Process for preparing a low-fat, transparent, stable oat protein

Details Process for preparing a low-fat, transparent, stable oat protein Process for preparing a low-fat, transparent, stable oat protein

1995-04-04

1996-06-11

Brunsman, David

Compositions: coating or plastic

Coating or plastic compositions

Proteinaceous material containing

106126, 426481, 127 69, 127 70, 536128, A23L 1100, C07K 302

Patent

active

055251510

ABSTRACT:
The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.

REFERENCES:
patent: 3640725 (1972-02-01), Sherba et al.
patent: 4990344 (1991-02-01), Euber et al.
"Functinal Properties of Soy Protein Hydrolysates from a Continuous Ultrafiltration Reactor", W. Deeslie and M. Cheryan, Journal of Agricult. and FoodChem., vol. 36, No. 1, 1988, Washington, D.C., pp. 28-29.

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