Protein Technologies International, Inc.

Solae, LLC

Other

Protein Technologies Int'l Lnc.

Barbara A Bryan

Doyle H Waggle

Jerome L Shen

Maryann C Allred

Balagtas F Guevara

Mark A Roussey

Gregory A Bates

Frank Enrico Spadafora

A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a soy molasses material. The solid health supplement material contains at least two isoflavones where one of the isoflavones is either glycitein or glycitin.

Recovery of isoflavones from soy molasses

A method is provided for separating and recovering protein and isoflavones from a plant material. A clarified protein extract of the plant material is prepared and contacted with a polar ion exchange resin, such as an anion exchange resin allowing the isoflavones in the extract to bind with the ion exchange resin and depleting the extract of isoflavones. A protein extract which has been depleted of isoflavones is separated from the ion exchange resin, and an isoflavone depleted protein material is recovered from the isoflavone depleted extract. After removal of the isoflavone depleted extract from the resin, the isoflavones are separated and recovered from the ion exchange resin. Recovered isoflavone glycosides and isoflavone glycoside conjugates may be converted to their corresponding aglucone isoflavone form.

Process for separating and recovering protein and isoflavones from a plant material

A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a condensed soy molasses material. The solid health supplement material contains at least two isoflavones where one of the isoflavones is either glycitein or glycitin.

A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a soy molasses material. The soy molasses material is derived from a soy material selected from soy flour, soy flakes, soy grit, or soy meal. The solid health supplement material contains at least two isoflavones where one of the isoflavones is either glycitein or glycitin.

The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.

Aglucone isoflavone enriched vegetable flour and vegetable grit and process for making the same from a vegetable material containing isoflavone

A vegetable protein flour or grit is provided which is rich in aglucone isoflavones. In one embodiment, the vegetable protein flour or grit contains at least 400 parts per million of genistein and 400 ppm of daidzein. In another embodiment the vegetable protein flour or grit contains at least 50% genistein and daidzein relative to all genistein family isoflavones and daidzein family isoflavones, respectively.

Aglucone isoflavone enriched vegetable flour and grit

Isoflavone compositions derived from soy molasses are provided. In a first embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is genistein. In a second embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is daidzein.

Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered without any significant conversion of isoflavone conjugates to other forms. In a second embodiment, a method is disclosed whereby isoflavone conjugates are converted to glucosides while in the soy material prior to their recovery. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form while in the soy material and prior to their recovery. Also disclosed are various isoflavone enriched products obtained from soy molasses.

Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered from soy molasses. In a second embodiment, a method is disclosed whereby isoflavone conjugates present in soy molasses are converted to isoflavone glucosides, and an isoflavone glucoside material is recovered from the soy molasses. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form, and an aglucone isoflavone material is recovered from soy molasses.

Aglucone isoflavone enriched vegetable protein extract and isolate and process for producing and recovering are disclosed. The aglucone isoflavone extract is made by extracting a vegetable protein material comprising glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of the protein material to produce an aqueous extract, and reacting the glucone isoflavones with a sufficient amount of beta-glucosidase enzyme or esterase enzyme for a time period, temperature, and pH sufficient to convert at least a majority of the glucone isoflavones in the extract to aglucone isoflavones and thereby produce the aglucone isoflavone enriched extract. The aglucone isoflavone enriched isolates are produced by adjusting the pH of the reacted extract to about the isoelectric point of the vegetable protein material to precipitate the protein material, and separating the protein material to produce an aglucone enriched protein isolate.

Aglucone isofavone enriched vegetable protein extract and isolate and

A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one isoflavone compound is extracted with an aqueous extractant having a pH above the isoelectric point of the protein, and preferably an alkaline pH. The protein and isoflavones are extracted into the extractant, and the extractant containing the protein and isoflavones is separated from insoluble vegetable protein materials to form a protein extract. The pH of the protein extract is adjusted to about the isoelectric point of the protein to precipitate the protein. The extract containing the precipitated protein is cooled to a temperature of about 40.degree. F. to about 80.degree. F., and then the protein is separated from the extract. Washing of the separated protein is avoided, or, is conducted with minimum amounts of water. The cool separation temperatures and the low wash conditions unexpectedly significantly increase the concentration of isoflavones recovered in the separated protein.

Isoflavone rich protein isolate and process for producing

A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one isoflavone compound is extracted with an aqueous extractant having a neutral pH. The protein and isoflavones are extracted into the extractant, and the extractant containing the protein and isoflavones is separated from insoluble vegetable materials to form a protein extract. The pH of the protein extract is adjusted to about the isoelectric point of the protein to precipitate the protein. The extract containing the precipitated protein is cooled to a temperature of from about 40.degree. F. to about 80.degree. F., and then the protein is separated from the extract. The cool separation temperatures unexpectedly significantly increase the concentration of isoflavones recovered in the separated protein, while the neutral extract pH inhibits loss of protein normally observed at cool or cold separation temperatures.

An aglucone isoflavone enriched vegetable protein whey, whey protein material, high genistein material, high daidzein material, and aglucone isoflavone material are provided, as well as a process for producing the same from a vegetable protein whey. Isoflavone conjugates in a vegetable protein whey are converted to isoflavone glucosides by treating the whey at a temperature and a pH for a period of time sufficient to effect the conversion. The isoflavone glucosides are converted to aglucone isoflavones by enzymatic reaction to produce an aglucone isoflavone enriched vegetable protein whey. Aglucone isoflavone whey protein material is recovered from the aglucone isoflavone enriched vegetable protein whey. A high genistein content material, a high daidzein content material, and an aglucone isoflavone material are produced from an alcohol extract of the aglucone isoflavone whey protein material.

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University City, MO, United States of America

Barbara A Bryan