A method for processing low viscosity vegetable proteins

Abstract

The present application provides a method for processing low-viscosity plant protein, which comprises the steps of providing a protein solution, subjecting the protein solution to microbial fermentation and separating the precipitate. The method can further comprise the steps of resuspending the precipitate and heat-treating the resuspended solution. The protein obtained by the method of the present application has the characteristics of low viscosity, good foaming and emulsifying properties, and excellent flavor.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of plant protein processing, and relates to a processing method of low-viscosity plant protein. BACKGROUND

[0002] Compared with animal protein, plant protein has nutritional advantages such as low fat, no cholesterol and no lactose, is a sustainable protein source with small environmental impact, and is increasingly favored by consumers as consumers pay more and more attention to health problems. Therefore, plant protein is considered in many product development and application processes, including beverages, high-protein beverages, protein health care products or meal replacement powders and other products. For plant protein, especially soybean protein, pea protein and other legume plant protein, the viscosity and flowability of the protein liquid are key factors affecting the quality and taste of these products. Legume protein has a large molecular weight and a complex tertiary and quaternary structure, and has high viscosity; meanwhile, it is a heat-sensitive protein, and aggregation is generated by heat during production or processing, further increasing the viscosity, which has a great influence on the solubility, brewing property, taste and the like of the product. If the protein is further used as a raw material to prepare beverages and the like, a secondary heat treatment such as sterilization is required, the viscosity may be further increased, and the storage stability is poor. Therefore, it is of great significance to produce legume protein powder with low viscosity.

[0003] Currently reported technical means for reducing the viscosity of legume protein include the following aspects. First, many works reduce the molecular weight of legume protein by enzymolysis, including enzyme screening or improving the degree of enzymolysis, so as to reduce the viscosity. For example, patent CN106174438B, low-limit enzymolysis to prepare low-viscosity weakly bitter soybean protein isolate (Ge Wenjing, Hua Yufei) and the like. It is generally believed that the higher the degree of enzymolysis, the smaller the viscosity. However, enzymolysis usually brings about the problems of poor protein flavor and bitter peptides, and the functionality of the protein is seriously impaired after the molecular weight is reduced to a certain or large extent. Or as reported in patent CN104304641A, by adding cysteine hydrochloride in the neutralization stage of protein extraction and spraying and granulating by adding 1-2 ‰ Tween and 2-3 ‰ liquid phospholipid in the spray drying stage to reduce the viscosity of the protein; patent CN109566848A reduces the viscosity of the obtained soybean protein by ultrasonic treatment, adjusting pH and spraying Tween in the spray drying tower. These methods introduce more exogenous substances, which may introduce some uncertainties in actual product application. There are also ways of combining multiple means to reduce the viscosity of soybean protein, such as patent CN105211495B discloses that a plurality of means such as ultrasonic assistance, high-pressure microjet, adjustment of solution ionic strength combined with the last spraying of phospholipid oil are combined to prepare high-calcium low-viscosity soybean protein; more equipment is required, and the process is relatively complex.

[0004] In addition, in the paper "Preparation of soy protein by Lactobacillus plantarum fermented soybean meal and its application" by Cui Xian et al., it is disclosed that Lactobacillus plantarum can ferment soybean meal to further extract protein, and can prepare protein with improved solubility, emulsifying activity, foaming activity and other properties. However, the emulsion stability and foaming stability of the soy protein prepared under the process conditions provided are poorer than those of the protein obtained by traditional methods, and the flavor of the protein with a certain degree of hydrolysis may be affected, and the application experiment also discloses that the product still has a certain soybean odor. The work also mentions that sterilization heat treatment before fermentation can cause protein aggregation, and the fermentation process can continuously cause protein degradation, and finally obtain protein with improved properties. Therefore, there is no indication of how to obtain protein without soybean characteristic flavor and bitter taste and other undesirable flavors while ensuring its functional properties, especially further increasing the foaming and emulsifying stability.

[0005] Patents CN110663805A and CN100536676C, etc. all report heat treatment of soy protein, including heating the protein to 85-95℃ for 2-10h at pH 2.5-3.5 or heating at 95℃ for 30min at pH 7, which can cause protein denaturation and aggregation. Therefore, there is no technical indication of obtaining complete soy protein with no soybean characteristic flavor and bitter taste and other undesirable flavors, and with improved performance (including viscosity, foaming / emulsifying stability, and foaming / emulsifying activity). SUMMARY

[0006] In order to solve the problem of high viscosity of existing soy protein affecting taste solubility, etc., the present application provides a processing method of low viscosity plant protein, which comprises: providing a protein solution; subjecting the protein solution to microbial fermentation; and separating to obtain a protein precipitate.

[0007] In one or more embodiments, the method further comprises the steps of resolubilizing the protein precipitate, heat treating the resolubilized solution, and optionally drying.

[0008] In one or more embodiments, the drying step can further comprise the steps of solid-liquid separation of the heat-treated resolubilized solution and isoelectric point precipitation before the drying step.

[0009] In one or more embodiments, the isoelectric point precipitation step can further comprise the steps of neutralization and optionally sterilization after the isoelectric point precipitation step.

[0010] In one or more embodiments, the protein solution is an aqueous solution of full-fat soybean meal and / or defatted soybean meal.

[0011] In one or more embodiments, the soybean meal is one or more of soybean meal, pea meal, chickpea meal, lentil meal, and black bean meal.

[0012] In one or more embodiments, the ratio of the mass of the soybean meal to the mass of the water is 1 :5 to 1 :20.

