50results about "Protein composition from vegetable materials" patented technology

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The present disclosure relates to the field of food technology, especially to a process of producing a plant-based dairy analogue food product. The disclosure also relates to a plant-based dairy analogue obtainable with the process as defined in the present disclosure.

The technology disclosed in this specification pertains to a pea protein isolate that is not enzymatically modified having at least 75% protein content by weight. The pea protein isolate has compared to other pea protein isolates that are not enzymatically modified. It disperses quickly in water and remains suspended in water for enough time to make it useful in a ready to mix beverage powder mix. Ready to mix beverages made using the described pea protein isolates, also have relatively low shear viscosity allowing for higher protein loading without creating a too thick beverage.

The disclosure relates to methods of manufacturing texturized formed plant protein products, texturized formed plant protein products produced by the method, and food products comprising the texturized formed plant protein product.

Provided herein are processes for producing a sunflower seed protein isolate (SFPI) from de-oiled sunflower seed flour that is economical and produces oil seed protein isolate that has unique composition and functionality. The process involves use of low temperatures, below where denaturation of proteins occurs, to produce a sunflower seed protein product with a protein content 80-98wt% (Nx6.25) on a dry basis and ≤3% oil while substantially maintaining the native form of the proteins in the flour.

The present disclosure provides processes for producing reduced sodium pea protein isolate (PPI), reduced sodium PPI produced by the processes and use of reduced sodium PPI. The processes for producing reduced sodium PPI comprise precipitating protein from a pea protein solution to produce a PPI and neutralizing the PPI with NaOH and Mg(OH)2, thereby producing a reduced sodium PPI.

The invention discloses a green and efficient mulberry leaf protein extraction method which is a mulberry leaf protein extraction method based on an ultrasonic-assisted betaine-urea eutectic solvent and mainly comprises the following steps: degreasing mulberry leaf powder, preparing the betaine-urea eutectic solvent and extracting the betaine-urea eutectic solvent through the ultrasonic-assisted betaine-urea eutectic solvent. Under the optimal conditions (the infiltration time is 20-30 min, the liquid-material ratio is 20: 1-30: 1 mL: g, the ultrasonic power is 400 W, the temperature is set to be 35-45 DEG C, and the ultrasonic time is 35-40 min), the mulberry leaf protein yield is 6.702 + / -0.1216%, and the protein yield is improved by 73.91% compared with a traditional alkali extraction method. The method can overcome the defects of low extraction efficiency, high cost, poor environmental friendliness and the like in the existing mulberry leaf protein extraction method, and provides a feasible strategy for green and efficient extraction of mulberry leaf protein.

The invention pertains to an extruded protein composition comprising a vegetable protein and a protein-containing composition from an aleurone-containing plant-based material, wherein the protein-containing composition comprises at least 6 wt% fat and at least 30 wt% protein, based on the total dry weight of the protein-containing composition from an aleurone-containing plant-based material.

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and / or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and / or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg / g; and a heavy metal content of less than about 60 μg / g.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The present disclosure relates to a process for producing a cavitated plant-based protein preparation. The disclosure also relates to a cavitated plant-based protein preparation obtained by the process of the present disclosure. Furthermore, the disclosure relates to a food product containing the cavitated plant-based protein preparation.

The present application relates to a method for producing fermented texturized vegetable protein, the method comprising a step of inoculating a substrate comprising texturized vegetable protein and starch with a fungi and culturing the same. The fermented texturized vegetable protein produced by the method of the present application has improved texture and flavor, achieving a meat-like mouthfeel, and thus can be used as an alternative meat material.

The present disclosure provides a PPI extraction process and PPI produced by the process and use of the PPI. The PPI extraction process comprises steps of a) protein extraction from a neutral or basic aqueous solution, optionally comprising SHMP, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by lowering pH, optionally in the presence of SHMP, thereby producing a PPI.

Provided are methods of producing an isolate of soluble proteins from moringa leaves, and methods of preparing a powder of soluble proteins from moringa leaves. Also provided are compositions-of-matter comprising a chlorophyll-free preparation of soluble proteins of moringa leaves, wherein the soluble proteins comprise large and small Rubisco protein subunits, a preparation comprising the composition-of-matter, and edible, cosmetic and pharmaceutical compositions comprising same.

The present application relates to a method for producing fermented texturized vegetable protein, the method comprising a step of inoculating a substrate comprising texturized vegetable protein and starch with a fungi and culturing the same. The fermented texturized vegetable protein produced by the method of the present application has improved texture and flavor, achieving a meat-like mouthfeel, and thus can be used as an alternative meat material.

The present invention describes a method for processing fresh algae at ambient temperature by osmotic shocking the algae and treating the disrupted algae with an enzyme composition containing cell wall-degrading enzymes. This gentle process at ambient temperature allows for the isolation of algal proteins that have good solubility in the presence of salts and good foaming, emulsifying, and water-binding properties. Another advantage is that this protein isolation method enables cascade biorefineries, since after protein isolation, the remaining biomass can be treated with carbohydrate-degrading enzymes to produce high yields of clean biogas and a mineral-rich water stream for anaerobic digestion.

The present application relates to a novel process for simultaneously providing, from plant flours, preferably derived from legumes, more preferably from peas or faba beans, a protein isolate and a protein concentrate. It also relates to the compositions obtained by this process, such as a protein isolate, a protein concentrate and a starch preferably derived from legumes, more preferably from peas or faba beans, as well as the various industrial applications, including food applications, accessible with these products.

