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US 9,314,044 B2Granted
Method for extracting protein from kaniwa and protein products thereof
AssigneeFitLife Brands, Inc.
InventorFadi Aramouni
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Abstract
Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.
Claims32
A method for making a protein product from kaniwa, comprising:
- (a) milling the kaniwa;
- (b) contacting the milled kaniwa with a salt solution, wherein the salt is selected from the group consisting of ammonium chloride, potassium chloride, sodium chloride, calcium chloride, and sodium citrate;
- (c) adjusting the pH of the salt solution to a pH of 3 to 4.5 to effect precipitation of a protein from the kaniwa of step (b);
- and
- (d) drying the precipitated protein to form a protein product.
2 more elements
A method for making a protein product from kaniwa, comprising:
- (a) contacting kaniwa for 2 to 6 hours with a salt solution of 0.5 wt. % to 5 wt. % in water and in a 1:5 to 1:15 w/v ratio with the kaniwa, wherein the salt is selected from the group consisting of ammonium chloride, potassium chloride, sodium chloride, calcium chloride, and sodium citrate;
- and
- (b) adjusting the pH of the salt solution to a pH of 3 to 4.5 to effect precipitation of the protein from the kaniwa of step (a).
A method for making a protein product from kaniwa, comprising:
- (a) dry milling the kaniwa;
- (b) contacting the milled kaniwa for 2 to 6 hours with a sodium citrate solution of 0.5 wt. % to 5 wt. % in water and in a 1:5 to 1:15 w/v ratio with the milled kaniwa;
- (c) adjusting the pH of the salt solution to a pH of 3 to 4.5 to effect precipitation of the protein from the kaniwa of step (b);
- (d) centrifuging the mixture of milled kaniwa and the salt solution of step (c) to separate the precipitated protein from the salt solution;
- and
- (e) drying the precipitated protein at 50° C. to 60° C. for 14 to 18 hours to form a protein product;
- wherein the protein product is substantially free of bitter-tasting compounds, has a complete set of essential amino acids, and has a moisture content less that 5 wt. %.
4 more elements
Dependencies are inferred from the claim text.