Protein obtained from cakes of vegetable origin

Details Protein obtained from cakes of vegetable origin Protein obtained from cakes of vegetable origin

1974-01-17

1976-07-13

Tanenholtz, Alvin E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

195 4, 426 44, 426 53, A23L 120, C12D 1306

Patent

active

039693384

ABSTRACT:
A process for improving the value of cakes of vegetable origin is described. The crude cakes are macerated in an aqueous medium with strains of microorganisms, notably the yeast Geotrichum candidum. The cakes are thus freed from the sulphur-containing impurities and aflatoxins which contaminate them and limit their use at present. The cakes obtained have an improved nutritive value. New, pure proteins can be isolated from the maceration liquids by precipitation to the isoelectric pH or in the presence of saline solutions.

REFERENCES:
patent: 2516128 (1950-07-01), Breton et al.
patent: 2607768 (1952-08-01), McCready
patent: 2960408 (1960-11-01), Geister et al.
patent: 3635726 (1972-01-01), Sair
patent: 3803328 (1974-04-01), Staron

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