초록 ▼

Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH\s (e.g., pH 7.0-8.0) to provide a high NSI product. These hi

Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH\s (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.

대표청구항 ▼

A process for improving the water-solubility of a vegetable protein product, said process comprising the steps of: (A) supplying an aqueous vegetable seed feedstream to a homogenizer with said feed stream containing on a dry solids basis at least 30% by weight vegetable seed protein and a sufficient

A process for improving the water-solubility of a vegetable protein product, said process comprising the steps of: (A) supplying an aqueous vegetable seed feedstream to a homogenizer with said feed stream containing on a dry solids basis at least 30% by weight vegetable seed protein and a sufficient amount of base to maintain the feed stream within said homogenizer at a pH between about 6.5 to 9.0; (B) increasing the water-solubility of the vegetable seed protein by subjecting the aqueous feed stream in the homogenizer to successive pressure and cavitation cycling at a temperature between about 50°C. to about 150°C.; and (C) recovering the vegetable protein product having an improved water-solubility therefrom.