Separation of protein from vegetable sources
AssigneeGrain Processing Corporation
InventorsAlpha L. Morehouse, Ronald C. Malzahn
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Abstract
Vegetable protein source materials are dispersed in water at a pH in the range of 2 to 6 and an acid phytase is included therein. The acidic extract containing soluble protein is separated and dried to yield a solid protein of desirable character. A protease can also be used to improve the characteristics of the protein.
Claims5
A process of obtaining protein from a vegetable protein source material which comprises washing a vegetable protein source material with water maintained at a pH of minimum protein solubility, subjecting the washed vegetable protein source material to digestion in water at a pH of from about 2 to 6 in the presence of acid phytase, and separating a liquid extract containing soluble protein from the insoluble digestion residue.
Dependencies are inferred from the claim text.