[0013] In one or more embodiments, the particle size of the soybean meal is < 500 pm.

[0014] In one or more embodiments, a carbohydrate is added to the protein solution before the end of the fermentation step.

[0015] In one or more embodiments, a carbohydrate is added to the protein solution before or during the fermentation step.

[0016] In one or more embodiments, the carbohydrate is one or more of a monosaccharide, a disaccharide, a trisaccharide.

[0017] In one or more embodiments, the monosaccharide is one or more of glucose, fructose, xylose, lyxose, mannose, galactose.

[0018] In one or more embodiments, the disaccharide is one or more of sucrose, maltose, lactose, trehalose.

[0019] In one or more embodiments, the trisaccharide is raffinose.

[0020] In one or more embodiments, the ratio of the mass of the carbohydrate to the mass of the full-fat soy flour and / or the defatted soybean meal is 1 :20 to 1 :4, preferably 3:20 to 1 :4.

[0021] In one or more embodiments, the microorganism is one or more of a probiotic, a yeast, an Aspergillus.

[0022] In one or more embodiments, the microorganism is used in an amount of 0.2 to 1.5 weight %, preferably 0.2 to 0.8 weight % of the defatted soybean meal.

[0023] In one or more embodiments, the microorganism is a probiotic.

[0024] In one or more embodiments, the microorganism is one or more of a combination of Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, and Bacillus.

[0025] In one or more embodiments, the microorganism is one or more of Lactobacillus plantarum 11095, Lactobacillus acidophilus ATCC 4356, Bifidobacterium lactis BL-04, Bacillus coagulans 7050, Lactobacillus rhamnosus ATCC 7469.

[0026] In one or more embodiments, the fermentation is stopped when the fermentation system pH is 3.5-5, preferably 4-5, more preferably 4-4.8.

[0027] In one or more embodiments, the fermentation temperature is 30-45°C, preferably 35-44°C, more preferably 38-43°C.

[0028] In one or more embodiments, the post-fermentation separation step is centrifugation, preferably, the centrifugation is at a centrifugal force of 3000-8000g, and / or, the centrifugation is for a time of 5-20min.

[0029] In one or more embodiments, in the reconstitution step, the mass ratio of water to protein precipitate is 1:1-5:1.

[0030] In one or more embodiments, the pH of the reconstitution solution is 7-9, preferably 7.3-9, more preferably 7.5-9.

[0031] In one or more embodiments, the temperature of the heat treatment is 90-120°C, preferably 98-120°C.

[0032] In one or more embodiments, the time of the heat treatment is 20-60min, preferably 20-40min.

[0033] In one or more embodiments, the drying is one or more of freeze-drying, spray-drying, vacuum-drying.

[0034] In one or more embodiments, the solid-liquid separation is centrifugation, preferably, the centrifugation is at a centrifugal force of 3000-5000g.

[0035] In one or more embodiments, the isoelectric precipitation is adjusting the pH of the centrifugate to 4.0-4.8, and collecting the precipitate.

[0036] In one or more embodiments, the isoelectric precipitation is adjusting the pH of the centrifugate to 4.2-4.7, and collecting the precipitate.

[0037] In one or more embodiments, the isoelectric precipitation is adjusting the pH of the centrifugate to 4.2-4.6, and collecting the precipitate.

[0038] In one or more embodiments, the step of neutralizing the precipitate comprises preparing an aqueous solution of the protein precipitate, and adjusting the pH of the aqueous solution to 7.0-8.5; preferably, the pH of the aqueous solution is adjusted to 7.2-8.2; more preferably, to 7.4-8.2.

[0039] In one or more embodiments, the sterilization is one or more of boiling water bath sterilization, pasteurization, flash sterilization.

[0040] The present application also provides a plant protein having a protein content of 78-95 wt.%.

[0041] In one or more embodiments, a plant protein aqueous solution having a concentration of 10 wt.% has a viscosity of 5-30 mPa*s, preferably 8-28 mPa*s, at a shear rate of 10 s -1

[0042] In one or more embodiments, the plant protein has an NSI of 80-95%, preferably 82-95%, at pH 7.

[0043] In one or more embodiments, the plant protein has a foaming activity of 90-115%.

[0044] In one or more embodiments, the plant protein has a foaming stability of 90-115%.

[0045] In one or more embodiments, the plant protein has a degree of hydrolysis of 0-2%, preferably 0.4-1.4%.

[0046] A food product containing the plant protein prepared by the method of the present application, or containing the plant protein of the present application.

[0047] In one or more embodiments, the food product is one or more of a beverage, a health product, a meal replacement powder, an ice cream, a baked product, a candy chocolate.

[0048] Compared with the prior art, the present application has the following advantages:

[0049] (1) Directly fermenting soybean meal raw materials, as the soybean meal contains various components such as protein and fiber, after fermentation by specific strain combination, many components are dissolved and degraded, and the protein conformation is slightly adjusted. Further combined with the removal of free amino acids, small molecules and phytic acid and other anti-nutritional substances under acidic conditions, a protein with low viscosity and good flavor is obtained. Then, heat treatment is carried out in the alkali dissolution process to further improve the flavor and performance of the protein. Finally, through further acid precipitation and sterilization process, a low-viscosity complete protein product is obtained.

[0050] (2) The low-viscosity protein powder provided by the present application is a complete protein, and the molecular weight is not greatly reduced, so it also has good foaming stability and emulsifying stability, and has good flavor without any plant-like beany odor and other undesirable flavors.

