A method of obtaining a highly soluble protein is disclosed. It includes at least the step of contacting the protein with an amount of antioxidant suitable to raise the solubility of the protein, and 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 and food products made from a highly soluble protein is also 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" (1998). Patents Granted. 202.