309results about "Protein composition from vegetable seeds" patented technology

The invention belongs to the technical field of peanut oil preparation methods, and particularly relates to a high-quality peanut oil squeezing and peanut protein production process. According to the method, through accurate regulation and control of technological parameters and innovation of key technologies, efficient and synchronous extraction of the grease and the protein is achieved, and the high-quality characteristics of the grease and the protein are maintained. The process disclosed by the invention not only breaks through the technical limitation of mutual restriction of the quality of the two in the traditional extraction, but also remarkably improves the full-component utilization efficiency of the peanut resources, and promotes the upgrading of the peanut industry to the full-component high-valued and green direction.

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

The invention discloses a preparation method of a fructus cannabis protein peptide product with effects of resisting fatigue and improving exercise ability, which comprises the following steps: performing preliminary crushing, ultralow-temperature freezing micro-crushing and low-temperature continuous phase-change extraction degreasing on fructus cannabis, performing step-by-step hydrolysis by using polysaccharase and 2.4 L bacterial protease to extract fructus cannabis protein, performing low-temperature salting-out, and performing freeze-drying to obtain the fructus cannabis protein peptide product with the effects of resisting fatigue and improving exercise ability. The fructus cannabis protein peptide powder is prepared through low-temperature ultrasonic dissolution promotion, high-pressure micro-jet homogenization, compound enzyme C hydrolysis, 1% pepsase, high-temperature enzyme deactivation, chlorophyll removal through counter-current extraction, hydrogen peroxide decoloration, ultralow-temperature instantaneous concentration, low-temperature vacuum belt type drying and low-temperature ultrahigh-pressure sterilization. The fructus cannabis protein peptide prepared by the invention has the following remarkable effects: 1, the exercise ability is remarkably improved, the accumulation of lactic acid and urea nitrogen is reduced, the exhaustion time is prolonged, and the physical and mental fatigue is relieved; 2, the content of hepatic glycogen and muscle glycogen is obviously increased, the energy reserve of the body is increased, the explosive power and the reactivity are improved, and the athletic performance is improved; and 3, the antioxidant level of the body is improved, and fatigue and immune recovery after exercise are promoted.

The present disclosure relates to a process for obtaining sunflower protein isolates which encompasses the steps of shelling, cold pre-pressing, oil extraction, protein extraction and isolate purification. The process optimizes protein yield while employing mild processing conditions to maintain functionality. The obtained isolates exhibit high protein content, desirable emulsification capacity and water / oil retention, and neutral color characteristics, making them suitable for a variety of food applications. Thus, a sunflower globulin protein isolate, a sunflower albumin protein isolate and the use of the sunflower globulin protein isolate or sunflower albumin protein isolate in food products are also disclosed.

The invention discloses a preparation method and application of walnut protein. The method comprises the following steps: crushing walnut meal, carrying out mild alkali extraction by adopting a mixed aqueous solution of sodium hydroxide and sodium carbonate in a specific mass ratio of 1: (2-5), filtering and centrifuging an extracting solution, adjusting the pH value to 4-5 by using citric acid, carrying out isoelectric precipitation, washing separated protein to be neutral, and carrying out low-temperature spray drying to obtain the walnut protein powder. By using a mixed alkali liquor system and combining with an optimized separation purification and drying technology, the problems of serious protein denaturation, more impurities, low purity and the like in the prior art are solved, the purity of the prepared walnut protein powder can reach 90% or above, the flavor is pure, the walnut protein powder can be widely applied to foods such as solid beverages, emulsions and chewable tablets, and high-value utilization of walnut meal is achieved.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

Processes for preparing hemp protein products having a neutral or near neutral natural pH from a hemp protein source are provided. Protein extracted from the hemp protein source is processed to provide a hemp protein product having a protein content of greater than 60 wt% (N x 6.25) d.b. and having a neutral or near neutral natural pH in water. Optionally employing a membrane processing step after adjustment of the pH to the near neutral range results in a lower salt / mineral content in the protein product. These protein products are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the hemp protein products.

