Aglucone isoflavone enriched vegetable protein extract and isolate and process for producing
First Claim
1. A vegetable protein isolate having a dry basis genistein content of about 1.5 to about 3.5 mg/gram and a dry basis daidzein content of about 1.0 to about 3.0 mg/gram.
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Accused Products
Abstract
Aglucone isoflavone enriched vegetable protein extract and isolate and processes for producing and recovering are disclosed. The aglucone isoflavone extract is made by extracting a vegetable protein material comprising glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of the protein material to produce an aqueous extract, and reacting the glucone isoflavones with a sufficient amount of beta-glucosidase enzyme or esterase enzyme for a time period, temperature, and pH sufficient to convert at least a majority of the glucone isoflavones in the extract to aglucone isoflavones and thereby produce the aglucone isoflavone enriched extract. The aglucone isoflavone enriched isolates are produced by adjusting the pH of the reacted extract to about the isoelectric point of the vegetable protein material to precipitate the protein material, and separating the protein material to produce an aglucone enriched protein isolate.
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Citations
27 Claims
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1. A vegetable protein isolate having a dry basis genistein content of about 1.5 to about 3.5 mg/gram and a dry basis daidzein content of about 1.0 to about 3.0 mg/gram.
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2. A process for recovering at least a majority of isoflavones from a vegetable protein material, comprising:
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(a) extracting a vegetable protein material containing glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of said vegetable protein material and subsequently removing insoluble materials from said extractant to produce an aqueous extract containing protein and glucone isoflavones; (b) contacting said glucone isoflavones in said extract with an effective amount of enzyme at a temperature, pH, and for a time sufficient to convert at least a majority of said glucone isoflavones in said extract to less soluble aglucone isoflavones to produce an aglucone isoflavone enriched extract; (c) adjusting the pH of said aglucone isoflavone enriched extract to about the isoelectric point of said protein in said aglucone isoflavone enriched extract to precipitate a protein material containing at least a majority of isoflavones from said vegetable protein material; and (d) separating the precipitated protein material to recover a protein isolate containing at least a majority of said isoflavones from said vegetable protein material. - View Dependent Claims (3, 4, 5, 6, 7, 8, 9)
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10. A process for producing an aglucone isoflavone rich protein isolate, comprising:
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extracting a vegetable protein material containing glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of said vegetable protein material to produce an aqueous extract containing protein and glucone isoflavones; removing insoluble materials from said extract; contacting said glucone isoflavones in said extract with an effective amount of at least one of a beta-glucosidase enzyme or esterase enzyme at a temperature, a pH, and for a time sufficient to convert at least a majority of said glucone isoflavones to aglucone isoflavones; precipitating a protein isolate containing aglucone isoflavones from said extract by adjusting the pH of said extract to about the isoelectric point of said protein after contacting said glucone isoflavones with said enzyme to convert said glucone isoflavones to said aglucone isoflavones. - View Dependent Claims (11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22)
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23. A process for producing an aglucone isoflavone rich extract, comprising:
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extracting a vegetable protein material containing glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of said vegetable protein material to form an extract containing protein and glucone isoflavones; removing insoluble materials from said extract; and contacting said glucone isoflavones in said extract from which said insoluble materials have been removed with an effective amount of at least one of a beta-glucosidase enzyme or an esterase enzyme at a temperature, pH, and for a time sufficient to convert substantially all of said glucone isoflavones to aglucone isoflavones. - View Dependent Claims (24, 25, 26, 27)
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Specification