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8414974 
Journal Article 
Protein purification: Alcohol Washing of Soybean Protein 
Eldridge, AC; Wolf, WJ; Nash, AM; Smith, AK 
1963 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
11 
4 
323-328 
English 
Soybean protein isolated by acidification of an aqueous extract of hexane-defatted soybean meal contains 2 to 4% of a phospholipide-like material. These lipides cannot be removed by isoelectric precipitation, washing with water, dialysis, or ammonium sulfate precipitation. However, they are extractable with aqueous alcohols. The concentration of alcohol used to wash the protein has a pronounced effect on the amount of material removed and on the nitrogen content of the extracted protein. Optimum concentrations of alcohol are: methyl, 95 to 97% (v./v.); ethyl, 84 to 88% (v./v.); and isopropyl, 78 to 88% (v./v.). The effects of extraction time, temperature, pH, and solvent to protein ratio were also studied. The washed protein has improved color and flavor and produces extremely stable, low density foams and whips similar to egg white and commercially available soy products. © 1963, American Chemical Society. All rights reserved.