The invention discloses a soybean plant containing a soybean transformation event SHZD3201VA, a soybean seed containing the soybean transformation event SHZD3201VA and a unique DNA molecule in the soybean transformation event SHZD3201VA. The invention also provides an application method of the soybean plant part, the soybean seed and a product of the soybean plant part. The soybean transformation event SHZD3201VA contains at least one nucleic acid molecule comprising the following nucleic acid sequences: SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 23, SEQ ID NO: 9 and complete complementary sequences thereof. The application method comprises a method for producing insect-resistant glufosinate-ammonium-resistant soybeans, a method for producing soybean commodity products and a soybean planting method for controlling insect pests and weeds in the field. The soybean strain provided by the invention contains an SHZD3201VA soybean transformation event, and shows very strong insect resistance and glufosinate-ammonium tolerance.

The invention provides high-whiteness and low-isoflavone-content soybean protein isolate for infant food, and belongs to the technical field of infant complementary food. Comprising the following components in percentage by mass: 92.5%-6% of soybean protein isolate, 6.0% of maltodextrin, 0.8% of sodium carboxymethyl cellulose, 0.1% of sucralose and 0.6% of ethyl vanillin, the risk of residual chemical bleaching agents (hydrogen peroxide and sodium hypochlorite) is avoided, the content of isoflavone is reduced to be less than or equal to 10mg / kg, the hidden danger of endocrine interference is reduced, the damage of high temperature and strong acid / alkali to a protein structure is reduced, and the quality of the protein is improved. The energy consumption is reduced through low-temperature sterilization and vacuum freezing dehydration, the whiteness is greater than or equal to 85%, the sensory requirements are met, the protein content is greater than or equal to 90%, the purity is high, and the protein is suitable for being used as a high-quality protein source of infant food; the green solvent and physical / biological decoloration reduce chemical pollution, and the process is more environment-friendly.

The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method of high-water-solubility and low-sensitization peanut protein, which specifically comprises the following steps: taking peanuts as a raw material, removing red skin, deoiling, freezing and grinding, performing ultrasonic-assisted enzymolysis, neutralizing, centrifuging, homogenizing supernate obtained by centrifuging, performing ultrafiltration concentration, and drying to obtain the high-solubility and low-sensitization peanut protein. The preparation method has the advantages of being environmentally friendly, high in safety, good in product quality and the like. According to the method, the solubility of the peanut protein is improved, the sensitization of the peanut protein is reduced, the application range of the peanut protein is expanded, and the method has positive social and economic values.

Processes for preparing seed material such as for example soy beans into protein isolates and protein concentrates are provided. An example process for preparing a soy protein isolate comprises: providing defatted hexane-free soy flour pressed from soy material such as soybeans; extracting water from the hexane-free soy flour to produce an extraction slurry; adjusting the extraction slurry to have a pH in the range of 8.0 to 8.5 by adding sodium hydroxide to the extraction slurry and holding to produce pH-adjusted slurry; applying centrifugation to the pH-adjusted slurry to separate soy flour extracts from insoluble wet soy fiber material in the pH-adjusted slurry; adding a hydrochloric acid solution to the soy flour extracts to produce a low-pH mixture having a pH of about 4.5; mildly agitating the low-pH mixture; separating the low-pH mixture into a curd and a whey; diluting the curd with water and mixing with sodium hydroxide to produce a 10% dry solids mixture having a pH of about 7.0; pasteurizing the 10% dry solids mixture using a direct steam injection heater to produce a heated slurry; and cooling the heated slurry with a flash cooling system using a vacuumed tank to produce the soy protein isolate. The process may further comprise diluting the curd with water and mildly agitating to achieve a 6% dry solids mixture; and separating the 6% dry solids mixture into a second curd and a second whey, the second curd becoming the curd used in the diluting step.

