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Oilseed vegetable protein concentrates
Author(s) -
Johnson Dale W.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02605712
Subject(s) - sunflower , rapeseed , vegetable proteins , soy protein , food science , microbiology and biotechnology , pulp and paper industry , chemistry , environmental science , agronomy , biology , engineering
Soy protein concentrates are articles of commerce in the U.S. and other areas of the world. The procedures for producing these products involve processes where the protein is “immobilized” by various procedures, whereby soluble materials such as carbohydrates, mineral matter, and other water or alcohol soluble constituents are removed. There have been four general procedures which have been used commercially, but recently a fifth procedure involving what might be referred to as a “triple” solvent procedure has been developed. While the commercial products available, at least in the U.S., are from soy, development work has been carried out to produce concentrate products from peanut, sunflower, sesame, and rapeseed. However, there are no commercial installations for producing protein concentrates from these oilseeds. A brief discussion of the various processes is presented.