Method of extracting proteins utilizable in foodstuff from a pro

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...

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530361, 530372, 530375, 530376, 530377, 530378, 530414, 530418, 530422, 530423, 530424, 530427, 426481, 426506, 426507, 426519, 426615, 426629, 426634, 426637, 426640, A23J 314, A23J 100, A23J 300, C07K 14415

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057984468

ABSTRACT:
In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The solubilization or disintegration of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecylsulfate (SDS).

REFERENCES:
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patent: 4624805 (1986-11-01), Lawhon
patent: 4915972 (1990-04-01), Gupta et al.
Lawhon et al., Utilization of Cotton Seed Whey Protein Concentrates Produced by Ultra Filtration, J. Food Science, vol. 39 (1974) pp. 183-186.
Groot et al., Effects of Severe Alkali Treatment of Proteins on Amino Acid Composition and Nitritic Value, J. Nutrition 98 pp. 45-56 (1969).
Ose; Production and Functionality of Starches and Protein Isolates from Legume Seeds (Field Peas and Horsebeans), Cereal Chem., 57(6) (1980) pp. 406-410.
Staron, Une Methode d'Obtrention des Proteins Vegetables Pour a l'Alimmtation Humaine et Animale, Industries Alimentaines of Agricoles (1977) pp. 1197-1217.
Esen, Estimation of Protein Quality and Quantity in Corn by Assayirs Protein in Two Solubility Fractions, J. Agric. Food Chem., vol. 28 (3) (1980).
Mieth et al., Trends bei Verarbeitung von Olsamen Und-Fruchten, Die Gleichzeitige Fewinnung von Olenund Proteinein, Die Mahrung (1975) pp. 687-688.

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