Process for the production of a protein isolate having improved whiteness
AssigneeRalston Purina Company
InventorJames E. Walsh
Life of this patent
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Abstract
A simplified process for the production of a protein isolate from defatted vegetable protein material is disclosed which comprises extracting a defatted vegetable protein material with an aqueous extractant to provide a protein extract, followed by adjustment of the pH of said extract to the isoelectric point of the protein to provide a protein precipitate. The protein precipitate is thereafter heated to a temperature between about 115.degree.-145.degree. F. and concentrated to a solids level of at least about 44% by weight. This unexpectedly results in the production of a protein isolate which has an improved degree of whiteness over those isolates produced by prior art techniques.
Claims32
A process for the production of a protein isolate from a defatted vegetable protein material comprising:
- (a) extracting a vegetable protein material with an aqueous extractant to provide an aqueous protein extract having a pH of at least about 6.5;
- (b) adjusting the pH of said extract to the isoelectric point of the protein to precipitate the protein;
- (c) heating the precipitated protein to a temperature of between about 115.degree.-145.degree. F. followed by;
- (d) concentrating the protein precipitate to to a solids level of above about 44% by weight.
A process for the production of a protein isolate from a defatted vegetable protein material comprising:
- (a) extracting a vegetable protein material with a first portion of an aqueous extractant to provide a first aqueous protein extract having a pH of at least about 6.5;
- (b) separating the insoluble solids from said first extract and extracting said solids with a second portion of an aqueous extractant to provide a second aqueous protein extract having a pH of at least about 6.5;
- (c) combining said protein extracts and adjusting the pH thereof to the isoelectric point of the protein to precipitate the protein;
- (d) heating the precipitated protein to a temperature of between about 115.degree.-145.degree. F. followed by;
- (e) concentrating the protein precipitate to a solids level of above about 44% by weight.
A process as set forth in claim 24 wherein heating of the precipitate is carried out at a time of between about 2-10 seconds.
A process for the production of a protein isolate from a defatted vegetable protein material comprising:
- (a) extracting a vegetable protein material with an aqueous extractant to provide an aqueous extract having a pH of between about 7.0 and 10.0;
- (b) adjusting the pH of said extract to between about 4.0 to 5.0 to precipitate the protein;
- (c) heating the precipitated protein to a temperature of between about 115.degree.-145.degree. F. followed by;
- (d) concentrating the protein precipitate to a solids level of above about 44% by weight, and;
- (e) dewatering the concentrated precipitate to provide a dry protein isolate.
Dependencies are inferred from the claim text.