How to Extract Moong Bean Protein

Abstract

The present invention relates to a process for extracting moong bean protein. More specifically, the present invention provides a process for extracting moong bean protein with high protein purity by adding antifoaming agents at multiple steps to achieve high protein yield, thereby achieving both high functionality and desirable sensory properties of the moong bean protein extract. The moong bean protein extract is used in the food and beverage industry in the form of an isolate or concentrate.

Description

[Technical Field]

[0001] FIELD OF THE INVENTION The present invention relates to protein concentrates isolated from plant sources. More specifically, the present invention provides mung bean protein concentrates and processes for extracting mung bean protein concentrates with high functionality, high protein purity, and high protein yield, as well as desirable organoleptic properties.

[0002] Plant-derived proteins, especially those from oilseeds, legumes, and cereals, are economical and renewable sources of dietary protein. Moong beans are highly regarded as an important food source with high nutritional value. They have a high protein content of about 20%, a complete amino acid profile, and a high protein efficiency ratio. They belong to the first group of legumes and are worthy of development.

[0003] Plant proteins, primarily from legumes, are currently widely utilized in the food industry due to their excellent functional properties, such as foam formation, emulsification, gelation, solubility, film formation, and water-holding capacity. Traditional methods and processes used to extract legume protein isolates and concentrates include alkaline extraction and acid precipitation or ultrafiltration (wet processes) and air classification (dry processes). The quality of legume protein compositions produced by these methods directly depends on the operating conditions used for their preparation. Furthermore, the properties of legume proteins are closely related to their utilization and function, enabling them to be successfully used as ingredients in food systems. Therefore, protein composition may need to be modified to impart desirable properties for food applications.

[0004] Most of the conventional processes aim to increase the recovery and yield of mung bean protein, but fail to achieve high functionality and desirable sensory properties. As a result, the mung bean protein concentrates / isolates available in the market have low functionality and inferior sensory properties.

[0005] Furthermore, existing processes have inherent drawbacks, such as poor functional parameters. Alkali and acid treatments, higher temperature process runs, and other process parameters adversely affect functional properties such as water-holding capacity, oil-holding capacity, gelling, foaming, and emulsification, resulting in substandard ingredients and animal protein replacements. Many methods also require the use of expensive processing aids and other equipment, methods, and processing aids, resulting in high production costs.

[0006] US8563071B2 relates to the preparation of a protein solution from soybeans and a novel soy protein product. Protein extraction is affected by a calcium salt solution. However, the amount of salt hinders the production of the protein product and affects the functionality of the protein in the protein product. US2021259281A1 discloses a method for preparing a pulse protein isolate by filtration and ultrafiltration, using steps of milling pulse protein isolates, mixing them with an aqueous solution in a 1:10 ratio to form a slurry, and subjecting the protein-rich fraction to an ultrafiltration process. This process also discloses the use of an antifoaming agent added to the slurry to reduce foaming during the mixing process, and the product is obtained using isoelectric precipitation and a disc stack centrifuge. However, US2021259281A1 makes no mention of explicitly using an antifoaming agent in at least one of the intermediate steps. Furthermore, the product in US2021259281A1 was immediately placed in a -18°C freezer, thawed the next day, and then stored under refrigeration at 4°C, but no freezing step prior to spray drying is explicitly mentioned.

[0007] Patent document AU2020292412A1 discloses a method for isolating foods containing mung bean protein and vegetable protein isolates or concentrates containing mung bean protein. The first step involves removing the husk from the raw material and milling it to obtain a defined particle size. The process further involves milling the pulse protein isolate and mixing it with an aqueous solution to form a slurry at a 1:10 ratio. The protein extraction process is carried out at a pH of 9 using 50% sodium hydroxide solution (NaOH). The process also discloses the use of an antifoaming agent added to the slurry to reduce foaming during the mixing process and the use of isoelectric precipitation using HCl. A disc stack centrifuge is also used to obtain the product. The reference also describes the use of a spray drying step to remove excess water. However, the prior art does not disclose the use of an antifoaming agent during extraction. Furthermore, there is no mention of a physical heat conditioning step performed at temperatures ranging from -22°C to -16°C.

[0008] CN101238846 discloses isolating edible proteins from mung beans and peas with good appearance, quality, solubility, and emulsifying properties. However, the maximum solubility of the edible proteins is 61%.

[0009] Existing moong bean protein extraction process options have many concerns regarding functionality and purity, hindering the desirable organoleptic properties of the extracted protein.

[0010] Therefore, there remains a need for a method for isolating moong bean protein with improved physical properties such as solubility, foam stability, and dispersibility, and sensory properties, which are desirable for producing food products, including replacements for traditional products containing animal protein.

[0011] Thus, the present inventors have successfully overcome the shortcomings of existing technologies and formulated a protein extraction process with high purity and high yield while preserving the functionality of the extracted proteins.

