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Title:
METHOD FOR RECOVERING PROTEIN USING XANTHAN GUM
Document Type and Number:
Japanese Patent JPH04281750
Kind Code:
A
Abstract:
PURPOSE: To recover protein from food processing waste at a low cost by controlling the pH of the food processing waste to a specified range of the isoelectronic point of the protein and adding an effective amt. of xanthan gum to precipitate the protein in a fibrous state. CONSTITUTION: (A) Xanthan gum is added to a food processing waste such as whey, sweet whey, cow plasma, pig plasma and potato protein. (B) The pH of the food processing waste is controlled to a range within 2pH units from the isoelectronic point of the protein. The xanthan gum is added by an effective amt. (preferably 0.1 to 0.4g per 1 go of protein) to precipitate the protein in a fibrous state to recover the protein from the food processing waste.

Inventors:
MAAGARETSUTO EE ROOSON
SHIYAO UEN RIN
Application Number:
JP20278891A
Publication Date:
October 07, 1992
Filing Date:
August 13, 1991
Export Citation:
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Assignee:
MERCK & CO INC
International Classes:
A23J1/00; A23J1/06; A23J1/16; A23J1/20; A23K10/24; A23K10/28; A23L29/269; B01D21/01; C02F1/56; C07K1/14; (IPC1-7): A23J1/00; A23J1/06; A23J1/16; A23K1/04; A23K1/08; B01D21/01; C02F1/56; C07K3/02
Domestic Patent References:
JPS60176548A1985-09-10
JPS57132508A1982-08-16
Foreign References:
US4865975A1989-09-12
Attorney, Agent or Firm:
Masao Okabe (6 others)