T i t l e of Invention: - Process and system for obtaining proteins from the defatted,
desugard flour of herbal plants, in particular Guer, peanuts(Aracltis * . .
hypogaea),decha- (Sesbania grandiflora) ,matira magaj (Citrus vulgaris), Guar
(Cyamopsis tetragonoloba)an~ tumma(Citrullus kanalur) , ~sesamum indicum ,
wheat, maize, rye, rice, grass protein, potato protein, spent malt protein and root of
very known herbs like Sataver, ~ s w ~ a n dehtca.f or therapeutic and nutritional use.
. The increasing cost of foods particular food protein from animal source in the world has
encouraged the food scientists to develop new source of plant proteins Process and
system for obtaining proteins from the defatted, desugars flour of herbal plants, in
particular Guer, peanuts(Arachis hypogaea),decha (Sesbania grandzfora) ,matira magaj
-(Cztrus vulgaris), Guar ( ~ ~ a r n o ~ tseitrsag ono1oba)and tumma(Citrul1us lanatu.~) ,
Sesamum indicum , wheat; maize, rye,. rice, grass protein, potato protein, spent malt
protein and root of .very known herbs like Sataver, Aswgandha etc.for therapeutic and'
nutritional use, or a mixture of sgid material on a commercially viable scale. Any such
protein could be used
?. An objective of the present invention is to provide an efficient extraction system
for the commercial production of biologically balanced proteins from natural plant
materials ,characterization of_ proteins in the defatted cake of Guer,
peanuts(Arachis hypogaea,),decha (Sesbania grandrflorn) ,mati ra magaj (Citrus
vulgaris), * Guar (Cyamopsis tetragono1oba)and tumrna(Citm1lus lanacus) ,
Sesamum indicum , wheat, maize, rye, rice, grass protein, potato protein, spent
malt protein and root of very known herbs like Sataver, Aswgandha etc. or a
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mixture of said material.
2. The purpose of our invention is to develop the simple and efficient method for
protein isolates by innovative methods and process with existing and non exiting
techniques and detection of their molecular markers. It is expected that the
invention have great significance in the field of commercial protein isolated
techniques and will make available simple, robust and reproducible scheme: and
. method to the scientists worlung in this industry,
3. The most important objective of the present inventions is to fully reduce the
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antinutritional factors in legumes and herbal mix by our processing method. And
produce the pure protein. as highly versatile'nutrient for sports performance, DNA
repair, cell regulation, muscle repair, immune function, neurological function,
nutrient transport, and structural support.
Vegetartion community have very limited options of protein source, "Whey"
better protein, "liquid egg whites," "SOY" good, and even plain old chocolate
milk all claim to be the best protein source for athletes.
Researchers concluded thkt both the milk and soy proteins resulted in net protein
muscle synthesis but that there was a greater rate of muscle mass accrual after
milk protein ingestion. .
We believe that vegetable protein has,a unique ability to sustain higher blood
levels of amino acids than other milk and soy protein, and the prolonged
elevation of amino acids in the blood results in a more favorable environment for
muscle
Legumes are a valuable source of food proteins. Their exploitation is expected to
grow in relation of a growing world's food needs. Proteins , Peptides and , .
Polysacchrides correspond to the observed biological activities of legume seeds,
is not completely been disclosed.
In our research trials we report the putative.positive effects of grain legumes on
human health. Grain legupes are eaten by man in any country since thousands of
years, their use as a food and their effects on man have begun to be investigated
with suitable approaches. This trend is leading to a wide consensus amongst
physicians, nutriti0nists;dieticians and most people dealing with food and health
on the beneficial'effects of a limited but regular food'intake of legume seeds.
Fiom the nutritional viewpoint, all legume storage proteins are relatively low in
sulphur-containing amino acids, methionine, cysteine and tryptophan, but the
. amounts of another essential amino acid, lysine and arginine are much grbater
than in cereal grains . Therefore, with respect to lysine and sulphur amino acid
contents, legume and cereal proteins are nutritionally complementary.
f
Realising the increasing consumption and high acceptance of protein products,,these offer
a signi'ficant opportunity of.providing and improving the nutrition level among the
consumers. Legumes offer a good opportunity for an economic and widely available
protein source for human consumption .Legume proteins are rich in lysine but deficient. in
sulphur-containing amino acids, whereas cereal proteins' are deficient in lysine but have
' adequate levels of ~u1~hu.r-containinagm ino acids.
