Process for increasing the solubility of plant protein compositions

Abstract

The present disclosure discloses methods for preparing plant-based protein compositions, such as pea protein isolates, that contain alkaline phosphate salts, which compositions exhibit significantly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the production of food and beverage products that include plant-based proteins.

Description

[Technical Field]

[0001] (CROSS-REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 979,553, filed February 21, 2020, which is incorporated herein by reference in its entirety.

[0002] The present disclosure relates to prepared plant protein compositions, such as pea protein isolates, that exhibit improved solubility and improved utility in the production of plant-based protein food and beverage products. [Background technology]

[0003] Consumer demand for plant protein-based foods and beverages is increasing. Most plant protein-based food and beverage preparations contain plant protein as a substantial ingredient, which poses manufacturing challenges. Typically, plant protein isolate compositions for use in the production of these food and beverage products exhibit low solubility (e.g., about 5%) compared to animal-based proteins. This low solubility is believed to contribute substantially to various problems associated with these products, such as the presence of gritty or chalky solids. Furthermore, the low solubility of plant protein ingredients increases the difficulty and cost of the manufacturing process.

[0004] U.S. Patent No. 6,605,311 relates to insoluble, denatured, heat-stable protein particles comprising vegetable proteins for use in food and beverage products. Australian Patent No. 692,859 relates to a method for improving the solubility of vegetable proteins by treating the vegetable proteins with phytase enzymes and proteolytic enzymes. Russian Patent No. 2,422,035 relates to a method for producing canola protein isolate by extraction of canola seed meal to produce an aqueous solution of canola protein having a pH of 5 to 6.8.

[0005] Thus, there remains an unmet need for highly soluble plant protein compositions that can be used in the preparation of plant protein-based food and beverage preparations, such as non-dairy analogs.

[0006] The present disclosure is directed to solving these and other problems as disclosed herein, and is also directed to overcoming and / or ameliorating at least one of the disadvantages of the prior art as will become apparent from the discussion herein. Summary of the Invention [Means for solving the problem]

[0007] This summary is not intended to be exhaustive of all embodiments, and combinations and variations are contemplated in this disclosure. Additional embodiments are disclosed in the detailed description, drawings, and claims.

[0008] The present disclosure provides methods for preparing plant protein compositions (e.g., pea protein isolates) using alkaline phosphate salts, resulting in compositions with the surprising and advantageous effect of significantly increased aqueous solubility over a wide pH range. Thus, the preparation methods and resulting plant protein isolate compositions are useful in the preparation of a wide range of foods and beverages containing plant proteins, such as non-dairy analogs and beverage preparations containing pea proteins.

[0009] In at least one embodiment, the present disclosure provides a method for preparing a plant protein composition comprising: (a) adding an alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of 5-20%, where the added alkaline phosphate salt composition is 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis. In at least one embodiment, the method further comprises: (b) pasteurizing the solution of step (a) to a temperature of 73-86°C for at least 30-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%.

[0010] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate, optionally the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5-100% by weight, in at least one embodiment 70-100%, 80-100%, 90-100%, 5-75%, 5-50%, 5-25%, or 5-20% by weight. In at least one embodiment, the amount of added alkaline phosphate salt relative to the protein content on a dry weight basis is 3-45%, or 4-20%.

[0011] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition optionally comprises sodium hexametaphosphate and / or potassium hexametaphosphate in an amount of 5-100% by weight, hi at least one embodiment, the added alkaline phosphate salt relative to the protein content on a dry weight basis is 10-95%.

[0012] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium phosphate and / or dipotassium phosphate; and (c) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5-20% by weight trisodium phosphate and / or tripotassium phosphate; 20-40% by weight disodium phosphate and / or dipotassium phosphate; and 50-80% by weight sodium hexametaphosphate and / or potassium hexametaphosphate.

[0013] In at least one embodiment, a method is practiced wherein the plant protein isolate is a base-extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH. In at least one embodiment, a method is practiced wherein the plant protein isolate is a neutral-extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate solution with hot water.

[0014] In at least one embodiment, a method is performed wherein the aqueous solution of the plant protein isolate has a pH of between 5 and 10, optionally a pH of between 6.5 and 9.5.

[0015] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition is a sodium polyphosphate and / or a potassium polyphosphate, optionally in an amount of 5 to 100% by weight.

[0016] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium phosphate and / or dipotassium phosphate; and (c) sodium polyphosphate and / or potassium polyphosphate; optionally, 5-20% by weight trisodium phosphate and / or tripotassium phosphate; 20-40% by weight disodium phosphate and / or dipotassium phosphate; and 50-80% by weight sodium polyphosphate and / or potassium polyphosphate.

[0017] In at least one embodiment, the method can be practiced wherein step (c) comprises spray drying the solution to form a powdered plant protein composition.

[0018] In at least one embodiment, the method can be practiced wherein the powdered plant protein composition comprises a protein content of 70-95% by weight.

[0019] In at least one embodiment, the method can be performed such that the plant protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

[0020] In at least one embodiment, the method can be performed to increase the aqueous solubility of the plant protein composition at pH 7 by at least two-fold, at least three-fold, at least four-fold, at least five-fold, or more relative to the aqueous solubility at pH 7 of a plant protein composition prepared without the addition of an alkaline phosphate salt composition to an aqueous solution of the plant protein isolate having a protein content of 5-20%.

[0021] In at least one embodiment, the method can be practiced wherein the plant protein isolate is derived from a legume plant. In at least one embodiment, the method can be practiced wherein the plant protein isolate is derived from a pea plant. In at least one embodiment, the method can be practiced wherein the plant protein isolate is derived from a pea protein isolate.

[0022] In at least one embodiment, the present disclosure provides a plant protein composition, wherein the composition is prepared according to any of the methods for preparing a plant protein composition described above or elsewhere herein.

[0023] In at least one embodiment, the present disclosure provides a plant protein composition comprising a dried plant protein isolate having a protein content of at least 70% by weight and an alkaline phosphate salt added at 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis.

[0024] In at least one embodiment of the plant protein composition, the alkaline phosphate salts include salts of orthophosphate ions, metaphosphate, trimetaphosphate, and / or hexametaphosphate with alkali metal ions and / or alkaline earth metal ions.

[0025] In at least one embodiment of the plant protein composition, the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate, and optionally the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5-100%, 70-100%, 80-100%, or 90-100% by weight of the alkaline phosphate salt. In at least one embodiment, the added alkaline phosphate salt is 3-45%, or 4-20% of the protein content on a dry weight basis.

[0026] In at least one embodiment of the plant protein composition, the alkaline phosphate salt optionally comprises sodium hexametaphosphate and / or potassium hexametaphosphate in an amount of 5-100%, 50-80%, 70-100%, 80-100%, or 90-100% by weight. In at least one embodiment, the added alkaline phosphate salt relative to the protein content on a dry weight basis is 10-95%.

[0027] In at least one embodiment of the plant protein composition, the composition has a water solubility at pH 7 that is at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

[0028] In at least one embodiment of the plant protein composition, the composition increases the aqueous solubility of the plant protein composition at pH 7 relative to the aqueous solubility at pH 7 of the plant protein composition without the alkaline phosphate salt by at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, or more.

[0029] In at least one embodiment of the plant protein composition, the plant protein isolate is a base-extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate or plant protein flour solution with 10-100 mM NaOH. In at least one embodiment of the plant protein composition, the plant protein isolate is a neutral extracted plant protein isolate.

