Protein isolates and method of producing them
US4486343A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 21, 1983 |
| Grant date | Dec 4, 1984 |
| Priority date | — |
| Expiry date | Mar 21, 2003 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S530/832
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Wheat protein is conditioned for solubilization by first dispersing it in water at a temperature of about 5.degree.-35.degree. C. and a concentration of about 2-20% and then by acidifying the dispersion to a pH of 0.5-3.0. The acidified dispersion is then solubilized by effectively heating it to from about 70.degree. C. for from about 65 minutes to about 4 hours to about 120.degree. C. for from about 30 seconds to about 5 minutes. Acid-solubilized wheat proteinate in solution is precipitated by adjustment of the pH of the solution to its isoelectric point. The acid condition of the wheat proteinate solution is employed to acidulate fluid skim milk and form a caseinate-wheat proteinate co-precipitate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.