Production of soy protein product using calcium chloride extraction ("s702")

Abstract

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

What we claim is: 
     
         1 . A method of producing a soy protein product having a soy protein content of at least about 60 wt % (N×6.25), dry weight basis, which comprises:
 (a) extracting a soy protein source with an aqueous calcium salt solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, 
 (b) separating the aqueous soy protein solution from residual soy protein source, 
 (c) concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, 
 (d) optionally diafiltering the concentrated soy protein solution, and 
 (e) drying the concentrated and optionally diafiltered soy protein solution. 
 
     
     
         2 . The method of  claim 1  wherein said calcium salt is calcium chloride. 
     
     
         3 . The method of  claim 2  wherein said calcium chloride solution has a concentration of less than about 1.0 M. 
     
     
         4 . The method of  claim 3  wherein said calcium chloride solution has a concentration of about 0.10 to about 0.15 M. 
     
     
         5 . The method of  claim 1  wherein said extraction step is effected at a temperature of about 15° C. to about 35° C. 
     
     
         6 . The method of  claim 1  wherein said extraction step is carried out at a pH of about 5 to about 11. 
     
     
         7 . The method of  claim 6  wherein said pH is about 5 to about 7. 
     
     
         8 . The method of  claim 1  wherein said aqueous soy protein solution has a protein concentration of about 5 to about 50 g/L. 
     
     
         9 . The method of  claim 8  wherein said aqueous soy protein solution has a protein concentration of about 10 to about 50 g/L. 
     
     
         10 . The method of  claim 1  wherein said aqueous calcium salt solution contains an antioxidant. 
     
     
         11 . The method of  claim 1  wherein said aqueous soy protein solution is treated with an adsorbent to remove colour and/or odour compounds from the aqueous soy protein solution, 
     
     
         12 . The method of  claim 1  wherein said aqueous soy protein solution is concentrated to a protein concentration of about 50 to about 400 g/L. 
     
     
         13 . The method of  claim 12  wherein said aqueous soy protein solution is concentrated to a protein concentration of about 100 to about 250 g/L, 
     
     
         14 . The method of  claim 1  wherein said concentration step is effected by ultrafiltration using a membrane having a molecular weight cut-off of about 3,000 to about 1,000,000 Daltons. 
     
     
         15 . The method of  claim 14  wherein said concentration step is effected by ultrafiltration using a membrane having a molecular weight cut-off of about 5,000 to about 100,000 Daltons. 
     
     
         16 . The method of  claim 1  wherein said diafiltration step is effected using an aqueous calcium salt solution of about the same pH and about equal or lower molarity than the extraction salt solution on the soy protein solution before or after complete concentration thereof. 
     
     
         17 . The method of  claim 16  wherein said diafiltration step is effected using about 2 to about 40 volumes of diafiltration solution. 
     
     
         18 . The method of  claim 17  wherein said diafiltration step is effected using about 5 to about 25 volumes of diafiltration solution. 
     
     
         19 . The method of  claim 16  wherein said diafiltration is effected using a membrane having a molecular weight cut-off of about 3,000 to about 1,000,000 Daltons. 
     
     
         20 . The method of  claim 19  wherein said membrane has a molecular weight cut-off of about 5,000 to about 100,000 Daltons. 
     
     
         21 . The method of  claim 16  wherein said diafiltration is effected until no significant further quantities of contaminants or visible colour are present in the permeate. 
     
     
         22 . The method of  claim 16  wherein said diafiltration is effected until the retentate has been sufficiently purified so as, when dried, to provide a soy protein isolate with a protein content of at least about 90 wt % (N×625) d.b. 
     
     
         23 . The method of  claim 16  where an antioxidant is present during at least part of the diafiltration step. 
     
     
         24 . The method of  claim 1  wherein said concentration step and optional diafiltration step are carried out at a temperature of about 2° to about 60° C. 
     
