George E Kohler

US Patent:

39445372, Mar 16, 1976

Filed:

Nov 26, 1974

Appl. No.:

5/527401

Inventors:

Robert M. Saunders - Albany CA
George O. Kohler - El Cerrito CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23J 112
C07G 700

US Classification:

260112G

Abstract:

Alpha-amylase inhibitor is prepared from whole wheat or other wheat material by blending the starting material with aqueous alkali, separating the juice therefrom, coagulating and separating a protein concentrate from the juice, and then applying acetone to the residual juice to precipitate the alpha-amylase inhibitor.

US Patent:

40642836, Dec 20, 1977

Filed:

Jun 14, 1976

Appl. No.:

5/695616

Inventors:

Robert M. Saunders - El Cerrito CA
George O. Kohler - El Cerrito CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington, D.C.

International Classification:

A23J 112
A23J 114
A23J 120

US Classification:

426583

Abstract:

Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice is treated to precipitate a protein concentrate either by adding acid to pH 5-6 and heating to 85-95. degree. C. or by adding acid to pH 3-4 and then adding sodium hexametaphosphate.

US Patent:

42256291, Sep 30, 1980

Filed:

Aug 15, 1977

Appl. No.:

5/824777

Inventors:

Robert M. Saunders - El Cerrito CA
George O. Kohler - El Cerrito CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23J 112
A23J 114
A23J 120

US Classification:

426583

Abstract:

Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice is treated to precipitate a protein concentrate either by adding acid to pH 5-6 and heating to 85. degree. -95. degree. C. or by adding acid to pH 3-4 and then adding sodium hexametaphosphate.

US Patent:

42040086, May 20, 1980

Filed:

Dec 28, 1978

Appl. No.:

5/974170

Inventors:

Robert M. Saunders - El Cerrito CA
George O. Kohler - El Cerrito CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23J 112
A23J 114
A23J 120

US Classification:

426583

Abstract:

Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice, after adjustment to about pH 7, is dried directly to give a protein concentrate.

US Patent:

44216823, Dec 20, 1983

Filed:

Apr 6, 1981

Appl. No.:

6/251667

Inventors:

Richard H. Edwards - Albany CA
George O. Kohler - Albany CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

C07G 700
A23J 114

US Classification:

260112R

Abstract:

A method of raising the temperature of a liquid containing heat coagulable proteins above the coagulation temperature of the proteins to coagulate them using a heat exchanger to transfer heat from the heat source to the liquid without contact between the liquid containing the uncoagulated heat coagulable protein and the heat exchanging surface is described.

US Patent:

39592464, May 25, 1976

Filed:

Jul 8, 1974

Appl. No.:

5/486703

Inventors:

Emanuel M. Bickoff - Oakland CA
Donald DE Fremery - Orinda CA
Richard H. Edwards - Albany CA
Benny E. Knuckles - San Pablo CA
George O. Kohler - El Cerrito CA
Raymond E. Miller - Richmond CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23J 114

US Classification:

260112R

Abstract:

Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e. g. , acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.

US Patent:

42488990, Feb 3, 1981

Filed:

Feb 26, 1979

Appl. No.:

6/015491

Inventors:

Cameron K. Lyon - Orinda CA
George O. Kohler - El Cerrito CA
David A. Dinius - Bowie MD

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23K 114
A23K 118

US Classification:

426 98

Abstract:

Improved feed supplements for ruminants are prepared from protein from a leafy green source. The protein is combined with lipid material and the mixture is emulsified and coagulated. The coagulate is separated and dried to a solids content of about 85% or more at a temperature of about 80. degree. -110. degree. C.

US Patent:

40060780, Feb 1, 1977

Filed:

Apr 11, 1975

Appl. No.:

5/567151

Inventors:

Emanuel M. Bickoff - Oakland CA
Donald DE Fremery - Orinda CA
Richard H. Edwards - Albany CA
Benny E. Knuckles - San Pablo CA
George O. Kohler - El Cerrito CA
Raymond E. Miller - Richmond CA

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

B01D 1300

US Classification:

210 23F

Abstract:

Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e. g. , acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.