IMPROVED PRODUCTION OF PROTEIN SOLUTIONS FROM SOY

Soy protein products which can be reconstituted to provide an aqueous acidic solution having a preferred level of clarity are produced by extracting a soy protein source with an aqueous calcium chloride solution to cause solubilization of soy protein from the protein source and separating the result...

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Bibliographische Detailangaben
Hauptverfasser:	GREEN, Brent E, SCHWEIZER, Martin
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Soy protein products which can be reconstituted to provide an aqueous acidic solution having a preferred level of clarity are produced by extracting a soy protein source with an aqueous calcium chloride solution to cause solubilization of soy protein from the protein source and separating the resulting aqueous soy protein solution from residual soy protein source. The aqueous soy protein solution may then be optionally diluted, before adjusting the pH to a pH of 1.5 to 4.4 to provide a clear soy protein solution, which is then concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique, and diafiltered. All steps are effected at a temperature of 50° to 60°C.