7S And 11S vegetable protein fractionation and isolation

Details 7S And 11S vegetable protein fractionation and isolation 7S And 11S vegetable protein fractionation and isolation

1981-08-10

1983-01-11

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

260112R, 426629, 426634, 426656, A23J 114

Patent

active

043681514

ABSTRACT:
Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey and an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

REFERENCES:
patent: 4131607 (1978-12-01), Petit et al.
Cereal Chemistry, vol. XXV, Nos. 1-6, Jan.-Nov. (1948), Smith et al., pp. 399-406.

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