Title:
PH ADJUSTED PULSE PROTEIN PRODUCT
Document Type and Number:
Japanese Patent JP2019154448
Kind Code:
A
Abstract:
To provide a novel pulse protein product.SOLUTION: The pH of an aqueous solution of a pulse protein product having a protein content of at least about 60 wt.% (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable in that pH range is adjusted to a pH from about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.SELECTED DRAWING: None
Inventors:
KEVIN I SEGALL
MARTIN SCHWEIZER
MARTIN SCHWEIZER
Application Number:
JP2019113578A
Publication Date:
September 19, 2019
Filing Date:
June 19, 2019
Export Citation:
Assignee:
BURCON NUTRASCIENCE MB CORP
International Classes:
A23J3/14; A23C11/06; A23G9/38; A23L2/38; A23L5/00; A23L7/10; A23L13/40
Domestic Patent References:
| JP2012506241A | 2012-03-15 | |||
| JPH06505162A | 1994-06-16 |
Foreign References:
| WO2011075850A1 | 2011-06-30 | |||
| WO2010091509A1 | 2010-08-19 | |||
| WO2010083612A1 | 2010-07-29 |
Other References:
JOURNAL OF FOOD SCIENCE, 1981, VOL.46, P.364-372, JPN6020016813, ISSN: 0004274999
Attorney, Agent or Firm:
Akio Miyazaki
Masaaki Ogata
Masaaki Ogata