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Title: Preparation of soluble edible protein from leafy green crops
Claims: Having thus described our invention, we claim: 1. A process for isolating soluble, odorless, bland protein, which comprises -- a. pressing green leafy vegetable material to separate the juice therefrom, b. heating the juice to a temperature of about 55.degree.-70.degree. C. in a period of about 0.6 second or less, holding the juice at said temperature for a period of 0 to 40 seconds, and rapidly cooling it to a temperature of about 40.degree.-45.degree. C., whereby to form an agglomerate containing chloroplastic proteins, chlorophyll, carotenoids, and lipids while retaining cytoplasmic proteins in solution in the juice, c. separating said agglomerate from the residual juice, d. cooling the said residual juice to a temperature of 0.degree. to 5.degree. C. and acidifying it to a pH of 3.5 to 5.5, whereby to precipitate the protein therein, e. separating the precipitated protein from the residual juice, and f. neutralizing the separated protein to a pH of 7. 2. The process of claim 1 wherein the green leafy vegetable material is alfalfa. 3. A process for isolating soluble, odorless, bland protein, which comprises -- a. pressing green leafy vegetable material to separate the juice therefrom, b. heating the juice to a temperature of about 55.degree.-70.degree. C. in a period of about 0.6 second or less, holding the juice at said temperature for a period of 0 to 40 seconds, and rapidly cooling it to a temperature of about 40.degree.-45.degree. C., whereby to form an agglomerate containing chloroplastic proteins, chlorophyll, carotenoids, and lipids while retaining cytoplasmic proteins in solution in the juice, c. separating said agglomerate from the residual juice, d. cooling the said residual juice to a temperature of 0.degree. to 5.degree. C. and acidifying it to a pH of 3.5 to 5.5, whereby to precipitate the protein therein, and e. separating the precipitated protein from the residual juice. 4. The process of claim 3 wherein the leafy green vegetable material is alfalfa. Other info: Inventors: Bickoff, Emanuel M. (Oakland, CA, US) DE Fremery, Donald (Orinda, CA, US) Edwards, Richard H. (Albany, CA, US) Knuckles, Benny E. (San Pablo, CA, US) Kohler, George O. (El Cerrito, CA, US) Miller, Raymond E. (Richmond, CA, US) Application Number: 486703 Filing Date: 1974-07-08 Publication_date: 1976-05-25 Assignee: The United States of America as represented by the Secretary of (Washington, DC) Primary Class(es): 530/379 Other Classes: US Patent Ref:
Other Refs: Other References: J. of Biol. Chem., Vol. 49, 1921, pp. 63-91, Osborne et al. J. Sci. Food Agric., July, 1961, pp. 502-512, Chayen et al. | |