CN-121985885-A - Acid-stable soy or almond proteins

Abstract

The present invention relates to the field of food. Disclosed herein is a method of making coffee or tea comprising soy or almond protein comprising adding soy or almond protein to coffee or tea, and wherein said soy or almond protein is a soy or almond protein treated with a Protein Arginine Deiminase (PAD) or a proline specific endoprotease (PSP).

Inventors

• Modesto Andres Gillian Ordonez
• Frances Lina Flor virtue. Sosa Correa

Assignees

• 帝斯曼知识产权资产管理有限公司

Dates

Publication Date

20260505

Application Date

20241007

Priority Date

20231005

Claims (12)

1. 1. A method of preparing coffee or tea comprising soy or almond protein, comprising adding soy or almond protein to coffee or tea, and wherein said soy or almond protein is a soy or almond protein treated with a Protein Arginine Deiminase (PAD) or a proline specific endoprotease (PSP).
2. 2. A method for improving the stability of soy or almond protein when used in coffee or tea comprising incubating the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP) with soy or almond protein to obtain a treated soy protein or a treated almond protein.
3. 3. A treated soy protein or a treated almond protein obtainable by the method of claim 2.
4. 4. A method of preparing coffee or tea comprising soy or almond protein comprising adding the treated soy protein or treated almond protein of claim 3 to coffee or tea.
5. 5. The method according to claim 1 or 4, wherein the coffee or tea has a pH in the range of 4.8 to 6.0, preferably in the range of 5.0 to 6.0, most preferably in the range of 5.0 to 5.2.
6. 6. The method of any preceding claim, wherein the soy or almond protein is part of a soy or almond milk substitute and the method further comprises adding the soy or almond milk substitute to coffee or tea in a ratio of 1:1 (v/v) to 1:3 (v/v).
7. 7. The method of any preceding claim, wherein no buffer is added.
8. 8. The method of any one of claims 1, 2,4, 5, 6 or 7, wherein the coffee is espresso, filtered coffee or cold extracted coffee.
9. 9. A process according to any one of claims 1,2, 4,5, 6 or 7 wherein the tea is black tea, green tea or white tea.
10. 10. Coffee or tea comprising soy or almond protein treated with the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP).
11. 11. Coffee or tea according to claim 11, wherein the coffee or tea does not comprise a buffering agent, such as potassium phosphate, potassium citrate, sodium citrate, calcium phosphate, calcium carbonate or potassium carbonate.
12. 12. Use of the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP) for improving the stability of soy protein or almond protein in coffee or tea.

Description

Acid-stable soy or almond proteins Technical Field The present invention relates to the field of food. Background The current trend of consumers toward healthy/vegetarian/plain lifestyles increases the need for plant-based milk substitutes. The main plant sources of milk substitutes on the market are oat, soybean and almond. Due to their compositional diversity in terms of nutritional and technical functional properties, these materials can be used in a number of applications. Among other things, the coffer product (barista product) has been manufactured to provide a milk substitute in coffee applications. One of the major drawbacks in the application of these products is the lack of acid stability in the coffee solution. The exact mechanism by which these products condense (curdling) has not been elucidated. To solve this problem, manufacturers rely on the use of 0.5% (w/w) dipotassium hydrogen phosphate (K 2HPO4) to buffer acidity in coffee. The addition of dipotassium hydrogen phosphate is undesirable because it is an additive having an E value. It is therefore desirable to provide a solution that reduces or avoids the use of K 2HPO4 and still achieves acceptable acid stability of plant-based dairy substitutes in coffee or tea. The present invention provides such a solution. WO2017009100 (DSM) describes a method for improving the physical properties of a vegetable protein comprising incubating a peptidyl arginine deiminase with a vegetable protein, wherein the vegetable protein is a pea, soybean, rice or cereal protein. WO2019233920 (DSM) describes a method for modifying the sweetness, liquorice taste, astringency, powder/chalky taste, fullness, thickness and/or digestibility and/or protease inhibitory activity of a protein-containing food, comprising incubating a protein solution with a Peptidyl Arginine Deiminase (PAD). The examples in this patent application describe the treatment of soy proteins with PAD, thereby improving the mouthfeel of soy beverages. Disclosure of Invention Surprisingly, the present inventors found that the use of enzymes (e.g. the protein arginine deiminase or proline specific endoprotease) on plant based protein sources (e.g. soy or almond) resulted in an enzyme treated plant based milk substitute with acceptable stability in acidic drinks (e.g. coffee or tea). Disclosed herein are: A method of preparing coffee or tea comprising soy or almond protein comprising adding soy or almond protein to coffee or tea and wherein said soy or almond protein is a soy or almond protein treated with a Protein Arginine Deiminase (PAD) or a proline specific endoprotease (PSP), A method for improving the stability of soy or almond protein when used in coffee or tea comprising incubating the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP) with soy or almond protein to obtain a treated soy protein or a treated almond protein, A treated soy protein or a treated almond protein obtainable by the method described above, A method for preparing coffee or tea comprising soy or almond proteins, comprising adding the treated soy proteins or treated almond proteins described above to coffee or tea, Coffee or tea comprising soy or almond proteins treated with the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP), and/or Use of the Protein Arginine Deiminase (PAD) or proline specific endoprotease (PSP) for improving the stability of soy or almond proteins in coffee or tea. Sequence listing SEQ ID NO. 1 contains the PAD protein sequence from Trichoderma harzianum of the pro-sequence SEQ ID NO. 2 contains the PAD protein sequence from Verticillium longisporum of the pre-sequence SEQ ID NO. 3 contains the PAD protein sequence from Bionectra ochroleuca of the pre-sequence SEQ ID NO. 4 contains the PAD protein sequence from Fusarium longipes of the pre-sequence SEQ ID NO. 5A PAD protein sequence from the Fusarium solani species Complex (species complex) comprising a pre-sequence SEQ ID NO. 6 contains the PAD protein sequence from Akanthomyces LECANII RCEF 1005,1005 of the pre-sequence SEQ ID NO. 7 contains the PAD protein sequence of the Pre-sequence from the Fusarium incarnatum-equiseti species Complex SEQ ID NO. 8 contains the PAD protein sequence from Ophiocordyceps australis of the pre-sequence SEQ ID NO. 9 contains the PAD protein sequence from Verticillium longisporum of the pre-sequence SEQ ID NO. 10 contains the PAD protein sequence from wild-type Fusarium graminearum of the pre-sequence SEQ ID NO. 11 contains the protein sequences from Fusarium graminearum variants FgraPADmut _01, fgraPADmut _02 and FgraPADmut _03 of the pre-sequence SEQ ID NOS 1-11 do not contain a signal sequence SEQ ID NO. 12 polynucleotide sequence encoding a protein of SEQ ID NO.1 SEQ ID NO. 13 Polynucleotide sequence encoding the protein of SEQ ID NO.2 SEQ ID NO. 14 polynucleotide sequence encoding a protein of SEQ ID NO.3 SEQ ID NO. 15 polynucleotide sequence encoding a protein of SEQ ID