Process for isolation of proteins using food grade salt solutions at specified pH and ionic strength

Claim 2

A process of preparing a protein isolate, which comprises: (a) extracting a protein source material with an aqueous food grade salt solution having an ionic strength of at least about 0.2 and a pH value of about 5 to about 6.8 at a temperature of about 15° to about 35° C. to cause solubilization of protein in said protein source material and form a protein solution; (b) increasing the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant; (c) diluting the concentrated protein solution to an ionic strength below about 0.2 to cause the formation of discrete protein particles in the aqueous phase at least partially in the form of protein micelles, and (d) settling the protein particles to form a mass of protein isolate at least partially in the form of an amorphous sticky gelatinous gluten-like protein micellar mass.

Claim 3

The process of claim 1 including the further steps of (e) separating the protein isolate from supernatant aqueous phase; and (f) drying the separated isolate to powder form.

Claim 4

The process of claim 1 wherein said aqueous food grade salt solution has an ionic strength of about 0.2 to about 0.8.

Claim 5

The process of claim 3 wherein said ionic strength is about 0.3 to 0.6.

Claim 6

The process of claim 1 or 2 wherein said pH range is about 5.3 to about 6.2, said discrete protein particles are substantially completely in the form of said protein micelles, and said protein isolate mass consists essentially of said protein micellar mass.

Claim 7

The process of claim 1, 2 or 3 wherein said extraction is effected with agitation or particulated proteinaceous source material for about 10 to about 60 minutes at a concentration of about 5 to about 15% w/v protein source material to solubilize substantially the maximum amount of protein from said source material and form a protein solution containing about 10 to 100 g/l of protein.

Claim 8

The process of claim 1 wherein said protein concentration is increased by a volume reduction factor of at least about 1.1, determined as the ratio of volume of said protein solution to the volume of concentrated protein solution.

Claim 9

The process of claim 7 wherein said volume reduction factor is from about 2.0 to about 6.0.

Claim 10

The process of claim 1, 2, 3 or 7 wherein said concentrated protein solution is diluted to an ionic strength of about 0.06 to about 0.12.

Claim 11

The process of claim 1 wherein said dilution step is effected by passing said concentrated protein solution into a body of water having a volume sufficient to provide said ionic strength below about 0.2.

Claim 12

The process of claim 10 wherein said body of water has a temperature below about 25° C.

Claim 13

The process of claim 11 wherein said body of water has a temperature of about 5° to about 15° C.

Claim 14

The process of claim 1, 2, 3, 7 or 10 including centrifuging said protein particles during said settling to assist in said settling step.

Claim 15

The process of claim 1, 2, 3, 7 or 10 wherein said aqueous food grade salt solution has a pH of about 5 to about 5.5 and the phosphorus content of said protein solution is decreased prior to said dilution step.

Claim 16

A process of preparing a protein isolate, which comprises: (a) extracting a particulated protein source material selected from the group consisting of cereals, legumes and oil seeds by agitation with an aqueous sodium chloride solution having an ionic strength of about 0.2 to about 0.8 and a pH of about 5.3 to about 6.2 at a temperature of about 15° to about 35° C. for about 10 to about 60 minutes to cause solubilization of protein in said protein source material and form a protein solution containing about 10 to about 100 g/l of protein, (b) separating the protein solution from residual solid phase, (c) concentrating the separated protein solution by a membrane technique to increase the protein concentration thereof while maintaining the ionic strength substantially constant, said concentration being effected at a volume reduction factor of about 1.1 to about 6.0, as determined by the ratio of the volume of protein solution and the volume of concentrated protein solution, (d) passing the concentrated protein solution into a body of water having a temperature below about 25° C. and a volume sufficient to decrease the ionic strength of the concentrated protein solution to a value of about 0.06 to about 0.12 to cause the formation of a cloud of discrete protein micelles in the aqueous phase, (e) settling the protein micelles into an amorphous sticky gelatinous gluten-like protein micellar mass, and (f) separating the protein micellar mass from the aqueous phase.