[0051] ​(3) The obtained low-viscosity protein powder has low viscosity and low gel-forming property even after secondary heat treatment during the production of a high-protein beverage or the like. DETAILED DESCRIPTION

[0052] To enable persons skilled in the art to understand the features and effects of the present application, the following will explain and define the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific words used herein have the usual meanings understood by those skilled in the art of the present application, and in the event of a conflict, the definitions in the present specification shall prevail.

[0053] Theories and mechanisms described and disclosed herein, whether correct or not, should not be considered limiting on the scope of the present application, that is, the present application can be practiced without regard to any particular theory or mechanism.

[0054] Herein, all features defined in the form of numerical ranges or percentage ranges such as numerical values, amounts, contents and concentrations are for the sake of brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be considered to have encompassed and specifically disclosed all possible sub-ranges and individual numerical values within the range (including integers and fractions). Herein, unless otherwise specified, percentages refer to mass percentages, and ratios refer to mass ratios.

[0055] Herein, for the sake of brevity, all possible combinations of the technical features in each embodiment or example are not described. Therefore, as long as the combinations of the technical features do not contradict each other, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope of the present specification.

[0056] Herein, unless otherwise specified, the raw materials mentioned herein can be conventional raw materials in the art, and the processes mentioned herein can be conventional operations in the art, and those skilled in the art can reasonably determine based on the disclosure herein and the prior art.

[0057] Preparation of the initial protein solution

[0058] The protein solution according to the present application can be an aqueous solution of any conventional commercially available protein, or a solution containing protein obtained by extracting a plant raw material containing protein. According to one embodiment of the present application, the protein solution according to the present application is obtained by extracting a plant raw material containing protein. Preferably, the protein solution according to the present application is obtained by extracting full-fat soybean meal or defatted soybean meal.

[0059] The full-fat soybean powder of the present application can be directly used with commercially available full-fat soybean powder, or can be self-made through a known production method of full-fat soybean powder. For example, the legume raw material can be screened, washed, crushed and sieved, and if the legume raw material has a high water content and is not easy to crush, the legume raw material can be dried before crushing, and the crushing can be performed when the water content is reduced to a certain extent, such as 8-11% by weight.

[0060] The defatted soybean meal of the present application is a by-product obtained after extracting oil from legumes, and the legumes can be one or more of soybean, pea, chickpea, lentil, and black bean. The defatted soybean meal obtained after oil extraction has a fat content of 0-3% by weight, and generally contains 40-50% by weight of protein. In the specific embodiments of the present application, "defatted soybean meal" is used.

[0061] According to one embodiment of the present application, the weight ratio of defatted soybean meal to water is 1:5 to 1:20, preferably 1:6 to 1:20, more preferably 1:6.5 to 1:10, and most preferably 1:7 to 1:8.

[0062] Microbial fermentation of the protein solution

[0063] The microbial fermentation of the protein solution of the present application is completed by adding microorganisms to the protein solution and fermenting at a certain temperature for a certain time. The microorganisms used in the present application are one or more of probiotics, yeast, and aspergillus.

[0064] In some embodiments, the microorganism is a probiotic.

[0065] In some embodiments, the microorganism is one or more combinations of Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, and Bacillus.

[0066] The addition of carbohydrates to the protein solution can be performed before the end of the microbial fermentation of the present application, before the start of the microbial fermentation step or during the fermentation process. The carbohydrates can be one or more of monosaccharides, disaccharides, and trisaccharides. The timing of the addition of carbohydrates in the present application can be arbitrary, as long as the addition is performed before the end of the fermentation.

[0067] In some embodiments, the monosaccharide is one or more of glucose, fructose, xylose, lyxose, mannose, and galactose.

[0068] In some embodiments, the disaccharide is one or more of sucrose, maltose, lactose, and trehalose.

[0069] In some embodiments, the trisaccharide is raffinose.

[0070] The time of the protein solution microbial fermentation of the present application is determined by detecting the pH of the fermentation system. After the pH of the fermentation system reaches the requirement, it is considered that the fermentation is completed. After the fermentation is completed, the separation operation can be performed.

[0071] In some embodiments, the fermentation is completed when the pH of the fermentation system is 3.5-5, preferably 4-5, and more preferably 4-4.8.

[0072] In some embodiments, the fermentation temperature is 30-45℃, preferably 35-44℃, and more preferably 38-43℃.

[0073] Resuspension of the protein precipitate

[0074] After the fermentation step of the present application is completed, the protein precipitate obtained by separation can be resuspended using water. In order to improve the solubility of the protein precipitate, the pH of the solution formed by water and the protein precipitate can also be adjusted. Generally, an alkaline solution is used to adjust the pH. Generally, the pH of the resuspension solution adjusted by the alkaline solution is 7-9, preferably 7.3-9, and more preferably 7.5-9.

[0075] In some embodiments, in the resuspension step, the mass ratio of water to protein precipitate is 1:1-5:1.

[0076] After the resuspension of the present application is completed, a step of heating the resuspension solution is also included. The heating step can be achieved by any conventional heat treatment means in the art, including but not limited to water bath heating, oil bath heating, steam heating, electric heating, etc.

[0077] In some embodiments, the temperature of the heat treatment is 90-120℃, preferably 98-120℃.

[0078] In some embodiments, the time of the heat treatment is 20-60min, preferably 20-40min.