[0030] In at least one embodiment of the plant protein composition, the plant protein isolate is derived from a legume. In at least one embodiment of the plant protein composition, the plant protein isolate is derived from a pea plant. In at least one embodiment of the plant protein composition, the plant protein isolate is a pea protein isolate.

[0031] In at least one embodiment, the present disclosure provides for the use of highly soluble plant protein compositions prepared using the methods of the present disclosure in food and beverage products. Accordingly, in at least one embodiment, the present disclosure provides food, beverage products, and / or non-dairy analogs, wherein at least a portion of the protein used in the non-dairy analog is a plant protein composition, wherein the composition is prepared according to any of the methods for preparing a plant protein composition described above or elsewhere herein.

[0032] In at least one embodiment, the use of a plant protein composition prepared using the alkaline phosphate salt treatment disclosed herein in a non-dairy analog results in increased solubility, increased dispersibility, and / or increased stability when used as a dairy substitute (such as in yogurt, sour cream, creamer, cheese, etc.). In at least one embodiment, a non-dairy analog comprising at least a portion of a plant protein composition of the present disclosure exhibits reduced feathering when added to a beverage (e.g., an acidic beverage such as coffee or tea). [Brief explanation of the drawings]

[0033] A better understanding of the novel features and advantages of the present disclosure will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the disclosure are utilized, and the accompanying drawings ("Drawings" and "Figures" herein). [Figure 1] FIG. 1 is a plot showing the percentage solubility in aqueous solution at pH 7 of a "base-treated" spray-dried pea protein isolate compared to an untreated spray-dried pea protein isolate. [Figure 2]Figure 2 is a plot showing the percentage solubility in aqueous solution at pH 7 of base-extracted spray-dried pea protein isolates that have been treated with alkaline phosphate salts ("TSP": trisodium phosphate, and "TXM": a mixture of trisodium phosphate, disodium phosphate, and polyphosphate salts) compared to base-treated (with potassium hydroxide) or untreated (no base-treated or alkaline phosphate salt treatment) spray-dried pea protein isolates. [Figure 3] FIG. 3 is a plot showing the percentage solubility in aqueous solutions over the pH range from pH 4 to 9 of base-extracted, alkaline phosphate salt-treated ("TSP": trisodium phosphate, and "TXM": a mixture of trisodium phosphate, disodium phosphate, and polyphosphate salts), base-treated (base-extracted but treated with an alkaline non-phosphate salt (potassium hydroxide)), and untreated (no base-treated or alkaline phosphate salt treatment) spray-dried pea protein isolate. DETAILED DESCRIPTION OF THE INVENTION

[0034] For purposes of the description herein and the appended claims, the singular forms "a" and "an" include plural referents unless the context clearly dictates otherwise. Thus, for example, a reference to a "protein" includes a plurality of proteins. It is further noted that the claims may be drafted to exclude any element. Accordingly, this reference is intended to serve as a prior basis for using exclusive language such as "solely," "only," or the use of a "negative" limitation in connection with the recitation of claim elements. The use of "comprise," "comprises," "comprising," "include," "includes," and "including" is interchangeable and not intended to be limiting. It is further understood that where the description of various embodiments uses the term "comprising," those skilled in the art will understand that in some specific instances, the embodiments can alternatively be described using the language "consisting essentially of" or "consisting of."

[0035] As used herein, the term "about" refers to one-tenth of a stated value, greater than, or less than a stated value or range of values, but is not intended to limit a value or range of values ​​to only this broader definition. For example, a value of "about 30%" means a value between 27% and 33%. Each value or range of values ​​preceded by the term "about" is also intended to encompass the embodiment of the stated absolute value or range of values. When a range of values ​​is provided, unless the context clearly dictates otherwise, it is understood that each intervening integer and each tenth of each intervening integer between the upper and lower limits of that range, unless clearly dictated otherwise, and any other stated or intervening value in that stated range, are encompassed within the invention. The upper and lower limits of these smaller ranges are independently included in the smaller ranges and are also encompassed within the invention, subject to any explicitly excluded limits in the stated range. When a stated range includes one or both of the limits, ranges excluding either (i) or (ii) both of those included limits are also encompassed within the invention. For example, "1 to 50" includes "2 to 25," "5 to 20," "25 to 50," "1 to 10," etc.

[0036] Generally, the nomenclature used herein and the techniques and procedures described herein include those well understood and commonly used by those skilled in the art. Unless otherwise defined herein, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting. For purposes of interpreting this disclosure, the following explanations of terms apply, and where appropriate, terms used in the singular also include the plural, and vice versa.

[0037] definition

[0038] As used herein, the term "plant protein" refers to protein material obtained from non-animal natural sources or modified natural sources, including, but not limited to, naturally occurring plants, algae, fungi, or microorganisms.

[0039] As used herein, the term "plant protein concentrate" refers to a plant protein composition after at least a portion of the carbohydrates, ash, and one or more other minor components have been removed. Plant protein concentrate compositions typically contain at least 40% to 70% plant protein by weight.

[0040] As used herein, the term "plant protein flour" refers to the plant protein composition of ground or crushed plant material (e.g., seeds), which typically contains at least 1% to 40% plant protein by weight.

[0041] As used herein, the term "plant protein isolate" refers to a plant protein composition after at least a portion of the insoluble polysaccharides, soluble carbohydrates, ash, and one or more other minor components have been removed. Plant protein isolate compositions typically contain at least 70% by weight of plant protein.

[0042] As used herein, the term "purified protein ingredient" or "purified protein" refers to a protein preparation derived from natural sources and / or modified natural sources that contain protein. This term encompasses protein isolates, protein concentrates, flours, meal, and / or combinations thereof.

[0043] As used herein, the term "base extracted" refers to a plant protein isolate or concentrate that is extracted into an aqueous phase at a basic pH, separated (e.g., by decanting) from partitioned materials in a precipitated solid phase, and then optionally acid precipitated from the basic solution phase to provide a purified plant protein isolate solid.

[0044] The terms "stable," "solubilized," and "soluble" as used herein when referring to a plant protein mixed in an aqueous composition mean that the mixture has a uniform or substantially uniform appearance and may contain an insubstantial amount of visible precipitate or is free of visible precipitate.

[0045] As used herein, the term "alkaline phosphate salt" refers to orthophosphate (PO 3- ) ions or polyphosphate ions (e.g., tripolyphosphate, tetraphosphate, metaphosphate, trimetaphosphate, or hexametaphosphate) and alkali metal ions (e.g., Na + , K. + , Rb + , Cs + ) or alkaline earth metal ions (e.g., Mg 2+ , Ca 2+ , Sr 2+ , Ba 2+ ) in combination with an alkali metal ion. Exemplary alkali phosphate salts useful in the methods of the present disclosure include trisodium phosphate (NaPO) ("TSP"), tripotassium phosphate (KPO), sodium tripolyphosphate (NaPO 10 ), sodium hexametaphosphate (NaPO3)6 ("SHP"), potassium hexametaphosphate (KPO3)6, and compositions containing mixtures of orthophosphate and polyphosphate salts, such as the commercially available composition TexturMelt LM89 ("TXM") (Innophos LTD, USA).

