Soy protein products having altered characteristics

Patent metadata

Field	Value
Publication number	US-9918485-B2
Application number	US-201514718214-A
Country	US
Kind code	B2
Filing date	May 21, 2015
Priority date	Dec 21, 2007
Publication date	Mar 20, 2018
Grant date	Mar 20, 2018

Abstract

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

First claim

What is claimed is:

1. A method for processing a soy protein isolate, the method comprising:
(a) feeding at least one unhydrolyzed high oleic acid protein isolate from a high oleic acid soybean which has an oleic acid content of at least 60% at no less than 18% and no more than 24% feed solids and at a pH of 6.8 to 7.3 to a pasteurizer or jet-cooker and exposing said high oleic soy protein isolate to a temperature of about 75° C. to about 160° C.;
(b) after step (a) feeding at no less than 18% and not more than 24% feeds solids the high oleic soy protein isolate to a spray dryer; and then
(c) spray drying the high oleic soy protein isolate at a temperature of about 285° C. to about 315° C.

2. The method of claim 1 , wherein when compared to a soy protein isolate obtained from a commodity soybean using a comparable process as that to obtain the soy protein isolate from a high oleic soybean but feeding in steps (a) and (b) at less than 14% feed solids:
a) the whiteness index of the protein isolate of step (c) is increased by at least 3%;
b) the gel strength of the protein isolate of step (c) is reduced by at least 25%; or
c) the viscosity of the protein isolate of step (c) is reduced by at least 9%.

3. The method of claim 1 , wherein the protein isolate of step (c) has at least 40% protein (N×6.25) on a moisture-free basis.

4. The method of claim 1 , wherein the protein isolate of step (c) has at least 65% protein (N×6.25) on a moisture-free basis.

5. The method of claim 1 , wherein the protein isolate of step (c) has at least 90% protein (N×6.25) on a moisture-free basis.

6. The method of claim 1 , wherein the temperature in step (a) is about 100° C. to about 155° C.

7. The method of claim 1 , wherein the temperature in step (c) is about 290° C. to about 300° C.

8. The method of claim 1 , wherein the high oleic acid protein isolate is fed into a jet-cooker at a flow rate of about 18.5 lbs/minute in step (a).

9. The method of claim 1 , wherein the protein isolate in step (c) is dried using a nozzle atomizer.

10. A method for processing a soy protein isolate, the method comprising:
(a) feeding at least one unhydrolyzed high oleic acid protein isolate from a high oleic acid soybean which has an oleic acid content of at least 60% at no less than 18% and no more than 24% feed solids and at a pH of 7.3 to 7.7 to a pasteurizer or jet-cooker; and then
(b) feeding the at least one unhydrolyzed high oleic acid soy protein isolate at no less than 18% and not more than 24% feeds solids to a spray dryer.

11. The method of claim 10 , further comprising spray drying the unhydrolyzed high oleic acid soy protein isolate after step (b).

Assignees

• Du Pont

Inventors

• Knowlton Susan
• Blaisdell Charles T

Classifications

• A23K40/00

  Shaping or working-up of animal feeding-stuffs · CPC title

• A23L2/66

  Proteins · CPC title

• A23L11/07

  Soya beans, e.g. oil-extracted soya bean flakes (A23L11/30 takes precedence) · CPC title

• A23L33/185

  Vegetable proteins · CPC title

• A23K20/147

  Polymeric derivatives, e.g. peptides or proteins · CPC title