Process for obtaining legume protein fractions of moderate molecular weight, legume protein fractions and use thereof
AssigneeEmsland-Staerke GmbH
InventorsMartin Lotz, Gerold Eggengoor
Life of this patent
Estimating the term…
Abstract
A process for producing coagulated leguminous protein fractions of MW>14, comprising: initial charging of fruit juice; coagulation of the leguminous protein; removal of a leguminous protein fraction whose majority has an MW of from >14 kD to approx. 600 kD; optionally, washing the coagulated leguminous protein fraction thus obtained; and optionally, drying the leguminous protein fraction, and to the use of the leguminous protein fraction as a food, food additive, medicament additive, animal feed, in cosmetics, as industrial protein, and/or as an adhesive.
Claims17
Method of obtaining coagulated legume fruit protein fractions with a molecular weight of greater than 14, comprising the steps of:
- providing fruit juice from legume fruits;
- coagulating of a legume fruit protein fraction from the fruit juice by a method selected from the group consisting of:
- adjusting pH to a value in the range of 3-6 and producing temperature increase to between 50 and 85° C.;
- and
- separating a legume fruit protein fraction, whose majority has a molecular weight of larger 14 kD to 600 kD
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Dependencies are inferred from the claim text.