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US 4,285,862 AGranted
Protein isolate product
AssigneeGeneral Foods Corporation
InventorsE. Donald Murray, Chester D. Myers, Larry D. Barker
Life of this patent
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AssigneeGeneral Foods Corporation
InventorsE. Donald Murray, Chester D. Myers, Larry D. Barker
Estimating the term…
A novel protein isolate is described. The isolate is substantially undenatured, has substantially no lysinoaniline content and substantially the same lysine content as the protein source material from which it is derived. The isolate has substantially no lipid content and takes the form of an amorphous, viscous, sticky, gluten-like protein mass, or a dried form of the mass. The amorphous protein mass is formed by settling an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties. The aqueous dispersion is formed from the source protein, usually a plant protein, preferably by a salting-in and dilution-out procedure. The protein isolate exhibits high functionality and may be used as an egg white or wheat gluten substitute in a variety of food products.
A substantially undenatured protein isolate product containing at least about 90% by weight of protein (as determined by Kjeldahl nitrogen.times.6.25) and in the form of an amorphous protein mass which is formed by settling the solid phase from an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties and formed from at least one plant protein source material, said product having substantially no lipid content, substantially no lysinoalanine content and substantially the same lysine content as the storage protein in the source material.
A plant protein micelle consisting of a homogeneous amphiphilic protein moiety.
Dependencies are inferred from the claim text.