WO1987000731A1 - Procede de production d'un complement alimentaire proteique vitamine a partir de microorganismes autotrophes, en particulier a partir d'algues spirulina - Google Patents

Procede de production d'un complement alimentaire proteique vitamine a partir de microorganismes autotrophes, en particulier a partir d'algues spirulina Download PDF

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Publication number
WO1987000731A1
WO1987000731A1 PCT/EP1986/000439 EP8600439W WO8700731A1 WO 1987000731 A1 WO1987000731 A1 WO 1987000731A1 EP 8600439 W EP8600439 W EP 8600439W WO 8700731 A1 WO8700731 A1 WO 8700731A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
food supplement
spirulina
water
process according
Prior art date
Application number
PCT/EP1986/000439
Other languages
English (en)
Inventor
Mario Donati
Original Assignee
O.R.A.I. Italia S.P.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by O.R.A.I. Italia S.P.A. filed Critical O.R.A.I. Italia S.P.A.
Publication of WO1987000731A1 publication Critical patent/WO1987000731A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/009—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms

Definitions

  • a food supplement of this invention has an advantageous and fundamental applicaticn in the formulation of protein or high-protein food produces in which the protein content is not derived from animal meat.
  • These food products numerous and varied according to local requirements, and/or quotas of consumption, represent a new line in vegetarian dietetics.
  • amino-acids are a necessary part of the human diet (essential amino-acids): isoleucine, leucine, methionine, phenylalanine, threooine, trypcophan, valine and lysine.
  • proteins are in practice the sole source of essential amino-acids, and this is che reason for the well-known and general interest in protein production for human nutrition.
  • alga Spirulina is the most important, since it contains all of the essential amino-acids mentioned above and since it is the one which has been most widely tested and utilised.
  • the problem underlying the present invention is to provide a process for obtaining aprotein-vitamin food supplement which can be used in the formulation of protein or high-protein food products, or actually added as such, overcoming the abovementioned drawbacks of the prior art.
  • Alga Spirulina subjected to the process of this invention can be fresh or in powder form.
  • the alga Spirulina is cooked as such.
  • it will be added with an appropriate quantity of water.
  • the 10-15 minute cooking (boiling) stage is sufficient to change the taste of the alga Spirulina, owing to substantial steam distillation of some of the substances responsible for.the bitter after-taste, which is consequently completely absent from the protein food supplement obtained using the process of this invention.
  • this extract is fractionated in order to recover the vitamins, water-soluble proteins and polysaccharides, which are eventually recycled into the protein food supplement so as to restore its original biological value.
  • the alcoholic extract containing fats, vitamins, styrols, cholesterol, oligopeptides, beta-carotene, chlorophyll, blue pigment and other small molecules present in the original alga Spirulina is also fractionated in order to recover valuable components as well as the ethyl alcohol itself which is recycled to the alcoholic extraction stage.
  • the protein food supplement obtained by the process outlined above is cooked with flours and/or tubers such as wholemeal flour, whole millet, whole sorghum, whole manioca flour and yam and/or potato flour for example - either in the fresh state, or ground, and after being partially or totally dried.
  • flours and/or tubers such as wholemeal flour, whole millet, whole sorghum, whole manioca flour and yam and/or potato flour for example - either in the fresh state, or ground, and after being partially or totally dried.
  • proteolytic enzymes After cooling the contents to 40oC, a mixture of proteolytic enzymes was added to the reaction vessel.
  • the preferred enzymatic mixture included:
  • the enzymatic attack stage was allowed to last for 4 hours 15 minutes, and a suspension was obtained which was filtered under vacuum on a Buchner type filter.
  • the aqueous extract was sent for fractionation, from which the. mineral salts, vitamins and water-soluble proteins were obtained.
  • the filter-cake obtained from the abovementioned filtration was pressed and returned to the 10-litre batch reactor, together with 3 litres of good quality ethyl alcohol at 95°C.
  • the total contents underwent reflux distillation for 1 hour 10 minutes. Subsequently, the contents were filtered whilst hot on a Buchner type filter under vacuum.
  • the filter-cake obtained from this latter filtration was pressed and washed once with 1000 cc of distilled water after removing the alcoholic eluate.
  • This protein filter-cake which constitutes the protein food supplement of this invention was subdivided into five portions each of 800 g wet weight (approx. 260 g dry material). The portions were kept in a refrigerator from which samples were taken to be formulated into a protein foodstuff. Some examples of these formulations are given below.
  • a portion of protein supplement was loaded into a 10 litre batch reactor with 2 kg of wholemeal flour and 3 litres of water. The total contents were cooked for 20 minutes until the flour was gelatinised. After cooling, the mixture obtained was loaded into a double-Z type food-mixer with an effective volume of 5 litres. 8 eggs and 1 kilogram of flour were loaded into the same machine. After obtaining a homogeneous mixture, the latter was rolled into a thin sheet and cut in the shape of tagliatelle.
  • a portion of the abovementioned protein food supplement was loafed into a double-Z type food-mixer together with bread crumbs, parmesan cheese, meat extract, spices, natural meat flavourings and four eggs.
  • rissoles After obtaining a homogeneous mixture, the latter was subdivided to make rissoles with a diameter of about 5 cm. The rissoles were fried in plentiful oil, and left no after-taste in the mouth on sampling.
  • a portion of the protein food supplement obtained using the procedure of this invention was loaded into a double-Z type foodmixer together with sugar, eight eggs, milk and vanilla sugar.
  • a further portion of the protein food supplement of this invention was cooked with flour as in Example 1 and subsequently dried under vacuum in the 10 litre batch reactor.
  • the dry material was ground in order to obtain an instantaneous semolina with a pleasant flavour. No after-taste remained in the mouth when this food product was sampled.
  • a portion of the protein supplement of this invention was placed in a double-Z type food-mixer together with sugar, dextrin and a little milk. After obtaining a homogeneous mixture, the latter was loaded into a batch reactor under vacuum in order to reduce the moisture content to about 25%; this allowed subsequent rolling and pressing out of biscuits by hand; these were dried in an oven. Crisp biscuits were obtained with the specific taste of so-called breakfast biscuits. No after-taste was left in the mouth reminiscent of the original alga Spirulina.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

