Improved process for the preparation of soy protein concentrate with improved functional properties

• Main Authors: SWAMYLINGAPPA BHAGYA, RAO APPU RAO GOPALA RAO APPU, PRAKASH VISHWESHWARIAH
• Format: Patent
• Language: English
• Published: 01.06.2005
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to soy protein concentrate and a process for the preparation of soy protein concentrate having protein content of 67-72%, from defatted soy flakes by employing steps of leaching, drying, pulverizing and sieving with a reduced beany flavour up to 50%, raffinose and stachyose content up to 90-96%, devoid of lipoxygenase activity, associated with negligible urease and trypsin inhibitor activities, coupled with improved functional properties of the product and useful as human food in variety of food products.