Process for improving the functional properties of protein material

Claim 2

A process for improving the functional properties of protein-containing materials comprising the steps of: (a) preparing an aqueous slurry of a protein-containing material selected from the group consisting of (1) single-cell protein in the form of a cream, and (2) mixtures of single-cell protein cream with plant protein, whey solids, or both plant protein and whey solids, said mixtures containing from about 1 to about 99 weight percent of the single-cell protein component; (b) heating the aqueous slurry to a temperature of from about 75° to about 100° C.; (c) adjusting the pH of the heated slurry to within the range of about 6.6 to about 8.0 by adding a compound selected from the group consisting of anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, potassium bicarbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hyrdoxide and mixtures thereof; (d) maintaining the heated, pH-adjusted slurry at said conditions for a time period of from about 1 to about 10 minutes; and (e) drying the material from step (d).

Claim 3

The process of claim 1 wherein the protein-containing material in step (a) is a mixture of yeast and whey.

Claim 4

The process of claim 2 wherein the aqueous slurry is maintained at a pH of about 7.0-7.6 for from about 2 to about 4 minutes.

Claim 5

The process of claim 3 wherein the aqueous slurry is maintained at about 80° C.

Claim 6

The process of claim 4 wherein the pH is adjusted by adding calcium carbonate and calcium hydroxide.

Claim 7

The process of claim 1 wherein the protein-containing material in step (a) is a mixture of yeast cream and whey and the aqueous slurry is maintained at a pH in the range of 6.8 to 7.0.

Claim 8

The process of claim 6 wherein the aqueous slurry is heated to about 80° C. for from about 2 to about 4 minutes.

Claim 9

The process of claim 7 wherein the pH is adjusted by adding sodium hydroxide.

Claim 10

A process for improving the functional properties of a yeast material comprising the steps of: (a) preparing an aqueous slurry comprising a yeast cream material; (b) heating the slurry to a temperature of from about 75° to about 100° C.; (c) adjusting the pH of the slurry to from about 7.2 to about 7.6; (d) maintaining the heated, pH-adjusted slurry at said temperature and pH for from about 1 to about 10 minutes; and (e) drying the slurry.

Claim 11

A process for improving the functional properties of a yeast material comprising the steps of: (a) preparing an aqueous slurry comprising a yeast cream material; (b) heating the slurry to a temperature of from about 75° to about 100° C.; (c) adjusting the pH of the slurry to from about 7.2 to about 7.6; (d) maintaining the heated, pH-adjusted slurry at said temperature and pH for from about 1 to about 10 minutes; and (e) drying the slurry.

Claim 12

The process of claim 9 wherein the yeast is Candida utilis.

Claim 13

The process of claim 9 wherein the slurry is heated to about 80° C.

Claim 14

The process of claim 9 wherein the pH is adjusted by the addition of calcium hydroxide and calcium carbonate.

Claim 15

The process of claim 9 wherein the slurry is maintained at said temperature and pH for about 2 minutes.

Claim 16

A process for improving the functional properties of Candida utilis yeast comprising the steps of: (a) treating a Candida utilis cream by maintaining the cream at a pH in the range of 7.2 to 7.6 and a temperature of about 80° C. for about 2 minutes, wherein the pH is adjusted by the addition of calcium hydroxide and calcium carbonate; and (b) drying the treated cream.

Claim 17

A process for improving the functional properties of Candida utilis yeast comprising the steps of: (a) treating a Candida utilis cream by maintaining the cream at a pH in the range of 7.2 to 7.6 and a temperature of about 80° C. for about 2 minutes, wherein the pH is adjusted by the addition of calcium hydroxide and calcium carbonate; and (b) drying the treated cream.

Claim 18

The product prepared by the process of claim 1.

Claim 19

The product prepared by the process of claim 9.

Claim 20

The product prepared by the process of claim 14.

Claim 21

A process for improving the functional properties of protein-containing materials comprising the steps of: (a) preparing an aqueous slurry of a protein-containing material selected from the group consisting of (1) single-cell protein in the form of a cream, and (2) mixtures of single-cell protein cream with plant protein, whey solids, or both plant protein and whey solids, said mixtures containing from about 1 to about 99 weight percent of the single-cell protein component; (b) heating the aqueous slurry to a temperature of from about 75° to about 100° C.; (c) adjusting the pH of the heated slurry to within the range of about 6.6 to about 8.0 by adding a compound selected from the group consisting of anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, potassium bicarbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hydroxide and mixtures thereof; (d) maintaining the heated, pH-adjusted slurry at said conditions for a time period of from about 1 to about 10 minutes; and (e) separating the slurry into a protein extract and a residual base-treated protein material; and (f) washing the residual protein material with water and drying same.

Claim 22

A process for improving the functional properties of protein-containing materials comprising the steps of: (a) preparing an aqueous slurry of a protein-containing material selected from the group consisting of (1) single-cell protein in the form of a cream, and (2) mixtures of single-cell protein cream with plant protein, whey solids, or both plant protein and whey solids, said mixtures containing from about 1 to about 99 weight percent of the single-cell protein component; (b) heating the aqueous slurry to a temperature of from about 75° to about 100° C.; (c) adjusting the pH of the heated slurry to within the range of about 6.6 to about 8.0 by adding a compound selected from the group consisting of anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, potassium bicarbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hydroxide and mixtures thereof; (d) maintaining the heated, pH-adjusted slurry at said conditions for a time period of from about 1 to about 10 minutes; and (e) separating the slurry into a protein extract and a residual base-treated protein material; and (f) washing the residual protein material with water and drying same.

Claim 23

The process of claim 18 wherein the protein-containing material is a yeast.

Claim 24

The process of claim 19 wherein the yeast is Candida utilis.

Claim 25

A process for improving the functional properties of plant protein comprising the steps of: (a) preparing an aqueous suspension of the plant protein; (b) adjusting the pH of the solution to within the range of about 6.5 to about 7.5 by the addition of calcium carbonate, and calcium hydroxide; (c) heating the aqueous solution to a temperature of from about 75° to about 100° C.; (d) maintaining the solution at the abovesaid conditions for from about 30 to about 60 minutes; and (e) drying the material from step (d).

Claim 26

A process for improving the functional properties of plant protein comprising the steps of: (a) preparing an aqueous suspension of the plant protein; (b) adjusting the pH of the solution to within the range of about 6.5 to about 7.5 by the addition of calcium carbonate, and calcium hydroxide; (c) heating the aqueous solution to a temperature of from about 75° to about 100° C.; (d) maintaining the solution at the abovesaid conditions for from about 30 to about 60 minutes; and (e) drying the material from step (d).

Claim 27

The process of claim 21 wherein the solution is heated to about 90° C.

Claim 28

The process of claim 22 wherein an amino acid such as methionine or cystine is added to the solution prior to heating.