[0079] The resuspension solution after heat treatment can be directly dried to obtain the low-viscosity plant protein of the present application. The resuspension solution after heat treatment can also be subjected to solid-liquid separation, and then subjected to isoelectric point precipitation operation, and optionally neutralization, sterilization, and drying steps to obtain the low-viscosity plant protein of the present application.

[0080] Isoelectric precipitation

[0081] The pH of the heat-treated protein solution of the present application is adjusted to precipitate the protein, and the precipitated solid protein is obtained. The pH value is 4.0-4.8. The reagent used to adjust the pH value can be the acidic reagent and the alkaline reagent used in the above protein extraction. The generated protein precipitate is separated by centrifugation. The conditions of the centrifugation operation are as described above.

[0082] Sterilization

[0083] The sterilization of the present application can use boiling water bath sterilization, pasteurization, instantaneous sterilization. The sterilization operation can be carried out at a reasonable time at a conventional temperature, for example, a water bath, a sterilization pot or a UHT device known in the art can be used for operation.

[0084] The protein product prepared by the process of the present application

[0085] The plant protein product prepared by the process of the present application has one or more of the following characteristics: the protein content of the plant protein is 78-95% by weight; and / or, in one or more embodiments, the viscosity of a 10% by weight aqueous solution of plant protein at a shear rate of 10 s -1 -1 is 5-30 mPa*s, preferably 8-28 mPa*s; and / or, the NSI of the plant protein is 80-95%, preferably 82-95% at pH 7; and / or, the degree of hydrolysis of the plant protein is 0-2%, preferably 0.4-1.4%; and / or, the foaming activity of the plant protein is 90-115%, and / or, the foaming stability of the plant protein is 90-115%.

[0086] The protein content of the plant protein of the present application can be determined by any known method for detecting protein content, for example: refer to GB / T 5009.5-2016 "Determination of protein in food" for testing sample protein determination, the result is calculated on a dry basis, the conversion factor N of soybean protein and pea protein is 6.25.

[0087] The detection method of the viscosity of the plant protein of the present application can refer to any known method for detecting protein viscosity, for example: weigh 10 g of protein sample, add 90 g of water, stir well to make a 10% protein solution. The 10% protein solution is scanned at a shear rate: the probe is selected as CP50-1 (1°, 50 mm, gap 0.1 mm), and the steady shear scanning is carried out at 25℃, 0.1-100 s -1 , record the viscosity at 10 s -1 .

[0088] The NSI of the plant protein of the present application can be detected by the following method: accurately weigh 0.5 g of protein sample and disperse in 40 mL of distilled water (phosphate buffer solution with pH = 7.0), after oscillation at room temperature for 1 h, centrifuge at 4500 rpm for 10 min, and then measure the protein content in the supernatant and the total protein content of the sample.

[0089] NSI = (protein content in supernatant) / (total protein content of sample) x 100%

[0090] The protein content is determined according to the Kjeldahl method in the national standard GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0091] The plant protein hydrolysis degree of the present application refers to the percentage of the hydrolyzed peptide bonds in the total peptide bonds in the protein. Any known hydrolysis degree determination method can be used, and as a non-limiting example, the plant protein hydrolysis degree of the present application can be obtained by the following method: 5 mL of a 0.44 mol / L TCA solution is added to a 5 mL sample solution containing 1% protein content, the mixture is left still for 30 min, then the mixed solution is centrifuged at 5000 g for 10 min, the protein content (B) in the supernatant is determined by the Kjeldahl method, on the other hand, 5 mL of deionized water is added to a 5 mL sample solution containing 1% protein content, and the protein content (C) in the solution is determined by the Kjeldahl method, while the soluble nitrogen content (A) of soybean protein obtained by normal alkali dissolution and acid precipitation in TCA is determined, and then the hydrolysis degree DH is calculated.

[0092] DH (%) = (B-A)*100% / (C-A)

[0093] The following examples are further illustrations of the present application, but the present application is not limited by the following content. The examples in the specification of the present application are only used to illustrate the present application, and do not limit the protection scope of the present application. The protection scope of the present application is only limited by the claims, and any omission, replacement or modification made by a person skilled in the art on the basis of the disclosed embodiments of the present application will fall within the protection scope of the present application.

[0094] The following examples use conventional equipment in the art. The experimental methods in the following examples are not specified, and are usually carried out according to conventional conditions, or according to the conditions recommended by the manufacturer. Various raw materials are used in the following examples, and unless otherwise specified, conventional commercially available products are used. In the specification of the present application and the following examples, unless otherwise specified, "%" means weight percent, and "parts" means weight parts.

[0095] Reagent manufacturer: supplementary strain manufacturer

[0096]

[0097]

[0098] In the following examples of the present application, the soybean meal raw material is selected from commercially available raw materials of Jinhai Food. The component content is approximately: protein: 45-55%, fat: 0-3%, dietary fiber: 14-20%, of which soluble dietary fiber 0-4%, insoluble dietary fiber 10-24%, ash 3-10%, and moisture 5-12%.

[0099] Pea powder: commercially available raw materials from Shandong Jindu Tower Food Co., Ltd., the component content of which is approximately 18-25% protein, 0-2% fat, 7-13% dietary fiber, 0-4% soluble dietary fiber, 3-13% insoluble dietary fiber, 3-10% ash, and 5-12% moisture.

[0100] In the following examples of the present application, the detection method used is as follows:

[0101] (1) Protein content determination: Kjeldahl nitrogen determination

[0102] The protein content of the test sample was determined according to GB / T 5009.5-2016 "Determination of Protein in Foods", and the results were calculated on a dry basis, with the soybean protein conversion factor N being 6.25.

