Steven J Trank

Title: Steven J Trank: Innovator in Soy Protein Isolation

Introduction

Steven J Trank is a notable inventor based in Portage, MI (US). He has made significant contributions to the field of food science, particularly in the area of soy protein purification. His innovative methods have the potential to enhance the quality and efficiency of soy protein extraction processes.

Latest Patents

Trank holds a patent for a method titled "Soy protein isolation process using swellable." This patent describes a process for the purification and concentration of soy protein. The method involves mixing an aqueous solution containing soy protein with a solid crosslinked polymer gel. The gel is then swollen to absorb water and other soluble components, resulting in a concentrated soy protein solution. This process can be repeated to achieve the desired purity and concentration of the protein.

Career Highlights

Steven J Trank is associated with the Regents of the University of Minnesota, where he has contributed to research and development in food science. His work focuses on improving the methods of protein isolation, which is crucial for various applications in the food industry.

Collaborations

Trank has collaborated with esteemed colleagues such as Dale W Johnson and Edward L Cussler. These partnerships have fostered innovation and advancement in the field of soy protein research.

Conclusion

Steven J Trank's contributions to soy protein isolation highlight his role as an innovator in food science. His patented methods offer valuable insights into the purification processes that can benefit the food industry.