The present disclosure relates to a legume protein product and a process for preparing the same. The process comprises the steps of providing a legume protein containing material; purifying the legume protein containing material to obtain a purified material; treating the purified material with one or more enzymes, followed with one or more encapsulating agents, to obtain a mixture of treated components of encapsulated flavor compounds and the legume protein product; and removing the encapsulated flavor compounds from the mixture of treated components to obtain the legume protein product. The legume protein product has a reduced flavor compound content and / or an increased protein content compared to an equivalent untreated legume protein product.

The present invention relates to a method for producing a plant-based protein concentrate from desolventized meal produced by hexane extraction of oleaginous plant material, and preferably from high quality desolventized and degreased meal, referred to as "white flakes". In particular, the present invention relates to significant improvements that allow the fine powder and dust contained in white chips to be appreciated by agglomeration of specific extractable and undegraded agglomerates of food grade quality. This improvement allows a significant increase in the yield of the extraction process without compromising the quality of the final plant-based protein concentrate.

The invention relates to small yellow ginger compound protein powder as well as a preparation method and application thereof, belongs to the technical field of food, and provides small yellow ginger compound protein powder which takes small yellow ginger extract microcapsules and soybean protein isolate powder as main components. According to the invention, the small yellow ginger extract and the soybean protein isolate are combined for use, and the metabolic regulation function of the small yellow ginger is combined with the nutritional supplement function of the protein powder, so that the functionality of the protein powder is improved; good metabolism promoting, muscle building and weight losing effects can also be achieved.

The invention discloses high-solubility and high-stability protein powder containing an acidic functional component. The protein powder comprises the following components in percentage by mass: 70-92% of soybean protein isolate, 1-3% of the acidic functional component and 4.52-16.5% of a composite dissolution-promoting dispersion-stabilizing component, the composite dissolution-promoting and dispersion-stabilizing component is prepared from the following components in percentage by mass: 3 to 10 percent of isomaltooligosacharide, 1.5 to 6 percent of fructo-oligosaccharide and 0.02 to 0.5 percent of stevioside; the invention further discloses a preparation method of the high-solubility and high-stability protein powder containing the acidic functional components. The invention further discloses an acidic functional protein beverage and a preparation method thereof. The brewing dissolution speed and the solution stability are remarkably improved through an oligosaccharide-sweetening agent compounding system, the dry mixing process is simple, complex modification treatment is not needed, the cost is lower than that of an enzymolysis or microcapsule technology, and the good industrialization advantage is achieved.

The present invention relates to a method for preparing a plant-based frozen confection premix comprising fat, sugar, stabilizer and vegetable protein, including pulse protein, such as pea protein, where the method comprises the sequential steps of: (a) combining sugar, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of from 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of from 3 to 6; and (e) optionally pasteurizing the frozen confection premix of step (d). Furthermore, the present invention relates to a plant-based premix for making a frozen confection and to a frozen confection containing fat, sugar, stabilizer and vegetable protein (1 wt% to 12 wt%), the vegetable protein including pulse protein.

The invention relates to a method for obtaining a protein concentrate from sunflower seeds, to a sunflower seed concentrate and to a foodstuff comprising such a concentrate. The process comprises the use of a sunflower press cake and various extracting steps using an alcohol.

Large scale produced water-soluble legume proteins and obtained by: Crushing legume seeds, if necessary, degreasing the crushed legume seeds; Mixing the crushed legume seeds with water to produce a legume slurry; Adjusting the pH value of the legume slurry to a pH value between 6.8 and 7.5, preferably between 7.0 and 7.4; Separating starch and fibers by centrifugation or filtration to produce an aqueous protein solution as supernatant; Adjusting the pH value of the separated protein solution to a pH value between 7.2 and 8, Ultrafiltrating the pH-adjusted protein solution; Diafiltrating the ultrafiltration retentate with water with a pH value of 7.5-8.2 to a conductivity of the diafiltrate of no more than 30% of the conductivity of the permeate without diafiltration, i.e., to a conductivity of 1-3 mS / cm; Obtaining the diafiltered ultrafiltration protein retentate; and drying, cooling or freezing the ultrafiltration retentate, and a method for its production.

