A method is disclosed for obtaining a highly soluble protein. It generally includes at least the step of contacting the protein with an amount of antioxidant suitable to raise the solubility of the protein. The method may also be utilized to raise the protein yield of the process. Antioxidants suitable for use in the present invention include substituted and unsubstituted quinones, anisoles, toluenes and tocopherols. A highly soluble protein which includes a protein and added antioxidant in addition to food products made from a highly soluble protein are disclosed.
Board of Trustees of the University of Arkansas (Little Rock, AR)
Boatright, William L., "Highly soluble protein, method for making, and food products made thereof" (2000). Patents Granted. 179.