SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS
Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.
1 . A soy protein product obtained from a high oleic soybean wherein said product has at least one characteristic selected from the group consisting of improved whiteness, reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.
2 . The soy protein product of claim 1 , wherein:
a) the whiteness index is increased by at least 3%; or
b) the gel strength is reduced by at least 25%; or
c) the viscosity of an unhydrolyzed soy protein product is reduced by at least 9%.
3 . The soy protein product of anyone of claims 1 , or 2 wherein said protein product has at least 40% protein (N×6.25) on a moisture-free basis.
4 . The soy protein product of anyone of claims 1 , or 2 wherein said protein product has at least 65% protein (N×6.25) on a moisture-free basis.
5 . The soy protein product of anyone of claims 1 , or 2 wherein said protein product has at least 90% protein (N×6.25) on a moisture-free basis.
6 . The soy protein product of anyone of claims 1 , or 2 wherein said product is selected from the group consisting of a soy protein isolate, a soy protein concentrate, soy meal, full fat flour, soymilk powder, defatted flour, soymilk, textured proteins, textured flours, textured concentrates and textured isolates.
7 . A food which has incorporated therein the soy protein product of anyone of claims 1 , or 2 .
8 . A beverage which has incorporated therein the soy protein product of anyone of claims 1 , or 2 .
9 . Animal feed which has incorporated therein the soy protein product of anyone of claims 1 , or 2 .
10 . A method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at higher feed solids to a pasteurizer or a dryer compared to feeding at least one soy protein product obtained from a commodity soybean.
11 . A method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at no less than 14% feed solids to a pasteurizer or a dryer