PROCEDE D'OBTENTION D'ISOLAT DE PROTEINE DE SOJA

A high quality soy protein isolate with significantly reduced aluminum content and substantially free of phytic acid and phytate complexes is prepared by aqueous extraction of defatted particulated soybeans at pH 8 to 10, and at a temperature above 65 DEG C., separating the extract and then precipit...

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Bibliographische Detailangaben
1. Verfasser:	GABOR PUSKI, GRANT H. HARTMAN JR. ET ROBERT D. TALBOTT
Format:	Patent
Sprache:	fre
Schlagworte:	CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PEPTIDES 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:	A high quality soy protein isolate with significantly reduced aluminum content and substantially free of phytic acid and phytate complexes is prepared by aqueous extraction of defatted particulated soybeans at pH 8 to 10, and at a temperature above 65 DEG C., separating the extract and then precipitating the protein out of solution, at a pH slightly higher than its isoelectric point, i.e., pH 5.3.