[0103] (2) Protein hydrolysis degree (DH) analysis:

[0104] 5 mL of 0.44 mol / L TCA solution was added to 5 mL of sample solution containing 1% protein content, and the mixture was left still for 30 min. Then, the mixed solution was centrifuged at 5000g for 10 min, and the protein content in the supernatant was determined by Kjeldahl nitrogen determination (B). On the other hand, 5 mL of deionized water was added to 5 mL of sample solution containing 1% protein content, and the protein content in the solution was determined by Kjeldahl nitrogen determination (C). At the same time, the soluble nitrogen content of soybean protein obtained by normal alkali dissolution and acid precipitation in TCA (A) was determined, and then the hydrolysis degree DH was calculated.

[0105] DH (%) = (B-A)*100% / (C-A)

[0106] (3) Protein NSI (nitrogen solubility index) value determination (pH 7.0):

[0107] 0.5 g of protein sample was accurately weighed and dispersed in 40 mL of distilled water (phosphate buffer solution with pH = 7.0), and after shaking at room temperature for 1 h, it was centrifuged at 4500 rpm for 10 min, and the protein content in the supernatant and the total protein content of the sample were determined.

[0108] NSI = (protein content in supernatant) / (total protein content of sample) x 100%

[0109] The protein content was determined according to the Kjeldahl nitrogen determination method in the National Standard of the People's Republic of China GB5009.5-2016 "National Food Safety Standard-Determination of Protein in Foods".

[0110] (4) Protein viscosity determination:

[0111] Take 10 g of protein sample, add 90 g of water, stir well to make 10% protein solution. Shear rate scanning of 10% protein solution: probe selection CP50-1 (1°, 50 mm, gap 0.1 mm), 25°C steady-state shear scanning, 0.1-100 s -1 , record the viscosity at 10 s -1 .

[0112] (5) Protein powder foaming property determination:

[0113] Accurately weigh 0.5 g of isolated protein in a 100 mL beaker, add 50 mL of deionized water, stir and dissolve at room temperature for 1 h, then pour 20 mL of protein solution into a 50 mL plastic centrifuge tube, shear at 10000 rpm with a high-speed shear machine for 1 min, record the foam volume V1, and record the foam volume V2 after standing for 30 min. Foaming capacity (FC) and foaming stability (FS) are calculated as follows:

[0114]

[0115]

[0116] (6) Protein powder emulsification determination:

[0117] Accurately weigh 0.45 g of sample in a 100 ml beaker, add 45 mL of 0.1 mol / L phosphate buffer at pH 7.0, stir at room temperature for 1 h (500 rpm) to fully dissolve the protein, add 15 mL of soybean oil, shear at 10000 rpm with a high-speed shear machine for 1 min, quickly take 250 μL from the bottom to a 25 mL volumetric flask with a pipette, dilute to the mark with 0.1% (W / V) sodium dodecyl sulfate (SDS) solution (dilute 100 times), then measure the absorbance A0 at a wavelength of 500 nm using a UV-visible spectrophotometer. After 10 min, take a sample from the bottom of the beaker and dilute with SDS, repeat the operation, and the measured value is the absorbance A t at 10 min, with SDS solution as a blank experiment.

[0118] EAI (emulsification activity index) represents emulsification:

[0119]

[0120] Where EAI is the emulsification area of 1 g of sample, the unit is m 2 / g; N is the dilution factor; θ is the proportion of oil phase; C is the concentration of the sample aqueous solution, unit g / mL.

[0121] ESI (emulsion stability index) represents the emulsion stability:

[0122]

[0123] Wherein, the UV-visible spectrophotometer is measured at a wavelength of 500 nm, and the absorbance value A0 is measured. After 10 min, the sample is taken from the bottom of the beaker, diluted with SDS, and the operation is repeated. The measured value is the absorbance value A at 10 min t , and ΔT is the time interval between the two absorbance measurements, which is 10 min in this experiment.

[0124] (7) Sensory properties of protein powder determination:

[0125] The sensory test was conducted by a smell and taste panel consisting of 10 trained inspectors. The flavor of beans (mainly bean smell, green bean smell, grass smell, etc.) was scored according to the intensity of the taste, with 5: no bean smell, or no bean smell, grass smell, etc. The total score was 5, of which 4-5 was basically not bitter or no bitter, 2-3 was a certain bitter, and 1 was strong bitter.

[0126] Example 1

[0127] 100 g of soybean meal powder was weighed after being crushed and sieved (40 mesh), 900 g of water was added, stirred uniformly, 15 g of glucose was added, stirred uniformly, and then boiled in a water bath for 10 min. After cooling to room temperature, the mixed bacteria were inoculated into the soybean meal suspension, the inoculation ratio was 0.5‰ of the weight of the soybean meal powder, and the mixed bacteria included Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, with a weight ratio of 10:6:10. The fermentation was carried out at 40°C, and the change of pH value was detected. When the pH value decreased to 4.7, the precipitate was dispersed in 3 times water after centrifugation at 5000g for 10 min, adjusted to pH 8.5 with 5M NaOH, hydrated for 2h, treated at 105°C for 30 min, centrifuged at 3000g for 10 min, and the supernatant was instantaneously sterilized at 130°C for 15s. After cooling under negative pressure, spray drying was carried out to obtain low viscosity soybean plant protein powder 1.

