Purification of tobacco-derived protein compositions

Patent metadata

Field	Value
Publication number	US-10834959-B2
Application number	US-201815977162-A
Country	US
Kind code	B2
Filing date	May 11, 2018
Priority date	Jul 20, 2017
Publication date	Nov 17, 2020
Grant date	Nov 17, 2020

Abstract

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by relatively low nicotine content.

First claim

What is claimed:

1. A method for reducing undesirable taste, odor, or color characteristics in a plant-derived protein-enriched material, the method comprising:
a) obtaining a plant-derived, protein-enriched material comprising RuBisCO proteins, proteins with molecular weights of about 3 kD to about 100 kD, or a combination thereof, wherein the plant-derived, protein-enriched material further comprises undesirable taste, odor, and/or color characteristics;
b) treating the plant-derived, protein-enriched material with peracetic acid to give a peracetic acid-treated mixture;
c) washing the peracetic acid-treated mixture with water on a filter, wherein a solid treated protein-containing material is retained on the filter;
d) solubilizing the solid treated protein-containing material to give a solution and adjusting the pH of the solution to a basic pH to give a basic solution; and
e) processing the basic solution on a filter to afford a retentate comprising a protein concentrate or isolate having a reduced amount of undesirable taste, odor, and/or color as compared with the plant-derived, protein-enriched material,
wherein the plant-derived, protein-enriched material comprises material from a plant selected from the group consisting of spinach, alfalfa, Swiss chard, kale, chicory, amaranth, barley leaves, mustard greens, clover, carrot leaves, beet leaves, and a combination thereof.

2. The method of claim 1 , wherein the treating step b) is conducted at a pH of about 3 to about 5.

3. The method of claim 1 , wherein the treating step b) is conducted at a temperature of about 25° C. to about 42° C.

4. The method of claim 1 , wherein the treating step b) comprises treating the plant-derived, protein-enriched material with peracetic acid in the form of an aqueous solution comprising about 0.75% to about 5% by weight peracetic acid.

5. The method of claim 1 , wherein the treating step b) further comprises treating the plant-derived, protein-enriched material with hydrogen peroxide (H 2 O 2 ).

6. The method of claim 5 , wherein the hydrogen peroxide and the peracetic acid are in a mixture.

7. The method of claim 1 , wherein step c) comprises washing the peracetic acid-treated mixture with water on a 1.4 μm pore filter.

8. The method of claim 1 , wherein step c) comprises washing the peracetic acid-treated mixture with water having a pH of less than about 5.

9. The method of claim 1 , wherein step d) comprises resolubilizing the solid treated protein-containing material in an aqueous buffer.

10. The method of claim 9 , wherein the aqueous buffer comprises sodium bicarbonate and potassium carbonate.

11. The method of claim 1 , wherein step e) comprises processing the basic solution on a 10 nm filter.

12. The method of claim 1 , further comprising spray drying the protein concentrate or isolate.

13. The method of claim 1 , wherein the protein concentrate or isolate comprises about 80% or more RuBisCO proteins, proteins with molecular weights of about 3 kD to about 100 kD, or a combination thereof by weight.

14. The method of claim 1 , wherein the protein concentrate or isolate is lighter in color than the plant-derived, protein-enriched material.

15. The method of claim 1 , wherein the protein concentrate or isolate has no earthy odor.

16. The method of claim 1 , wherein the protein concentrate or isolate has no salty taste.

17. The method of claim 1 , wherein the protein concentrate or isolate is tasteless, colorless, or odorless.

Assignees

• Reynolds Tobacco Co R

Inventors

• Ford Kyle
• Mua John-Paul
• Partain Nicholas
• Morton Joshua D
• Bratcher Barry

Classifications

• A23J1/007 Primary

  from leafy vegetables, e.g. alfalfa, clover, grass · CPC title

• A23J3/14

  Vegetable proteins · CPC title

• A24B15/28

  by chemical substances · CPC title

• A24B15/241 Primary

  Extraction of specific substances · CPC title

• C07K1/145

  by extraction or solubilisation · CPC title