Show simple item record

dc.creatorLawhon, James T.
dc.creatorRhee, Khee C.
dc.date.accessioned2019-06-17T17:13:21Z
dc.date.available2019-06-17T17:13:21Z
dc.date.issued1992-02-04
dc.identifier.urihttp://hdl.handle.net/1969.1/177219
dc.description.abstractTrue 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.en
dc.languageeng
dc.publisherUnited States. Patent and Trademark Office
dc.rightsPublic Domain (No copyright - United States)en
dc.rights.urihttp://rightsstatements.org/vocab/NoC-US/1.0/
dc.titleProtein foods and food ingredients and processes for producing them from defatted and undefatted oilseedsen
dc.typeUtility patenten
dc.format.digitalOriginreformatted digitalen
dc.description.countryUS
dc.contributor.assigneeThe Texas A&M University System
dc.identifier.patentapplicationnumber07/453206
dc.subject.uspcprimary530/378
dc.subject.uspcother426/598
dc.subject.uspcother426/656
dc.subject.uspcother530/377
dc.date.filed1989-12-26
dc.publisher.digitalTexas A&M University. Libraries


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record