after 6 to 8 weeks on culture initiation medium. The initiation medium is an agar-solidified modified MS (Murashige and Skoog (1962) Physiol. Plant. 15:473-497) medium supplemented with vitamins, 2,4-D and glucose. Secondary embryos are placed in fl...

example 2

Fatty Acid Analysis of Soybeans

[0177]In order to determine altered fatty acid composition as a result of suppression of the fatty acid desaturase, the relative amounts of the fatty acids, palmitic, stearic, oleic, linoleic and linolenic, can be determined as follows. Fatty acid methyl esters are prepared from single, mature, somatic soybean embryos or soybean seed chips by transesterification. One embryo, or a chip from a seed, is placed in a vial containing 50 μL of trimethylsulfonium hydroxide and incubated for 30 minutes at room temperature while shaking. After 30 minutes 0.5 mL of hexane is added, the sample is mixed and allowed to settle for 15 to 30 minutes to allow the fatty acids to partition into the hexane phase. Fatty acid methyl esters (5 μL from hexane layer) are injected, separated, and quantified using a Hewlett-Packard 6890 Gas Chromatograph fitted with an Omegawax 320 fused silica capillary column (Supelco Inc., Cat#24152). The oven temperature is programmed to hold...

example 3

Production of Soybeans with High Levels Oleic Acid and / or High Levels of Stearic Acid and / or Low Levels of Polyunsaturated Fatty Acids by Suppression of Fatty Acid Desaturases

[0178]Recombinant DNA fragments were prepared and used in transformation of soybean for the simultaneous suppression of fatty acid desaturases FAD2-1 and FAD2-2 and fatty acid desaturase FAD3. A description of the construction of the recombinant DNA fragments follows.

A. Recombinant DNA Fragment PHP21676A

[0179]Recombinant DNA fragment PHP21676A contains a gene expression silencing cassette designed to silence expression of the FAD2-1 and FAD2-2 genes, and the FAD3 gene, linked in a head to head configuration to the ALS selectable marker recombinant DNA fragment of Example 1D below. The nucleotide sequence of recombinant DNA fragment PHP21676A is shown in SEQ ID NO:1. Recombinant DNA fragment PHP21676A contains in 5′ to 3′ orientation:[0180]a) the complementary strand of the ALS selectable marker recombinant DNA ...

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PUM

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Abstract

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Description

FIELD OF THE INVENTION[0001]This invention relates to soy protein products obtained from high oleic soybeans wherein the protein product(s) have improved whiteness, reduced viscosity and reduced gel-strength.BACKGROUND OF THE INVENTION[0002]Soybeans have the highest protein content of all cereals and legumes. In particular, soybeans have about 40% protein, while other legumes have 20-30%, and cereals have about 8-15% protein. Soybeans also contain about 20% oil with the remaining dry matter mostly carbohydrate (35%). On a wet basis (as is), soybeans contain about 35% protein, 17% oil, 31% carbohydrates and 4.4% ash. Soybean storage protein and lipid bodies are contained in the usable meat of the soybean called the cotyledon. The complex carbohydrate (or dietary fiber) is also contained in the cell walls of the cotyledon. The outer layer of cells (called the seed coat) makes up about 8% of the soybean's total weight. The raw, dehulled soybean is, depending on the variety, approximate...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L2/38A23K1/14A23J3/16A23L11/00
CPCA23J3/16A23L1/3055A23K1/1631A23K40/00A23K20/147A23L11/07A23L33/185A23C11/103A23L11/65A23L2/66
Inventor KNOWLTON, SUSANBLAISDELL, CHARLES T.
Owner EI DU PONT DE NEMOURS & CO
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