[0046] The term "dry weight basis" refers to the mass of a material (e.g., TSP or protein) in a composition relative to the total mass of solids in the composition, determined using the mass of dry material added or measured in the composition. For example, the amount of alkaline phosphate salt, TSP, in a protein composition on a dry weight basis is determined using the total amount of dry TSP added to the protein composition relative to the analyzed total solids of the composition. Similarly, the amount of protein on a dry weight basis in a composition is determined by using the measured total protein in the composition relative to the analyzed total solids of the composition. As described in the Examples and elsewhere herein, the ratio of the alkaline phosphate salt content on a dry weight basis to the protein content on a dry weight basis can be used to characterize plant protein compositions of the present disclosure that exhibit the advantageous property of enhanced solubility.

[0047] As used herein, the term "non-dairy analog" refers to a food product that can be used as a substitute for dairy products but is produced from non-dairy natural and / or modified natural sources. Non-dairy analogs are produced to have one or more of the following qualities: color, taste, nutritional content, stability, dispersibility, and / or solubility similar or substantially similar to those of an equivalent dairy product (such as dairy milk or dairy cream). Non-limiting examples of uses for non-dairy analogs are milk, yogurt, pudding, ice cream, coffee creamer, heavy cream, whipped cream, sour cream, soft cheese, hard cheese, or other suitable products in which non-dairy analogs are used. One non-limiting use for the non-dairy analogs exemplified in this disclosure is as a milk or cream substitute that can be used with tea, coffee, hot chocolate, or other beverages. As described elsewhere herein, in some embodiments, the high-solubility plant protein compositions of the present disclosure can be used as a purified protein component in the preparation of non-dairy analogs.

[0048] As used herein, the term "feathering" refers to the presence of particles that are at least partially due to settling or protein aggregation (instability) that occurs when a non-dairy analog is dispersed in a hot beverage.

[0049] Preparation of highly soluble plant protein compositions

[0050] As described elsewhere herein, standard purification protocols (e.g., base extraction and acid precipitation) used with plant protein isolates, such as pea protein isolates, tend to result in purified plant protein isolates with relatively low aqueous solubilities, ranging from 5% to 8% under acidic to basic conditions (e.g., pH 5-9). The low solubility of these preparations presents challenges when attempting to use them as ingredients in plant protein-based food and beverage products, such as non-dairy analogs. Among the significant problems caused by the low solubility of plant protein isolates are settling and a perceived graininess in food and beverage products during sensory analysis. The present disclosure provides an improved method for preparing plant protein compositions, which involves adding an alkaline phosphate salt composition during preparation. Plant protein compositions produced by this method exhibit high aqueous solubility (e.g., greater than 25% at pH 5.5-9). This improved aqueous solubility greatly facilitates the use of these purified plant protein preparations in the preparation of various plant-based food and beverage products.

[0051] Thus, in at least one embodiment, a method for preparing a highly soluble plant protein composition comprises (a) adding an alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of about 5-25%, wherein the added alkaline phosphate salt composition relative to the protein content is 3-98%, 3-45%, 4-20%, or 10-95%, on a dry weight basis.

[0052] It is contemplated that the protein content of the solution used in this method may vary from about 5% to 25%, depending on the particular plant protein or other factors, such as the purity of the starting protein isolate or concentrate. Typically, for pea protein isolates, the protein content of the solution used in this method may be about 5% to 20%, about 7% to 13%, or about 7% to 13%. In at least one embodiment, the protein content of the aqueous solution of plant protein is about 7% to 13%, or about 9% to 11%.

[0053] The amount of alkaline phosphate salt composition added in this method is typically contemplated to be about 1% to 43% of the protein content on a dry weight basis. Of course, one of ordinary skill in the art will recognize that this amount may vary depending on the particular plant protein and / or the particular alkaline phosphate salt composition used. Some plant proteins may require increased or decreased amounts of alkaline phosphate salt to provide aqueous solubility suitable for a particular use. Thus, in some embodiments, the method can be practiced with an alkaline phosphate salt composition added in an amount relative to the protein content on a dry weight basis of about 3 to 98%, about 4 to 30%, about 8 to 28%, about 3 to 45%, about 4 to 20%, or about 10 to 95%.

[0054] As described elsewhere herein, the preparation method involves the combination of orthophosphate and / or polyphosphate ions (e.g., tripolyphosphate, metaphosphate, trimetaphosphate, tetrametaphosphate, or tetraphosphate) with alkali metal ions (e.g., Na + , K. + , Rb + , Cs + ) or alkaline earth metal ions (e.g., Mg 2+ , Ca 2+ , Sr 2+ , Ba 2+ Any salt with an alkali metal ion in combination with trisodium phosphate (NaPO), tripotassium phosphate (KPO), sodium tripolyphosphate (NaPO 10 A range of exemplary alkaline phosphate salt compositions that can be used in the method are contemplated, including mixtures of orthophosphate salts and / or polyphosphate salts. Mixed alkaline phosphate salt compositions can include commercially produced mixtures such as TexturMelt LM89 (Innophos LTD, USA).

[0055] Thus, in at least one embodiment, the method can be practiced wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate, and optionally, the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100% by weight, optionally 70 to 100% by weight, 80 to 100% by weight, 90 to 100% by weight, 5 to 75% by weight, 5 to 50% by weight, 5 to 25% by weight, or 5 to 20% by weight.

[0056] In at least one embodiment, the method can be practiced wherein the alkaline phosphate salt composition comprises sodium polyphosphate salt and / or potassium polyphosphate salt in an amount of 5 to 100% by weight, optionally 70 to 100% by weight, 80 to 100% by weight, 90 to 100% by weight, 5 to 75% by weight, 5 to 50% by weight, 5 to 25% by weight, or 5 to 20% by weight.

[0057] In at least one embodiment, the method can be practiced wherein the alkaline phosphate salt composition comprises (a) trisodium phosphate and / or tripotassium phosphate, and (b) a sodium polyphosphate and / or a potassium polyphosphate, optionally the trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 95% by weight and the sodium polyphosphate and / or potassium polyphosphate in an amount of 5 to 95% by weight.

[0058] It is also contemplated that the alkaline phosphate salt composition can include other phosphate salts, such as disodium phosphate and / or dipotassium phosphate. Thus, in at least one embodiment, a method can be practiced in which the alkaline phosphate salt composition includes (a) trisodium phosphate and / or tripotassium phosphate, and (b) disodium phosphate and / or dipotassium phosphate, optionally, the trisodium phosphate and / or tripotassium phosphate in an amount of 5-95% by weight and the disodium phosphate and / or dipotassium phosphate in an amount of 5-95% by weight.

[0059] In at least one embodiment, a method is practiced wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium phosphate and / or dipotassium phosphate; sodium polyphosphate and / or potassium polyphosphate; optionally, 5-20% by weight trisodium phosphate and / or tripotassium phosphate; 20-40% by weight disodium phosphate and / or dipotassium phosphate; and 50-80% by weight sodium polyphosphate and / or potassium polyphosphate.

[0060] Typically, methods for preparing plant protein isolate compositions for use in plant-based food and beverage products also include a pasteurization step. However, pasteurization can adversely affect the solubility of the plant protein composition. A surprising advantage of this method is that the technical effect of high solubility associated with alkaline phosphate-treated plant protein compositions is retained even after pasteurization of the solution. Thus, in at least one embodiment, the method can further include (b) pasteurizing the alkaline phosphate-treated solution of step (a). It is contemplated that any standard pasteurization conditions can be used. For example, in at least one embodiment, the method further includes (b) pasteurizing the alkaline phosphate-treated solution to a temperature of 73-86°C for at least 30-70 seconds.

[0061] In at least one embodiment, the plant protein isolate composition resulting from the alkaline phosphate salt treatment (eg, step (b)) is a wet protein slurry or wet suspension.

