Abstract: True oilseed protein curd products are produced from defatted and undefatted oilseeds and oilseed materials without inherent undesirable components responsible for poor taste, odor and color. The curds are produced through alkali and water extraction of proteins from the insoluble components. Ultrafiltration of the protein extraction both purifies and concentrates the desirable high molecular weight protein macromolecules from the smaller (less than 50,000 daltons) less desirable ones. Further treatment with heat, acid and/or salt coagulates the protein to form a meat-like, chewy true curd which will not disintegrate when boiled. Extraction of a storage protein fraction from glandless cottonseed by the same method will also yield a true curd never before possible.

Abstract: Wheat gluten products may be processed to remove their components which cause undesirable flavors and color. The processing can include extraction with an aqueous solution of alcohol, alkali, or mixtures thereof, and can optionally also include ultrafiltration.

Abstract: Flatulence-causing sugars can be removed from beans that contain such sugars through ultrafiltration. An ultrafiltration membrane system with a molecular weight cut-off between 30,000 and 100,000 daltons will permit the sugars to permeate through it, but it will retain most proteins.

Abstract: Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF retentate is then treated to inactivate a sufficient number of spoilage microorganisms to inhibit spoilage of the juice under storage conditions. A UF permeate containing flavor and aroma components is then recombined with the UF retentate to provide a food juice suitable for storage while avoiding the loss or alteration of the desirable flavor and aroma components of fresh juice encountered in conventional juice processing. If desired, spoilage enzymes can be retained in the UF retentate and inactivated to inhibit deterioration of desirable juice qualities. Further, the UF permeate can be further treated by reverse osmosis to concentrate flavor and aroma components in an RO retentate. If desired, the acid content of juice can be reduced by passing a portion of the RO retentate or UF permeate through an ion-exchange column.

Abstract: A process is provided for recovering food grade protein from agricultural commodities such as corn, for example, prior to alcohol production. The process involves extracting the protein with an alkali or alkali/alcohol solution either with or without sonication. The protein is recovered from the extract by ultrafiltration and the dissolved sugars and starches in the permeate are concentrated by reverse osmosis for addition to the nonprotein constituents for alcohol production.

Abstract: There is provided a method of producing proteins from nonbinding oilseeds such as soybeans and peanuts by solubilization and ultrafiltration. A filterable protein feed is produced by extraction from a mixture of water and nonbinding oilseeds such as soybeans or peanuts. The feed is then passed over an ultrafiltration membrane system with a molecular weight cutoff of about 70,000 and preferably of 100,000 daltons or more. While the feed is being passed over the ultrafiltration membrane, the concentration or dilution of the protein feed is properly controlled in order to insure separation into the permeate of a substantial portion of that fraction of the constituents which produce color and flavor in the ultimate product.

Abstract: A storage protein isolate and a nonstorage protein concentrate are produced in a method where the nonstorage protein is extracted from an oilseed flour, such as cottonseed, using water. The pH of the nonstorage protein extract is then adjusted to about 4 to precipitate a nonstorage protein curd, leaving a nonstorage protein-containing whey. The nonstorage protein curd can then be passed through a spray dryer to produce the nonstorage protein concentrate. The residue from the original extraction step includes storage protein which is extracted in an alkali solution. After removing insoluble residues, the storage protein extract is intermixed with the nonstorage protein whey and subjected to filtration through a semipermeable membrane to produce the storage protein isolate.