Oil seed proteins evidencing improved functionality

Details Oil seed proteins evidencing improved functionality Oil seed proteins evidencing improved functionality

A - Human Necessities

23

J

99/49, 99/86

A23J 1/14 (2006.01) A23J 3/14 (2006.01) A23J 3/16 (2006.01) A23J 3/18 (2006.01) A23L 1/31 (2006.01)

Patent

CA 1223867

OIL SEED PROTEINS EVIDENCING IMPROVED FUNCTIONALITY ABSTRACT A process for improving the viscosity of vegetable protein-containing solutions which comprises: 1) adjusting the pH of an aqueous solution containing from about 3.5% to about 9.5% vegetable protein such as an oil seed protein wherein at least a major proportion of the protein is insoluble at its iso- electric point to a pH within the range of from about 7.5 to about 12; 2) heating the alkaline solution of step 1) to an elevated temperature at a rate suffi- cient to produce an increase in viscosity and insufficient to provide a reduction in solubility; and 3) cooling said heated solution to a tempera- ture sufficient to retard further substantial change in the protein. C-6650

442446

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