[0062] Additionally, methods for preparing purified plant protein compositions for use in plant-based food and beverage products may also include a final drying step to produce a solid or powdered composition. While drying can result in plant protein powder compositions that are difficult to solubilize in aqueous solutions, including a final drying step in the disclosed preparation methods can adversely affect solubility, even at high protein contents. Thus, in at least one embodiment, the method can further include (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%, at least 80%, or at least 90%. In some embodiments, drying can result in a plant protein composition having a protein content of 75% to 95%, or 75% to 85%. Furthermore, in at least one embodiment, the method can be practiced in which the drying step (c) includes spray-drying the solution to form a powdered plant protein composition. Typical spray-drying conditions, equipment, and parameters known in the art for use with plant proteins can be used. Spray-drying equipment that can be used includes an FT80 Tall Form Spray Dryer (Armfield Group, UK) used according to the manufacturer's specifications. Exemplary spray drying conditions are also provided in the examples, for example, an inlet temperature setting of 250° C. and an inlet air pressure of 20 psi.

[0063] It is contemplated that the method for preparing a plant protein composition can include not only alkaline phosphate treatment but also pasteurization and drying steps. Thus, in at least one embodiment, the preparation method includes: (a) adding an alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of 5-20%, where the added alkaline phosphate salt composition relative to the protein content is 3-98%, 3-45%, 4-20%, or 10-95%, on a dry weight basis; (b) pasteurizing the solution of step (a) at a temperature of 73-86°C for at least 30-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%.

[0064] Additionally, preparation methods using alkaline phosphate salt treatment can be carried out with starting plant protein material (e.g., concentrates, isolates, flours) that has been pretreated and / or partially purified using any of the standard techniques for plant protein purification. An exemplary purification procedure useful in the methods of the present disclosure can include one or more of the following steps, in any order: (a) Obtaining protein preparations from natural sources other than animals. (b) Washing the protein preparation at a wash pH. (c) Extracting the protein preparation at an extraction pH to obtain an aqueous protein solution. (d) Separating the aqueous protein solution from the non-aqueous components. (e) Add salt. (f) Precipitating the protein from the aqueous protein solution at a precipitation pH to obtain a protein precipitate. (g) separating the protein precipitate from non-precipitated components; and / or (h) Washing the protein precipitate to obtain the purified protein component.

[0065] Suitable washing and extraction conditions (e.g., pH) can be determined by testing various conditions and identifying conditions for optimal yield and quality, as determined, for example, by one or more of the following: taste, odor, color, nitrogen content, Ca content, heavy metal content, emulsifying activity, MW distribution, and thermal properties of the resulting purified protein component. In some embodiments, washing and extraction pH conditions useful in the disclosed methods are alkaline pH. In some such embodiments, the alkaline pH is at least 7.1, at least 8, at least 9, at least 10, at least 11, at least 12, between 7.1 and 10, between 8 and 10, between 9 and 10, or between 8 and 9. In some such embodiments, the alkaline pH is 8.5. Alternatively, in some embodiments, washing and extraction pH conditions can be acidic pH. For example, in some embodiments, the washing and / or extraction pH is less than 7, less than 6.95, less than 6.5, less than 5, less than 4, less than 3, between 2 and 6.95, between 3 and 6, or between 3 and 5.

[0066] The pH for the extraction of plant protein isolates can be adjusted using a pH adjuster, such as a food-grade basic or acidic pH adjuster. Examples of suitable basic pH adjusters include, but are not limited to, potassium bicarbonate, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ethanolamine, calcium bicarbonate, calcium hydroxide, ferrous hydroxide, lime, calcium carbonate, trisodium phosphate, and combinations thereof. Examples of suitable acidic pH adjusters include, but are not limited to, phosphoric acid, acetic acid, hydrochloric acid, citric acid, succinic acid, and combinations thereof.

[0067] In general, it is desirable to select washing and / or extraction conditions that result in obtaining as much purified plant protein isolate as feasible to provide an overall high product yield. The yield of protein in an aqueous protein solution can vary widely, with typical yields ranging from 1% to 90%. Protein solutions typically have protein concentrations between 1 g / L and 300 g / L. The molecular weight distribution of proteins in aqueous protein isolate solutions can vary widely.

[0068] Separation of the aqueous plant protein isolate solution from the various non-aqueous components can be accomplished by a variety of methods, including, but not limited to, centrifugation followed by decantation of the supernatant onto a pellet, or centrifugation in a decanter centrifuge. Centrifugation can be followed by disk centrifugation and / or filtration (e.g., using activated carbon) to remove residual protein source material and / or other impurities. Such separation steps can be carried out at a variety of temperatures ranging from 1°C to 100°C. For example, the separation step can be carried out at 10°C to 80°C, 15°C to 70°C, 20°C to 60°C, or 25°C to 45°C.

[0069] The separated aqueous plant protein isolate solution can be diluted or concentrated before further processing. Dilution is typically accomplished using water, although other diluents can be used. Concentration can be accomplished by membrane-based methods. In some embodiments, the diluted or concentrated aqueous plant protein isolate solution contains, by weight, 1 g / L to 300 g / L, 5 g / L to 250 g / L, 10 g / L to 200 g / L, 15 g / L to 150 g / L, 20 g / L to 100 g / L, or 30 g / L to 70 g / L of protein. Optionally, the plant protein isolate solution can be concentrated and / or separated from small soluble molecules. Suitable methods for concentration include, but are not limited to, diafiltration or hydrocyclones. Suitable methods for separation from small soluble molecules include, but are not limited to, diafiltration.

[0070] In some embodiments, pretreatment or purification using salt precipitation can be achieved using a variety of suitable salts and precipitation pHs. The appropriate salt, salt concentrate, polysaccharide, polysaccharide concentrate, and precipitation pH can be determined by testing various conditions and identifying the salt, pH, and polysaccharide conditions that result in the most colorless and / or tasteless protein precipitate with optimal yield and quality (e.g., one or more of taste, odor, color, nitrogen content, calcium content, heavy metal content, emulsifying activity, MW distribution, and thermal properties of the resulting protein component). Examples of suitable salts useful for the precipitation step can include, but are not limited to, other alkaline earth metal or divalent salts (e.g., magnesium chloride, sodium chloride, calcium permanganate, and calcium nitrate). Typically, the precipitation pH is opposite to the extraction pH (i.e., if the extraction pH is in the basic range, the precipitation pH is optimal in the acidic range, and vice versa). In some embodiments, the precipitation pH is acidic. In some such embodiments, the acidic pH is less than 7.1, less than 6, less than 5, less than 4, less than 3, less than 2, 6.9 to 2, 6 to 3, 6 to 5, or 5 to 4. In some such embodiments, the acidic pH is 4. The precipitation pH can be adjusted using a pH adjuster. In some embodiments, the pH adjuster is a food-grade acidic pH adjuster. In other embodiments, the pH adjuster is a food-grade basic pH adjuster.

[0071] The plant protein isolate precipitate can optionally be resuspended. In some embodiments, the suspension can be performed at an extraction pH, for example, in the presence of a chelating agent to remove calcium ions. If the suspended protein preparation is not clear, it can be clarified by a variety of convenient procedures, such as filtration or centrifugation.

