阅读说明：本技术 具有减少的恶臭的海洋蛋白水解产物组合物 (Marine protein hydrolysate compositions with reduced malodor ) 是由 V·诺曼德 D·施切尔巴科夫 D·巴纳瓦拉 张建 于 2018-05-15 设计创作，主要内容包括：本文提出的形态提供了通过使用大米提取物和/或优选选自苹果酸、酒石酸和柠檬酸的固体酸,从而减少或抑制海洋蛋白水解产物恶臭的方法和组合物。(The modalities presented herein provide methods and compositions for reducing or inhibiting marine protein hydrolysate malodor by using rice extract and/or solid acids preferably selected from malic acid, tartaric acid and citric acid.)

1. A composition, wherein the composition comprises:

a. marine protein hydrolysates; and

b. at least one additive selected from the group consisting of rice extract and solid acid,

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

2. The composition of claim 1, wherein the malodorous compound comprises dimethylamine, trimethylamine, lipid oxidation products, and any combination thereof.

3. The composition of claim 1 wherein the rice extract comprises 14 to 18 weight percent protein, 16 to 25 weight percent fat and 9 to 51 weight percent carbohydrate.

4. The composition of claim 1, wherein the solid acid comprises particles.

5. The composition of claim 1 wherein the effective amount of the rice extract is 1 to 5% by weight of the composition.

6. The composition of claim 1, wherein the effective amount of the solid acid is 1 to 5% by weight of the composition.

7. The composition of claim 1, wherein the solid acid is selected from the group consisting of malic acid, tartaric acid, and citric acid.

8. The composition of claim 1, wherein the composition comprises a marine protein hydrolysate, 1 to 5% rice extract by weight of the composition and 1 to 5% citric acid by weight of the composition.

9. The composition of claim 1, wherein the at least one additive is present in an amount effective to reduce or inhibit the taste associated with the malodorous compounds present in the marine protein hydrolysate.

10. A method, comprising:

a. obtaining a marine protein hydrolysate; and

b. mixing at least one additive selected from the group consisting of rice extract and solid acids with the marine protein hydrolysate,

wherein the method reduces or inhibits malodor associated with the malodor compound, and

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

11. The method of claim 10, wherein the malodor compounds comprise dimethylamine, trimethylamine, lipid oxidation products, and any combination thereof.

12. The method of claim 10 wherein the rice extract comprises 14 to 18 wt.% protein, 16 to 25 wt.% fat, and 9 to 51 wt.% carbohydrate.

13. The method of claim 10, wherein the solid acid comprises particles.

14. The method of claim 10 wherein the effective amount of the rice extract is from 1 to 5% by weight of the composition.

15. The method of claim 10, wherein the effective amount of the solid acid is 1 to 5% by weight of the composition.

16. The method of claim 10, wherein the solid acid is selected from the group consisting of malic acid, tartaric acid, and citric acid.

17. The method of claim 10, wherein the composition comprises a marine protein hydrolysate, 1 to 5% rice extract by weight of the composition and 1 to 5% citric acid by weight of the composition.

18. The method of claim 10, wherein the at least one additive is present in an amount effective to reduce or inhibit the taste associated with the malodorous compounds present in the marine protein hydrolysate.

Technical Field

Various aspects presented herein relate to methods and compositions for reducing or inhibiting marine protein hydrolysate malodor.

Background

Fish have long been recognized as a health promoting food and are a source of nutrients or ingredients with functional properties for food and feed. Protein hydrolysates from fish and other marine sources have many uses, for example in the production of specialty ingredients for human consumption, in aquaculture and livestock feed and as additives to pet food.

However, protein hydrolysates from fish and other marine sources often have a fishy and rancid smell, which makes the protein hydrolysates less desirable as ingredients for e.g. human consumption. Accordingly, there is a need for fish and other marine-derived protein hydrolysates that reduce or inhibit fishy and/or rancid odors.

Disclosure of Invention

One aspect presented herein provides a composition comprising:

a. marine protein hydrolysates; and

b. at least one additive selected from the group consisting of rice extract and solid acid,

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

One aspect presented herein provides a method comprising:

a. obtaining a marine protein hydrolysate; and

b. mixing at least one additive selected from the group consisting of rice extract and solid acid with the marine protein hydrolysate,

wherein the method reduces or inhibits malodor associated with the malodor compound, and

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

In one form, the at least one additive is present in an amount effective to reduce or inhibit the taste associated with the malodorous compounds present in the marine protein hydrolysate.

