Techniques to Extract Protein from Soyabean

Composition for improving solubility of microalgal extracts containing fucoxanthine, which enhances the processability of these poorly soluble substances into food and cosmetic materials. The composition comprises a blend of soy protein isolate and whey protein concentrate, specifically a blend of particles with particle size distributions of 18 mesh and 50 mesh, respectively, and further comprises sodium bicarbonate and beta-cyclodextrin.

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Neutral pH soy protein products, preferably isolates, with improved functional properties and purity. The products are produced through a continuous extraction process where soy protein is extracted from a source using an aqueous solution of calcium chloride, then separated from residual protein, diluted, and heat-treated to inactivate trypsin inhibitors. The resulting acidified aqueous solution is concentrated through ultrafiltration and diafiltration, followed by heat treatment to enhance functional properties.

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Soy protein isolate powder with improved solubility in acidic beverages, and a preparation method to make it. The method involves a triple enzymatic hydrolysis process using phytase, polyphenol oxidase, and acid protease. This removes phytic acid, polyphenols, and breaks down proteins to smaller sizes. It improves the solubility of soy protein in acidic beverages without adding stabilizers.

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Near-neutral pH soy protein products with enhanced functional properties, particularly in non-food applications, that achieve a soy protein content of at least 60 wt % (N×6.25) dry weight basis through a novel process involving selective membrane filtration. The process involves extracting soy protein from a calcium salt solution, separating the protein from residual material, concentrating the protein solution while maintaining ionic strength, and optionally drying the concentrated solution. The resulting product retains its functional properties while achieving higher protein concentration than conventional soy protein isolates.

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A method for preparing soy protein solutions that maintains transparency during acidification and heat treatment. The method involves extracting soy protein from a calcium chloride solution, diluting the resulting solution, and then concentrating it while maintaining ionic strength. This process enables the production of soy protein solutions with optimal transparency, particularly in acidic environments, without the need for additional stabilizers or heat treatment. The solution can be further concentrated through diafiltration, and the process can be optimized for specific protein concentrations and applications.

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Soy protein solution that is completely soluble at acidic pH values below 4.4 and shows thermal stability in the indicated pH range, allowing for heat treatment such as hot filling. The solution demonstrates complete solubility in water at pH ~ 7 and transparent solutions at low pH, with a protein content of at least 60 wt.%. The solution's transparency and solubility properties make it ideal for beverages, particularly in soft drinks and sports drinks, where maintaining clear solutions during thermal processing is critical.

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A method for producing soy protein products with high protein content through low-pH calcium chloride extraction. The process involves extracting soy protein from calcium chloride solution at low pH, followed by ultrafiltration and optional diafiltration steps to achieve a concentrated protein solution. The solution is then diluted to desired levels while maintaining optimal pH conditions to prevent trypsin inhibitor degradation. The resulting protein solution can be further processed for drying, pasteurization, or other final processing steps.

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A method for producing soy protein isolates through rapid extraction using a calcium chloride solution at low pH. The process involves extracting soy protein from raw materials in an aqueous solution of calcium chloride at pH 1.5-5.0, followed by ultrafiltration and optional diafiltration steps. The resulting concentrated soy protein solution can be dried to produce a final product with a soy protein content of at least 60% by weight.

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A method for producing a soy protein product with enhanced solubility and stability in acidic environments. The method involves extracting soy protein from soybeans using water at low pH, followed by ultrafiltration and optional diafiltration to concentrate the protein solution. The concentrated solution is then dried to produce a soy protein product with a protein content of at least 60% (w/w) and a high protein solubility index, making it suitable for incorporation into beverages like carbonated and non-carbonated drinks.

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