Claim 17

A process of preparing a protein isolate, which comprises: (a) extracting a particulated protein source material selected from the group consisting of cereals, legumes and oil seeds by agitation with an aqueous sodium chloride solution having an ionic strength of about 0.2 to about 0.8 and a pH of about 5.3 to about 6.2 at a temperature of about 15° to about 35° C. for about 10 to about 60 minutes to cause solubilization of protein in said protein source material and form a protein solution containing about 10 to about 100 g/l of protein, (b) separating the protein solution from residual solid phase, (c) concentrating the separated protein solution by a membrane technique to increase the protein concentration thereof while maintaining the ionic strength substantially constant, said concentration being effected at a volume reduction factor of about 1.1 to about 6.0, as determined by the ratio of the volume of protein solution and the volume of concentrated protein solution, (d) passing the concentrated protein solution into a body of water having a temperature below about 25° C. and a volume sufficient to decrease the ionic strength of the concentrated protein solution to a value of about 0.06 to about 0.12 to cause the formation of a cloud of discrete protein micelles in the aqueous phase, (e) settling the protein micelles into an amorphous sticky gelatinous gluten-like protein micellar mass, and (f) separating the protein micellar mass from the aqueous phase.

Claim 18

The process of claim 15 wherein said extraction step is effected to solubilize the maximum possble quantity of protein from said protein source material.

Claim 19

The process of claim 15 wherein said aqueous sodium chloride solution has an ionic strength of about 0.3 to about 0.4 and said extraction is carried out at a solids concentration of about 5 to about 15% w/v.

Claim 20

The process of claim 15 wherein said volume reduction factor is about 2.0 to about 5.0.

Claim 21

The process of claim 15 wherein said body of water has a temperature of about 5° to about 15° C.

Claim 22

The process of claim 15 wherein said aqueous sodium chloride solution has an ionic strength of about 0.3 to about 0.4, said extraction is carried out at a solids concentration of about 5 to about 15% w/v, the volume reduction factor to about 2.0 to about 5.0, and said body of water has a temperature of about 5° to about 15° C.

Claim 23

The process of claim 15, 16, 17, 18, 19 or 20 including the step of centrifuging said body of water during said settling step to increase the rate of settling and decrease the occluded water concentration in said protein micellar mass.

Claim 24

The process of claim 21, including the further step of (g) drying said separated protein micellar mass to form a powdered protein isolate.

Claim 25

A process of preparing a protein isolate, which comprises: (a) extracting a protein source material with an aqueous food grade salt solution having an ionic strength of at least about 0.2 and a pH of about 5 to about 5.5 at a temperature of about 15° to about 35° C. to cause solubilization of protein in said protein source material and form a protein solution; (b) decreasing the phosphorus concentration in the solubilized protein; (c) increasing the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant; (d) diluting the concentrated protein solution to an ionic strength below about 0.2 to cause the formation of discrete protein particles in the aqueous phase at least partially in the form of protein micelles; and (e) settling the protein micelles to form a mass of protein isolate at least partially in the form of an amorphous sticky gelatinous gluten-like protein micellar mass.

Claim 26

A process of preparing a protein isolate, which comprises: (a) extracting a protein source material with an aqueous food grade salt solution having an ionic strength of at least about 0.2 and a pH of about 5 to about 5.5 at a temperature of about 15° to about 35° C. to cause solubilization of protein in said protein source material and form a protein solution; (b) decreasing the phosphorus concentration in the solubilized protein; (c) increasing the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant; (d) diluting the concentrated protein solution to an ionic strength below about 0.2 to cause the formation of discrete protein particles in the aqueous phase at least partially in the form of protein micelles; and (e) settling the protein micelles to form a mass of protein isolate at least partially in the form of an amorphous sticky gelatinous gluten-like protein micellar mass.

Claim 27

The process of claim 23 wherein said steps of decreasing the phosphorus concentration and increasing the protein concentration of said protein solution are effected by: (f) increasing the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant; (g) diluting said concentrated protein solution to the protein concentration of said protein solution while maintaining the ionic strength thereof substantially constant; and (h) increasing the protein concentration of said diluted solution while maintaining the ionic strength thereof substantially constant.

Claim 28

The process of claim 23 wherein said steps of decreasing the phosphorus concentration and increasing the protein concentration of the protein solution are effected by: (i) continuously adding aqueous food grade salt solution to said protein solution while continuously removing an equivalent volume of liquor and maintaining the protein concentration and the ionic strength of the protein solution substantially constant for a time at least sufficient to decrease the phosphorus content of said solubilized protein; and thereafter (j) concentrating the so-treated protein solution to increase the protein concentration thereof while maintaining the ionic strength thereof substantially constant.

Claim 29

The process of claim 23, 24 or 25, including the additional steps of (k) separating said settled protein micellar mass from supernatant liquor; and (l) drying said separated protein micellar mass to a powder form.