Soybean products with improved carbohydrate composition and soybean plants
AssigneeE. I. Du Pont de Nemours and Company
InventorsPhillip Scott Kerr, Scott Anthony Sebastian
Life of this patent
Estimating the term…
Abstract
There is provided soybean protein products of significantly lowerstachyose content as a function of an improved soybean having a seed stachyose content of less than 50 .mu.mol/g. Improved soybean lines are provided as are methods of using such reduced stachyose soybeans.
Claims4
A soy protein product having a stachyose content of less than 35 .mu.mol/g and a protein content in the range from 42% to 89% on a dry basis derived from the processing of soybean seeds of a soybean plant homozygous for at least one gene that confers a heritable phenotype of a seed stachyose content of less than 35 .mu.mol/g, provided that the soybean plant is not a member of the line LR28 wherein the soy protein product is selected from the group consisting of soybean meal, soybean grits, full fat and defatted flours, soy protein concentrates, soy milk powder, textured soy proteins, textured flours and textured concentrates.
A soy protein concentrate product having a stachyose content of less than 35 .mu.mol/g and a protein content in the range from 42% to 89% on a dry basis produced by the process of making a soy protein product comprising seeds of a soybean plant homozygous for at least one gene that confers a heritable phenotype of a seed stachyose content of less than 35 .mu.mol/g, provided that the soybean plant is not a member of the line LR28, said processing including:
- (a) cracking said seeds to remove the meats form the hulls;
- (b) flaking the meats obtained in step (a) to obtain the desired flake thickness;
- (c) contacting the fall fat flakes obtained in step (b) with a first solvent to extract oil from the flakes to a desired oil content level;
- and
- (d) contacting the defatted flakes obtained in step (c) with a second solvent to obtain a soy protein concentrate product with a protein content in the range from 42% to 89% on a dry basis and a stachyose content of less than 35 .mu.mol/g, wherein the soy protein product is selected from the group consisting of soybean meal, soybean grits, full fat and defatted flours, soy protein concentrates, soy milk powder, textured soy proteins, textured flours and textured concentrates.
A soybean protein product having a stachyose content of less than 35 .mu.mol/g and a protein content content in the range from 42% to 89% on a dry basis derived from the seeds or seed derivatives of a soybean progeny line from any pedigree involving LR28, LR3705 having ATCC Accession Number 97774, LR4271 having ATCC Accession Number 97775, LR33 *LR28 having ATCC Accession Number 97773 or LR484 having ATCC Accession Number 75325 as at least one parent, the progeny soybean plant having a heritable phenotype of less than 35 .mu.mol/g seed stachyose content, wherein the soy protein product is selected from the group consisting of soybean meal, soybean grits, full fat and defatted flours, soy protein concentrates, soy milk powder, textured soy proteins, textured flours and textured concentrates.
A soybean protein product having a stachyose content of less than 35 .mu.mol/g and a protein content in the range from 42% to 48% on a dry basis derived from the seeds or seed derivatives of a soybean progeny line from any pedigree involving LR28, LR3705 having ATCC Accession Number 97774, LR4271 having ATCC Accession Number 97775, LR33*LR28 having ATCC Accession Number 97773 or LR484 having ATCC Accession Number 75325 as at least one parent, the progeny soybean plant having a heritable phenotype of less than 35 .mu.mol/g seed stachyose content and further comprising a seed protein content ranging from 42% to 48% on a dry basis, wherein the soy protein product is selected from the group consisting of soybean meal, soybean grits, full fat and defatted flours, soy protein concentrates, soy milk powder, textured soy proteins, textured flours and textured concentrates.
Dependencies are inferred from the claim text.