     
         25 . The method of  claim 24  wherein said temperature is about 20° to about 35° C. 
     
     
         26 . The method of  claim 1  wherein the concentration and optional diafiltration step are operated in a manner favourable to the removal of trypsin inhibitors. 
     
     
         27 . The method of  claim 1  wherein the concentrated and optionally diafiltered soy protein solution is treated with an adsorbent to remove colour and/or odour compounds. 
     
     
         28 . The method of  claim 1  wherein the concentrated and optionally diafiltered soy protein solution is subjected to a pasteurization step prior to drying. 
     
     
         29 . The method of  claim 28  wherein said pasteurization step is effected at a temperature of about 55° to about 70° C. for about 30 seconds to about 60 minutes. 
     
     
         30 . The method of  claim 29  wherein said pasteurization step is effected at a temperature of about 60° to about 65° C. for about 10 to about 15 minutes. 
     
     
         31 . The method of  claim 28  wherein said pasteurized, concentrated and optionally diafiltered soy protein solution is cooled to a temperature of about 15° C. to about 35° C. for drying or further processing. 
     
     
         32 . The method of  claim 1  wherein the concentrated and optionally diafiltered soy protein solution is acidified to a pH of about 2.0 to about 4.0 prior to drying. 
     
     
         33 . The method of  claim 32  wherein said acidified soy protein solution is subjected to a heat treatment step to inactivate heat-labile anti-nutritional factors prior to drying. 
     
     
         34 . The method of  claim 33  wherein the anti-nutritional factors are heat-labile trypsin inhibitors. 
     
     
         35 . The method of  claim 33  wherein the heat treatment step also pasteurizes the aqueous protein solution. 
     
     
         36 . The method of  claim 33  wherein said heat-treatment is effected at a temperature of about 70° to about 120° C. for about 10 seconds to about sixty minutes. 
     
     
         37 . The method of  claim 36  wherein said heat-treatment is effected at a temperature of about 85° to about 95° C. for about 30 seconds to about 5 minutes. 
     
     
         38 . The method of  claim 33  wherein the heat-treated clear acidified soy protein solution is cooled to a temperature of about 2° to about 60° C. for drying or further processing. 
     
     
         39 . The method of  claim 38  wherein the heat-treated clear acidified soy protein solution is cooled to a temperature of about 20° to about 35° C. for drying or further processing. 
     
     
         40 . The method of  claim 1  wherein a reducing agent is present during the extraction step to disrupt or rearrange the disulfide bonds of trypsin inhibitors to achieve a reduction in trypsin inhibitor activity. 
     
     
         41 . The method of  claim 1  wherein a reducing agent is present during the concentration and/or optional diafiltration step to disrupt or rearrange the disulfide bonds of trypsin inhibitors to achieve a reduction in trypsin inhibitor activity. 
     
     
         42 . The method of  claim 1  wherein a reducing agent is added to the concentrated and optionally diafiltered soy protein solution prior to drying and/or the dried soy protein product to disrupt or rearrange the disulfide bonds of trypsin inhibitors to achieve a reduction in trypsin inhibitor activity. 
     
     
         43 . The method of  claim 1  wherein said soy protein product has a protein content of about 60 to about 90 wt % (N×6.25). d.b. 
     
     
         44 . The method of  claim 1  wherein said soy protein product has a protein content of at least about 90 wt % (N×6.25). d.b. 
     
     
         45 . The method of  claim 1  wherein said soy protein product has a protein content of at least about 100 wt % (N×6.25). d.b. 
     
     
         46 . A soy protein product produced by the method of  claim 1 . 
     
     
         47 . An acidic solution having dissolved therein the soy protein product of  claim 46 . 
     
     
         48 . The aqueous solution of  claim 47  which is a beverage. 
     
     
         49 . The soy protein product of  claim 46  which is blended with water-soluble powdered materials for the production of aqueous solutions of the blend. 
     
     
         50 . The blend of  claim 49  which is a powdered beverage.