A E Staley Manufacturing Company

Paulette A Howard

Frank T Orthoefer

William F Lehnhardt

Michael F Campbell

David T Zollinger

Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey and an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

7S And 11S vegetable protein fractionation and isolation

Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH's (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.

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Decatur, IL, United States of America

Paulette A Howard