Process for isolation of proteins using food grade salt solutions at specified pH and ionic strength
US4208323A · kind A · utility
85Cited by
9References
26Claims
0Family size
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Key dates
| Filing date | Mar 20, 1979 |
| Grant date | Jun 17, 1980 |
| Priority date | — |
| Expiry date | Mar 20, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S530/827
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Proteins of high functionality and in substantially undenatured form are isolated in high yield from protein sources by extraction of the protein from the source material using a food grade salt solution under controlled conditions, increasing the protein concentration of the resultant extract while maintaining the same salt concentration, and diluting the concentrated protein solution. Protein isolate in the form of protein micelles forms in the aqueous phase and settles to an amorphous sticky, gluten-like protein mass, which may be dried to powder form.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.