We selected the best combination of legume, cereal and herb like aswgandha to .
produce protein isolates with best ever combination of amino acids .from Guer,
peanuts(Arachis hypogaea),decha (Sesbania grand1j7ora) ,matira magaj (Citrus
vulgaris), Guar (Cyamopsis tetragono1oba)and turnma(Citrullus lanahs) , '
Sesarnum indicum ,wheat,, maize, rye, rice, grass protein, potato protein, spent
malt protein and root of very known ,herbs like Sataver, Aswgandha etc. or a
mixturk of said material. , . .
The protein lsolates from the combination of legume, cereal and herb is superior
source nutrition and has qerapeutic value too. Edestin is a one of the type of said
. protein isolates that is similar to protein found in the human body, and thus is
perfectly suited toaid in meeting the body's cellular needs such as DNA repair.
Since much of herbal plant protein isolates resembles that found in human blood,
with easy digestion and bio assimilation.
. .
The proteins isolates from the combination of legume, cereal and. herb have
structure of 61%. edestin and 32% globular proteins which contain all essential
amino acids,BCAA and 2 conditionally essential amino acids. -,
This invention relates to a process for preparing protein products from legumes
and more particularly it relates to a process for the separation of one. or more
protein products and one or more amino acid products from legumes such as
peanuts(~rachis hypogaea),decha (Sesbania grandflora) ,math magaj (Citrus
Glgaris) ,Guar (Cyamppsis tetragonoloba)and tumma(Ci~llus lanatus) ,
Sesamum indicum wheat, maize, rye, rice, grass protein, potato protein, spent malt
protein and root of very known herbs like Sataver, Aswgandha etc.
, .
These protein and amino acids products are useful in the food and nutraceutical
industry, for example source of vegetarian protein in low protein vegetarian food .
' 'preparations, or in supplement industries and pharmaceutical industry. .
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, A useful by-product of the process is good quality saponins and fiber material '
which can be used in the food processing industry for other uses.
In present invention we have provide the simple isolation and extraction method
of cereal and legume propins with belter overall balance of essential amino'acid
with post prandial low glycemic index.
Several method of protein isolation is .describes by various authors and scholars
with minor modifications in previously described methods. The inventor
presumes that all the described methods are not applicable universally. In present
invention we adopted novel method to produce biologically active protein from
various defatted herbal cakes at industrial scale. In our methodology we employ 6
feet height and 12 cm diameter column .The column contain holly tube of silica,
we put two electrode on both the side of the column, between the column, we
made one window for loading the ~atnples .we put 1 kg of raw material into the
column through window an.d fill it with buffer, we set currant as per the
prescribed protocol , the amino acid of raw material is purified according to i! net
charge up to 99.99% purity.
Here we illustrated our invention, but it is not limited by, the mentioned examples:
~ x a m ~1l: e
Our invention relates to the purification of crude protein materials and-to the preparation
of protein isolates therefrom, especially elimination of off odors and undesirable flavors
from of crude defatted flour. 1
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Example 2: '
It is known that all dry legumes flours have a protein content ranging from about 21% to
about 51% and a amino acid; or amino acids content ranging.from 'about 43% to about
530/0.
Example 3 :-
Guar Protein is highest protein content in compare to all known legumes including
soybean in terms of nutritional content. For instance, the minimum crude pr~tein
. percentage of guar meal is rated at 50% compared to 48% of soy bean meal. Its crude
fiber is at 6.8% maximum, while that of soybean meal is at 3%; it has a minimum crude
fat content of 5% versus' 1% of soybean meal, and has a higher protein solubility of 89%
than soybean meal with 78%.