L'algue Spirulina est soumise successivement à une attaque enzymatique protéolitique et hydrothermique et à une extraction alcoolique de manière à produire un complément alimentaire protéique vitaminé pouvant être utilisé dans la composition d'aliments végétariens protéiques ou à haute teneur en protéines.
PCT/EP1986/000439 1985-08-09 1986-07-24 Procede de production d'un complement alimentaire proteique vitamine a partir de microorganismes autotrophes, en particulier a partir d'algues spirulina WO1987000731A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT21897/85A IT1187728B (it) 1985-08-09 1985-08-09 Procedimento per la produzione di un integratore alimentare proteicolvitaminico da microorganismi autotrofi,in particolare da alga spirulina
IT21897A/85 1985-08-09

Publications (1)

Publication Number Publication Date
WO1987000731A1 true WO1987000731A1 (fr) 1987-02-12

Family

ID=11188400

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1986/000439 WO1987000731A1 (fr) 1985-08-09 1986-07-24 Procede de production d'un complement alimentaire proteique vitamine a partir de microorganismes autotrophes, en particulier a partir d'algues spirulina

Country Status (5)

Country Link
EP (1) EP0232344A1 (fr)
AU (1) AU6280686A (fr)
ES (1) ES8608319A1 (fr)
IT (1) IT1187728B (fr)
WO (1) WO1987000731A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0528033A1 (fr) * 1990-05-11 1993-02-24 Yamanouchi Pharmaceutical Co. Ltd. Varech comestible blanc
DE10157697A1 (de) * 2001-11-24 2003-06-12 Samadhi Biocybernetics Gmbh Diätetisches Lebensmittel
KR100449209B1 (ko) * 2002-03-25 2004-09-18 주식회사 이에스바이오텍 변성 스피루리나 및 그 제조방법
FR2857978A1 (fr) * 2003-07-25 2005-01-28 Simer Laboratoires Science Et Extrait peptidique de spiruline et son procede d'obtention, qui permet d'ameliorer les performances biologiques d'un extrait proteique de spiruline

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2813123A1 (es) * 2018-06-01 2021-03-22 Consejo Superior Investigacion Método para la obtención de un extracto con propiedades anti-hipertensivas, antihiperlipidémicas y antioxidantes

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR95866E (fr) * 1968-05-10 1971-11-12 Inst Francais Du Petrole Nouvel aliment composé renfermant des algues du type spiruline.
EP0079023A2 (fr) * 1981-11-05 1983-05-18 Hoechst Aktiengesellschaft Hydrolysats fonctionnels de protéines procédé pour leur préparation, utilisation de ces hydrolysats de protéines comme additifs pour aliments et aliment contenant ces hydrolysats de protéines

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR95866E (fr) * 1968-05-10 1971-11-12 Inst Francais Du Petrole Nouvel aliment composé renfermant des algues du type spiruline.
EP0079023A2 (fr) * 1981-11-05 1983-05-18 Hoechst Aktiengesellschaft Hydrolysats fonctionnels de protéines procédé pour leur préparation, utilisation de ces hydrolysats de protéines comme additifs pour aliments et aliment contenant ces hydrolysats de protéines

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Journal of the Agricultural and Food Chemistry, Vol. 29, No. 3, May/June 1981 (Washington, Columbia, US) M. ANUSUYA et al.: "Studies on the Hoteins of Mass-Cultivated, bleu-green alga (Spirulina Platensis)", pages 522-525, see page 522, column 2; page 523, column 2 and page 525, column 1 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0528033A1 (fr) * 1990-05-11 1993-02-24 Yamanouchi Pharmaceutical Co. Ltd. Varech comestible blanc
EP0528033A4 (en) * 1990-05-11 1993-03-31 Yamanouchi Pharmaceutical Co. Ltd. White laver
DE10157697A1 (de) * 2001-11-24 2003-06-12 Samadhi Biocybernetics Gmbh Diätetisches Lebensmittel
KR100449209B1 (ko) * 2002-03-25 2004-09-18 주식회사 이에스바이오텍 변성 스피루리나 및 그 제조방법
FR2857978A1 (fr) * 2003-07-25 2005-01-28 Simer Laboratoires Science Et Extrait peptidique de spiruline et son procede d'obtention, qui permet d'ameliorer les performances biologiques d'un extrait proteique de spiruline

Also Published As

Publication number Publication date
EP0232344A1 (fr) 1987-08-19
AU6280686A (en) 1987-03-05
ES547589A0 (es) 1986-07-16
ES8608319A1 (es) 1986-07-16
IT1187728B (it) 1987-12-23
IT8521897A0 (it) 1985-08-09

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