In one form, the malodor compounds comprise dimethylamine, trimethylamine, lipid oxidation products, and any combination thereof.

In one form, the rice extract comprises 14 to 18 wt.% protein, 16 to 25 wt.% fat, and 9 to 51 wt.% carbohydrate.

In one form, the solid acid is an amorphous crystalline solid at a temperature of less than 40 degrees celsius.

In one form, the solid acid is an organic acid.

In one form, the solid acid is selected from the group consisting of malic acid, tartaric acid, and citric acid. In some forms, the solid acid is citric acid.

In one form, the solid acid comprises particles.

In one form, the effective amount of rice extract is 1 to 5% by weight of the composition.

In one form, the effective amount of rice extract is 1 to 2% by weight of the composition.

In one form, the effective amount of rice extract is 2% by weight of the composition.

In one form, the effective amount of rice extract is 1% by weight of the composition.

In one form, the effective amount of solid acid is 1 to 5% by weight of the composition.

In one form, the effective amount of solid acid is 1 to 2% by weight of the composition.

In one form, the effective amount of solid acid is 2% by weight of the composition.

In one form, the effective amount of solid acid is 1% by weight of the composition.

In one form, the solid acid is selected from the group consisting of malic acid, tartaric acid, and citric acid.

In one form, the composition comprises a marine protein hydrolysate, 1 to 5% by weight of the composition of rice extract and 1 to 5% by weight of the composition of citric acid.

In one form, the citric acid comprises particles.

Drawings

Fig. 1 shows the results of headspace analysis of a composition comprising a marine protein hydrolysate and a rice extract, according to some embodiments of the present invention.

Figure 2 shows the results of headspace analysis of a composition comprising a marine protein hydrolysate and citric acid particles according to some embodiments of the invention.

Detailed Description

In the following description, reference is made to specific embodiments which may be practiced, and which are shown by way of illustration. These embodiments are described in detail to enable those skilled in the art to practice the invention described herein, and it is to be understood that other embodiments may be utilized and that logical changes may be made without departing from the scope of the aspects presented herein. The following description of example embodiments is, therefore, not to be taken in a limiting sense, and the scope of various aspects set forth herein is defined by the appended claims.

The abstract is provided to comply with 37c.f.r. § 1.72(b) to allow the reader to quickly ascertain the nature and gist of the technical disclosure. It is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims.

Various aspects presented herein relate to methods and compositions for reducing or inhibiting marine protein hydrolysate malodor.

Thus, some aspects provide a composition comprising:

a. marine protein hydrolysates; and

b. at least one additive selected from the group consisting of rice extract and solid acid,

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

In one form, the malodor compounds comprise dimethylamine, trimethylamine, lipid oxidation products, and any combination thereof.

One aspect presented herein provides a method comprising:

a. obtaining a marine protein hydrolysate; and

b. mixing at least one additive selected from the group consisting of rice extract and solid acid with the marine protein hydrolysate,

wherein the method reduces or inhibits malodor associated with the malodor compound, and

wherein the at least one additive is present in an amount effective to reduce or inhibit malodor associated with malodor compounds present in the marine protein hydrolysate.

In some forms, the marine protein hydrolysate and the at least one additive are dry powders, and the dry powders are blended together to obtain a composition according to some forms presented herein.

In some forms, the amount of marine protein hydrolysate in the composition is 95% to 99% by weight of the composition. Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is from 96% to 99% by weight of the composition. Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is 97% to 99% by weight of the composition. Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is from 98% to 99% by weight of the composition.

Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is from 95% to 98% by weight of the composition. Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is from 95% to 97% by weight of the composition. Alternatively, in some forms, the amount of marine protein hydrolysate in the composition is from 95% to 96% by weight of the composition.

In some forms, the amount of marine protein hydrolysate in the composition is 95% or 96% or 97% or 98% or 99% by weight of the composition.

In some forms, the solid acid comprises crushed particles. In an alternative form, the solid acid comprises particles.

Without intending to be bound by any particular theory, in certain forms the undesirable olfactory properties of the marine protein hydrolysate are due at least in part to the presence of dimethylamine and trimethylamine, as well as other oxidation products. In the marine protein hydrolysate, dimethylamine and trimethylamine, and other oxidized products are present in the marine protein hydrolysate in amounts above their respective odor detection thresholds. Examples of other oxidation products include, but are not limited to, lipid oxidation products.