Example 4:- I
Ar~alysis for amino acids also showed that guar meal has 3.22% lysine, 0.79% cystine,
1.94% threonine, 3.62% arginine, 3.7% leucine, 0.73% methionine, 1.5 1 % meth+cystine,
0.68% tryptophan, 2.31% isoleucine, and 2.35% valine (8).
Example 5:
Further the protein isolates preparation there from of a palatable dietary supplement
without unpleasant or even nauseating odor and taste. Tt is .a primary object of our .
invention is to provide a simple and efficient purification process to remove the
- odoriferous and bad tasting fractions from crude protein material, without changing there
basic amino acid profile , and thus to provide purified protein materials for food ,pharma
or as nutritional supplements.
Example 6:
Another object of our inventi'on is to provide a high purity protein isolates, suitable for
human food and for therapeutic purposes, and to prepare such a concentrate from crude
protein materials which are commonly regarded as herb in Ayurveda.It is a particular
object of our inventibn to prepare palatable' high purity protein isolates from the flour of
seeds, hull, split, leafs, stems, fruits and other plant material.
The another object of this invention to provide a high purity protein isolates which will
supply all balanced amino acids with high BV value to. maintain nitrogen balance in
man ,woman , Kids and infant formula with high Taurine Content .
Example 8:
The yet another object of our invention is to provide a readily bioassimilable high pyrity ,
protein isolates suitable for food, outraceutical and therapeutic use in conditions where a :
concentrated diet is of value.
Example 9:
It has now been found that by operating the process of the present invention, it is possible
to separate essentially the high purity protein content from the flour of seeds, hull, split,
leafs, stems, fruits and other plant material, and thus prepare protein and amino
acids products-.During operation of this process, the desired products are prepared under
conditions such that
Loading of raw material into the column through window and fill it with buffer
Set currant as per the prescribed protocol
Separate the proteins from loaded raw material upto 99.99% purity.
' The filed media in column' inhibited the enzymatic activity, thereby minimizing
the development of ;dour or flavour in the prepared products.
Example 10:
The legume , cereals and herbs material used as starting material for the above process
may be not limiting to peanuts(~rachish ypogaea),decha (~esbaniagrandflora), matira .
magaj (Citrus vulgaris), Guar (Cyamopsis tetragono1oba)and turnma(Citrullu.~I nnntzis) , . ' - Sesamum indicum and root of very known herbs like Sataver, Aswgandha etc.or a
mixture of said material. A preferred starting material is from Rajsthan region,
Uttrakhand and south region.
Process Flow Chart
Example 1.1 :.
Defatted Flour.
Pass the herb mix from 100 or 150 mesh cloths
Wash I kg filtered herb mix with solvent for 15 minutes to 25
. -
. .
Decant solvent and air dry washed herb mix in sun light for 15 minutes
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Mixing 1 kg herb mix with deionised water and ethanol (1:8:2w/v) heat it up to 70 I
degree centigrade at 70 raise the ph @ 8.5 with NaCl solution and dissolve enzyme
I ~ tablets of pepin and hold it for 2 hour . Then suspended it in a chemically treated
I ' . aqueous -medium at ambient temperature, for example at about 15' C to 25' C .
Centrifugation (1 3060 rpm, 19min)
1 ,
Filtrate Residue(chocolate coler)
1
Now make the filterate ph
@ 3.5 by (1MAcetic Acid) and
stirring for few minutes and
hold it for 15 minutes I
Example 13 :
There is thus obtained a dry powder as mentioned in example 12; containing a high
concentration of proteins, which may have unwanted natural chemicals, flavors, and
odors. This protein powder contains about 68-73% of proteins and is characterized by
having high solubili@ at low and neutral pH aqueous conditions.
Example 14:
Thus obtained a dry powder as mentioned in example 12, may contain a quantity of
saponins of steroidal structures ,which ma.y have toxic activities, including 'effecting
fertility similar to steroid hormones effective as oral contraceptives. Saponins and
alkaloids. are known to cause a variety of toxicities when consumed in excess quantities.
In order to produce a palatable Protein Isolates,, with a high effective load of all amino
acids , these saponins, other alkaloids and unwanted lipids, and other unpleasant
* components need to be removed to make a product suitable as' a functional dietary
supplement.
