摘要:
A PROCESS FOR EXTRACTING PROTEINS FROM MICROORGANISMS WHICH COMPRISES PRE-TREATING SAID MICROORGANISMS BY HEATING THE MICROORGANISMS IN AN AQUEOUS ACIDIC SOLUTION AND THEN EXTRACTING THE PROTEINS WITH A SUITABLE EXTRACTING AGENT. ACIDS PREFERABLY USED FOR THE PRE-TREATMENT ARE MINERAL ACIDS, ACETIC ACID, OXALIC ACID, CITRIC ACID AND FORMIC ACID. SUITABLE EXTRACTING AGENTS INCLUDE WATER, AQUEOUS SOLUTIONS OF INORGANIC SALTS, AQUEOUS ALKALI SOLUTIONS, FOR EXAMPLE, SODIUM HYDROXIDE AND AQUEOUS UREA SOLUTIONS. PREFERRED CONDITIONS INCLUDE HEATING AT FROM ROOM TEMPERATURE (25*C.) TO ABOUT 100*C., ACID CONCENTRATIONS OF ABOUT 0.5 TO 2 N AND EXTRACTION WITH AQUEOUS SOLUTIONS HAVING A PH OF ABOUT 7.
摘要:
A method for shaping cell protein for use in food processing which involves dissolving or dispersing protein obtained from said cell bodies at a pH which is more alkaline than the isoelectric point of the protein, contacting the resulting solution with a coagulating agent and adjusting the pH of the resulting coagulum.