[0012] (Object of the invention) An object of the present invention is to provide a method for obtaining a moong bean protein extract with high functionality, protein yield, and protein purity.

[0013] Another object of the present invention is to provide a process for obtaining a moong bean protein extract having desirable organoleptic properties.

[0014] Yet another object of the present invention is to provide moong bean protein isolate using said process having high functionality, protein yield, high protein purity and desirable organoleptic properties. Summary of the Invention

[0015] The present invention relates to a concentrated moong bean protein extract. The extracted protein has high functionality and desirable organoleptic properties. Therefore, the inventors have successfully overcome the shortcomings of existing technologies and formulated a protein extraction process that achieves high purity and high yield while preserving the functionality of the extracted protein.

[0016] The present invention also provides a process for extracting moong bean protein powder with high functionality and desired organoleptic properties, comprising: reducing the particle size of moong beans to obtain a powder with a particle size of less than 1000 μm; mixing the powder with water in a ratio of 1:5 to 1:10 to obtain a first slurry; adjusting the pH of the first slurry to a selected range of 8 to 14 to solubilize the protein under stirring conditions for 30 minutes to 1 hour to obtain solubilized protein; separating the solubilized protein from starch using at least one of centrifugation, membrane filtration, hydrocyclone, and a combination thereof to obtain highly purified protein in a supernatant; and separating the supernatant. the separation step being at least one of centrifugation, micro-ultrafiltration, or nanofiltration to obtain a high-purity protein slurry; subjecting the high-purity protein slurry to physical heat adjustment, followed by adjusting the pH to 7 to obtain an adjusted moong bean protein in an aqueous medium; dispersing the adjusted moong bean protein in an aqueous medium to obtain dispersed moong bean protein, followed by spray-drying at a predetermined temperature for a predetermined time to obtain the moong bean protein powder; wherein a predetermined amount of an anti-foaming agent is added in at least one of the above steps to obtain the moong bean protein powder.

[0017] In another aspect of the present invention, a moong bean protein concentrate is disclosed having enhanced functionality and desirable organoleptic properties. In one embodiment, the improved functional properties of the moong bean protein relate to at least one selected from solubility, dispersibility, foaming ability, and foam stability.

[0018] In yet another preferred embodiment, the present invention provides a process for obtaining a highly functional mung bean protein enriched extract that can be used in food and beverage applications.

[0019] In various embodiments, any of the features or components of the embodiments described above or herein may be combined, and such combinations are encompassed within the scope of the present disclosure. Specific values ​​described above or herein may be combined with other associated values ​​described above or herein to describe ranges, including values ​​representing the upper and lower limits of the range, and such ranges and all intermediate values ​​are included within the scope of the present invention. Other embodiments will become apparent upon review of the detailed description below. [Brief explanation of the drawings]

[0020]

[0001] Having thus described in general terms exemplary embodiments of the present disclosure, reference is now made to the accompanying drawings, which are not necessarily drawn to scale, and in which: [Figure 1]

[0002] Figure 1 shows an SDS-PAGE analysis of phytochemicals according to one embodiment of the present disclosure, where 1 represents batch A-4 μl, 2 represents batch A-8 μl, 3 represents batch A-12 μl, 4 represents batch B-10 μl, 5 represents batch B-5 μl, 6 represents batch B-15 μl, and M represents the marker. DETAILED DESCRIPTION OF THE INVENTION

[0021] Description of the Invention In the description that follows, a number of terms are used, and the following definitions are provided to facilitate understanding of the various aspects of the disclosure: As used herein, the word "comprising" is used as an open-ended term substantially equivalent to the phrase "including, but not limited to," and the word "comprises" has a corresponding meaning.

[0022] The terms and words used in the following description are not limited to a bibliographical meaning, but are used only to ensure a clear and consistent understanding of the disclosure. Therefore, it will be apparent to those skilled in the art that the following description of exemplary embodiments of the present disclosure is provided for illustrative purposes only, and is not intended to limit the present disclosure as defined by the appended claims and their equivalents.

[0023] In describing embodiments of the present invention, certain terms are chosen for the sake of clarity. However, it is understood that the present invention is not intended to be limited to the particular terms so chosen, and that such particular terms include all technical equivalents that operate in a similar manner to accomplish a similar purpose. As used herein, the reference to an element by the indefinite article "a" or "an" does not exclude the possibility that a plurality of elements is present, unless the context clearly requires that there is only one element.

[0024] The present invention will now be further described with reference to the detailed description, in which some, but not all, examples of the present invention are set forth. Indeed, the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will satisfy applicable legal requirements. Like numbers refer to like elements throughout. The present invention is now fully described herein, along with non-limiting embodiments and illustrative experiments.

