Abstract: An aglucone is isoflavone enriched vegetable protein extract and protein material are provided, as well as a high genistein content material and a high daidzein content material. Isoflavone conjugates in a vegetable material are converted to isoflavone glucosides by treating the vegetable material at a temperature and a pH for a period of time sufficient to effect the conversion. The isoflavone glycosides are converted to glucose isoflavones by enzymatic reaction. The vegetable material is extracted with an aqueous extractant having a pH above about the isoelectric point of protein in the vegetable material to extract protein and the isoflavones either before or after conversion of the isoflavone conjugates to isoflavone glucosides or the conversion of the isoflavone glucosides to aglucone isoflavones. An aglucone isoflavone enriched protein material is produced by precipitating the protein and aglucone isoflavones from the extract.

Abstract: Aglucone isoflavone enriched protein concentrates and processes for producing and recovering are disclosed. The process comprises an isoelectrie wash of a vegetable protein material to provide a protein concentrate, which is slurried and reacted with a sufficient amount of beta-glucosidase enzyme or esterase enzyme for a time period, temperature, and pH sufficient to convert at least a majority of the glucone isoflavones contained in the concentrate to aglucone isoflavones.

Abstract: Aglucone isoflavone enriched vegetable protein whey, whey protein and processes for producing and recovering such are disclosed. Aglucone isoflavone enriched vegetable protein whey is made by treating whey comprising glucone isoflavones with a sufficient amount of beta-glucosidase enzyme or esterase enzyme or acid to convert at least a majority of the glucone isoflavones to aglucones and thereby provide an aglucone enriched whey. An aglucone enriched whey protein is obtained by recovery of the protein.

Abstract: Disclosed is a pharmaceutical composition for oral delivery. The composition includes about 1-2 mg mammalian estrogen and about 25-100 mg phytoestrogen. Compositions of the type described above are utilized, for example, in a therapeutic regimen designed to reduce the risk of coronary heart disease and osteoporosis in postmenopausal women. This method comprises the oral administration of a composition comprising a mixture of estrogen and phytoestrogen, the dosages of mammalian estrogen and phytoestrogen being about 1-2 mg, about 25-100 mg, respectively.

Abstract: A process for the production of a a protein granule is described in which a vegetable protein isolate is hydrated to a weight ratio of about 1.5-6 parts of water to 1 part of isolate, at a temperature of about 0.degree. C. to 10.degree. C. The hydrated isolate is then blended and held at the indicated temperature range for a time sufficient to form a gel. The gel is then subdivided into individual granules which have improved meat like characteristics.

Abstract: The present invention relates to an aglucone isoflavone enriched vegetable protein fiber wherein a vegetable protein material is extracted to form a slurry of protein, fiber and glucone isoflavones. The pH of the slurry is adjusted to about 6 to 8 and the slurry reacted with a beta glucosidase to convert the glucone isoflavones in said slurry to aglucone isoflavones. The fiber fraction is then recovered from the slurry by centrifugation or similar means to provide an aglucone enriched fiber.

Abstract: The present invention relates to an aglucone isoflavone enriched vegetable protein fiber wherein a vegetable protein material is extracted to form a slurry of protein, fiber and glucone isoflavones. The pH of the slurry is adjusted to about 6 to 8 and the slurry reacted with a beta glucosidase to convert the glucone isoflavones in said slurry to aglucone isoflavones. The fiber fraction is then recovered from the slurry by centrifugation or similar means to provide an aglucone enriched fiber.

Abstract: A process for producing a vegetable protein product for use with an animal protein material in which a non-hydrated vegetable proteinaceous extract is blended under conditions of shear with a quantity of water insufficient for full hydration of the extract and a frozen animal food product having a temperature sufficiently low to render it essentially rigid, e.g. not greater than 0.degree. C., to produce a granular product containing said vegetable proteinaceous extract and said animal food product.

Abstract: A process for the production of a protein granules is described in which a vegetable protein isolate is hydrated to a ratio of about 2 to 3.5 parts of water to 1 part of isolate, wherein the water is at a temperature of at least about 50.degree. C. The hydrated isolate is then blended under conditions of shear for a period of time sufficient to form a hydrated protein granule. The formed granules is highly suitable as an extender for ground meats or as an ingredient in meat analogs.

Abstract: A detergent composition and method may have the soil anti-redeposition properties significantly and unexpectedly improved by incorporating into the detergent composition an effective amount of an anti-redeposition agent. The anti-redeposition agent is a modified vegetable protein material such as a soy protein isolate which has been modified with an ionic monomer. Ionic monomers which have been found to be especially effective at improving the anti-redeposition properties of washing detergent compositions are cationic epoxide monomers, cationic acrylate monomers and cationic chlorohydrin monomers. Anionic or carboxylated soy protein derivatives have also been shown to be effective anti-redeposition agents.

Abstract: An improved process of cast coating and the coating composition used therein produces a paper coating which has exceptional brightness, gloss, smoothness, flexibility, resistance to drum adhesions and pick resistance. The paper coating is especially effective in cast coating where extremely high smoothness and gloss is essential. The paper coating composition utilizes soy protein binder which has been modified by copolymerization to add a synthetic component to modify the properties of the soy protein.

Abstract: A polymeric or plastic pigment, useful as a partial replacement for the inorganic pigment conventionally employed in paper coating compositions is disclosed. The pigment comprises a copolymer of an animal or vegetable protein and a monomer havingh a glass transition temperature (Tg) greater than about 70.degree. C. polymerized in a surfactant free system. When employed in paper coating compositions the pigment provides a coating of improved gloss and ink holdout, as compared to a coating in which the pigment composition consists only of an inorganic material. Improved water resistance, improved water holding and a potential for reduction in the coating sticking to the calender during the paper finishing process are obtained as compared to conventional polymeric pigments.

Abstract: A protein paper coating adhesive, and the coating composition using the protein adhesive, has increased room temperature stability and has improved whiteness. The adhesive is capable of producing high solids coatings compositions when the adhesive binder solutions are prepared either hot or cold.