Protein product and process for preparing same

Details Protein product and process for preparing same Protein product and process for preparing same

1977-09-12

1979-09-25

Yoncoskie, Robert A.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426656, 2601235, A23J 112, A23J 114

Patent

active

041690907

ABSTRACT:
Proteins from a wide variety of sources--typically, starchy legumes, starchy cereals, and oilseeds--are extracted and recovered with gentle aqueous conditions which do not employ extremes of alkali, acid, or temperature. The ionic environment of these proteins is manipulated to firstly produce high solubility (salting-in) followed secondly by ionic strength reduction to cause the proteins to precipitate by a hydrophobic-out mechanism. This process results in the formation of novel proteinaceous products, referred to as protein micelles. The protein micellation process offers a new method for preparing protein isolates with conventional and non-conventional functionalities.

REFERENCES:
patent: 1245984 (1917-11-01), Satow
patent: 2331619 (1943-10-01), Morse
patent: 2887395 (1959-05-01), Rowe et al.
patent: 3870801 (1975-03-01), Tombs
patent: 3987213 (1976-10-01), Hawkins
Sutermeister, E. et al., "Casein and Its Industrial Applications", Reinhold Publ. Corp., N.Y., 1939, pp. 16-19 & 68-71.
Altschul, A. M., "Processed Plant Protein Foodstuffs", Academic Press Inc., N.Y., 1958, pp. 254-255, 402, 403.

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