Concentrating Proteins from Milk and Meat

摘要

Proteins are recovered and purified from a variety of sources for their nutritional and functional properties. In particular, proteins from oilseeds such as soy are valued components of human foods and animal feeds. Oilseed meals, after vegetable oil has been pressed and solvent extracted, may be extracted with acids and bases to dissolve proteins and separate them from carbohydrates. After neutralization, protein concentrates and isolates are produced, which may be formed by extrusion or spinning into fibers to simulate meats. Proteins from other sources may be soluble, film-forming, or emulsifying in addition to providing vital nutrition. For example, whey protein fractions recovered by membrane processes from cheese whey can be used to form edible films and coatings, according to John Krochta, Professor of Food Science at the University of California, Davis (phone 530-752-2164). Krochta's films can replace shellac in polishing chocolate confections and form moisture barriers between sauce and crust in frozen pizzas and other foods.