阅读说明：本技术 减少玉米蛋白质产品中的伏马菌素 (Reduction of fumonisins in corn protein products ) 是由 安德烈娅·比安基尼 艾利克·林恩·麦康维尔 迈克尔·A·波特 于 2018-06-20 设计创作，主要内容包括：本文描述了一种减少玉米蛋白质产品中的伏马菌素的方法,所述方法包括将所述玉米蛋白质产品的pH值调整至介于约5.75与约7.5之间的范围以使伏马菌素减少至少70％。所述方法还可以包括添加二价阳离子盐。(Described herein is a method of reducing fumonisin in a corn protein product comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method may further comprise adding a divalent cation salt.)

1. A method of reducing fumonisin a corn protein product comprising adjusting the pH of the corn protein product to a range between about 6.25 to about 7.5 to reduce fumonisin by at least 70%.

2. The method of claim 1, wherein the pH is adjusted to a range between about 6.5 to about 7.25.

3. The method of claim 1, wherein the pH is adjusted to a range between about 6.75 and 7.

4. The method of claim 1 wherein said corn protein product is a corn gluten material.

5. The method of claim 4, wherein the corn protein product is a corn protein concentrate.

6. The method of claim 1, wherein the fumonisin is reduced to an amount less than about 1.5 ppm.

7. The method of claim 1, wherein the fumonisin is reduced to an amount less than about 0.5 ppm.

8. The method of claim 1, wherein the fumonisin is reduced to an amount less than about 0.2 ppm.

9. The method of claim 1, further comprising adding a divalent cation salt in combination with the pH adjustment step.

10. The method of claim 9, wherein the divalent cation salt is a calcium or magnesium salt.

11. A method of reducing fumonisin a corn protein product comprising adjusting the pH of the corn protein product to a range between about 5.75 to about 7.5 and adding a calcium salt to the corn protein product.

12. The method of claim 11, wherein the pH is adjusted to a range between about 6.0 to about 7.25.

13. The method of claim 11, wherein the pH is adjusted to a range between about 6.25 to about 7.25.

14. The method of claim 11, wherein the pH is adjusted to a range between about 6.5 to about 7.25.

15. The method of claim 11, wherein the pH is adjusted to a range between about 6.75 and 7.

16. The method of claim 11, wherein the fumonisin is reduced by at least 70%.

17. The method of claim 11, wherein the fumonisin is reduced to an amount less than about 1.5 ppm.

18. The method of claim 11, wherein the fumonisin is reduced to an amount less than about 0.5 ppm.

19. The method of claim 11, wherein the fumonisin is reduced to an amount less than about 0.2 ppm.

20. The method of claim 11 wherein said corn protein product is a corn gluten material.

21. The method of claim 20, wherein the corn protein product is a corn protein concentrate.

Technical Field

The present disclosure relates to corn protein products and methods for reducing fumonisins (fumonisins) that may be contained therein.

Background

For corn protein to be commercially viable as a food ingredient, the product must always be safe for consumption by consumers. Some sources of risk are the result of conditions imposed during the growth, harvesting or storage of corn; this problem is prior to corn processing. Mycotoxins are a class of compounds that are typically produced by fungi that grow on corn plants or grains. An example of a mycotoxin is fumonisin. Disclosed herein is a method of reducing fumonisins in a corn protein product.

Disclosure of Invention

Described herein is a method of reducing fumonisin in a corn protein product comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method may further comprise adding a divalent cation salt.

Drawings

Figure 1 shows the reaction of fumonisins to pH adjustment after cake washing and after subsequent EtOH extraction.

Figure 2 shows a graph of the time required to form the initial cake as a function of pH.

FIG. 3 shows the passage of rinsing water through NaOH adjustment to different pH valuesThe drainage rate of the settled bed formed.

Figure 4 shows the effect of slurry pH on residual fumonisin concentration.

FIG. 5 shows 2.5% CaCl₂Graph of the effect on drainage rate as a function of pH.

FIG. 6 shows NaCl and (NH)₂SO₄Graph of the effect on drainage rate as a function of pH.

FIGS. 7A and 7B show CaCl at pH 7.0₂And MgCl₂Effect of dose on cake drainage rate.

Figure 8 shows the effect of added divalent metal salt on the amount of NaOH needed to achieve a pH of 7.0.

FIG. 9 shows the addition of CaCl alone₂The effect on residual fumonisins.

FIG. 10 shows pH and CaCl₂The combined effect of modulation on residual fumonisins.

FIG. 11 shows the use of Ca (OH) in comparison with NaOH₂The influence of pH adjustment on the drainage rate.

FIG. 12 shows the use of Ca (OH) at various pH values₂Residual fumonisin concentration after treatment.

FIG. 13 shows fumonisin removal pairspH value of the suspension and [ Ca](residual concentrations are color-coded so that white is low concentration and dark grey is high concentration).

Detailed Description

Described herein is a method of reducing fumonisins in a corn protein product by adjusting the pH to a desired level and in some aspects adding a divalent cation salt.