[0128] Example 2

[0129] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with mixed bacteria at a ratio of 0.5 ‰ of the weight of the soybean meal powder, the mixed bacteria including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, and then ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.7, centrifuge at 5000 g for 10 min, then disperse the precipitate in 3 times the amount of water, adjust to pH 8.5 with 5M NaOH, hydrate for 2 h, then treat at 120°C for 20 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling, to obtain low-viscosity soybean plant protein powder 2;

[0130] Example 3 (soybean, higher foaming property, slightly higher TCA, higher solubility) Fermentation end point pH is low:

[0131] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with mixed bacteria at a ratio of 1.2 ‰ of the weight of the soybean meal powder, the mixed bacteria including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, and then ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.0, centrifuge at 5000 g for 10 min, then disperse the precipitate in 3 times the amount of water, adjust to pH 8.5 with 5M NaOH, hydrate for 2 h, then treat at 120°C for 20 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in room temperature deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling, to obtain low-viscosity soybean plant protein powder 3;

[0132] Example 4

[0133] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with a mixed strain, the inoculation ratio is 0.5 ‰ of the weight of the soybean meal powder, the mixed strain includes Lactobacillus plantarum, Bifidobacterium lactis, Bacillus coagulans, Lactobacillus rhamnosus, the ratio is 10:10:2:2, ferment at 40°C, detect the change of pH value during the process, when the pH value decreases to 4.8, centrifuge at 5000 g for 10 min, then disperse the precipitate in 3 times water, adjust the precipitate to pH 8.5 with 5M NaOH, hydrate for 3 h, treat at 105°C for 40 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate of room temperature deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, spray dry after negative pressure cooling, and obtain low-viscosity soybean plant protein powder 4;

[0134] Example 5

[0135] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with a mixed strain, the inoculation ratio is 0.5 ‰ of the weight of the soybean meal powder, the mixed strain includes Lactobacillus plantarum, Bifidobacterium lactis, Bacillus coagulans, Lactobacillus rhamnosus, the ratio is 10:10:2:2, ferment at 40°C, detect the change of pH value during the process, when the pH value decreases to 4.8, centrifuge at 5000 g for 10 min, then disperse the precipitate in 3 times water, adjust the precipitate to pH 8.5 with 5M NaOH, hydrate for 3 h, treat at 105°C for 40 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate of room temperature deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, spray dry after negative pressure cooling, and obtain low-viscosity soybean plant protein powder 4;

[0136] Example 6

[0137] Take 100 g of pea meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the mixed bacteria into the meal suspension, the inoculation ratio is 0.5 ‰ of the weight of the meal powder, the mixed bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, in a ratio of 10:6:10, ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.8, centrifuge at 5000 g for 10 min, add 3 times the water to disperse the precipitate, adjust to pH 8.5 with 5M NaOH, hydrate for 2 h, then treat at 120°C for 20 min, centrifuge at 3000 g for 10 min, collect the supernatant and adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in room temperature deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling, to obtain low-viscosity legume plant protein powder 6;

[0138] Example 7

[0139] Take 100 g of pea meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the mixed bacteria into the meal suspension, the inoculation ratio is 0.5 ‰ of the weight of the meal powder, the mixed bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, in a ratio of 10:6:10, ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.8, centrifuge at 5000 g for 10 min, add 3 times the water to disperse the precipitate, adjust to pH 8.5 with 5M NaOH, hydrate for 2 h, then treat at 120°C for 20 min, centrifuge at 3000 g for 10 min, collect the supernatant and adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in room temperature deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling, to obtain low-viscosity legume plant protein powder 6;

[0140] Example 8

[0141] Take 100 g of pea meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the meal suspension with mixed bacteria at a ratio of 1.4 ‰ of the weight of the meal powder, the mixed bacteria including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, and ferment at 45°C. During the detection process, the pH value changes, and when the pH drops to 5, centrifuge at 5000 g for 10 min. After the precipitate is added to 3 times the water and dispersed, adjust to pH 7 using 5M NaOH, hydrate for 2 h, then treat at 120°C for 20 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4 using 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in room temperature deionized water, adjust to pH 7.5 using 5M NaOH, and after the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling to obtain low-viscosity legume plant protein powder 8.

[0142] Comparative Example 1 (without fermentation, normal alkali dissolution and acid precipitation neutralization)

[0143] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then adjust to pH 7.5 using 5M NaOH, adjust the temperature to 50°C, alkali dissolution for 60 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 using 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in deionized water, adjust to pH 7.5 using 5M NaOH, and after the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling to obtain comparative protein powder 1.

[0144] Comparative Example 2 (without fermentation, normal alkali dissolution and acid precipitation neutralization)

[0145] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then adjust to pH 7.5 using 5M NaOH, adjust the temperature to 50°C, alkali dissolution for 60 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 using 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of the precipitate in deionized water, adjust to pH 7.5 using 5M NaOH, and after the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling to obtain comparative protein powder 1.

