Protein foods and food ingredients and processes for producing t

Details Protein foods and food ingredients and processes for producing t Protein foods and food ingredients and processes for producing t

1989-12-26

1992-02-04

Russel, Jeffrey E.

Chemistry: natural resins or derivatives; peptides or proteins;

Proteins, i.e., more than 100 amino acid residues

Plant proteins, e.g., derived from legumes, algae or...

426598, 426656, 530377, A23J 114, A23J 316, C07K 302, C07K 326

Patent

active

050861662

ABSTRACT:
True oilseed protein curd products are produced from defatted and undefatted oilseeds and oilseed materials without inherent undesirable components responsible for poor taste, odor and color. The curds are produced through alkali and water extraction of proteins from the insoluble components. Ultrafiltration of the protein extraction both purifies and concentrates the desirable high molecular weight protein macromolecules from the smaller (less than 50,000 daltons) less desirable ones. Further treatment with heat, acid and/or salt coagulates the protein to form a meat-like, chewy true curd which will not disintegrate when boiled. Extraction of a storage protein fraction from glandless cottonseed by the same method will also yield a true curd never before possible.

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