Soybean protein isolate production
AssigneeGeneral Foods Corporation
InventorDonald B. Millar
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Abstract
The yield of soybean isolate obtained by collecting protein from an aqueous protein dispersion formed by extracting the protein from soybeans with aqueous food grade salt solution and diluting the protein solution, optionally after concentration of the protein content thereof, is improved by effecting the extraction at a pH of about 5.6 to about 7.0 and adjusting the pH of the protein solution (or concentrate, if the concentration step is used) to a pH of about 4.8 to about 5.4 prior to the dilution step.
Claims6
In a process for the formation of a soybean protein isolate by contacting soybeans with an aqueous food grade salt solution of ionic strength of at least about 0.2 molar to solubilize the protein, diluting the protein solution to an ionic strength sufficient to form a protein dispersion in the aqueous phase, and collecting the protein from the dispersion as an amorphous mass of soybean protein isolate, the improvement which comprises effecting said soybean contact using an aqueous food grade salt solution having a pH of about 5.6 to 7.0, adjusting the pH of the protein solution to a value of about 4.8 to about 5.35 and diluting said pH adjusted protein solution.
Dependencies are inferred from the claim text.