[0025] In a first aspect, the present invention relates to a process for extracting mung bean protein concentrate powder with high functionality and desired organoleptic properties, the process comprising: soaking mung beans in a wet solvent; reducing the size of the wet mung beans using a wet milling method or grinding dry mung beans into flour; optionally dry fractionating the flour to obtain a protein-rich fraction and a coarse starch-rich fraction; mixing the protein-rich fraction or the flour with a solvent in a predetermined ratio to obtain a first slurry; adjusting the pH of the first slurry using an alkali; adding an antifoaming agent to the slurry and stirring for a predetermined time to obtain an extract; and filtering the extract by at least one method selected from centrifugation, membrane filtration and hydrocyclone. subjecting the solids to separation to obtain a supernatant and adjusting the pH of the supernatant using an acid to precipitate mung bean protein; separating the mung bean protein precipitate using at least one method selected from centrifugation and membrane filtration to obtain a mung bean protein slurry; optionally precipitating the protein by adjusting the pH of the supernatant using an acid; adjusting the pH of the protein slurry using an alkali; subjecting the pH-adjusted mung bean protein slurry to physical heat adjustment; dispersing the adjusted protein in an aqueous medium to obtain dispersed mung bean protein; spray-drying the dispersed solid mung bean protein at a predetermined temperature for a predetermined time to obtain a fine mung bean protein powder.

[0026] Mung beans, scientifically known as Vigna radiata, also known as green gram and mung, are a legume species. Native to the Indian subcontinent, mung beans are widely cultivated in Asia, particularly in India, China, Korea, and Thailand, where they are used in a variety of sweet and savory dishes. They are also grown in relatively dry tropical and subtropical regions, including the Caribbean and parts of Africa. The mung beans required for the process of the present invention are commercially sourced from India as a value-added product.

[0027] In one embodiment, the moong beans are soaked in at least one solvent, including but not limited to, water or any other non-reactive solvent. Typically, the moong beans are soaked in water for a suitable time to moisten the beans. The moist moong beans are then reduced in size using at least one method, including but not limited to, wet milling, to obtain a first slurry.

[0028] In an alternative embodiment, the dried moong bean protein source is milled to form a flour. In yet another preferred embodiment, during the milling step, the average particle size of the protein extract is reduced to obtain a high yield without any adverse effect on the purity of the protein isolate.

[0029] In an alternative embodiment, the dried moong bean protein source is ground into flour. In yet another preferred embodiment, during the milling step, the average particle size of the protein extract is reduced to obtain a high yield without any adverse effect on the purity of the protein isolate.

[0030] In an exemplary embodiment, the moong bean protein source is milled or pulverized in a plate mill to obtain a flour of less than 1000 microns in size.

[0031] In another embodiment, the flour is classified to obtain a protein-rich fraction and a coarse starch-rich fraction. In an exemplary embodiment, the flour is dry classified using an air classifier.

[0032] In an alternative embodiment, the coarse starch fraction is subjected to a milling and dry fractionation process to obtain a highly pure protein fraction.

[0033] In one embodiment, the powder is mixed with a solvent in a predetermined ratio to obtain a first slurry. In one embodiment, the solvent is water. Mixing the powder and solvent in a predetermined ratio is referred to as an appropriate ratio to obtain a slurry with predetermined properties. In an exemplary embodiment, the powder is mixed with water in a ratio of 1:5 to 1:10 to obtain the first slurry.

[0034] In one embodiment, the pH of the first slurry is adjusted using an alkali, and the protein is solubilized under stirring for 30 minutes to 1 hour. The pH of the first slurry is adjusted to a range of 8 to 14 using an alkali. In an exemplary embodiment, the pH of the first slurry is adjusted to 9 using at least one selected from NaOH and a suitable food-grade alkali.

[0035] In one embodiment, an antifoaming agent is added to the first slurry, followed by stirring for a predetermined period of time to obtain a mung bean protein extract. In yet another embodiment of the present invention, the antifoaming agent includes, but is not limited to, cetostearyl alcohol, stearates, polydimethylsiloxane, silicones, and polyethylene glycol-based processing aids. In an exemplary embodiment, the antifoaming agent is polypropylene glycol. In another embodiment, the first slurry is stirred at room temperature for 1 hour after adding the antifoaming agent. In a preferred embodiment, the antifoaming agent is added to the first slurry after adjusting the pH of the first slurry, and the antifoaming agent is selected in the range of 0.1 to 10 ppm based on the total weight of the mung bean extract slurry.

[0036] Adding an antifoaming agent to the slurry suppresses foaming during the mixing process, thereby improving the yield of highly functional proteins. The use of an antifoaming agent and temperature control during the freezing step enable high recovery of highly functional proteins. Furthermore, adding an antifoaming agent helps preserve proteins with low molecular weights and small particle sizes, minimizing losses during the process and achieving optimal particle size distribution.

