Grasas y Aceites, Vol 52, No 2 (2001)

Production and uses of protein concentrates and isolates


https://doi.org/10.3989/gya.2001.v52.i2.384

Javier Vioque
Instituto de la Grasa, Spain

Raul Sánchez-Vioque
Instituto de la Grasa, Spain

Justo Pedroche
Instituto de la Grasa, Spain

María del Mar Yust
Instituto de la Grasa, Spain

Francisco Millán
Instituto de la Grasa, Spain

Abstract


A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtent ion of protein concentrates are described: extraction with water, with thermic treatment or with hydroalcoholic solutions. Also the most common methods used for the obtention of protein isolates are described, including isoelectric precipitation or protein recovery by ultrafiltration. Applications of protein isolates in human foods, such as nutritionals or functionals, are also described.

Keywords


Production; Protein concentrate; Protein isolate; Uses

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