Soybean 7S protein and process for producing the same

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Plant proteins – e.g. – derived from legumes – algae or...

Reexamination Certificate

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C530S412000, C424S757000, C426S656000

Reexamination Certificate

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07635756

ABSTRACT:
It is intended to improve the water-dispersibility of a soybean 7S protein isolate, which is rich in soybean 7S globulin as compared with a conventional soybean protein isolate, to thereby provide a beverage thereof easy to drink or ameliorate the workability thereof in producing processed food products such as dough products and tablets. The improved soybean 7S protein isolate having high water-dispersibility can be obtained by treating a soybean 7S protein fraction with an aqueous ethanol solution and drying the same followed by, if necessary, grinding or controlling the grain size. Further, the viscosity of an aqueous dispersion of the above protein isolate can be lowered by acidifying the same.

REFERENCES:
patent: 2005/0164337 (2005-07-01), Duranti et al.
patent: 61-236795 (1986-10-01), None
patent: 10-262619 (1998-10-01), None
patent: 11-18687 (1999-01-01), None
patent: 2002-262838 (2002-09-01), None
Thanh, V.H., et al. 1975 Plant Physiology 56: 19-22.
Keizo lshino et al., “Gelation Phenomena Induced by Alkali-alcohol Treatment of 7S and 11S Components in Soybean Globulins”, Agric. Biol. Chem., vol. 41, No. 8, pp. 1347-1352, 1977.

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