Solae, LLC

Protein Technologies International, Inc.

Gregory A Bates

Barbara A Bryan

Charles E Coco

Iue Chung Cho

Charles Edward Coco

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 low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material. A process for forming a meat emulsion with the protein-starch composition is provided in which a meat material and the protein-starch composition are blended together under conditions insufficient to gelatinize the starch material in the protein-starch composition.

Growing community of inventors

Collinsville, IL, United States of America

Gregory A Bates