Process for preparing products from legumes

Details Process for preparing products from legumes Process for preparing products from legumes

1988-06-03

1991-07-23

Lee, Lester L.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

426484, 426634, 426655, 530378, A61K 3778, A23L 120, A23L 128

Patent

active

050342274

ABSTRACT:
A process for preparing products from legumes which comprises preparing an aqueous suspension containing finely ground seed from peas or beans, at a pH within the range of about 2.0 to 10.0, subjecting the suspension to one or more centrifugation operations and isolating therefrom at least one product containing essentially the protein content of the seed and another product containing essentially the starch content of the seed. A good quality fibrous by-product may also be isolated. The products are useful in the food industry.

REFERENCES:
patent: 3261822 (1966-07-01), Robbins et al.
patent: 4169090 (1979-09-01), Murray et al.
Koshiyama, Y. et al, "Soybean 7S Protein", Chem. Abst. vol. 88, 1978: 20838z p. 469.
Webster's II, New Riverside University Dictionary, The Riverside Publishing Co. 1984, p. 735.
Nakagaki "Odorless Soybean Protein", Chem. Abst., vol. 88, 1978: 20839a, p. 469.
Kirk-Othmer Encyclopedia of Chemical Technology, vol. 18, p. 601, p. 605.
Donald K. Dubois, The Practical Application of Fiber Materials in Bread Production; Apr. 1978; The Bakers Digest; pp. 30-33.
Dr. Pomeranze et al., Fiber in Breadmarking-Effects on Functional Properties; 1977; American Association of Cereal Chemists, Inc. pp. 25-41.
N. Prentice et al.; High-Fiber Bread Containing Brewer's Spent Grain; Sep.-Oct. 1977; American Association of Cereal Chemists; pp. 1084-1095.
N. Prentice et al.; High-Fiber Cookies Containing Brewer's Spent Grain; 1978 The American Association of Cereal Chemist; pp. 712-721.
Diane L. Vratanina et al.; Dietary Fiber Sources for Baked Products: Bran in Sugar-Snap Cookies; 1978 Journal of Food Science; pp. 1590-1594.

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