[0037] In one embodiment, the moong bean extract is subjected to solid separation by at least one method selected from centrifugation, decanting, membrane filtration, hydrocyclone, or any other suitable solid separation method to obtain a supernatant. In an exemplary embodiment, the solids are separated by centrifugation using a basket centrifuge followed by a disc bowl centrifuge. In an alternative embodiment, the solids are separated using membrane filtration. This solid separation step ensures that starch is removed from the extract.

[0038] In another embodiment, the protein precipitate is separated using at least one separation method selected from centrifugation, membrane filtration, ultrafiltration, or any suitable protein purification method centrifugation to obtain a protein slurry. In an exemplary embodiment, separation of the protein extract is performed using a basket centrifuge and a disc centrifuge.

[0039] In one embodiment, the separation of the protein extract is carried out by subjecting the centrifuged supernatant to ultrafiltration or nanofiltration using membrane filtration to obtain a high-purity protein slurry. In one embodiment, membrane filtration is carried out using at least one filter selected from a microfilter, an ultrafilter, and a nanofilter. The filter may be at least one selected from a single filter, multiple filters, or a combination thereof. Membrane filtration of the protein extract allows for continuous processing, thereby shortening processing time and reducing the possibility of microbial contamination.

[0040] In an alternative embodiment, protein precipitation is carried out using isoelectric precipitation by adjusting the pH of the supernatant with an acid. In yet another embodiment, the precipitation technique is isoelectric precipitation. The pH of the supernatant is adjusted to a range of 3 to 6 using at least one acid selected from HCl, HNO3, phosphoric acid, citric acid, and acetic acid. In an exemplary embodiment, the pH is adjusted to 4.5 using HCl over a period of 1 hour. In a preferred embodiment, an antifoaming agent is added during the step of adjusting the pH of the supernatant with an acid, and the antifoaming agent is selected in a range of 0.1 to 10 ppm based on the total weight of the moong bean protein slurry.

[0041] In one embodiment, a high-purity protein slurry is subjected to physical heat conditioning, followed by adjusting the pH to 7 using a food-grade alkali to obtain a modified mung bean protein in an aqueous medium. The pH of the protein slurry is adjusted using at least one alkali selected from NaOH and a suitable food-grade alkali. In an exemplary embodiment, NaOH is used to adjust the pH of the protein slurry to 7. In an exemplary embodiment, the modified mung bean protein is subjected to at least one treatment selected from freeze-drying and temperature-drying at -22°C to -16°C to ensure better functionality. In a preferred embodiment, an antifoaming agent is added to the pH-adjusted protein slurry during physical heat conditioning, and the antifoaming agent is selected in the range of 0.1 to 10 ppm based on the total weight of the protein slurry. Generally, physical heat conditioning of a protein refers to a process in which a protein is subjected to specific physical and thermal treatments to adjust its structure, functionality, or other properties. This can include various techniques aimed at modifying the protein's structure, solubility, stability, and interactions. Physical heat conditioning is performed to improve the performance of proteins in various applications, such as food processing, pharmaceuticals, and industrial processes. Non-limiting examples of physical heat conditioning include heat treatment, denaturation and renaturation, aggregation and gelation, Maillard reaction, protein unfolding and refolding, enzyme modification, freeze-thaw cycles and extrusion, and high pressure treatment, preferably heat treatment.

[0042] In another embodiment, the pH of the protein slurry is adjusted using at least one alkali selected from NaOH and a suitable food-grade alkali. In an exemplary embodiment, NaOH is used to adjust the pH of the protein slurry to 7. The pH-adjusted protein slurry is subjected to physical heat adjustment to obtain a modified moong bean protein in an aqueous medium. In an exemplary embodiment, the modified moong bean protein is subjected to at least one treatment selected from freeze-drying, -22°C to -16°C to ensure better functionality. In a preferred embodiment, an anti-foaming agent is added to the pH-adjusted protein slurry during the physical heat adjustment step, and the anti-foaming agent is selected in the range of 0.1 to 10 ppm based on the total weight of the protein slurry.

[0043] In one embodiment, the prepared protein is dispersed in an aqueous medium to obtain a dispersed protein. In an exemplary embodiment, the protein is dispersed in water using a stirrer or any other suitable dispersing device.

[0044] In one embodiment, the dispersed protein is spray dried using a suitable spray drying apparatus at a predetermined temperature for a predetermined time to obtain a fine protein powder. In another embodiment, the dispersed protein is mixed to ensure proper dispersion of solids, enhancing protein functionality and purity. In one embodiment, the atomizer of the spray drying apparatus is operated at desired specifications to minimize protein denaturation and maintain high functionality.

[0045] In an embodiment, the moong bean protein powder is at least one selected from a moong bean protein isolate and a moong bean protein concentrate.