[0146] Comparative Example 3 (normal alkali dissolution and acid precipitation neutralization + enzymolysis)

[0147] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir uniformly, adjust to pH 7.5 with 5M NaOH, adjust the temperature to 50°C, alkali dissolution for 60 min, centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of room temperature deionized water, adjust to pH 7.5 with 5M NaOH, after the protein is completely dissolved, determine the protein content by Kjeldahl nitrogen determination, add 1‰ of the protein amount of alkaline protease, enzymolysis at 55°C for 30 min, then instant sterilization at 130°C for 15S, spray drying after negative pressure cooling, to obtain comparative protein powder 3;

[0148] Comparative Example 4 (fermentation, alkali dissolution and acid precipitation)

[0149] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir uniformly, add 15 g of glucose to it, stir uniformly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the mixed bacteria into the soybean meal suspension, the inoculation ratio is 0.5‰ of the weight of the soybean meal powder, the mixed bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium lactis, the ratio is 10:6:10, ferment at 40°C, detect the change of pH value during the process, when the pH value drops to 4.5, adjust the soybean meal fermentation liquid to pH 7.5 with 5M NaOH, hydrate for 2h, then centrifuge at 3000 g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of deionized water, adjust to pH 7.5 with 5M NaOH, after the protein is completely dissolved, instant sterilization at 130°C for 15S, spray drying after negative pressure cooling, to obtain comparative protein powder 4;

[0150] Comparative Example 5 (fermentation, no acid centrifugal separation, alkali dissolution and acid precipitation)

[0151] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with mixed bacteria at a ratio of 0.5 ‰ of the weight of the soybean meal powder, the mixed bacteria including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, and ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.5, adjust the soybean meal fermentation liquid to pH 7.5 with 5M NaOH, hydrate for 2 h, then treat at 110°C for 30 min, centrifuge at 3000g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000g for 10 min, collect the precipitate, add 2 times the weight of deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, sterilize at 130°C for 15S, spray dry after negative pressure cooling, and obtain comparative protein powder 5;

[0152] Comparative Example 6 (fermentation, separation under acidic conditions, no heat treatment after resolubilization, alkali dissolution and acid precipitation)

[0153] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with mixed bacteria at a ratio of 0.5 ‰ of the weight of the soybean meal powder, the mixed bacteria including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, and ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.5, 5000g centrifuge for 10 min, then disperse the precipitate in 3 times water, adjust the soybean meal fermentation liquid to pH 7.5 with 5M NaOH, hydrate for 2 h, then centrifuge at 3000g for 10 min, collect the supernatant, adjust to pH 4.5 with 5M HCl, centrifuge at 3000g for 10 min, collect the precipitate, add 2 times the weight of deionized water, adjust to pH 7.5 with 5M NaOH, when the protein is completely dissolved, sterilize at 130°C for 15S, spray dry after negative pressure cooling, and obtain comparative protein powder 6;

[0154] Comparative Example 7 (fermentation, acidic heat treatment, alkali dissolution and acid precipitation)

[0155] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with a mixed strain, the inoculation ratio is 0.5 ‰ of the weight of the soybean meal powder, the mixed strain includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis in a ratio of 10:6:10, and the fermentation is carried out at 40°C. During the detection process, the pH value changes, and when the pH drops to 4.5, it is treated at 90°C for 20 min. The soybean meal fermentation liquor is adjusted to pH 7.5 using 5M NaOH, fully hydrated for 2h, centrifuged at 3000g for 10 min, the supernatant is collected and adjusted to pH 4.5 with 5M HCl, centrifuged at 3000g for 10 min, the precipitate is collected, 2 times the weight of deionized water is added, heated to 55°C, adjusted to pH 7.5 using 5M NaOH, and then the protein is completely dissolved. After 15s of instant sterilization at 130°C, the negative pressure is cooled, and then spray dried to obtain comparative protein powder 7;

[0156] Comparative Example 8 (fermentation, acid heat treatment and re-isolation, alkali dissolution and acid precipitation)

[0157] Take 100 g of soybean meal powder obtained by crushing and sieving (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with a mixed strain, the inoculation ratio is 0.5 ‰ of the weight of the soybean meal powder, the mixed strain includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis in a ratio of 10:6:10, and the fermentation is carried out at 40°C. During the detection process, the pH value changes, and when the pH drops to 4.5, it is treated at 90°C for 20 min. The soybean meal fermentation liquor is adjusted to pH 7.5 using 5M NaOH, fully hydrated for 2h, centrifuged at 3000g for 10 min, the supernatant is collected and adjusted to pH 4.5 with 5M HCl, centrifuged at 3000g for 10 min, the precipitate is collected, 2 times the weight of deionized water is added, heated to 55°C, adjusted to pH 7.5 using 5M NaOH, and then the protein is completely dissolved. After 15s of instant sterilization at 130°C, the negative pressure is cooled, and then spray dried to obtain comparative protein powder 7;

[0158] Comparative Example 9

[0159] Take 100 g of soybean meal powder which is crushed and sieved (40 mesh), add 900 g of water, stir evenly, then add 15 g of glucose, stir evenly, then sterilize in a boiling water bath for 10 min, cool to room temperature, then inoculate the soybean meal suspension with mixed bacteria at a ratio of 0.5 ‰ of the weight of the soybean meal powder, the mixed bacteria include Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis at a ratio of 10:6:10, ferment at 40°C, detect the change in pH value during the process, when the pH drops to 4.5, centrifuge at 5000 g for 10 min, then add 3 times the amount of water to disperse the precipitate, adjust the soybean meal fermentation liquid to pH 7.5 using 5M NaOH, hydrate for 2 h, then treat at 130°C for 30 min, centrifuge at 3000 g for 10 min, collect the supernatant and adjust to pH 4.5 using 5M HCl, centrifuge at 3000 g for 10 min, collect the precipitate, add 2 times the weight of deionized water, adjust to pH 7.5 using 5M NaOH, when the protein is completely dissolved, instantaneously sterilize at 130°C for 15 s, then spray dry after negative pressure cooling, to obtain comparative protein powder 9;

