# US 4,391,750 A · Heat gellable protein isolate > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 4,391,750 A - Document ID: US4391750A - Status: Granted - Kind: A - Application number: 06/452,035 - Filed: 1982-12-22 - Granted: 1983-07-05 - Earliest claimed: 1982-12-22 - Assignees: General Foods Corporation - Inventors: Jennifer M. Grealy; Terrence J. Maurice - Web page: https://patentgrep.com/patent/US4391750A ## CPC - A23J 3/16: from soybean - A23J 3/14: Vegetable proteins - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ## Abstract Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M. ## Claims ### Claim 1 An aqueous protein dispersion suitable for heat gelation to a gel, which comprises a composition dispersed in an aqueous phase having an ionic strength of about 0.3 to about 0.75 molar and a pH of about 4.5 to about 5.5, said composition comprising at least 70% by weight of a substantially undenatured vegetable protein isolate and up to about 30% by weight of a starch, said vegetable protein isolate being one formed by settling an aqueous dispersion of protein micelles consisting of homogenous amphiphilic protein moieties. ### Claim 2 (depends on 1) The dispersion of claim 1 wherein said starch comprises about 1 to about 20% by weight of the composition. ### Claim 3 (depends on 2) The dispersion of claim 2 wherein said starch comprises about 5 to about 15% by weight of the composition. ### Claim 4 (depends on 1) The dispersion of claim 1 wherein said composition is present in said dispersion in a concentration of about 10 to about 30% w/w. ### Claim 5 (depends on 4) The dispersion of claim 4 wherein said food grade salt is sodium chloride and said food grade acid is hydrochloric acid. ### Claim 6 (depends on 1) The dispersion of claim 1 wherein said starch comprises about 1 to about 20% by weight of the composition and the composition is present in the dispersion in a concentration of about 10 to about 30% w/w. ### Claim 7 (depends on 6) The dispersion of claim 6 wherein said starch comprises about 5 to about 15% by weight of the composition. ### Claim 8 A method of improving the heat gelation properties of a substantially undenatured vegetable protein isolate containing at least about 90% by weight of vegetable protein (as determined by Kjeldahl nitrogen.times.6.25), which comprises: (a) settling an aqueous dispersion of protein micelles consisting of amphiphilic protein moieties and formed from at least one vegetable protein source material to provide an amorphous protein mass containing said substantially undenatured protein isolate, said isolate having substantially no lipid content, substantially no lysinoalanine content and substantially the same lysine content as the storage protein in the source material, (b) mixing said vegetable protein isolate with a starch to form a composition comprising up to about 30% by weight of said starch, and (c) subsequently treating said composition both with at least one food grade salt and at least one food grade acidifying agent to incorporate in a heat gellable dispersion of said composition sufficient food grade salt to provide an ionic strength of said dispersion of at least about 0.2 and sufficient food grade acidifying agent to provide a pH of said dispersion of up to about 6.0. ### Claim 9 (depends on 8) The method of claim 8 wherein said ionic strength is from about 0.2 to about 1.5 molar. ### Claim 10 (depends on 9) The method of claim 9 wherein said ionic strength is from about 0.3 to about 0.75 molar. ### Claim 11 (depends on 8) The method of claim 8 wherein said food grade salt is sodium chloride. ### Claim 12 (depends on 8) The method of claim 8 wherein said pH value is from about 3.5 to about 6.0. ### Claim 13 (depends on 12) The method of claim 12 wherein said pH value is from about 4.5 to about 5.5. ### Claim 14 (depends on 8) The method of claim 8 wherein said food grade acidifying agent is selected from the group consisting of hydrochloric acid, phosphoric acid, citric acid, malic acid or tartaric acid. ### Claim 15 (depends on 8) The method of claim 8, wherein said ionic strength is from about 0.3 to about 0.75 molar, said pH value is from about 4.5 to about 5.5, said food grade salt is sodium chloride and said food grade acid is hydrochloric acid. ### Claim 16 (depends on 15) The method of claim 15 wherein said starch is present in said composition in an amount of about 1 to about 20% by weight. ### Claim 17 (depends on 16) The method of claim 16 wherein said starch is present in said composition in an amount of about 5 to about 15% by weight. ### Claim 18 A method of improving the heat gelation properties of a substantially undenatured vegetable protein isolate containing at least about 90% by weight of vegetable protein (as determined by Kjeldahl nitrogen.times.6.25), which