JPS55153562A - Preparation of soybean protein - Google Patents
Preparation of soybean proteinInfo
- Publication number
- JPS55153562A JPS55153562A JP6089979A JP6089979A JPS55153562A JP S55153562 A JPS55153562 A JP S55153562A JP 6089979 A JP6089979 A JP 6089979A JP 6089979 A JP6089979 A JP 6089979A JP S55153562 A JPS55153562 A JP S55153562A
- Authority
- JP
- Japan
- Prior art keywords
- stage
- separated
- soybeans
- soybean
- proteins
- 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.)
- Granted
Links
Abstract
PURPOSE: To prepare two kinds of separated soybean proteins, in high efficiency, by subjecting soybeans or de-fatted soybeans to the three-stage fractionation with a water-soluble solvent at a specific pH, and collecting the soybean proteins separated at the second and the third stages, separately.
CONSTITUTION: Soybeans or de-fatted soybeans are subjected to the first stage extraction with a water-soluble solvent at pH 6.0W7.0, and the soluble fraction thus obtained is sent to the second stage fractionation process performed at pH 5.0W5.6. The soluble fraction obtained from the second stage fractionation process is adjusted to pH 4.0W4.8, and subjected to the third stage fractionation treatment. The insoluble fractions obtained from the second and the third stages are recovered separately as the separated proteins. The separated protein obtained from the second stage can be used in a manner similar to the conventional separated proteins, while the one obtained from the third stage has high solubility in saline water and extremely high resistance to heating in an oven, and is useful for the preparation of soybean protein gel such as soybean sausage, etc.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6089979A JPS603812B2 (en) | 1979-05-16 | 1979-05-16 | Soybean protein production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6089979A JPS603812B2 (en) | 1979-05-16 | 1979-05-16 | Soybean protein production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55153562A true JPS55153562A (en) | 1980-11-29 |
| JPS603812B2 JPS603812B2 (en) | 1985-01-30 |
Family
ID=13155658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6089979A Expired JPS603812B2 (en) | 1979-05-16 | 1979-05-16 | Soybean protein production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS603812B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008526240A (en) * | 2005-01-18 | 2008-07-24 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
-
1979
- 1979-05-16 JP JP6089979A patent/JPS603812B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008526240A (en) * | 2005-01-18 | 2008-07-24 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
| JP4824702B2 (en) * | 2005-01-18 | 2011-11-30 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS603812B2 (en) | 1985-01-30 |
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