[0072] Drying of the plant protein isolate can be accomplished by many suitable methods, including, but not limited to, spray drying, dry blending, drum drying, agglomeration, freeze drying, microwave drying, drying with ethanol, evaporation, refractory window dehydration, or combinations thereof. Further, in some embodiments, the plant protein isolate can be dried using spray drying, drum drying, dry blending, agglomeration, freeze drying, microwave drying, drying with ethanol, evaporation, refractory window dehydration, and / or combinations thereof.

[0073] Other optional steps for pre-treatment and / or purification of the plant protein isolates used in the methods provided herein are heating steps aimed at removing heat-labile contaminants and / or microbial contamination, and additional filtration (e.g., carbon filtration) steps aimed at removing additional odors, flavors, and / or colors. In some embodiments, such additional filtration is performed immediately after extracting the protein preparation or after separating the aqueous protein solution from the non-aqueous components.

[0074] In at least one embodiment of the disclosed method, the purified plant protein component can be pretreated for various purposes, such as extracting the protein preparation in a solvent to remove lipids and heat-treating the protein preparation to remove volatile materials. In at least one embodiment, the disclosed method can include an initial base extraction of the plant protein. For example, an initial pea flour sample can be prepared by mixing it in a hot aqueous solution and adding a base solution (e.g., 10-100 mM NaOH) at a protein concentration of about 5-25% by weight (e.g., 10% by weight). The purified plant protein isolate is extracted into the basic solution, and the precipitated solids, including undesired materials, are removed by centrifugation. The purified protein isolate in the basic solution can then be precipitated as a slurry (e.g., using 75% phosphoric acid). A range of base extraction techniques are known in the art and can be used to pretreat the plant protein in the disclosed method. One such method for producing a base-extracted plant protein isolate is illustrated in the examples disclosed herein, which provide purified plant protein isolates of pea proteins useful in the methods of the present disclosure.

[0075] In at least one embodiment, purified plant proteins (e.g., pea proteins) can be extracted with a basic solution (or "base extract") as an initial purification step before treatment with alkaline phosphate salts. Thus, in at least one embodiment, the method is practiced where the initial plant protein isolate that is treated with alkaline phosphate salts is a base-extracted plant protein isolate.

[0076] Alternatively, it is contemplated that with some starting ingredients and / or plant protein sources, the starting plant protein isolate may be pre-treated by neutral extraction. For example, an initial pea flour sample may be mixed with a hot aqueous solution without adjusting the pH. Thus, in at least one embodiment, the method of the present disclosure may be practiced wherein the plant protein isolate is a neutral extracted plant protein isolate.

[0077] The methods for preparing the highly soluble plant protein compositions of the present disclosure generally use purified plant proteins as starting materials, such as plant protein isolates, concentrates, flours, meal, and / or combinations thereof. The purified plant proteins useful in the methods can be derived from one or more natural and / or modified non-animal sources, including, but not limited to, naturally occurring plants, algae, fungi, or microorganisms.

[0078] Non-animal natural sources useful for obtaining plant proteins useful in the methods disclosed herein include, but are not limited to, nature itself (e.g., lakes, oceans, soil, rocks, gardens, forests, plants, animals), breweries, and / or commercial cell banks (e.g., ATCC, Co-Source). Modified non-animal natural sources include, but are not limited to, breweries and commercial cell banks (e.g., ATCC, Co-Source).

[0079] In some embodiments, modified non-animal natural sources can be produced from natural sources by methods known in the art, including selection, mutation, or genetic engineering. Selection generally involves continuous growth under selection pressure and steadily increasing dilution rates. Mutation generally involves exposure to a mutagen followed by selection. Genetic engineering generally involves genetic manipulation of a target gene (e.g., gene splicing, insertion of deletions, or modification by homologous recombination). Modified natural sources may produce non-native proteins, carbohydrates, lipids, or other compounds, or produce non-natural amounts of native proteins, carbohydrates, lipids, or other compounds. In some embodiments, modified natural sources express higher or lower levels of native proteins or metabolic pathway compounds.

[0080] In some embodiments, engineered natural sources of plant proteins useful in the methods of the present disclosure express one or more novel recombinant proteins, RNA, or metabolic pathway components derived from another plant, algae, microorganism, or fungus. In some embodiments, engineered natural sources of plant proteins have increased nutraceutical content compared to their native state. In some embodiments, engineered natural sources have more favorable growth and production characteristics compared to their native state. In some such embodiments, engineered non-animal natural sources have an increased specific growth rate compared to their native state. In other such embodiments, engineered non-animal natural sources may utilize a different carbon source than their native state.

[0081] Exemplary plant sources of plant proteins useful in the methods and compositions disclosed herein include vegetable plants (e.g., carrots, celery), sunflower, potato, sweet potato, tomato, blueberry, eggplant, buckwheat, amaranth, Swiss chard, quinoa, spinach, hazelnuts, canola, kale, bok choy, rutabaga, hemp, pumpkin, tomato, legumes (e.g., alfalfa, lentils, beans, clover, peas, soybeans, peanuts, chickpeas, green peas, yellow peas), and the like. pea, snow pea, lima bean, fava bean), cotton, fruiting plants (e.g., apple, apricot, peach, plum, pear, nectarine), strawberry, blackberry, raspberry, cherry, citrus fruits (e.g., grapefruit, lemon, lime, orange, bitter orange, mandarin), mango, grape, broccoli, Brussels sprouts, rapeseed (canola), turnip, cabbage, cucumber, watermelon, honeydew melon, zucchini, cassava, baobab, almond, macadamia, taro, barley, corn, oats, palm, rice, rye, sorghum, triticale, moringa, cereal plants, leafy vegetables, non-cereal legumes, millet, green algae, derivatives and hybrids thereof, or combinations thereof.

[0082] In certain embodiments of the present disclosure, a suitable plant source for the plant protein may be selected from one or more of peas, flaxseed, soybeans, lentils, lupins, fava beans, chickpeas, sunflowers, rapeseed, sugarcane, sugar beets, oats, wheat, and corn. In certain embodiments, a suitable plant source may be peas, such as yellow peas. In some embodiments, the plant source is a legume, and optionally the legume is a pea. The pea may be whole peas or pea components, standard peas (i.e., non-GMO peas), commercial peas, genetically modified peas, or a combination thereof. In some embodiments, the pea is Pisum sativum. In some embodiments, the legume is soybeans. The soybeans can be whole soybeans or soybean components, standard soybeans (i.e., non-GMO soybeans), commercial soybeans, genetically modified soybeans, or combinations thereof. In some embodiments, the legume is chickpea. The chickpeas can be whole chickpeas or chickpea components, standard chickpeas (i.e., non-GMO chickpeas), commercial chickpeas, genetically modified chickpeas, or combinations thereof.

[0083] Exemplary algal sources of plant proteins useful in the methods and compositions disclosed herein include those from the order Viridiplantae, Stramenopiles, Rhodophyta, Chlorophyta, PX, Flordeophyceae, Bangiophyceae, Florideohpyceae, Trebouxiophyceae, Phaeophyceae, Palmariales, Gigartinales, Bangiales, Gigartinales, Chlorella, Laminaria japonica, Laminaria saccharina, Laminaria digitata, Macrocystis pyrifera, Alaria marginata, Ascophyllum nodosum, Ecklonia sp., Palmaria palmata, Gloiopeltis furcata, Porphyra columbina, Gigartina skottsbergii, Gracilaria lichenoides, Chondrus crispus, Gigartina bursa-pastoris, derivatives thereof, or combinations thereof. In certain embodiments, examples of suitable algae may be selected from one or more of Pyropia, Spirolina, rhodophyta, chlorphyta, and chlorella.