[0160] The degree of hydrolysis, viscosity at 10 s -1 The viscosity at 10 s

[0161]

[0162]

[0163]

[0164] From the results of the above table, it can be seen that the soy protein obtained by conventional alkali dissolution and acid precipitation has a distinct soy characteristic flavor and a relatively large viscosity (Comparative Example 1), which makes it difficult to be used in a large amount in a refreshing beverage or other occasions with high requirements on product viscosity. Although a certain heating treatment during the alkali dissolution process can reduce the characteristic flavor, it can further denature the protein and increase the viscosity (Comparative Example 2). Enzymolysis of the soy protein obtained by conventional alkali dissolution and acid precipitation can significantly reduce the molecular weight of the protein and obtain a low-viscosity protein, but the bitter taste is obvious and the application is limited (Comparative Example 3). It can be found by comparing Examples 1-8 and Comparative Examples 4-6 that direct fermentation of soy meal can slightly improve the performance of the protein, but we unexpectedly found that only by further acid separation and optional alkaline heat treatment can soy protein with low viscosity, no soy characteristic flavor, and good foaming activity, emulsifying activity, especially better foaming stability and emulsifying stability be obtained. Without acid separation or alkaline heat treatment, or heat treatment under acidic conditions (Comparative Example 7), or heat treatment before acid separation (Comparative Example 8) can significantly increase the viscosity of the protein, or the protein still has a soy characteristic flavor and a weak bitter taste, and the application performance, especially the foaming and emulsifying stability, is poor.

[0165] The above description is merely preferred embodiments of the present application, but not to confine the scope of the application. The true scope of the application is defined by the appended claims, and any equivalent technology or method which is completed by the claims is also included in the scope of the claims.

Claims

1. A method for processing low viscosity plant proteins, characterized in that, The method comprises: providing a protein solution, which is an aqueous solution of full-fat soybean meal and / or defatted soybean meal; microbiologically fermenting the protein solution, wherein the fermentation is completed when the pH of the fermentation system is 3.5-5; and separating the protein precipitate after the fermentation is completed; wherein the method further comprises resolubilizing the protein precipitate, heat treating the resolubilized solution, and optionally a drying step; wherein the pH of the resolubilized solution is 7-9, the temperature of the heat treatment is 90-120℃, and the time of the heat treatment is 20-60 min.

2. The method of claim 1, wherein, The drying step further comprises a solid-liquid separation of the heat-treated resolubilized solution and an isoelectric point precipitation step.

3. The method of claim 2, wherein, The isoelectric point precipitation step further comprises a neutralization and optionally a sterilization step.

4. The method of claim 1, wherein, The soybean meal is one or more of soybean meal, pea meal, chickpea meal, lentil meal, and black bean meal.

5. The method of claim 1, wherein, The carbohydrate is one or more of monosaccharides, disaccharides, and trisaccharides.

6. The method of claim 5, wherein, The microorganism is one or more of probiotics, yeasts, and aspergillus.

7. The method of claim 1, wherein, The microorganism is one or more of Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, and Bacillus.

8. The method of claim 7, wherein, The microorganism is one or more of Lactobacillus plantarum 11095, Lactobacillus acidophilus ATCC4356, Bifidobacterium lactis BL-04, Bacillus coagulans 7050, and Lactobacillus rhamnosus ATCC 7469.

9. The method of claim 8, wherein, The fermentation is stopped when the pH of the fermented protein solution is 4-5.

10. The method of claim 1, wherein, The fermentation is stopped when the pH of the fermented protein solution is 4-4.

8.

11. The method of claim 1, wherein, The fermentation temperature is 30-45℃.

12. The method of claims 1-11, wherein, The fermentation temperature is 35-44℃.

13. The method of claim 12, wherein, The fermentation temperature is 38-43℃.

14. The method of claim 13, wherein, The temperature of the heat treatment is 98-120℃; and / or, the time of the heat treatment is 20-40 min.

15. The method of claim 1, wherein, The plant protein is prepared by a processing procedure comprising the method of any one of claims 1-15.

16. A plant protein, characterized in that, 17. The plant protein of claim 16, wherein: the protein content of the plant protein is 78-95 wt%; and / or the NSI of the plant protein at pH 7 is 80-95%; and / or The plant protein concentration is 10% by weight in aqueous solution, the viscosity at a shear rate of 10 s -1 -5-30 mPa*s; and / or the degree of hydrolysis of the plant protein is 0-2%; and / or the foamability of the plant protein is 90-115%; and / or the foam stability of the plant protein is 90-115%. the NSI of the plant protein at pH 7 is 82-95%.

18. The plant protein of claim 17, wherein, The plant protein concentration is 10% by weight in aqueous solution, the viscosity at a shear rate of 10 s -1 is 8-28 mPa*s.

19. The plant protein of claim 17, wherein, the degree of hydrolysis of the plant protein is 0.4-1.4%.

20. The plant protein of claim 17, wherein, The food product comprises the plant protein of any one of claims 16-20.

21. A food product, characterized by, The food product is one or more of a beverage, a health product, a meal replacement powder, an ice cream, a bakery product, a confectionery chocolate.

22. The food product as described in claim 21, characterized in that, The food product is one or more of a beverage, a health product, a meal replacement powder, an ice cream, a bakery product, a confectionery chocolate.

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