Fumonisin contamination affects the quality and safety for human and animal consumption, which can result in economic losses for corn growers and corn processors over the years that corn crops have high levels of fumonisin. For safe human consumption, the fumonisin level should be below a specified cut-off value. This threshold was estimated to be about 2 micrograms/kg body weight/day by the Joint food Additives association experts Committee (JEFCA, Joint FAO/WHO Expert Committee on food Additives) under the food and agriculture organization and the world health organization of the united nations. This cut-off value is used by governmental agencies, such as the U.S. Food and Drug Administration (US Food and Drug Administration), as a guide for the establishment of national standards. The maximum FDA recommended level in the united states is 2-4ppm in the common corn-based component of human food. Aspects herein describe a method of reducing fumonisins in a corn protein product to a level of less than 2ppm and preferably less than 1.5ppm, which is under most food regulations.

The corn gluten material may comprise fumonisins levels that are too high for human and/or animal consumption. In poor harvest crop years, corn gluten material typically contains fumonisins levels between 4ppm and 6ppm (too high for consumption). Such corn gluten materials may be starch or de-starch. In some aspects, the corn gluten material may be, for example, corn gluten meal or corn protein concentrate having a protein level of at least 55 wt%, such as described in U.S. patent No. 9,226,515. Such corn protein concentrates (e.g., corn protein concentrates)

75, Cargill, Incorporated, wayza, MN) contains about 75% to 80% protein.

The processing method described herein is performed on the corn protein product in slurry form and prior to the typical ethanol extraction process in further extracting corn protein. Those skilled in the art will recognize that the slurry may be more dilute or concentrated, which will have an impact on capital or operating costs. Typical production slurry solids concentrations range between about 10 wt% and about 20 wt% and more typically approach about 14 wt% and 15 wt%.

Aspects of the invention describe a method of adjusting the pH of a zein material to a range between about 5.75 and about 7.5. Adjusting the pH to this range shows a significant reduction in fumonisins.

In some aspects, the pH is adjusted to a range between about 6.25 to about 7.5, particularly in the absence of a divalent cation salt. In some aspects, the pH is adjusted to a range between about 6.25 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.5 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.75 to about 7. In some aspects, the pH is adjusted to a range between about 6.5 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.75 to about 7.

In some aspects, the pH is adjusted to a range between about 5.75 to about 7.5, particularly when the pH adjustment is combined with the addition of a divalent cation salt. In some aspects, the pH is adjusted to a range between about 6.0 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.25 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.5 to about 7.25. In some aspects, the pH is adjusted to a range between about 6.75 to about 7.

Most corn protein materials have an "as is" acidic pH, and therefore, strong bases known in the art, such as sodium hydroxide, potassium hydroxide, and calcium hydroxide, can be used to raise the pH to the ranges described above. It will be appreciated that the base is added in an amount sufficient to adjust the pH to within the desired range as described above.

Many proteins, such as those contained in corn protein products, have a minimum surface charge at a pH in the range of 4-5. One consequence of this is that the potentially ionizable groups are in the form of protonated acids. Without being bound by any particular theory, it is believed that raising the pH may replace these protons with ions that alter the surface charge of the protein (e.g., Na), giving the protein different affinities for potential binding compounds (e.g., fumonisin). The increased pH may also cause deprotonation of fumonisins, which should increase solubility and allow charge repulsion to enhance extractability. It is believed that between about 30 seconds and up to 5 minutes are taken to complete this proton exchange and diffusion after pH adjustment.

Water removal from the slurry can be accomplished using any method of solid-liquid separation, such as drum filtration, centrifugation, and the like. Typical industrial corn processing utilizes drum filtration, where drainage rate is an important parameter. Adjusting the pH to the levels described may negatively impact the drainage rate of the zein material during processing. Thus, surprisingly, at least 80% of the drainage rate typically seen during normal corn processing is maintained when the pH is adjusted in combination with the addition of a water-soluble divalent cation salt. In some aspects, the divalent cation is magnesium. In a preferred aspect, the divalent cation is calcium. To maintain at least 80% of the drainage rate typically seen during normal corn processing, the divalent cation salt may be added in an amount ranging between about 0.01M and 0.03M, more preferably between about 0.01M and 0.03M, and in a preferred aspect about 0.015M. In other aspects, the divalent cation salt may be added in an amount in the range of about 0.2 wt% to about 1 wt% on a slurry basis. In other aspects, the divalent cation salt may be added in an amount ranging from 0.1mmol/g solids to 0.2mmol/g solids. Higher concentrations of the divalent cation salt may be used but are not preferred.

Following this method, the fumonisin level in the corn protein product is reduced by at least about 70%, more preferably at least about 80%, and even more preferably at least about 90% with or without the addition of a divalent cation salt. The final fumonisin level is targeted at an amount less than about 2 ppm. In a preferred aspect, the fumonisin level is reduced to an amount of less than about 1.5ppm, less than about 1.25ppm, less than about 1.0ppm, less than about 0.9ppm, less than about 0.8ppm, less than about 0.7ppm, less than about 0.6ppm, less than about 0.5ppm, less than about 0.4ppm, less than about 0.3ppm, less than about 0.2 ppm.