[0084] Examples of suitable fungal sources of plant proteins useful in the methods and compositions disclosed herein include, but are not limited to, Pichia pastoris, Saccharomyces cerevisiae, Saccharomyces pombe, derivatives and hybrids thereof, or combinations thereof. In certain embodiments, examples of suitable fungi are Saccharomyces sp., Pichia pastoris, Hansenula polymorpha, Aexula adeninivorans, Kluyveromyces lactis, Yarrowia lipolytica, and Schizosaccaromyces pombe. In certain embodiments, the suitable fungus may be selected from one or more of the following: Saccharomyces cerevisiae. In certain embodiments, the suitable fungus may be Saccharomyces cerevisiae. Examples of suitable microorganisms include those from the phylum Firmicutes, cyanobacteria (blue-green algae), bacilli, oscillatoriales, bacillales, lactobacillales, oscillatoriales, bacillaceae, lactobacillaceae, arthrospira, Bacillus coagulans, Lactobacillus acidophilus, Lactobacillus reuteri, and the like. Reuteri, Spirulina, Arthrospira platensis, Arthrospira maxima, derivatives and hybrids thereof, or combinations thereof.In certain embodiments, examples of suitable microorganisms may be selected from one or more of Escherichia coli, Lactobacillus sp., and Corynebacterium glutamicum. In certain embodiments, suitable microorganisms may be protists, such as Euglena spp.

[0085] Use of highly soluble plant protein compositions

[0086] The present disclosure provides a method for preparing highly soluble plant protein compositions using alkaline phosphate salt treatment. Due to their high solubility, these plant protein compositions have a variety of uses in the preparation of plant protein-based food and beverage products, as described elsewhere herein. For example, the plant protein compositions can be used as purified plant protein components in non-dairy analogs or beverage formulations. General methods, compositions, and formulations useful for preparing such non-dairy analogs and beverage formulations are known in the art. See, for example, International Publication No. 2017 / 120597, published July 13, 2017, which is incorporated herein by reference.

[0087] For example, in at least one embodiment, a highly soluble plant protein composition prepared using alkaline phosphate salt treatment according to the methods disclosed herein can be used as a purified protein component in a non-dairy analog. Such a non-dairy analog can be prepared using a method comprising one or more of the following steps, in any order: (a) blending at least one lipid (optionally of a non-animal natural source) and a highly soluble purified plant protein composition prepared according to the methods of the present disclosure with water to produce a mixture; and (b) emulsifying at least a portion of the mixture to provide the non-dairy analog. The amounts and ratios of the at least one lipid and the at least one purified protein component are selected to provide the desired stability, dispersibility, and / or solubility, and the non-dairy analog has a pH of 4.0 to 10. In some embodiments, the non-dairy analog can have a pH of 6.5 to 10.

[0088] In another exemplary embodiment, the highly soluble plant protein composition prepared using alkaline phosphate salt treatment according to the methods disclosed herein can be used as a purified protein component in a plant protein-based beverage preparation. Such a beverage preparation can be prepared using a method comprising, in any order, one or more of the following steps: (a) providing a highly soluble purified plant protein composition prepared according to the methods disclosed herein; (b) providing at least one other ingredient selected from the following: (i) sugars and / or carbohydrates, (ii) vitamins or minerals, (iii) lipids from natural sources other than animal sources, (iv) emulsifiers, and / or (v) hydrocolloids or gums; (c) providing water or carbonated water; and (d) mixing the highly soluble purified plant protein composition and the at least one other ingredient with water to form a mixture. In preparing the beverage preparation, the amounts and ratios of the highly soluble purified plant protein composition, other ingredients, and water or carbonated water can be selected to provide the desired stability, dispersibility, and / or solubility, and the pH is between 6 and 9.

[0089] As with other methods disclosed herein, the highly soluble purified plant protein composition used in preparing the plant protein-based food or beverage product may be sourced from a plant, optionally a legume, and in some embodiments, the highly soluble purified plant protein composition is sourced from a pea plant or pea protein.

[0090] Lipids from non-animal natural sources useful for non-dairy analogs and beverage preparations are known in the art. In some embodiments, the lipid and / or highly soluble purified plant protein composition is obtained as a slurry. In some embodiments, the lipid and / or plant protein composition is obtained in a solid form. In some embodiments, the purified plant protein composition is combined with one or more other proteins before being mixed with at least one lipid.

[0091] It is contemplated that, in carrying out the preparation method, the highly soluble purified plant protein composition can be added to water as a dry or substantially dry solid or as a slurry. In certain embodiments, the purified protein composition is a dry or substantially dry solid comprising at least 50%, 60%, 70%, 80%, or 90% protein by weight. In certain embodiments, the purified protein composition is provided as a dry or substantially dry solid, which may comprise 50% to 100%, 70% to 90%, or 80% to 100% protein by weight. In certain embodiments, the purified protein composition is provided as a slurry comprising at least 3%, 5%, 10%, 20%, 30%, or 40% protein by weight, or optionally, a slurry comprising 3% to 40%, 5% to 30%, 5% to 20%, or 10% to 30% protein by weight.

[0092] The water or aqueous component used in the non-dairy analog or beverage formulation typically includes, but is not limited to, purified water, tap water, bottled water, deionized water, spring water, or mixtures thereof. The aqueous component may also include suitable dissolved substances.

[0093] Generally, in the preparation methods using the highly soluble purified protein compositions of the present disclosure, the lipid, protein, and aqueous component can be mixed in various orders. In some embodiments, these three components are mixed simultaneously. In other embodiments, the lipid is mixed with the protein composition before the aqueous component is introduced into the mixture. In still other embodiments, the protein component is mixed with the aqueous component before the lipid is introduced into the mixture. In still other embodiments, the lipid is mixed with the aqueous component before the protein composition is introduced into the mixture. Mixing of the lipid, purified protein composition, and aqueous component can be achieved using various mixing devices, such as a mechanical stirrer and / or a pressure jet. The components can also be stirred or mixed by hand. Typically, mixing is carried out until the components are substantially uniformly distributed throughout the mixture.

[0094] In some embodiments, a carbohydrate component can also be added to the mixture when preparing a food or beverage product using the plant protein composition treated with the highly soluble alkaline phosphate salt of the present disclosure. Various materials can be used as the carbohydrate component, including, but not limited to, starch, simple sugars, flour, dietary fiber, and combinations thereof. Examples of suitable starches include, but are not limited to, maltodextrin, inulin, fructooligosaccharides, pectin, gum arabic, carboxymethylcellulose, guar gum, gellan gum, corn starch, oat starch, potato starch, rice starch, wheat starch, or combinations thereof. Examples of suitable flours include, but are not limited to, amaranth flour, oat flour, quinoa flour, rice flour, rye flour, sorghum flour, soy flour, wheat flour, corn flour, or combinations thereof. Examples of suitable dietary fiber include, but are not limited to, barley bran, carrot fiber, citrus fiber, corn bran, soluble dietary fiber, insoluble dietary fiber, oat bran, legume fiber, rice bran, hulls, soy fiber, soy polysaccharides, wheat bran, wood pulp cellulose, or combinations thereof. In some embodiments, the carbohydrate component may be guar gum. In some embodiments, the carbohydrate component may be gellan gum. In some embodiments, the carbohydrate component may be a polysaccharide. In some embodiments, the carbohydrate component is lactose-free or substantially lactose-free. The carbohydrate component may be present in the aqueous component prior to mixing. Alternatively, the carbohydrate component is added to the lipid and / or protein component, or to the lipid, protein, and aqueous mixture.

