U.S. patents available from 1976 to present.
U.S. patent applications available from 2005 to present.

Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization

Patent 4420425 Issued on December 13, 1983. Estimated Expiration Date: Icon_subject August 2, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Patent References

2881076

3142571

3662556

3728327

3736147

Ultrafiltration process for obtaining protein isolates of vegetable origin
Patent #: 3993636
Issued on: 11/23/1976
Inventor: Maubois ,   et al.

Aqueous purified soy protein and beverage
Patent #: 3995071
Issued on: 11/30/1976
Inventor: Goodnight, Jr. ,   et al.

Low phytate isoelectric precipitated soy protein isolate
Patent #: 4072670
Issued on: 02/07/1978
Inventor: Goodnight, Jr. ,   et al.

Low carbohydrate oilseed lipid-protein comestible
Patent #: 4088795
Issued on: 05/09/1978
Inventor: Goodnight, Jr., et al.

4091120

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Inventor

Application

No. 06/404125 filed on 08/02/1982

US Classes:

530/378, Derived from soybean426/656, Protein, amino acid, or yeast containing530/377, Derived from oil seed, e.g., cotton seed, rapeseed, sunflower, etc.530/414Ultra filtration or osmosis

Examiners

Primary: Schain, Howard E.

Attorney, Agent or Firm

International Classes

A23J 1/00 (20060101)
A23J 1/14 (20060101)

Abstract

There is provided a method of producing proteins from nonbinding oilseeds such as soybeans and peanuts by solubilization and ultrafiltration. A filterable protein feed is produced by extraction from a mixture of water and nonbinding oilseeds such as soybeans or peanuts. The feed is then passed over an ultrafiltration membrane system with a molecular weight cutoff of about 70,000 and preferably of 100,000 daltons or more. While the feed is being passed over the ultrafiltration membrane, the concentration or dilution of the protein feed is properly controlled in order to insure separation into the permeate of a substantial portion of that fraction of the constituents which produce color and flavor in the ultimate product.

Other References

  • Lawhon, et al. "Production of Protein Concentrates from Oilseed Flour Extracts Using Industrial Ultrafiltration and Reverse Osmosis Systems" 42 Journal of Food Science 389 (1977)
  • Lawhon, et al. "Optimazation of Protein Isolate Production from Soy Flour Using Industrial Membrane Systems" 43 Journal of Food Science 361 (1978)
  • Jujimaki et al. Studies on Flavor Components in Soybean, Part I. Aliphatic Carbonyl Compounds, 29 Agr. Biol. Chem. 855-863 (1965)
  • Arai, S. et al., Studies on Flavor Components in Soy Bean, Part II,. Phenolic Acids in Defatted Soy Bean Flour, 30 Agr. Biol. Chem. 365-369 (1966)
  • Arai, S. et al., Studies on Flavor Components in Soy Bean, Part III, Volatile Fatty Acids and Bolatile Aminos, 30 Agr. Biol. Chem. 863 (1966)
  • Arai et al, Studies on Flavor Components in Soybean, Part IV, Volatile Neutral Compounds, 31 Agr. Biol. Chem. 868-873 (1967)
  • Arai, et al., n-Hexanal and Some Volatile Alcohols, Their Distribution in Raw Soybean Tissues, 34 Agr. Biol. Chem, 1420-23 (1970)
  • Hsich et al., Isolation in and Identification of Objectionable Volatile Flavor Compound in Defatted Soybean Flour, 47 Journal of Food Science 16 (1981)
  • Huuang et al., Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour, 47 Journal of Food Science 19 (1981)
  • J. S. L. How and C. V. Morr, "Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon, V. 47 (1982)
  • Wolf et al., "Soybeans as a Food Source", 99 Arch. Biochem Biophys. 265 (1962)
  • Mustakas, G. C. et al., "Flash Desolventizing Defatted Soybean Meals Washed with Aqueous Alcohol to Yield High-Protein Product" 39 J. Am. Oil Chem. Soc. 222 (1962)
  • Lawhon, et al., "Alternate Processes for Use in Soy Protein Isolation by Industrial Ultrafiltration Membranes", 44 Journal of Food Sciences 213 (1979)
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