Protein Technologies International, Inc.

Frank Enrico Spadafora

Jerome L Shen

Balagtas F Guevara

Barbara A Bryan

The present invention relates to the production of an isoflavone enriched vegetable protein isolate in which the weight ratio of material to extractant is controlled and washing of the acid precipitated protein curd is avoided or minimized to provide an increased level of isoflavones in the protein isolate.

Protein isolate having an increased level of isoflavone compounds 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.

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St. Louis, MO, United States of America

Frank Enrico Spadafora