[0095] Thickeners, including gelatin, pectin, agar, gums, starches, and ultragels, may also be used in the preparation. Examples of acceptable gums include sodium alginate, gellan gum, xanthan gum, guar gum, or combinations thereof. Examples of acceptable starches include tapioca starch, arrowroot starch, or combinations thereof. In some embodiments, the thickener may be guar gum. In some embodiments, the thickener may be gellan gum.

[0096] In some embodiments, one or more other ingredients are further added. In some such embodiments, one or more other materials are added to the aqueous component before mixing. In other embodiments, one or more other materials are added to the lipid and / or protein component, or to the lipid, protein, and aqueous mixture. In some embodiments, the one or more other materials include calcium.

[0097] In methods for preparing food or beverage products using highly soluble plant protein compositions, emulsification can be carried out without additional mechanical energy or requires mechanical energy (e.g., vortexing, homogenization, stirring, sonication, or other suitable mechanical activity). When emulsification is assisted by a lower amount of mechanical energy (e.g., stirring in a conventional mixer under moderate shear at about 100 rpm to about 1,000 rpm), the average droplet size of the resulting emulsion is typically larger (e.g., at least about 75% of the droplets have a diameter greater than about 25 μm). When emulsification is assisted by a greater amount of mechanical energy (e.g., homogenization at high pressure [e.g., about 35 bar to about 650 bar], one- or two-stage homogenizers [e.g., about 1,000 psi to about 10,000 psi], or microfluidic homogenization [about 500 to about 2,000 bar]), the average droplet size of the resulting emulsion is typically smaller (e.g., at least about 75% of the droplets have a diameter less than about 10 μm). Nanoemulsions can be obtained by homogenization in a microfluidizer or other suitable device. In certain applications, the lipid components can be added gradually during mixing to obtain a higher lipid emulsion. Heating may assist emulsification in certain applications. In some embodiments, emulsification is carried out above room temperature, above 30° C., above 40° C., above 50° C., above 60° C., above 70° C., or above 80° C., between 90° C. and 120° C., between 30° C. and 60° C., or between 40° C. and 50° C. Heating is typically followed by cooling. Emulsification can be monitored by removing a sample of the mixture and analyzing it by methods such as microscopy, light scattering, and / or refractometry.

[0098] Depending on the food or beverage product being prepared, emulsions can have droplets of various sizes. In some embodiments, the emulsion is a polydisperse emulsion (i.e., an emulsion containing droplets with a wide distribution of droplet sizes). In other embodiments, the emulsion is monodisperse (i.e., an emulsion containing droplets with a narrow distribution of droplet sizes). In some embodiments, the emulsion is a microemulsion (i.e., a thermodynamically stable system of droplets dispersed in a continuous phase). In other embodiments, the emulsion is a nanoemulsion (i.e., a metastable (or kinetically stable) dispersion of one liquid in a different immiscible liquid with droplet sizes ranging from 1 to 100 nm). In some embodiments, the emulsion has an average droplet size of less than about 1,000 nm, less than about 750 nm, less than about 500 nm, less than about 250 nm, less than about 100 nm, or less than about 50 nm, from about 100 nm to about 800 nm, or from about 100 nm to about 300 nm. In some embodiments, droplet size is reduced to reduce the lipid content of the emulsions and non-dairy analogs provided herein. The degree of emulsification achieved, and therefore the final texture of the emulsion, can be controlled to some extent by varying certain parameters during emulsification. Examples of such parameters include, but are not limited to, the type and / or amount of lipid component, the type and / or amount of protein component, the type and / or amount of any emulsifier, the amount of mechanical energy used during emulsification, centrifugation or filtration techniques, the pH of the aqueous component, the temperature during mixing, the amount of any salt in the aqueous component, or a combination thereof.

[0099] In some embodiments, food or beverage products prepared using the high-solubility plant protein compositions of the present disclosure may be sterilized or pasteurized. Sterilization can occur by UV irradiation, heat (e.g., steam sterilization, flame, or dry heat), or chemical sterilization (e.g., exposure to ozone). In some embodiments, sterilization kills greater than 95% of microorganisms. For example, pasteurization of non-dairy analogs can involve heating to a temperature (e.g., about 280 to about 306°F) and holding at that temperature for a period of time (e.g., about 1 to about 10 seconds). Suitable pasteurization processes are known in the food manufacturing arts and can be carried out at various temperatures and / or for various periods of time. Pasteurization can be high-temperature short-time (HTST), "extended shelf-life" (ESL) processing, high-pressure sterilization (HPP), ultra-pasteurization (UP), ultra-high temperature (UHT), or a combination thereof. A controlled cooling system can be used to rapidly cool the non-dairy analogs. In some embodiments, the non-dairy analog undergoes vacuum cooling after pasteurization to remove volatiles and water vapor. [Example]

[0100] Various features and embodiments of the present disclosure are illustrated in the following representative examples, which are intended to be illustrative, not limiting. Those skilled in the art will readily appreciate that the specific examples are merely exemplary of the invention, as more fully described in the claims that follow. All embodiments and features described in this application should be understood to be compatible and combinable with all embodiments contained therein. Example 1: Solubility of Untreated and Base-Treated Pea Protein Isolates

[0101] This example presents an experimental study to determine the solubility in aqueous solution of a base-extracted pea protein isolate treated with 6 M KOH compared to a base-extracted pea protein isolate prepared without the base treatment step (untreated).

[0102] Materials and Methods

[0103] A. Protein Purification

[0104] 20 kg of pea protein concentrate was mixed with 180 kg of hot water and 10-100 mM NaOH. The solid material formed during this first base extraction step of purification was physically separated in a decanter centrifuge (Fooddec decanter centrifuge, Alfa Laval Inc., USA) at a drive speed of 5200 rpm and a constant speed of 10 rpm. The soluble protein remaining in the decanted solution was precipitated by the addition of 400 g of 75% phosphoric acid and then concentrated in a disc stack separator (Clara 20 disc stack separator, Alfa Laval Inc., USA) at 9200 rpm to form a pea protein isolate paste.

[0105] B. Base treatment

[0106] The resulting partially purified pea protein isolate paste was diluted with water to 10% protein by weight. Half of this diluted material was set aside as an untreated pea protein isolate control. The remaining half of the diluted paste material (11.5 kg) was base titrated to pH 7 by mixing with 47.5 g of 6 M KOH. The resulting base-treated and untreated pea protein isolates were frozen at -3°C.

[0107] C. Pasteurization

[0108] Samples of base-treated and untreated protein isolate were thawed and pasteurized using direct sterilization for 70 seconds at a holding temperature of 86°C and a flow rate of 20 L / h (OMVE HT220DSI, OMVE Netherlands BV, The Netherlands).

[0109] D.Drying

[0110] The pasteurized samples were cooled to 4°C and spray dried (FT80 Tall Form Spray Dryer, Armfield group, UK) using an inlet temperature setting of 250°C and an inlet air pressure of 20 psi. The resulting base-treated and untreated pea protein isolate spray-dried powders were determined to have protein contents of 70% and 71%, respectively.

