Isolation of non-denatured proteins - from e.g. plant sources, using salt solns. under controlled pH and ionic strength

摘要

Protein (I) isolate is prepd. as follows: (a) a (I) source is extracted with an aq. food grade salt (II) soln. (ionic strength is not 0.2% pH 5-6.8) at 15-35 degrees to solubilise (I); (b) the (I) concn. of the resulting soln. is increased while the ionic strength is kept constant; (c) the conc. (I) soln. is diluted to ionic strength 0.2 to form discrete (I) particles in the aq. phase at least partially in the form of (I) micelles; and (d) the (I) particles are settled to form a mass of (I) isolate at least partially in the form of an amorphous, sticky, gelatinous, gluten-like (I) micellar mass. Use of step (b) in the above isolation procedures gives increased yields of (I) isolate. In addn., this concn. step allows the isolation process to be effected over a wider range of some of the parameters. The prod. may be used for the fortification of foods, emulsification of oils, body formers in baked goods, and foaming agents, etc.