[0046] In one embodiment, an antifoaming agent is added at multiple process steps. Adding an antifoaming agent to the slurry reduces foaming during the mixing process, thereby improving the yield of highly functional proteins. The use of an antifoaming agent and temperature control in the freezing step allows for a high recovery of highly functional proteins.

[0047] In an exemplary embodiment of the present invention, there is provided a process for extracting moong bean protein powder, comprising: i. milling moong beans to obtain a flour with a particle size of less than 1000 μm; ii. Mixing the powder and water in a ratio of 1:5 to 1:10 to obtain a first slurry; iii. solubilizing the protein under stirring conditions for 30 minutes to 1 hour by adjusting the pH of the first slurry to a selected range of 8 to 14 to obtain solubilized protein; iv. separating the solubilized protein from the starch using at least one of centrifugation, membrane filtration, hydrocyclone, and combinations thereof to obtain highly purified protein in the supernatant; v. subjecting the supernatant to a separation step to obtain a high-purity protein slurry, wherein the separation step is at least one of centrifugation, micro-ultrafiltration, or nanofiltration; vi. subjecting the high-purity protein slurry to physical heat conditioning, followed by adjusting the pH to 7 to obtain conditioned moong bean protein in an aqueous medium; vii. dispersing the prepared moong bean protein in an aqueous medium to obtain dispersed moong bean protein, followed by spray drying at a predetermined temperature for a predetermined time to obtain the moong bean protein powder; A process for extracting moong bean protein powder, wherein a predetermined amount of an antifoaming agent is added in at least one of the above steps to obtain the moong bean protein powder.

[0048] In another embodiment of the present invention, the flour is dry classified using air classification to obtain a fine protein-rich fraction and a coarse starch-rich fraction. The coarse starch-rich fraction is further subjected to multiple steps of milling and air classification to obtain a fine protein-rich fraction. The highly purified protein in the supernatant is then subjected to isoelectric precipitation, followed by adjusting the pH to a range of 2-5.0 using 5N food-grade HCl.

[0049] In another aspect of the present invention, a moong bean protein concentrate is disclosed having enhanced functionality and desirable organoleptic properties. In one embodiment, the improved functional properties of the moong bean protein relate to at least one selected from solubility, dispersibility, foaming ability, and foam stability.

[0050] Figure 1 shows the SDS-PAGE analysis of phytochemicals. In Figure 1, 1 represents batch A - 4 μl, 2 represents batch A - 8 μl, 3 represents batch A - 12 μl, 4 represents batch B - 10 μl, 5 represents batch B - 5 μl, 6 represents batch B - 15 μl, and M represents the marker.

[0051] The above-mentioned improved functional properties of the moong bean protein achieved during the extraction process contribute to a desirable sensory profile, which provides the resulting moong bean protein concentrate with a pleasant taste and texture.

[0052] In yet another preferred embodiment of the present invention, there is provided a moong bean protein extract obtained using the above process, which may comprise one or more desirable food qualities including, but not limited to, high protein content, high protein purity, reduced retention of low molecular weight non-protein species (including monosaccharides and disaccharides), reduced retention of oil and lipids, excellent structure building properties such as high gel strength and gel elasticity, excellent sensory properties, and selective enrichment of highly functional 8s globulin / beta conglycinin proteins.

[0053] In yet another preferred embodiment, the present invention provides a moong bean protein extract using the process, which can have one or more functional properties when used alone or incorporated into a food composition, including, but not limited to, one or more of emulsification, water-binding capacity, foaming, gelling, crumb density, structure formation, texture building, cohesion, adhesion, elasticity, springiness, solubility, viscosity, fat absorption, flavor binding, coagulation, expansion, breathability, creaminess, film-forming properties, freeze stability, thaw stability, or color.

[0054] In some embodiments, at least one functional property of the protein isolate differs from the corresponding functional property of the plant protein source. In some embodiments, at least one functional property of the protein isolate (alone or when incorporated into a food composition) is similar or equivalent to the corresponding functional property of a reference food, such as, for example, eggs (liquid eggs, scrambled eggs, boiled eggs, or patties), cakes (e.g., pound cake, yellow cake, or angel food cake), cream cheese, pasta, emulsions, confectionery, ice cream, custard, milk, deli meat, poultry (e.g., chicken nuggets), or coatings. In some embodiments, the protein isolate, whether alone or incorporated into a composition, can form a gel under heating or at room temperature.

[0055] In yet another preferred embodiment, the proteins of the present invention may have modified sensory characteristics for one or more of the following characteristics: astringent, bean, bitter, burnt, buttery, nutty, sweet, sour, fruity, floral, woody, earthy, bean, spicy, metallic, sweet, musty, grassy, ​​green, oily, vinegar, neutral, and bland flavor or aroma. In some embodiments, the pulse protein isolate exhibits modified sensory characteristics, such as a reduction or absence of one or more of the following: astringent, bean, bitter, burnt, buttery, nutty, sweet, sour, fruity, floral, woody, earthy, bean, spicy, metallic, sweet, musty, grassy, ​​green, oily, vinegar, neutral, and bland flavor or aroma.