In some forms, the addition of at least one additive to the marine protein hydrolysate reduces or inhibits malodors associated with the presence of dimethylamine and trimethylamine, as well as other oxidation products (including lipid oxidation products) (collectively referred to as malodorous compounds), by: (i) a rice extract that absorbs malodorous compounds; and/or (ii) a solid acid that renders the malodorous compound odourless by protonation.

In some forms, the effective amount of the at least one additive masks the taste imparted by the malodorous compound. In some forms, the masking effect is partial.

In some forms, the at least one additive is present in an amount effective to reduce or inhibit malodor associated with the malodor compounds present in the marine protein hydrolysate. In other forms, the at least one additive is present in an amount that does not adversely affect the olfactory characteristics and/or taste of the marine protein hydrolysate. For example, by way of illustration, if the rice extract is present in an amount exceeding a certain amount, it may impart a rancid odor to the marine protein hydrolysate. In another example, if the rice extract is present in an amount exceeding a certain amount, it may impart a rice odor to the marine protein hydrolysate. In another example, when the solid acid comprises citric acid, if the citric acid is present in an amount exceeding a certain amount, it may impart a citrus odor to the marine protein hydrolysate. In another example, when the solid acid comprises citric acid, if the citric acid is present in an amount exceeding a certain amount, it may impart an acidic taste to the marine protein hydrolysate.

In some forms, the physical properties of the rice extract and/or solid acid affect the ability of the rice extract and/or solid acid to reduce or suppress malodor and/or mask the taste associated with the malodor compounds. Physical properties include, but are not limited to, particle size, pore volume, surface area, average pore diameter, pore size distribution, and the like.

In some forms, the rate at which the solid acid protonates the malodor compound is affected by the surface area of the solid acid. In some forms, the greater the surface area of the solid acid, the greater the rate of protonation of the malodorous compound. In some forms, the effective amount of solid acid is lower if the protonation rate is high.

In some forms, the effective amount of rice extract is 1 to 5% by weight of the composition. Alternatively, in some forms, the effective amount of rice extract is 2% to 5% by weight of the composition. Alternatively, in some forms, the effective amount of rice extract is 3 to 5% by weight of the composition. Alternatively, in some forms, the effective amount of rice extract is 4 to 5% by weight of the composition.

Alternatively, in some forms, the effective amount of rice extract is 1 to 4% by weight of the composition. Alternatively, in some forms, the effective amount of rice extract is 1 to 3% by weight of the composition. Alternatively, in some forms, the effective amount of rice extract is 1 to 2% by weight of the composition.

In some forms, the effective amount of rice extract is 1 to 2% by weight of the composition.

In some forms, the effective amount of rice extract is 1% or 2% or 3% or 4% or 5% by weight of the composition.

In some forms, the effective amount of rice extract is 2% by weight of the composition.

In some forms, the effective amount of rice extract is 1% by weight of the composition.

In some forms, the effective amount of the solid acid is 1 to 5% by weight of the composition. Alternatively, in some forms, the effective amount of solid acid is 2 to 5% by weight of the composition. Alternatively, in some forms, the effective amount of solid acid is 3 to 5% by weight of the composition. Alternatively, in some forms, the effective amount of solid acid is 4 to 5% by weight of the composition.

Alternatively, in some forms, the effective amount of solid acid is 1 to 4% by weight of the composition. Alternatively, in some forms, the effective amount of solid acid is 1 to 3% by weight of the composition. Alternatively, in some forms, the effective amount of solid acid is 1 to 2% by weight of the composition.

In some forms, the effective amount of solid acid is 1% or 2% or 3% or 4% or 5% by weight of the composition.

In some forms, the effective amount of the solid acid is 1 to 2% by weight of the composition.

In some forms, the effective amount of solid acid is 2% by weight of the composition.

In some forms, the effective amount of solid acid is 1% by weight of the composition.

In some forms, the solid acid is an amorphous crystalline solid at a temperature of less than 40 degrees celsius. In some forms, the solid acid is an organic acid. In some forms, the solid acid is a food grade acidic powder. In some forms, the solid acid is selected from the group consisting of malic acid, tartaric acid, and citric acid. In some forms, the solid acid is citric acid.