The invention relates to a method and a device for processing legumes and in particular peas. The invention further relates to a method for purifying proteins from an acidic protein-containing suspension, preferably obtained by the legume processing method according to the invention.

The present invention relates to a method to produce a light-coloured protein ingredient (with colour parameter L, a , b according to CIELAB, with L between 100 and 77, a between 0 and 4.55 and b between 0 and 20.8) from sunflower seeds, said method being characterized by the use of water as the solvent to extract the proteins. The protein ingredient obtained with the method of the invention can be a protein concentrate or a protein isolate. The subject matter of the invention also relates to the protein concentrate and the light-coloured protein isolate obtained with the method of the invention. Furthermore, the invention also relates to the use of the protein ingredient of the invention in food or feed preparations for human and animal consumption.

The invention discloses a method for stabilizing peanut butter based on a peanut endogenous protein thermally induced aggregate, and belongs to the technical field of food processing. The method solves the technical problems that the peanut butter in the prior art is easy to separate out grease, depends on exogenous additives and is unstable in utilization effect of endogenous components. The technical scheme is characterized by comprising the following steps: preparing a peanut butter base material; extracting peanut protein isolate powder from the peanut degreased powder and drying to obtain peanut protein isolate powder; dispersing and hydrating the protein powder, performing specific heating treatment, rapidly cooling and drying to obtain a peanut protein heat-induced aggregation product; measuring the absorbance value A600 and the oil holding capacity Oc of the product, inquiring a rapid prediction model pre-established based on multi-condition centrifugal test according to the absorbance value A600 and the oil holding capacity Oc, determining a specific addition ratio, and mixing with a peanut butter base material to obtain a stable product. The method is mainly used for producing the peanut butter which is good in long-term storage stability and does not need to add an exogenous emulsifier.

The invention relates to a water-soluble fermented pea extract. The invention also relates to a process for the preparation thereof and to the use thereof in the human and animal nutrition industry as well as in the pharmaceutical, nutraceutical and cosmetics industries.

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

The present invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof. In one embodiment, provided is a leguminous plant protein isolate from pea and faba bean wherein said isolate does not contain organic solvent.

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 application belongs to the technical field of deep processing of melon seeds, and particularly relates to a method for simultaneously improving water holding capacity and oil holding capacity of melon seed protein. The method for simultaneously improving water holding capacity and oil holding capacity of melon seed protein comprises the following steps: (1) preparing melon seed powder, (2) extracting melon seed protein, (3) pH shift treatment of melon seed protein, (4) ultrasonic treatment of the melon seed protein solution after pH shift treatment, and (5) freeze-drying. The melon seed protein is treated by using pH shift combined with ultrasonic treatment, and the water holding capacity and oil holding capacity of the melon seed protein are simultaneously improved. Compared with untreated melon seed protein, the water holding capacity of the melon seed protein is increased by 45.18%, and the oil holding capacity is increased by 59.61%, so that the melon seed protein can be effectively utilized in the preparation of various foods, and the added value of the melon seed protein is greatly increased.

A method of intentionally pollinating a Poaceae crop by monitoring one or more environmental parameters and intentionally pollinating said crop at a time based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and / or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and / or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

The invention relates to a leguminous acid-gelling protein extract having a protein content, expressed on dry weight basis of the extract, of 75% or higher and a storage modulus of at least 1800 Pa, advantageously at least 2000 Pa when determined using TEST A, preferably at least 2500 Pa. The invention also relates to its method of preparation and its use in acid-gelling food products.

To provide a leguminous protein isolate, especially a pea protein isolate having a low lipid content, and a method for preparing the same.SOLUTION: Provided is a legume protein isolate characterized in that it contains 7 to 9 grams of total lipids per 100 grams of protein, wherein the legume is a pea.SELECTED DRAWING: None