Extraction of protein food values from oats

Details Extraction of protein food values from oats Extraction of protein food values from oats

1976-02-02

1978-05-16

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

127 29, 127 32, 426601, 426602, 426615, 426656, 426565, 536 1, 536102, 536114, A23J 100, A23J 112, C07G 700

Patent

active

040898482

ABSTRACT:
A process for the extraction of food values from oats is disclosed. Acid-soluble protein may be obtained by de-oiling comminuted groats, treating the de-oiled groats with an aqueous solution of pH 9.5-11.5, acidifying the alkaline solution after separation of insoluble material to a pH of 1.8-3.2, preferably 2.2-2.8, and separating acid-soluble protein from the acidified solution after separation of insoluble material. Each step in the process is controlled so as to minimize denaturing of acid-soluble protein. Techniques for separation of acid-soluble protein from the acidified solution are disclosed. The separation of other protein products, bran, flour and gum is also disclosed. The use of protein products as emulsifying agents is disclosed.

REFERENCES:
patent: 2233439 (1941-03-01), Wahlforss et al.
patent: 2377853 (1945-06-01), Boyer et al.
Food Engineering Aug., 1973, pp. 100-102, Cluskey et al.
Cereal Chemistry, vol. 50, No. 4, pp. 475-481 Cluskey et al.
Cereal Chemistry, vol. 50, No. 4, pp. 481-488, Wu et al.
Chem. Abstracts. vol. 82, 1975, 110458f, Wu et al.

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