In some forms, the composition comprises a marine protein hydrolysate, 1 to 5% by weight of the composition of rice extract and 1 to 5% by weight of the composition of citric acid.

In some forms, the citric acid comprises particles. In an alternative form, the citric acid comprises crushed particles.

In some forms, the rice extract comprises 14 to 18 wt.% protein, 16 to 25 wt.% fat, and 9 to 51 wt.% carbohydrate. In some forms, the rice extract is under the trade nameA rice extract sold. In some forms, the rice extract may be gluten-free.

Marine protein hydrolysate: as used herein, the term "marine protein hydrolysate" refers to protein hydrolysates obtained by enzymatic digestion of materials obtained from marine animals, such as fish, mollusks, crustaceans, seaweed, and the like.

In some forms, the marine protein hydrolysate is a fish protein hydrolysate. For materials that result in fish protein hydrolysates suitable for use according to some of the modalities set forth herein, fish suitable for such materials include salmon, cod, tilapia, clams, oysters and the like. Fish protein hydrolysates suitable for some of the forms presented herein may be obtained by any method of choice by a person of ordinary skill in the art.

An example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities presented herein is disclosed in international patent application publication No. WO 2005002605 a 1.

Another example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities presented herein is disclosed in us patent 3,857,966 a.

Kristinsson G., et al. (2000), clinical Reviews in Food Science and Nutrition,40:1, pg 43-81, discloses another example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities set forth herein.

Another example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities set forth herein is disclosed by Kristinsson G and Rasco, b. (2000), j.

He, s., et al (2015), j.food Science,80:1, pg E108-E115 discloses another example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities presented herein.

Norwegian patent No.20040450 discloses another example of a method for obtaining a fish protein hydrolysate for use according to some of the modalities presented herein.

The process of preparing fish protein hydrolysate typically starts with fresh or freshly frozen fish muscle tissue, which is minced and placed in a thermostat (e.g. but not limited to 1-20 m)³Volumetric thermostat) was mixed with water in a ratio of 1: 1. The temperature is raised to 50-55 ℃ and the mixture is stirred at 50-80 rpm. An enzyme mixture consisting of a mixture of proteases and peptidases (e.g. from NOVOZYMES, Denmark)

) Adding to the mixture and raising the temperature to about 50 to 55 ℃ and incubating the resulting homogenate at 50-55 ℃ for 45 minutes at pH 6-8 or pH 6-7. The temperature is then raised to 85-90 ℃ and held at that temperature for about 10-15 minutes to inactivate the enzyme. The culture is passed through a sieve to remove bone and debris, then the soluble fraction is separated from the indigestible/insoluble material by centrifugation, then the peptide-rich soluble fraction is dehydrated to a concentrate, which is then spray dried to a powder.

In some forms, the fish protein hydrolysate is obtained according to a process comprising the steps of:

a. mixing a marine material with water and an enzyme to form a marine material mixture; wherein the enzyme is an endopeptidase, and wherein the marine material comprises fish;

b. homogenizing the marine raw material mixture to form a homogenate;

c. heating the homogenate for up to about 45 minutes to form a culture;

d. inactivating the enzyme to form a culture with the inactivated enzyme.

e. Optionally, separating the bone from the culture to form a culture having a water-soluble protein-rich fraction;

f. separating a water soluble protein rich fraction from the culture to obtain a hydrolyzed peptide product;

g. optionally, filtering or ultrafiltering the hydrolysate to remove particulates; and is

h. Optionally, the hydrolysate is spray dried to form a free flowing powder.

In some forms, the fish protein hydrolysate is derived from cod. In some forms, fish protein hydrolysates are described in norwegian patent No. 20040450.

Products comprising a composition according to some aspects presented herein: compositions according to some of the modalities set forth herein may be incorporated into a wide variety of food products. Examples of food products include, but are not limited to, powdered beverages, sports nutrition products, cereal bars, and the like.

An example of a food product suitable for use in a composition according to some of the modalities set forth herein is a pharmaceutical or nutraceutical formulation disclosed in international patent application publication No. WO 2005002605 a 1.

Another example of a food product suitable for use in a composition according to some aspects presented herein is the formulation disclosed in U.S. patent application publication No. 2003/009972 a 1.

Another example of a food product suitable for use in a composition according to some aspects presented herein is the formulation disclosed in U.S. patent application publication No. 2007/0166411 a 1.

The invention is best illustrated by, but not limited to, the following examples.