Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1978-12-26
1980-11-18
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
2601235, A23J 300
Patent
active
042346207
ABSTRACT:
Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH's (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.
REFERENCES:
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patent: 3669677 (1972-06-01), Sair et al.
patent: 3723407 (1973-03-01), Miller et al.
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patent: 4113716 (1978-09-01), Gomi et al.
Campbell Michael F.
Howard Paulette A.
Zollinger David T.
A. E. Staley Manufacturing Company
Hendrickson M. Paul
Meyerson Charles J.
Yoncoskie Robert A.
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