TH129931A - Preparation of soy protein extract using sodium chloride (S703) extraction - Google Patents

Abstract

DC60 (29/12/54) Soy protein products having a protein content of at least approximately 60 % by weight (N x 6.25) d.b. as isolates are prepared by a method wherein soy protein is extracted from soybean source material using aqueous calcium chloride solution at a low pH, typically approximately 1.5 to approximately 5, and the resulting aqueous soy protein solution is separated from the remaining soy protein source. The resulting clarified aqueous soy protein solution may be diluted and its pH adjusted to within the range of 1.5 to 5.0. The solution may be concentrated by ultrafiltration, diafiltrated, and dried to provide soy protein products. The soy protein products are soluble in an acidic medium and produce a clear, thermostable solution, and may therefore be used for protein fortification of beverages and sports drinks. Soy protein products having a protein content of at least approximately 60% by weight (N x 6.25) d.b. as isolates are prepared by a method wherein soy protein is extracted from soybean source material using aqueous calcium chloride solution at a low pH, typically approximately 1.5 to approximately 5, and the resulting aqueous soy protein solution is separated from the remaining soy protein source. The resulting clarified aqueous soy protein solution may be diluted and adjusted to a pH within the range of 1.5 to 5.0. The solution may be concentrated by ultrafiltration, diafiltrated, and dried to provide soy protein products. The soy protein products are soluble in an acidic medium and produce a clear, heat-resistant solution, and may therefore be used for protein fortification of beverages and sports drinks.

Claims (1)

: DC60 (29/12/54), soy protein (soy protein) product with a protein content of at least about 60% by weight (N x 6.25) db, as an extract (isolate) is made by the method in which soy protein Extracted From soy source material, aqueous calcium chloride solution at low pH was generally 1.5 to about 5, and the derived aqueous soy protein solution was extracted. From protein sources Remaining soybeans Aqueous clarified soy protein solution obtained May be diluted and pH adjusted within the 1.5 - 5.0 range. The solution may be concentrated by ultrafiltration, diafiltered, and dried to provide a soy protein product. Soy protein products will Dissolves in acidic medium And produces a clear, heat-resistant solution, and therefore may be used for Protein fortification of sports drinks and beverages Soy protein products have a protein content of at least approximately 60% by weight (N x 6.25) d. B. As an isolate is made by the method in which soy protein is extracted. From soy source material, aqueous calcium chloride solution at low pH was generally 1.5 to about 5, and the derived aqueous soy protein solution was extracted. From protein sources Remaining soybeans Aqueous clarified soy protein solution obtained May be diluted and pH adjusted within the 1.5 - 5.0 range. The solution may be concentrated by ultrafiltration, diaphragmatically, and dried. To provide soy protein products Soy protein products will Dissolves in acidic medium And produces a clear, heat-resistant solution, and therefore may be used for Protein fortification of beverages and sports drinks. (Item one) which will appear on the advertisement page: 1. The process of producing soy protein isolate (soy protein isolate) with quantity Soy protein at least approximately 90% wt (N x 6.25) on dry weight, including: (a) Soy protein source extraction with aqueous calcium salt solution at pH approximately 1.5 to approximately 5 for dissolution. Of soy protein from soy protein sources and to make a solution of soy protein.