[0056] In yet another preferred embodiment, the present invention provides a plant based egg replacer product, plant based omelette, plant based scrambled eggs, egg free cake / cake mix, egg free mayonnaise, egg free patty, egg free quiche, egg free ice cream, egg free frozen desserts, egg free baked goods, egg free confectionery, egg free sweets, egg free chocolate, functional egg replacer for pasta, pasta dough, noodles, breaded foods, dairy free milk, dairy free butter, dairy free cheese, dairy free cream, dairy free milk substitute, dairy free butter, dairy free cheese, dairy free cream, dairy free milk substitute, dairy free butter, dairy free cheese, dairy free cream, dairy free milk substitute, dairy free butter, dairy free cheese, dairy free cream, dairy free cream, dairy free chocolate, egg free baked goods, egg free confectionery, egg free sweets, egg free chocolate, functional egg replacer for pasta, pasta dough, noodles, breaded foods, dairy free milk, dairy free butter, dairy free cheese, dairy free cream, dairy free cream, dairy free milk substitute, dairy free butter, dairy free cheese, dairy free cream ... The present invention provides a process for obtaining a protein extract with high functionality for food and beverage applications, including, but not limited to, dairy-free cream cheese, dairy-free yogurt, meat substitutes, vegan chicken nugget applications, meat-free sausages, plant-based seafood, vegan crab meat analogs, vegan deli meat analogs, sauces, dips, soups, custards and puddings, frozen ready meals, broth, egg-free eggnog, functional foods, beverages, protein supplements, protein shakes, nutraceuticals, and the like.

[0057] In one embodiment, the protein powders prepared using the processes described above retain functional protein with desirable organoleptic properties. In another embodiment, the protein powders prepared using the processes described above comprise high protein purity and high protein yield.

[0058] Example 1: Effect of antifoam addition: Extractions were performed in two sets. Set 1 (without antifoaming agent) - 300g of moong bean flour was mixed with 3L of RO water. The pH of the slurry was adjusted to pH 9 with NaOH. The slurry was mixed for 1 hour at 25-30°C. The mixture was centrifuged at 3000g for 10 minutes, and the supernatant was collected. The pH of the supernatant was adjusted to between 4.5 to precipitate the protein. The protein slurry was held at the set pH for 1 hour. The protein slurry was then centrifuged to obtain protein curd. The protein curd was redispersed in water and neutralized to pH 7 with 5M HCl. The slurry was homogenized at 8000 RPM using an IKA high-shear mixer. The protein slurry was dried using a spray dryer.

[0059] Set 2 (with antifoam) - 300g of moong bean flour was mixed with 3L of RO water. The pH of the slurry was adjusted to pH 9 with NaOH. Antifoam Xiameter AFE-1520 was added during the solubilization and IEP stages (4ppm of liquid slurry per stage). The slurry was mixed at 25-30°C for 1 hour. The mixture was centrifuged at 3000g for 10 minutes. The supernatant was collected. The pH of the supernatant was adjusted to 4.5-5 to precipitate the protein. The protein slurry was held at the set pH for 1 hour. The protein slurry was then centrifuged to obtain the protein curd. The protein curd was redispersed in water and neutralized to pH 7 with 5M HCl. The slurry was homogenized at 8000 RPM using an IKA high-shear mixer. The protein slurry was dried using a spray dryer.

[0060] [Table 1]

[0061] Observations: The addition of an antifoaming agent significantly improved recovery and purity. Furthermore, the resulting protein also had improved foam stability, emulsifying capacity, EAI, and ESI properties compared to the protein obtained without the antifoaming agent.

[0062] Example 2: Pilot Study of Antifoam Addition (Single Stage vs. Multi-Stage) Moong bean protein extraction was performed in three sets: Set 1 (antifoaming agent in the dissolution step, 8 ppm liquid slurry), Set 2 (antifoaming agent in the IEP stage, 8 ppm liquid slurry), and Set 3 (antifoaming agent addition in both the dissolution and IEP steps, 4 ppm liquid slurry in each step).

[0063] 100g of moong bean flour was mixed with 1000L of RO water. The pH of the slurry was adjusted to pH 9 with NaOH. The slurry was mixed for 1 hour at 25-30°C. The starch was separated from the slurry using a decanter. The supernatant was collected and adjusted to a pH of 4.5 to precipitate the protein. The protein slurry was held at the set pH for 1 hour. The protein slurry was then separated using a disc bowl centrifuge to obtain protein curd. The protein curd was redispersed in water. The slurry was placed in a tank and homogenized using an in-line homogenizer. The pH was neutralized to pH 7 with 5M HCl. The protein slurry was dried using a spray dryer.

