GB919550A - Protein material, and method of producing protein materials - Google Patents
Protein material, and method of producing protein materialsInfo
- Publication number
- GB919550A GB919550A GB209360A GB209360A GB919550A GB 919550 A GB919550 A GB 919550A GB 209360 A GB209360 A GB 209360A GB 209360 A GB209360 A GB 209360A GB 919550 A GB919550 A GB 919550A
- Authority
- GB
- United Kingdom
- Prior art keywords
- protein
- molecular weight
- undenatured
- soybean
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention comprises an organoleptically bland soybean protein material of the globulin type being mostly composed of protein having a molecular weight greater than 150,000 and having reactively available -SH groups in an amount from 0 to 7 X 10-5 moles per gram, the material being dispersible in water. The protein may be undenatured and flavourless, and the objectionable non - proteinaceous flavour-producing constituents of the soybean may be absent. The material may be in a dry, finely particulate form, and may be completely dispersible in water, without heating, at a pH of 7 to 8 in the presence of bases or natural salts, at least 70% by weight of the material being protein having a molecular weight of at least about 150,000, at least 40% being protein having a molecular weight of at least about 300,000, and at least 10% being protein having a molecular weight of at least about 600,000. The material may be included in a foodstuff e.g. bread. The material is obtained by providing a substantially oil-free particulate soybean material which has been contacted with a sufficient quantity of a lower alkanol to thoroughly wet the same and in which the protein exists in substantially undenatured form, extracting the protein with an aqueous medium at a pH of 6.8 to 11.0, precipitating protein from the extract by adjusting the pH of the extract to 5.0 to 5.4, recovering the protein in the form of a card in which the protein is (i) substanially undenatured and (ii) comprises mostly protein having a molecular weight greater than about 150,000, drying the curd to a moisture content below 10% by weight by applied heat, at a product temperature not exceeding 60 DEG C., and recovering the product.ALSO:In a food, e.g. bread, is incorporated an organoleptically bland soybean protein material of the globulin type, which is mostly composed of protein having a molecular weight greater than 150,000 and having reactively available -SH groups in an amount less than 7 X 10-5 mols. per gram, and which is dispersible in water. The protein is preferably undenatured and flavourless, objectionable non-proteinaceous flavour-producing constituents being absent. The material may be in dry, finely particulate form, completely dispersible in water, without heating, at a pH of 7 to 8 in the presence of bases or neutral salts. At least 70% by weight of the material may be protein of molecular weight of at least 150,000, at least 40% protein of molecular weight of at least 300,000 and at least 10% protein of molecular weight of at least 600,000. The material is obtained by providing a substantially oil-free particular soybean material which has thoroughly wetted with a sufficient quantity of a lower alkanol, and in which the protein exists in substantially undenatured form, extracting this material with an aqueous medium at pH 6.8 to 11.0, precipitating protein from the extract by adjusting the pH to 5.0 to 5.4 to recover a curd, which is dried to moisture content below 10% at a temperature not exceeding 60 DEG C.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US78794259A | 1959-01-20 | 1959-01-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB919550A true GB919550A (en) | 1963-02-27 |
Family
ID=25142973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB209360A Expired GB919550A (en) | 1959-01-20 | 1960-01-20 | Protein material, and method of producing protein materials |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB919550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2832843A1 (en) * | 1977-08-03 | 1979-02-15 | Nestle Sa | METHOD FOR PRODUCING A VEGETABLE PROTEIN EXTRACT |
-
1960
- 1960-01-20 GB GB209360A patent/GB919550A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2832843A1 (en) * | 1977-08-03 | 1979-02-15 | Nestle Sa | METHOD FOR PRODUCING A VEGETABLE PROTEIN EXTRACT |
| FR2400327A1 (en) * | 1977-08-03 | 1979-03-16 | Nestle Sa | PROCESS FOR PREPARING A VEGETABLE PROTEIN EXTRACT |
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