Method for fractionation of vegetable proteins by reduction
US4771126A · kind A · utility
20Cited by
8References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 19, 1987 |
| Grant date | Sep 13, 1988 |
| Priority date | — |
| Expiry date | Jun 19, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J1/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for fraction fractionation of a vegetable protein such as soybean protein which comprises subjecting a source of the vegetable protein in an aqueous system to reduction conditions such as treatment with a sulfite compound, a glutathione compound or cysteine compound, or electrolytic reduction at pH within a neutral or alkaline range and then bringing the system to pH of 5.5 to 7.0 at a temperature of 20.degree. C. or lower to fractionate the system into a soluble or dispersing fraction and an insoluble or precipitate fraction.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.