Protein industry

The edible oilseed protein industry is comparatively small and is restricted to peanut and soybean proteins. One company manufactures partially defatted peanut flours made by hydraulic pressing. The products contain 40—42% protein. Production estimates for edible soybean proteins in the United States in 1993—1994 (56) and wholesale prices as of November 1995 are given in Table 15. 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

Lactalbumin is an often misused synonym for whey protein. In the supplemental protein industry, lactalbumin is a reference to whey protein that has been manufactured by a heat and acid process. Since heat and acid both denature vital protein fractions (broken a part = denature), and lactalbumin is a high heat process, the product retains few of its original bodybuilding qualities. It also contains above normal levels of beta-lactoglobulin. Biological activity sucks. 

Proteins are also used clinically to treat a variety of diseases. Erythropoietin stimulates erythrocyte production in kidney dialysis and chemotherapy patients. Granulocyte stimulating factor enhances immune systems compromised by cancer treatments. Cytokines such as interferons and interleukins are used for their anti-viral and anti-tumor activities. Other proteins are used to inhibit or stimulate blood clotting. For the most part, the pharmaceutical protein industry relies on cloning native human genes and expressing and purifying their products in recombinant form. 

Disulfides — A disulfide bond (R-S-S-R) is a strong covalent bond formed by the oxidation of two sulfhydryl groups (R-S-H). An amino acid that commonly forms S-S bonds in proteins is cysteine. When two cysteines are bonded by an S-S bond, the resulting molecule between the two protein chains is called cystine. The presence of disulfide bonds helps to maintain the tertiary structure of the protein. Industrial production of L-cysteine is based on the electrochemical - reduction of L-cystine in acidic - electrolytes using lead or silver -> cathodes. 

Orliac, O., Rouilly, A., Silvestre, F., and Rigal, L. (2003). Effects of various plasticizers on the mechanical properties, water resistance and aging of thermo-moulded films made from sunflower proteins. Industrial Crops and Products. 18(2), 91-100. 

High reaction rates at ambient temperatures and near neutral pH values are necessary to design artificial proteases applicable to food industries, catalytic turnover in the peptide hydrolysis, and hydrolysis of a broad range of protein substrates at selected sites. In addition, easy separation of the catalysts from protein hydrolysates is required. Construction of catalytic centers directly on immobile supports is, therefore, advantageous to designing artificial proteases applicable to protein industries. 

Effects of Alkali. Although alkali had been used to treat certain foods for many years, only recently has it been used widely by the texturized protein industry. Alkali-mediated degradation of proteins has long been known (13, 39-44). Some of the main initial reactions are apparently / -eliminations of cystines and substituted serines and threonines. The products (or their intermediates) then alkylate various other amino acid side chains to form substances like lanthionine and lysino-alanine [N -(DL-2-amino-2-carboxyethyl)-L-lysine]. Possible toxicities are currently under investigation (45, 46), but nutritional losses could also be important. 

Burnett, R.S. Soybean protein industrial products. Soybeans and Soybean Products K.S. Markley, Ed. Interscience Publishers New York, 1951 Vol. 2, pp. 1003-1054. 

The soy protein industry uses the applicable Official Methods and Recommended Practices of the American Oil Chemists Society (AOCS, 1999) along with annual updates for analyses in trading and litigation. Access these methods through the Internet at www. aocs.org/ tech/onlinemethods/. 

Wine and fruit juice Alcohol production, animal feeds, baking, brewing, detergents, leather production, meat portioning, protein industry Starch and sugar production Pharmaceuticals Pharmaceuticals Pharmaceuticals Pulp and paper... 

Lundgren, H.P. and O Connell, R.A. (1944), Artifical fibers from corpuscular and fibrous proteins . Industrial Engineering Chemistry, 36 (4), 370. 

Gueguen, J., Viroben, G., Noireaux, P. and Subirade, M. (1998) Influence of plasticizers and treatments on the properties of films from pea proteins. Industrial Crops and Products 7 (2-3) 149-157. 

P. are starch granules that are deposited in the cotyledons of different pea species as reserve polysaccharide, together with oligosaccharides and proteins. Industrial or pilot-plant products, obtained by ->wet milling and raffination from either Pisum sativum convar. sativum L. (smooth pea) or Pisum sativum convar. medullae ALEE (wrinkled pea). The first one contains 47-54% starch, 5-7% oligosaccharides, 21-34% protein and fiber, the second contains 30-37% starch, 25-36% protein, oligosaccharides and fiber. 

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