PROCESS FOR OBTAINING PROTEINIC CONCENTRATES SUITABLE AS NUTRIENTS BY MEANS OF ELIMINATION OF PHENOL AND OLIGSACCHARIDES FROM VEGETABLE TISSUE

摘要

A method for stripping phenols and fermentable oligosaccharides from vegetable materials is disclosed, which consists in using a mixed solvent composed of a polar organic solvent formed by an alcohol, a ketone or an ester combined with an aqueous solution of an acidic electrolyte, the electrolyte is preferably an organic or inorganic acid or an acidic salt of these. The extraction temperature is from 4 DEG C to the temperature which is safe enough as not to experience protein denaturation. Certain critical ranges for the pH and solute to solvent ratios are also indicated.