[0064] [Table 2] [Table 3]

[0065] Observations: Addition of antifoaming agents during both the solubilization and IEP steps significantly improved the recovery and purity of the mung bean protein. The resulting protein also had improved foaming ability, emulsifying capacity, and ESI%.

[0066] This antifoam addition step is observed to have a significant impact on recovery and purity in both laboratory and pilot studies, and is also believed to improve the foaming and emulsifying properties of the protein.

[0067] Example 3: Effect of freezing after extraction prior to spray drying and immediate spray drying 300g of moong bean flour was mixed with 3 liters of RO water. The pH of the slurry was adjusted to pH 9 with NaOH. Antifoaming agent Xiameter AFE-1520 was added at the solubilization and IEP stages (4 ppm of liquid slurry per stage). The slurry was mixed at 25-30°C for 1 hour. The mixture was centrifuged at 3000g for 10 minutes. The supernatant was collected. The supernatant was adjusted to a pH between 4.5 (IEP) to precipitate the protein. The protein slurry was held at the set pH for 1 hour. The protein slurry was then centrifuged to obtain the protein curd.

[0068] For Set 1 (with freezing), the protein curd was frozen at -20°C and stored for 72 hours. After this time, the protein curd was completely thawed and dispersed in water. The slurry was homogenized at 8000 RPM using an IKA high shear mixer. The pH was neutralized to pH 7 with 5M HCl. The protein slurry was dried using a spray dryer.

[0069] For Set 2 (no freezing), the IEP slurry was centrifuged and the protein curd was redispersed in water. The slurry was homogenized using an IKA high shear mixer at 8000 RPM. The pH was neutralized to pH 7 with 5M HCl. The protein slurry was dried using a spray dryer. [Table 4]

[0070] Observations: Increased solubility, improved foaming ability, % foam stability, EAI and ESI were observed upon freezing.

[0071] Example 4: Freeze vs. Instant Spray Drying Pilot Study 100 kg of moong bean flour was mixed with 1,000 liters of RO water. The pH of the slurry was adjusted to pH 9 with NaOH. Antifoaming agent, a Xiameter AFE-1520, was added at the solubilization and IEP stages (4 ppm of liquid slurry per stage). The slurry was mixed at 25-30°C for 1 hour. Starch was separated from the slurry using a decanter. The supernatant was collected and adjusted to a pH of 4.5 to precipitate the protein. The protein slurry was held at the set pH for 1 hour. The protein slurry was then separated using a disc bowl centrifuge to obtain the protein curd. The protein curd was redispersed in water. The slurry was placed in a tank and homogenized using an in-line homogenizer. The pH was neutralized to pH 7 with 5M HCl. The protein slurry was dried using a spray dryer. [Table 5]

[0072] Observations: In pilot studies, freezing was observed to significantly increase solubility and improve foaming ability, foam stability, emulsifying capacity, and ESI.

[0073] The freezing step accompanied by the addition of antifoaming agents has been shown to have a significant positive impact on the performance parameters of foaming and emulsification.

[0074] Example 5: SDS-Page and densitometry studies of moong bean proteins Proteins from the mung bean protein isolate were separated by SDS-PAGE under reducing conditions with molecular weight markers in the last lane. The storage protein profile pattern was quantified by densitometry. Mung bean protein is primarily (approximately 90%) composed of globulins, represented by 8s, 11s, and 7s globulins. 11s consists of two bands at 40,000 and 24,000; 8s consists of bands at 60,000, 48,000, 32,000, and 26,000; and the basic 7s consists of bands at 28,000 and 16,000.

[0075] Batch Code The OD of batch B was 20 and the OD of batch A was 24. Samples were diluted 1:10, mixed with 6x reducing dye, and loaded onto an SDS gel.

[0076] The results obtained are summarized in the table below. [Table 6]

[0077] Moong bean protein powder of the present invention was observed to have over 70% of the total protein as globulins, including 8S, 7S, and 11S globulins.

[0078] Example 6: The surface hydrophobicity (ANS binding method) of the moong bean protein powder of the present invention was tested. [Table 7]

[0079] Example 7: In this comparative example, hardness, viscosity, chewiness, and rheology were investigated using 1) egg white powder, 2) whole egg powder, and 3) moong bean protein powder (isolate) of the present invention. [Table 8]

[0080] The four samples above were first prepared as suspensions (15% and 20%, respectively). These suspensions were placed in 30 ml syringes, heated in a 95°C water bath for 1 hour, and then cooled in a refrigerator overnight. They were then cut into 15 mm cylinders. Each suspension was heated twice, and three cylinders per gel were measured.

[0081] Standard tests conducted yielded the following results: -Compared to 15% protein gels, 20% protein gels are firmer, more viscous, and chewier -The order of hardness, stickiness, and chewiness is: egg white > moong > whole egg In terms of rheology, the properties of the moong bean gel are similar to those of whole egg and egg white. The onset gelling temperature was observed to be similar for moong bean protein and whole egg, but lower for egg white.

