Low sodium protein isolate
A protein separation and isolate technology, applied in the field of plant protein, can solve the problem of not being able to provide high protein isolates
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Embodiment 1
[0068] Example 1: Pea protein isolate obtained by methods of the prior art
[0069] The dried, shelled and sorted yellow peas are first ground into powder. The obtained flour was then mixed with distilled water at a ratio of pea flour to water of 1:4 (w / v). The powder suspension was then centrifuged at 3,000 g for 15 minutes to remove starch and internal fibers to obtain a protein solution. The protein solution was then precipitated by adjusting the pH to 4.5 with 30% HCl and heating at 70 °C for 15 min to coagulate the protein. The coagulated solution was then centrifuged at 3,000 g for 15 minutes to recover the protein curds. The protein curd was resuspended in distilled water to obtain approximately 20% dry weight by dry matter content and neutralized to pH 7.0 with 1M NaOH. The obtained protein was finally treated by HTST (115° C., 1 sec) and spray dried to reach a dry weight of 95% by dry matter. Sample "Prior Art - Sodium" was obtained.
Embodiment 2
[0070] Example 2: Pea protein isolate obtained by methods of the prior art
[0071] The dried, shelled and sorted yellow peas are first ground into powder. The obtained flour was then mixed with distilled water at a ratio of pea flour to water of 1:4 (w / v). The powder suspension was then centrifuged at 3,000 g for 15 minutes to remove starch and internal fibers to obtain a protein solution. The protein solution was then precipitated by adjusting the pH to 4.5 with 30% HCl and heating at 70 °C for 15 min to coagulate the protein. The coagulated solution was then centrifuged at 3,000 g for 15 minutes to recover the protein curds. The protein curd was resuspended in distilled water to obtain a dry weight of approximately 20% by dry matter content and washed with 1Ca(OH) 2 Neutralize to pH 7.0. Finally the obtained protein was treated by HTST (115°C, 1 sec) and spray dried to reach a dry weight of 95% by dry matter. Sample "Prior Art - Calcium" was obtained.
Embodiment 3
[0072] Embodiment 3: the pea protein isolate obtained with the method of the present invention
[0073] The dried, shelled and sorted yellow peas are first ground into powder. The obtained flour was then mixed with distilled water at a ratio of pea flour to water of 1:4 (w / v). The powder suspension was then centrifuged at 3,000 g for 15 minutes to remove starch and internal fibers to obtain a protein solution. The protein solution was then precipitated by adjusting the pH to 4.5 with 30% HCl and heating at 70 °C for 15 min to coagulate the protein. The coagulated solution was then centrifuged at 3,000 g for 15 minutes to recover the protein curds. The protein curd was resuspended in distilled water to obtain approximately 20% dry weight by dry matter content and neutralized to pH 7.0 with 1M KOH. Finally the obtained protein was treated by HTST (115°C, 1 sec) and spray dried to reach a dry weight of 95% by dry matter. The sample "Invention-Potassium" was obtained.
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