Example 1 5 : . .
~
.Thus obtained a dry powder as mentioned in example 12, This protein powder contains i
about 10-12% of triterpinoids saponins of c-3 and c-29 groups.
In an illustrative embodiment, the further purification process of dry protein powder .
obtained by example 12, includes at least three phases of purification. The first phase of
this process, according to the disclosure, starts with blending dry protein powder to a
semi-liquid mixture at conditions that solubilize and extract pigments from the semiliquid
mixture. The first phase hay combine Silica gel column, carbon filter column ion
exchange resins andlor mixtures thereof with the dry protein powder.
Example1 6:
In a second phase of the process, according to the disclosure, the semi- liquid mixture is
diluted in acetic acid and heated at a selected temperature for a selected period of time to
-solubilize minerals and to achieve partial hydrolysis of proteins and starch like
polysaccharides. Temperature and exposure time can range from about room temperature
to boiling for periods of about 30 minutes to about 48 hours. The ratio of acid to the
Examplel 7:
In a third phase of the according to the disclosure, the diluted semi-liquid
mixture is mixed with a solvent for a.period of contact time at a selected temperature in
order to cause selected lipophilic compounds, including alkaloids; microbial endotoxins,
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for example lipopolysaccharides; mycotoxins, for example aflatoxins; as well as
oligosaccharides and monosaccharides to solubilize and absorb into the solvent;
Examplel 8:
In an illustrative embodiment, the solvent concentration is adjusted' to a selected
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concentration, where the polysaccharide fibers are recovered as a precipitate out of the
-solvent phase. The sequential trkatments produce a spent solvent that contains pure
proteins (87%).
Example1 9: I
The third phase of the process may include mixing the acidified mixture of dry protein
powder with solvent in the range of about 1 :2 to about 1':20 on a weight-to- weight basis
(wt/wt). The solvent may be any food or pharmaceutical grade polar alcohol or ketone: In
an illustrative embodiment, the solvent is about 95% ethanol (wt/wt) and the period of
mixing time is in the range of about 30 to about 600 minutes. The temperature of the
mixture during the contact time is in the range of about 5 to about 80 degrees Celsius.
This step may be repeated by re-suspension in buffered solvent for removal of fiber . . . .
A Iourth phase of the process, according to the disclosure, involves the separation of the
pure protein isolates from cake ,gbtained according to example 19 by macerating it with
high salt phosphate buffer (20mM~a2HP042, mM KH2P04, 5.4 rnM KCI, 1M NaCI,
pH 7.4), and loading of raw material into the column through window and fill it with
buffer ,on Running conditions 100 W constant power, 10000/5000 power supply
(equ~valento the current Power Pac 10000 power supply ,Separate the proteins from
9' loaded material upto 99.99% purity kith Elution rate 10.0 Ik
- CLAIMS
What is claimed is:
1. A process for obtaining proteins from the flour ofherbal plants, comprising the
steps of
-.a. Producing a pulp by mixing herbal plants flour with an aqueous decomposition agent.
b. Change in ionic strength of target compounds solutions. I
c. Adsorbing of non polar, polar, charged, non charged and. heat shock proteins by
synthetic resins.
d. Desorbing of adsorbed protein by ammonia or sulphate solution.
, e. Removal of impurities from desorbed protein by ultra filtration.
f. Drying of liquid proteins by novel drying method without heating. - .
2. Affymetrix DMET platform (drug metabolism enzymes and transporters) analysis of
extracted herbal plant proteins and enzymes to exploit for its purposes, as viable food
sources to biocatalytic reagents, or therapeutic agents.
3. Obtained proteins isolates from the flour of herbal plants is suitable for infant foflowon
formula and meets the WHO&AO requirements on complementary foods and. also
the EU regulations on follow-on formula due to the absence of anti-nutritional factors, .
such as oligosaccharides, trypsin inhibitors, phytic acid, tannin, and haemagglutinin etc. . .
4. Obtained proteins isolates fion] the flour of herbal plants is suitable for supplementing , ..
athletes in their diets with greatest benefit for increasing protein synthesis for a prolonged
duration.