pH adjusted soy protein isolate and uses
OwnerBrent E. Green, Sarah Medina +7inventors
InventorsBrent E. Green, Sarah Medina, Martin Schweizer, Kevin I. Segall, Johann Tergesen, Russ Sampson, Roland Rosset, Curtis D. Hayden, Edwin Catipon
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Abstract
pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.
Claims9
A soy protein product of having a protein content of at least about 60 wt % (N×6.25) d.b. with a pH of 5.31 in water at 1% w/v and which has a non-beany flavor, the soy protein product having a solubility at 1% protein w/v of 89.1% in water at pH 2, 100% in water at pH 3, 41.4% in water at pH 4, 5.4% in water at pH 5 and 31.3% in water at pH 6, wherein the solubility is determined by the protein method, in accordance with the relationship:
- solubility (%)=(% protein in supernatant/% protein in initial dispersion)×100.
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. with a pH of 5.86 in water at 1% w/v and which has a non-beany flavor, the soy protein product having a solubility in water at 1% protein w/v of 13.8% at pH 2, 5.5% at pH 3, 4.0% at pH 4, 0% at pH 5, 11.7% at pH 6 and 9.0% at pH 7, wherein the solubility is determined by protein method, in accordance with the relationship:
- solubility (%)=(% protein in supernatant/% protein in initial dispersion)×100.
A method of producing a soy protein product, which comprises:
- providing an aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range,
- adjusting the pH of the solution to about pH 6 to precipitate soy protein therefrom, and
- optionally drying the pH adjusted solution including the precipitated soy protein or
- optionally recovering and drying the precipitated soy protein or
- optionally heat treating the pH-adjusted solution including the precipitated soy protein and then drying the heat treated, pH-adjusted solution including the precipitated soy protein or
- optionally heat treating the pH-adjusted solution including the precipitated soy protein then recovering and drying the precipitated soy protein.
Dependencies are inferred from the claim text.