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CN-122028798-A - Cold gellable recombinant beta-lactoglobulin and related food applications

CN122028798ACN 122028798 ACN122028798 ACN 122028798ACN-122028798-A

Abstract

The present invention relates to a process for preparing a cryogenically gellable rBLG (recombinant beta-lactoglobulin), to the cryogenically gellable rBLG obtainable by said process and to compositions thereof, and to the use of such cryogenically gellable rBLG for the preparation of animal and non-animal dairy products.

Inventors

  • Arnault Mimuni
  • Kelly Mudd
  • Helen Briand
  • Lena Piola

Assignees

  • 威利公司

Dates

Publication Date
20260512
Application Date
20241001
Priority Date
20231002

Claims (15)

  1. 1. A process for preparing a condensable recombinant β -lactoglobulin (rBLG) comprising the steps of: a) Providing rBLG an aqueous solution comprising 3% to 15% w/w rBLG and having a pH of 5 to 8, and B) Heating said solution at a temperature of 65 to 95 ℃ for 1 to 30 minutes to obtain the condensable rBLG, The percentages are expressed by weight relative to the total weight of the aqueous solution.
  2. 2. The process of claim 1, wherein the temperature of step a) is from 1 to 60 ℃.
  3. 3. The process according to any one of claims 1 to 2, wherein step b) is carried out with stirring at a stirring speed of 1 to 500 rpm when carried out batchwise.
  4. 4. A method according to any one of claims 1 to 3, wherein the method further comprises a step C) of cooling the heated aqueous solution at a temperature below 60 ℃.
  5. 5. The method according to any one of claims 1 to 4, wherein the method further comprises a step d) of concentrating the heated aqueous solution.
  6. 6. The method according to any one of claims 1 to 5, wherein said method further comprises a step e) of drying the heated aqueous solution.
  7. 7. The method according to any one of claims 1 to 6, wherein the aqueous solution of step a) comprises rBLG and at least one polysaccharide.
  8. 8. The method of claim 7, wherein the polysaccharide/rBLG ratio is 1/3 to 1/30.
  9. 9. The method according to any one of claims 1 to 8, wherein the rBLG is obtained from a fungus, preferably from a fungus of the genus Aspergillus (Aspergillus).
  10. 10. A cryogelable rBLG obtainable by the process according to any one of claims 1 to 9.
  11. 11. The cryogenicity gel rBLG according to claim 10, wherein the cryogenicity gel rBLG is in the form of aggregates, preferably having a particle size of 20 to 500 nm.
  12. 12. A dried, chilled gel rBLG composition comprising 45% to 95% w/w of chilled gel rBLG and at least one polysaccharide.
  13. 13. The dried chilled gellable rBLG composition according to claim 12, wherein the chilled gellable rBLG is in the form of aggregates, preferably having a particle size of 20 to 500 nm.
  14. 14. An aqueous solution of a cryogelable rBLG, wherein the solution comprises 3% to 15% w/w cryogelable rBLG, 0.1% to 5% w/w polysaccharide, and water, the percentages expressed relative to the total weight of the aqueous solution.
  15. 15. Use of the chilled gel rBLG according to any one of claims 10 or 11 or the dried chilled gel rBLG composition according to any one of claims 12 or 13 or the aqueous solution of the chilled gel rBLG according to claim 14 for the preparation of animal and non-animal dairy products.

Description

Cold gellable recombinant beta-lactoglobulin and related food applications Technical Field The present invention relates to a process for preparing a cryogenically gellable rBLG (recombinant beta-lactoglobulin beta-lactoglobulin), a cryogenically gellable rBLG obtainable by said process and compositions thereof, and the use of such a cryogenically gellable rBLG for the preparation of non-animal and animal dairy products. Background Beta-lactoglobulin (BLG) is whey protein present in the milk of many mammals, and in particular in cow's milk and sheep's milk. Whey proteins have been recognized as a protein source and contain bioactive components that may be beneficial to human health. Beta-lactoglobulin (BLG) is the major whey protein, accounting for more than 40% of the total whey protein. Bovine beta-lactoglobulin (BLG) is a 162 amino acid residue protein having a molecular weight of 18.4 kDa. BLG has direct implications in the food industry because of its beneficial effects on human health, but also because of its physical and inherent characteristics. In fact, the amino acid content in BLG exceeds the nutritional intake recommendations of food and agricultural (Food and Agriculture) for both children and adults between 2 and 5 years of age. Different methods have been reported for enriching milk products from conventional milk proteins and imparting texture thereto. In general, whey proteins may be functionalized to improve their textural capabilities. From Mercade-Prieto, R.and Gunasekaran S. (Novel Food Processing: effects on Rheological and Functional Properties, 2016, pages 147 to 186, "Gelation AND THICKENING WITH globular proteins at low temperatures"), whey proteins are known to be denatured by heat treatment and subsequently treated with an acid or salt to induce the gelling properties of the resulting functionalized whey proteins. The heat treatment of native whey proteins results in denaturation of the native secondary and tertiary structures, leading to aggregation and, under some conditions, formation of protein gels. This process is known as thermal gelation. When the concentration of whey protein is below the critical gel concentration, heating the protein solution results in the formation of stable and soluble aggregates. The latter is then able to form a protein gel at low temperatures (i.e. temperatures below the denaturation temperature). This process, also known as cold gelation, is only possible when the electrostatic repulsion between the aggregates is reduced. This can be obtained by adding a salt such as calcium after heat treatment (salt-induced gelation) or by lowering the pH to the isoelectric point (acid-induced gelation). Methods for producing denatured whey proteins capable of cold gelation have been reported (US 2008/305135, US 5,217,741, WO2006/034856 and WO 2018/01392). In contrast, native whey proteins are unable to form gels at room temperature, i.e. at temperatures of 15 to 25 ℃, and more typically at temperatures below 70 ℃, even after addition of salts or under acidic conditions (pH around isoelectric point). An alternative to natural whey proteins is recombinant whey proteins, which are currently used in the dairy industry. In particular, recombinant β -lactoglobulin (rBLG) is used in a dairy product to increase the concentration of said β -lactoglobulin (US 5,795,611, US 2019/0216106, US 9,924,728, WO2022/251263 and WO 2022/239000). Therefore rBLG is often used as the sole source of milk proteins in non-animal dairy analogue products. However, to the applicant's knowledge, the recombinant β -lactoglobulin BLG (rbbg) in its natural form does not have the cold gelling properties necessary for the production of fresh fermented products such as yoghurt or cheese. Thus, there is a need to develop cold-gellable whey proteins, in particular cold-gellable recombinant β -lactoglobulin (rBLG) having the ability to form a gel at low temperatures (i.e. temperatures below the denaturation temperature, i.e. temperatures below 75 ℃, and preferably below 70 ℃). At the same time, it would be advantageous to use such whey proteins to increase the concentration of the whey proteins in dairy products, and in particular non-animal dairy products. Disclosure of Invention The present invention relates to a process for the preparation of a condensable recombinant β -lactoglobulin (rBLG), comprising the steps of: a) Providing rBLG an aqueous solution comprising 3% to 15% w/w rBLG and having a pH of 5 to 8, and B) Heating the aqueous solution at a temperature of 65 to 95 ℃ for 1 to 30 minutes to obtain a chilled gel rBLG, Percentages are expressed by weight relative to the total weight of the aqueous solution. In one embodiment, the temperature according to step a) of the present invention is from 1 to 60 ℃. In one embodiment, when carried out batchwise, step b) according to the invention is carried out with stirring at a stirring speed of from 1 to 500 rpm. In one embodiment, the method of t