77results 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 invention relates to the field of bioengineering, in particular to a construction method and application of an amylopectin ternary nano assembly with a high assembly index. The invention provides a construction method of a ternary nano assembly. The construction method comprises the following steps: S1, extracting amylopectin of bulk crops by adopting an ethanol sedimentation method; s2, extracting endogenous lipids of fruits of completely mature bulk crops by adopting a supercritical carbon dioxide extraction method; s3, extracting endogenous proteins of fruits of immature bulk crops by adopting an isoelectric precipitation method; s4, the amylopectin, the endogenous lipid and the endogenous protein are subjected to a self-assembly reaction, and the ternary nano assembly is obtained. The particle size of the ternary complex can reach nanometer, and the ternary complex is high in CI, high in SDS content, low in multi-stage digestion rate, stable in blood sugar release process and good in chewiness.

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.

This invention provides a method for preparing freeze-dried protein powder, freeze-dried peptide powder, and freeze-dried amino acid powder from *Dictyophora indicum*, relating to the field of *Dictyophora indicum* extraction technology. Using *Dictyophora indicum* as raw material, this invention employs a combination of organic solvent soaking, alkaline precipitation, and enzymatic hydrolysis, followed by centrifugation and freeze-drying processes, to obtain freeze-dried protein powder, freeze-dried peptide powder, and freeze-dried amino acid powder from *Dictyophora indicum*. The extraction method of this invention is simple and significantly improves extraction efficiency.

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.

The present invention includes methods of using improved compositions and improved compositions comprising thermally stable plant juice soluble vegetable proteins for resisting pathogenic effects; the improvements include that the composition comprising heat stable plant juice soluble vegetable proteins is essentially a water insoluble concentrated substance free of components that are more soluble in plant juice, and is enriched in heat stable proteins of plant juice; dosage forms prepared from the composition are useful for adiponectin agonist action for reducing the risk of one or more conditions selected from the group consisting of type II diabetes, hyperlipidemia, atherosclerosis, hypertension, heart disease and obesity, and are useful for antimicrobial action for reducing the risk of one or more conditions selected from the group consisting of type II diabetes, hyperlipidemia, atherosclerosis, hypertension, heart disease and obesity. The present invention relates to antimicrobial agents for reducing the risk of or treating microbial infections in plants and animals with or without synergy with other antimicrobial agents. The present invention includes a composition substantially characterized by the infrared absorption spectrum provided in the present invention.

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.

A plant-based food product is provided. The plant-based food product includes a prolamin-containing blend that includes a prolamin, a solvent component, an incorporation component, a fat component, and water. The incorporation component includes one or more of a plant-based protein and a starch. The plant-based protein is a non-prolamin protein. A weight ratio of the prolamin to the solvent component is within the range of 0.66:1 to 1.25:1, and the prolamin is incorporated into the prolamin-containing blend. In some examples the plant-based food may be a plant-based cheese product and may have stretching characteristics similar to a dairy-based cheese.

The invention relates to the technical field of plant selenium protein extraction, in particular to application of purple sweet potato selenium-rich protein in preparation of nutritional functional foods.The preparation method of the purple sweet potato selenium-rich protein comprises the following steps that selenium-rich purple sweet potatoes are subjected to vacuum freeze drying and then smashed; mixing the crushed sample with distilled water according to a mass-volume ratio of 1: (7-9), and simultaneously performing ultrasonic treatment; centrifuging, collecting supernate, adding ammonium sulfate into the supernate until the saturation reaches 50-70%, centrifuging, and collecting precipitate; dissolving the precipitate with distilled water, performing dialysis treatment in a dialysis bag, and performing freeze drying on a dialysis treatment product to obtain a purple sweet potato selenium-rich protein crude extract; the purple sweet potato selenium-rich protein is obtained after purification, and the nutritional functional product is a preparation with anti-inflammatory and anti-oxidation functions. The prepared purple sweet potato protein can play an anti-inflammatory role, a selenium-rich product shows a stronger function, and mechanism research and theoretical support are provided for application of the purple sweet potato selenium-rich protein in preparation of functional products.

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 present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

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 present invention relates to a process for extracting starch, fibers and proteins from plant-based raw materials. The process comprises supplying a slurry of plant-based flour and water to a hydrocyclone system (720) that provides a first stream (F1) comprising fibers (F) and proteins (P) extracted from plant-based raw material and a second stream (F2) comprising starch (S) extracted from plant-based raw material. The first stream (F1) is supplied to a first centrifugal separator (S1) to provide a fiber fraction as a third stream (F3) and a water-soluble protein-containing fraction as a fourth stream (F4), to which an acid is added to precipitate the dissolved protein. By using a high-speed centrifugal pan stack separator (2; s2, 72) to separate the flow (F4) into a liquid light phase comprising whey (Wh) and a heavy phase comprising a concentrated protein-containing fraction (CP), comprising a high-speed centrifugal pan-pile separator arranged to interact with the flow influencing means (6; 12) in fluid connection with a heavy phase outlet and / or a light phase outlet; and wherein the separation in the second centrifugal separator (S2) comprises regulating the flow at the heavy phase and / or light phase outlet by means of a flow influencing device such that the content of protein-containing fractions at the light phase outlet is minimized.

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 invention discloses a ginkgo peptide zinc chelate with a dietary fiber adsorption resisting effect and a preparation method of the ginkgo peptide zinc chelate, and belongs to the technical field of deep processing of forest products. The gingko peptide zinc chelate is prepared by carrying out coordination reaction on gingko peptide and zinc sulfate under specific conditions, and after the gingko peptide zinc chelate is chelated with the gingko peptide, the stability of zinc ions in a digestion environment is remarkably improved, and the precipitation phenomenon of the zinc ions in gastrointestinal tracts is effectively inhibited; the technical defects that a traditional inorganic zinc preparation is high in gastrointestinal irritation, low in bioavailability and the like are overcome. Meanwhile, the ginkgo peptide zinc chelate disclosed by the invention has excellent dietary fiber adsorption resistance, and the bioavailability of zinc can be remarkably enhanced. Therefore, the ginkgo peptide zinc chelate provided by the invention can be widely applied to the fields of special dietary foods, functional health foods, nutrition fortified foods and the like, and has a good application prospect.

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.

To provide methods to isolate native protein having functionality and solubility from potato side streams, in a viable commercial process.SOLUTION: The present invention provides a method to isolate native tuber protein using a pretreatment of tuber processing water and diafiltration for salt solution. This sequence of steps has the advantage that protein is stabilized during diafiltration, increasing process efficiency and protein quality and yield.SELECTED DRAWING: None

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 present invention relates to processes for isolating plant proteins, and products of the processes including a plant juice that can be used for processing to produce plant proteins. The present invention also relates to processes for producing a plant juice comprising protein from plant material. The process comprises steps of extracting plant juice from the harvested plant material; cooling the extracted plant juice; and recirculating a portion of the cooled extracted plant juice into the extraction step. The plant juice is capable of further processing to produce protein containing products, including Rubisco as a powder. The present invention also relates to a juicing apparatus for removing liquid from a harvested crop of plant material in a field.

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.