ISOLAT DE PROTEINE DE SOJA PRECIPITE PAUVRE EN ACIDE PHYTIQUE
La présente invention a pour objet un isolat de protéine de soja pauvre en acide phytique. On forme une solution aqueuse de protéine de soja ayant un pH compris entre 10,6 et 14, entre 10 et 50 degrés C pour faire précipiter l'acide phytique et les phytates. On sépare ces insolubles et recueill...
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| creator | KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT |
| description | La présente invention a pour objet un isolat de protéine de soja pauvre en acide phytique. On forme une solution aqueuse de protéine de soja ayant un pH compris entre 10,6 et 14, entre 10 et 50 degrés C pour faire précipiter l'acide phytique et les phytates. On sépare ces insolubles et recueille un extrait clarifie contenant la protéine de soja dissoute. Cet extrait clarifié est acidifié à un pH compris entre 4 et 5, ce qui fait précipiter la protéine de soja que l'on revêt ensuite. Isolat de protéine de soja purifié utile en alimentation.
Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range. |
| format | Patent |
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Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.</description><language>fre</language><subject>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</subject><creationdate>1978</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780526&DB=EPODOC&CC=FR&NR=2368896A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780526&DB=EPODOC&CC=FR&NR=2368896A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT</creatorcontrib><title>ISOLAT DE PROTEINE DE SOJA PRECIPITE PAUVRE EN ACIDE PHYTIQUE</title><description>La présente invention a pour objet un isolat de protéine de soja pauvre en acide phytique. On forme une solution aqueuse de protéine de soja ayant un pH compris entre 10,6 et 14, entre 10 et 50 degrés C pour faire précipiter l'acide phytique et les phytates. On sépare ces insolubles et recueille un extrait clarifie contenant la protéine de soja dissoute. Cet extrait clarifié est acidifié à un pH compris entre 4 et 5, ce qui fait précipiter la protéine de soja que l'on revêt ensuite. Isolat de protéine de soja purifié utile en alimentation.
Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1DPb3cQxRcHFVCAjyD3H19HMFsYP9vRyBAq7OngGeIUApx9CwIFcFVz8FR2dPkFKPyBDPwFBXHgbWtMSc4lReKM3NoODmGuLsoZtakB-fWlyQmJyal1oS7xZkZGxmYWFp5mhoTIQSAMBxKVE</recordid><startdate>19780526</startdate><enddate>19780526</enddate><creator>KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT</creator><scope>EVB</scope></search><sort><creationdate>19780526</creationdate><title>ISOLAT DE PROTEINE DE SOJA PRECIPITE PAUVRE EN ACIDE PHYTIQUE</title><author>KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2368896A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>fre</language><creationdate>1978</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KENNETH C. GOODNIGHT JR., GRANT H. HARTMAN JR. ET ROBERT F. MARQUARDT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ISOLAT DE PROTEINE DE SOJA PRECIPITE PAUVRE EN ACIDE PHYTIQUE</title><date>1978-05-26</date><risdate>1978</risdate><abstract>La présente invention a pour objet un isolat de protéine de soja pauvre en acide phytique. On forme une solution aqueuse de protéine de soja ayant un pH compris entre 10,6 et 14, entre 10 et 50 degrés C pour faire précipiter l'acide phytique et les phytates. On sépare ces insolubles et recueille un extrait clarifie contenant la protéine de soja dissoute. Cet extrait clarifié est acidifié à un pH compris entre 4 et 5, ce qui fait précipiter la protéine de soja que l'on revêt ensuite. Isolat de protéine de soja purifié utile en alimentation.
Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | ISOLAT DE PROTEINE DE SOJA PRECIPITE PAUVRE EN ACIDE PHYTIQUE |
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