[0082] While certain embodiments have been described in detail for purposes of illustration, various modifications can be made without departing from the scope and spirit of the present disclosure. Accordingly, the present disclosure is not intended to be limited to the examples set forth herein, but rather is intended to encompass the full scope of equivalents set forth in the appended claims.

Claims

1. 1. A process for extracting moong bean protein powder comprising: i. reducing the size of the moong beans to obtain a flour having a particle size of less than 1000 μm; ii. Mixing the flour and water in a ratio of 1:5 to 1:10 to obtain a first slurry; iii. solubilizing the protein under stirring conditions for 30 minutes to 1 hour by adjusting the pH of the first slurry to a selected range of 7.5 to 14 to obtain solubilized protein; iv. Separating the solubilized protein from the starch using at least one of centrifugation, membrane filtration, hydrocyclone, and combinations thereof to obtain highly purified protein in the supernatant; v. subjecting said supernatant to a separation step to obtain a high purity protein slurry, said separation step being at least one of centrifugation, micro-ultrafiltration or nanofiltration; vi. subjecting the high purity protein slurry to physical heat conditioning, followed by adjusting the pH of the high purity protein slurry to 7 to obtain conditioned moong bean protein in an aqueous medium; vii. Dispersing the prepared moong bean protein in an aqueous medium to obtain dispersed moong bean protein, followed by spray drying at a predetermined temperature for a predetermined time to obtain the moong bean protein powder; A process for extracting moong bean protein powder, wherein a predetermined amount of an antifoaming agent is added in at least one of the above steps to obtain the moong bean protein powder.

2. 2. The process of claim 1, wherein the flour is dry classified using an air classifier to obtain a fine protein-rich fraction and a coarse starch-rich fraction, and the coarse starch-rich fraction undergoes multiple steps of milling and air classification to further obtain a fine protein-rich fraction.

3. 2. The process of claim 1, wherein the highly purified protein in the supernatant is subjected to isoelectric precipitation, followed by adjusting the pH to a range of 4 to 5.5 using an acid.

4. 2. The process of claim 1, wherein the antifoaming agent is added to the first slurry after adjusting the pH of the first slurry, and the antifoaming agent is selected in the range of 0.1 to 10 ppm of active ingredient of the antifoaming agent based on the total weight of the moong bean slurry.

5. 2. The process of claim 1, wherein the antifoaming agent is added to the step of separating the solubilized proteins, and the antifoaming agent is selected in the range of 0.1 to 10 ppm based on the total volume of moong bean slurry.

6. 2. The process according to claim 1, wherein the antifoaming agent is added in the step of dispersing the adjusted moong bean protein in an aqueous medium, and the antifoaming agent is selected in a range of 0.1 to 10 ppm of an active ingredient of the antifoaming agent relative to the total volume of the protein slurry.

7. 2. The process of claim 1, wherein the antifoaming agent is added to the protein slurry followed by stirring to obtain the modified moong bean protein.

8. 10. The process of claim 1, wherein the antifoaming agent is selected from the group of cetostearyl alcohol, stearates, polydimethylsiloxanes, silicones, and polyethylene glycol-based processing aids.

9. 2. The process of claim 1, wherein the moisture content of the moong beans is selected in the range of 10-70%.

10. 10. The process of claim 1, wherein the step of separating solids is carried out using at least one of a centrifuge, a decanter, a membrane filtration, and a hydrocyclone.

11. 10. The process of claim 1, wherein the pH of the first slurry is adjusted to a range of 7.5 to 14 using a food-grade alkali.

12. 10. The process of claim 1, wherein the pH of the moong bean protein slurry is adjusted to the range of 6 to 8 using a food grade alkali before drying.

13. 2. The process of claim 1, wherein the physical heat conditioning is carried out at a temperature ranging from -22°C to -16°C.

14. 10. A mung bean protein powder obtainable by the process of claim 1, wherein the mung bean protein powder comprises mung bean protein isolate and mung bean protein concentrate, and the mung bean protein powder has a solubility of at least 65%.

15. The moong bean protein powder comprises: a foaming capacity and foam stability of at least 120% and at least 90%, respectively, at pH 7; 15. The moong bean protein powder of claim 14, having an emulsification capacity of at least 50%.

16. 15. The moong bean protein powder of claim 14, wherein the moong bean protein powder comprises at least 70% by weight of globulin proteins, the globulin proteins comprising 8S, 7S and 11S globulins.

17. The moong bean protein of claim 14, wherein the moong bean protein powder has an emulsifying activity index and an emulsion stability index of at least 10% and at least 90%, respectively, at pH 7.

18. The moong bean protein of claim 14, wherein the moong bean protein has a surface hydrophobicity value of less than 1200.

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