Soybean protein and its production

Details Soybean protein and its production Soybean protein and its production

1995-09-15

1998-06-02

Tsang, Cecilia J.

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...

530422, 530427, 426430, 426431, 426598, 426655, 426656, A23J 114, A23L 128

Patent

active

057601828

ABSTRACT:
A soybean protein having both excellent color tone and heat gelling properties is disclosed. The soybean protein has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.multidot.cm or more as a gel strength of its 18% aqueous solution heated at 80.degree. C. for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing a soybean protein comprising adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55.degree. to 80.degree. C. for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water is also disclosed.

REFERENCES:
patent: 3944676 (1976-03-01), Fridman et al.
patent: 4113716 (1978-09-01), Coni et al.
patent: 4172828 (1979-10-01), Davidson et al.
patent: 4346122 (1982-08-01), Orthoefer et al.
patent: 4410554 (1983-10-01), Sailer
patent: 4608203 (1986-08-01), Ahosaka et al.
patent: 5086166 (1992-02-01), Lawhon et al.

Affiliated with

Also associated with

Rating

Soybean protein and its production does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Soybean protein and its production, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Soybean protein and its production will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1461110