Protein isolates and method of producing them

Details Protein isolates and method of producing them Protein isolates and method of producing them

1983-03-21

1984-12-04

Yoncoskie, Robert

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426656, 260120, A23J 300

Patent

active

044863438

ABSTRACT:
Wheat protein is conditioned for solubilization by first dispersing it in water at a temperature of about 5.degree.-35.degree. C. and a concentration of about 2-20% and then by acidifying the dispersion to a pH of 0.5-3.0. The acidified dispersion is then solubilized by effectively heating it to from about 70.degree. C. for from about 65 minutes to about 4 hours to about 120.degree. C. for from about 30 seconds to about 5 minutes.
Acid-solubilized wheat proteinate in solution is precipitated by adjustment of the pH of the solution to its isoelectric point. The acid condition of the wheat proteinate solution is employed to acidulate fluid skim milk and form a caseinate-wheat proteinate co-precipitate.

REFERENCES:
patent: 2952542 (1960-09-01), Giddey
patent: 3030211 (1962-04-01), McDonald
patent: 3397991 (1968-08-01), Johnson et al.
patent: 3440054 (1969-04-01), Sair
patent: 3770452 (1973-11-01), Finley
Wu, C. H. et al., "Preparation and Properties of Acid-Solubilized Gluten, J. Agric. Food Chem., vol. 24, #3, 1976, pp. 504-510.
Hodgman, C. D. et al., "Handbook of Chemistry and Physics", Forty First Ed., Chem. Rubber Publ. Co., Cleveland, Ohio, 1960, p. 1721.

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