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    PREPARATION OF SOY PROTEIN PRODUCTS (
    1.
    发明申请
    PREPARATION OF SOY PROTEIN PRODUCTS ("S810") 有权

    公开(公告)号：US20210307356A1

    公开(公告)日：2021-10-07

    申请号：US15506489

    申请日：2015-08-27

    申请人： Kevin I. Segall ,  Martin Schweizer ,  Brent E. Green

    发明人： Kevin I. Segall ,  Martin Schweizer ,  Brent E. Green

    IPC分类号： A23J1/14 ,  A23J3/16 ,  A23L5/20 ,  B01D61/14 ,  B01D69/02 ,  A23L5/40 ,  A23L5/00 ,  A23L33/185 ,  A23L2/66

    摘要： The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

    Production of acid soluble soy protein isolates (“S700”)
    5.
    发明授权
    Production of acid soluble soy protein isolates (“S700”) 有权
    生产酸溶性大豆蛋白分离物（“S700”）

    公开(公告)号：US08936824B2

    公开(公告)日：2015-01-20

    申请号：US13381132

    申请日：2010-06-30

    申请人： Martin Schweizer ,  Kevin I. Segall ,  Brent E. Green ,  Sarah Medina ,  Brandy Gosnell

    发明人： Martin Schweizer ,  Kevin I. Segall ,  Brent E. Green ,  Sarah Medina ,  Brandy Gosnell

    IPC分类号： A23J1/00 ,  A23L2/66 ,  A23J1/14 ,  A23L1/305 ,  A23L2/39

    CPC分类号： A23L2/66 ,  A23J1/14 ,  A23L2/39 ,  A23L33/185 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2300/34 ,  A23V2300/38 ,  A23V2300/40

    摘要： A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS. Precipitate formed as a result of the calcium salt addition is removed and the resulting clarified retentate is diluted into about 2 to about 20 volumes of water prior to acidification to a pH of about 1.5 to about 4.4 to produce an acidified clear protein solution. The acidified clear protein solution is then concentrated and optionally diafiltered and optionally dried. Variations of this procedure can be used to produce a soy protein product which is soluble, transparent and heat stable in acidic aqueous environments.

    摘要翻译： 蛋白质含量至少约为60重量％（N×6.25）db，优选具有至少约90重量％（N×6.25）db蛋白质含量的分离物的大豆蛋白产物是通过提取大豆蛋白 来源于盐溶液，优选氯化钠水溶液，以形成pH为约1.5至11，优选约5至约7的蛋白质水溶液，并将所得蛋白质水溶液与残留的大豆蛋白源分离。 通过使用选择性膜技术，蛋白质水溶液的蛋白质浓度增加至约50至约400g / L，同时离子强度基本上保持恒定。 任选地将所得浓缩的蛋白质溶液进行渗滤，并将钙盐（优选氯化钙）加入到浓缩和任选的渗滤的蛋白质溶液中至15至约85mS的电导率。 去除由钙盐加入而形成的沉淀物，并将所得澄清的滞留物在酸化至约1.5至约4.4的pH之前稀释成约2至约20体积的水，以产生酸化的澄清蛋白质溶液。 然后浓缩酸化的透明蛋白质溶液，任选地进行渗滤并任选地干燥。 该方法的变化可用于生产在酸性水性环境中可溶，透明和热稳定的大豆蛋白产品。

    PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION (
    8.
    发明申请
    PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703") 审中-公开
    使用氯化钙提取制备分离的大豆蛋白（“S703”）

    公开(公告)号：US20140010944A1

    公开(公告)日：2014-01-09

    申请号：US14022316

    申请日：2013-09-10

    申请人： Kevin I. Segall ,  Martin Schweizer ,  Brent E. Green ,  Sarah Medina ,  Brandy Gosnell

    发明人： Kevin I. Segall ,  Martin Schweizer ,  Brent E. Green ,  Sarah Medina ,  Brandy Gosnell

    IPC分类号： A23J1/14 ,  A23L2/66

    CPC分类号： A23J1/14 ,  A23J3/16 ,  A23L2/66 ,  A23V2002/00 ,  A23V2250/5488

    摘要： A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

    摘要翻译： 蛋白质含量为至少约60重量％（N×6.25）db，优选分离物的大豆蛋白产品是通过使用氯化钙水溶液在大豆来源材料中提取大豆蛋白的方法形成的 通常约1.5至约5，并将所得的大豆蛋白水溶液与残留的大豆蛋白源分离。 所得澄清的大豆蛋白水溶液可以稀释，pH调节在1.5-5.0的范围内。 可以通过超滤浓缩溶液，进行渗滤，然后干燥以提供大豆蛋白产物。 大豆蛋白产品可溶于酸性介质，产生透明，热稳定的溶液，因此可用于软饮料和运动饮料的蛋白质强化。