comprises: (a) settling an aqueous dispersion of protein micelles consisting of amphiphilic protein moieties and formed from at least one vegetable protein source material to provide an amorphous protein mass containing said substantially undenatured protein isolate, said isolate having substantially no lipid content, substantially no lysinoalanine content and substantially the same lysine content as the storage protein in the source material, (b) providing said amorphous protein mass in admixture with a starch in an amount, on a dry basis, of up to about 30% by weight of starch, and (c) incorporating in a heat gellable dispersion of said admixture both (i) sufficient food grade salt to provide an ionic strength of said dispersion of at least about 0.3 molar and (ii) sufficient food grade acidifying agent to provide a pH of said dispersion of less than about 5.5. ### Claim 19 (depends on 18) The method of claim 18 wherein said aqueous dispersion of protein micelles from which said isolate is settled is formed by solubilizing the protein in said at least one vegetable protein source material using a food grade salt solution having a concentration of at least 0.2 molar ionic strength and a pH of 5.5 to 6.3 to form a protein solution, and diluting the protein solution to an ionic strength of less than 0.1 molar to cause formation of said dispersion. ### Claim 20 (depends on 18) The method of claim 18 wherein said aqueous dispersion of protein micelles from which said isolate is settled is formed by solubilizing the protein in said at least one vegetable protein source material using a food grade salt solution having a concentration of at least 0.2 molar ionic strength and a pH of about 5 to about 6.8 to form a protein solution, increasing the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant, and diluting the concentrated protein solution to an ionic strength below about 0.2 molar to cause formation of said dispersion. ### Claim 21 (depends on 20) The method of claim 20 wherein said food grade salt solution has an ionic strength of about 0.2 to about 0.8 molar, a pH of about 5.3 to about 6.2, said protein concentration step is effected by a membrane technique at a volume reduction factor of about 1.1 to about 6.0, as determined by the ratio of volume of protein solution and the volume of concentrated protein solution, and the dilution of the concentrated protein solution is effected by passing the concentrated protein solution into a body of water having a temperature below about 25.degree. C. and a volume sufficient to decrease the ionic strength of the concentrated solution to a value of about 0.06 to about 0.12 molar. ### Claim 22 (depends on 21) The method of claim 21 wherein said protein source material is soybeans, said food grade salt is sodium chloride and said aqueous food grade salt solution contains about 0.001 to about 0.01 M of calcium chloride. ### Claim 23 (depends on 19) The method of claim 19 wherein said dispersion of protein micelles from which said isolate is settled is formed by solubilizing the protein in soybeans at a temperature of about 15.degree. C. to about 75.degree. C. using a food grade salt solution having a concentration of at least 0.2 molar ionic strength and a pH of about 5.6 to about 7.0 to form a protein solution, adjusting the pH of the protein solution to a pH of about 4.8 to about 5.4, and diluting the pH-adjusted solution to an ionic strength value sufficiently low to cause formation of said dispersion. ### Claim 24 (depends on 23) The method of claim 23 wherein said solubilization pH is about 6.0 to about 6.4 and said adjusted pH is about 5.1 to about 5.3. ### Claim 25 (depends on 19) The method of claim 19 wherein said food grade salt and said food grade acidifying agent are incorporated into said admixture by drying said settled solid phase after separation from the remaining aqueous phase, uniformly mixing the starch with the dried isolate, uniformly mixing said food grade salt and said food grade acidifying agent with the resulting admixture of isolate and starch, and forming said dispersion from the resulting uniform mixture. ### Claim 26 (depends on 19) The method of claim 19 wherein said food grade salt and food grade acidifying agent are incorporated into said dispersion by uniformly mixing said starch, said food grade salt and said food grade acidifying agent with said settled solid phase after separation from the remaining aqueous phase, drying the uniform mixture so produced, and forming said dispersion from said dried mixture. ### Claim 27 (depends on 19) The method of claim 19 wherein said food grade salt and said food grade acidifying agent are incorporated into said dispersion by dissolving said food grade salt and said food grade acidifying agent in an aqueous dispersion of said solid admixture.