The invention relates to a method for the preparation of potato protein and a native functional potato protein with a molecular weight of 10-120 kDa (according to SDS-Page primary structure), producible from potato amniotic fluid, which is obtained by the mechanical solid / liquid separation of chopped, cleaned potato parts, comprising: a) Protein content of at least 84% by weight absolute dry; b) a humidity content as dried protein: max. 10% by weight; c) Product solubility / protein solubility in water of 75-100%; d) Ash content of max. 3% by weight, which can be produced by a) chopping the potato raw material; b) mechanical separation of the potato mash into solid phase and liquid phase (potato amniotic fluid); c) pH adjustment to 6-9; d) ultrafiltration of the liquid phase; d) diafiltration of the ultrafiltration retentate; e) optionally before or after step d) removal of undesirable flavors by adsorption techniques; f) sterilizing the resulting protein solution; g) optionally drying the protein solution.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high protein food product via drying or concentrating. The resultant myceliated high protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high protein food products.

A food composition comprising protein, dietary fiber, starch, and filamentous fungi, as well as a method for manufacturing the food composition by dry extrusion of protein, dietary fiber, and starch, and followed by solid state fermentation by filamentous fungi, are disclosed

A gel formulation and methods of producing the gel formulation, comprising: (a) protease inhibitor potato protein; (b) water; and (c) an oil; the protease inhibitor potato protein, the water, and the oil forming a gel in which at least a portion of the protease inhibitor potato protein and the water form a continuous phase that surrounds a dispersed phase containing the oil; wherein the weight concentration of the protease inhibitor potato protein within the formulation, CPI, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; and wherein the weight ratio of the protease inhibitor potato protein to the water within the formulation, RPI-W, is within a range of 0.09 to 0.4.

The present disclosure provides an albumin enriched PPI extraction process and albumin enriched PPI produced by the process and use of albumin enriched PPI. The albumin enriched PPI extraction process comprises steps of a) protein extraction from aqueous solution comprising pea flour, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by use of Na, Ca, or Mg salt or combination thereof, thereby producing an albumin enriched PPI.

The present invention provides a meat analog product comprising 10-60% by weight vegetable protein, at least 0.1% by weight binder, 10-60% by weight water, and 5-40% by weight non-hydrogenated vegetable fat, the non-hydrogenated vegetable fat having a saturated fatty acid (SAFA) content of at least 40% by weight and a solid fat content (SFC) at 20° C. of at least 20%. The present invention also provides a method for producing the meat analog product.

The invention discloses a preparation method of mycelium isolated protein with food processing characteristics, the method comprises three stages of wet-process ultra-micronization, alkaline extraction and precipitation and freeze-drying, and efficient release and structural recombination of protein components are realized by systematically regulating the combination of homogenization pressure (300-900 bar), homogenization times (2-5 times) and extraction pH (potential of hydrogen) value (9-12). The mycelium isolated protein prepared by the invention shows obvious competitive advantages in the aspects of solubility, water binding capacity, oil binding capacity, foaming activity, emulsifying activity and stability, and has good processing adaptability and system compatibility. The method provides a new technical approach for high-valued utilization of mycelium protein and sustainable food protein development.

A method of extracting polysaccharides from alfalfa plants, the method comprising the followings steps: milling of the alfalfa plants; addition of a buffer solution to the milled alfalfa plants and separation of the milled plants, thus producing a polysaccharides-composed supernatant and a protein-composed pellet; and precipitation of the polysaccharides in the polysaccharides-composed supernatant; the alfalfa plants comprising alfalfa seeds; and the method comprising the following steps, prior to the milling step: soaking of the alfalfa plants in water so as to swell the alfalfa seeds; mesh filtration of the alfalfa plants comprising the swollen alfalfa seeds; and drying of the alfalfa plants comprising the swollen alfalfa seeds.

The invention relates to a method for disintegrating and decomposing plant starting material, having the following method steps: a) providing a plant starting material, b) mixing the starting material with a disintegrating solution and leaving the starting material in the disintegrating solution until disintegration is achieved, c) distributing the constituents of the disintegrated starting material in a distribution volume so as to obtain solid constituents and dissolved constituents of the plant starting material, d) separating solid constituents from dissolved constituents of the plant starting material, e) obtaining the separated constituents of the plant starting material as material fractions by e1) fractionating cellulose-based fibers from lignin-rich shells of the solid constituents of the plant starting material by means of a cyclone method and obtaining purified fractions of cellulose-based fibers and of lignin-rich shells, e2) aggregating / complexing dissolved proteins of the dissolved constituents of the plant starting material by means of complexing agent and separating the sedimented aggregated / complexed condensed proteins so as to obtain an aggregated / complexed protein mass.

The object of the present invention is a light-coloured protein ingredient from sunflower seeds with a taste and flavour suited for use in food preparations, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. The protein ingredient of the invention is characterised by quantities having no influence on the flavour and taste of the chemical compounds naturally present in sunflower seeds that normally give an unpleasant flavour to food preparations based on sunflower seed meal. The object of the present invention is also the use of this protein ingredient in food preparations, preferably for human consumption, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. Furthermore, an object of the invention is also a method for producing the protein ingredient in question, said method being characterised by mechanical dehulling and defatting (cold-pressing) associated with stripping by means of steam treatment of the chemical compounds that negatively affect the taste and flavour in said food preparations.

Herein is disclosed a method for producing food grade tuber protein powder comprising adding to an aqueous tuber protein slurry at least one sugar additive followed by drying. Also disclosed is a food grade protein powder obtained by the method, food products comprising the food-grade tuber protein powder, and an additive or a processing aid comprising the present food-grade tuber protein powder.