Process for producing modified protein

Details Process for producing modified protein Process for producing modified protein

1976-05-13

1978-02-14

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 46, 426 49, 426 52, 426 60, 426521, 426656, A23J 300

Patent

active

040739481

ABSTRACT:
A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.

REFERENCES:
patent: 2930700 (1960-03-01), Bradoff
patent: 3100709 (1963-08-01), Paulson
patent: 3420811 (1969-01-01), Wieren et al.
patent: 3592662 (1971-07-01), Gooding
patent: 3642490 (1972-02-01), Hawley et al.
patent: 3912818 (1975-10-01), Chandler et al.

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