[0111] E. Solubility Measurement

[0112] Aqueous solutions with a protein content of 5% by weight were prepared using spray-dried powders of base-treated and untreated pea protein isolate. The base-treated and untreated pea protein isolate solutions were titrated to pH 4 by adding 3 M phosphoric acid or to pH 9 by adding 3 M NaOH. Separate solutions were used for titration with phosphoric acid or NaOH. During the titration, 5 mL aliquots were removed for each pH unit and centrifuged at 3500 rpm for 5 minutes. The supernatant and initial solution were analyzed for soluble protein and total protein, respectively, to determine the percentage of soluble protein.

[0113] result

[0114] As shown by the results presented in Figure 1, the spray-dried pea protein isolate composition prepared with a 6M KOH base treatment step showed a 3.8% increased solubility compared to the untreated pea protein isolate composition at pH 7. Example 2: Solubility of alkaline phosphate salt-treated pea protein isolate

[0115] This example illustrates an experimental study to determine the solubility in aqueous solutions of pulse protein isolate compositions treated with alkaline phosphate salts, TSP, or alkaline phosphate salt compositions, including mixtures of TSP and SHP, TXM.

[0116] Materials and Methods

[0117] A. Purification

[0118] The pea protein concentrate was purified using 10-100 mM NaOH base extraction as described in Example 1, step A. The resulting pea protein paste was diluted with water to 12% protein by weight.

[0119] B. Alkaline phosphate salt treatment

[0120] This diluted material was halved for two separate alkaline phosphate salt treatments: (1) 7.7 kg of diluted 12 wt% pea protein isolate paste solution was mixed with a 16.4% TSP solution (164 g TSP was mixed with 836 g water and heated to 50-60°C until the TSP was completely dissolved) to give a ratio of 7-10 wt% TSP per gram of protein on a dry weight basis; and (2) 9.9 kg of pea protein isolate paste was mixed with a 50% mixed alkaline phosphate salt solution made using TXM (TexturMelt LM89, Innophos LTD, USA). TXM is a mixture of 5-20 wt% TSP, 20-40 wt% disodium phosphate, and 50-80 wt% sodium polyphosphate salt, sodium hexametaphosphate ("SHP"). A 25% TXM solution was added to reach a final ratio of TXM to protein of 35–45 wt % on a dry weight basis.

[0121] C. Pasteurization

[0122] The resulting alkaline phosphate salt-treated protein solution was pasteurized using a direct sterilizer (OMVE HT220DSI, OMVE Netherlands BV, The Netherlands) for 70 seconds at a holding temperature of 86°C and a flow rate of 20 L / h. The pasteurized material was refrigerated at 4°C.

[0123] D.Drying

[0124] The pasteurized alkaline phosphate salt treated pea protein isolate was processed into a dry powder (Armfield FT80 Tall Form Spray Dryer, Armfield group, UK) using an inlet temperature setting of 250°C and an inlet air pressure of 20 psi. The final spray dried alkaline phosphate salt treated pea protein isolate powder was determined to have a protein content of 70-85%.

[0125] E. Solubility Measurement

[0126] Protein solubility measurements were carried out on both TSP salt-treated and TXM salt-treated pea protein isolate powders as described in Example 1.

[0127] result

[0128] As shown by the plot presented in Figure 2, the TSP-treated protein exhibited a solubility of about 30% in aqueous solution at pH 7, which was more than a three-fold increase compared to the untreated pea protein isolate and about a 2.5-fold increase compared to the base-treated protein (prepared in Example 1). The TXM-treated protein exhibited an even higher solubility of about 60% in aqueous solution at pH 7, which was more than a six-fold increase compared to the untreated protein and about a five-fold increase compared to the base-treated pea protein isolate. In both samples treated with alkaline phosphate salts, the pea protein solubility was above 25% regardless of the drying conditions at pH 7. Example 3: pH-dependent solubility of salt-treated pea proteins

[0129] This example illustrates an experimental study to determine the pH dependence of the solubility of pea protein isolate compositions treated with basic or alkaline phosphate salts.

[0130] Materials and Methods: Untreated, base-treated, and alkaline phosphate salt-treated pea protein isolate samples were prepared as spray-dried powders according to the procedures in Examples 1 and 2. Solubility measurements were performed as described in Example 1.

[0131] Results: As shown by the plots presented in Figure 3 and the values ​​summarized in Table 1, pea protein isolate compositions prepared using either TSP or TXM alkaline phosphate salt treatments exhibited significantly increased solubility over a wide range of pH from 5 to 9, indicating that these isolate compositions perform well in a variety of food products. Furthermore, when the alkaline phosphate salt-treated protein isolates were dissolved at 5% (wt / wt) in aqueous solutions at room temperature and observed for 120 minutes, the solutions exhibited reduced settling of solids compared to equivalent solutions of untreated or base-treated pea protein isolates.

[0132] [Table 1] Example 4: Effect of phosphate ion type on solubility

[0133] This example shows the different effects of treatment with mono-, di-, and tri-sodium phosphate or potassium phosphate salt treatments on the solubility of pea protein isolate.

[0134] Materials and Methods: Unprocessed pea protein isolate samples were prepared as spray-dried powders according to the procedures in Examples 1 and 2. Solubility measurements were performed as described in Example 1.

[0135] Results: As shown in Table 2, treatment with alkaline phosphate salts, TSP, or tripotassium phosphate, showed a significant increase in the solubility of pea protein isolate compared to treatment with the same concentrations of mono / dipotassium phosphate or mono / disodium phosphate.

[0136] [Table 2] Example 5: Analysis of pea protein compositions treated with alkaline phosphate salts

[0137] This example illustrates an experimental study to determine the compositional effect on pea protein isolate when titrated with trisodium phosphate (TSP) or TexturMelt (TXM).

[0138] Materials and Methods: Wet protein was prepared according to the procedures in Examples 1 and 2. The material was titrated to pH 6, 7, 8, or 9 using a 16.4% TSP solution (pH = 11.8) or to pH 6 or 7 using a 33% TXM solution (pH = 7.5). Dry solids (DS) were measured using a Sartorius Moisture Analyzer. Protein was measured using a LECO combustion analyzer. Phosphate was calculated from the amount of phosphorus measured by ICP-MS analysis. The weight percent of phosphate salt was calculated based on the amount of alkaline phosphate salt (TSP or TXM) added to titrate to each pH compared to the total dry protein.

[0139] Results: The results of the compositional analysis of protein, phosphate salt, and phosphoric acid composition of all materials on a dry basis obtained from the phosphate salt titration with either TSP or TXM described in this example are shown in Table 3 below.

[0140] [Table 3] Example 6: Effect of phosphate salt type on protein solubility

[0141] This example demonstrates an experimental study to determine how varying the phosphate affects the final protein solubility.

[0142] Materials and Methods

[0143] A. Protein Purification

[0144] Pea flour (10% by weight) was mixed with hot water and NaOH at 10-100 mM. The solid material formed during this initial base extraction step of purification was physically separated in a decanter centrifuge. The soluble protein remaining in the decanted solution was precipitated by adding 75% phosphoric acid to a pH of 4-6 and then concentrated in a disc stack to form a pea protein isolate paste.

[0145] B. Phosphate salt treatment

[0146] A portion of the resulting partially purified pea protein isolate was set aside as an untreated pea protein isolate control ("Control (No Salt Added)"). The remaining partially purified pea protein isolate paste was treated with various amounts of TSP, SHP, alkaline phosphate salt composition, TXM, or the phosphate salt, sodium acid pyrophosphate (SAP). As summarized in Table 4, each salt was added at two different levels, and the final salt concentrations were on a dry basis. Dry solids (DS) were measured with a Sartorius Moisture Analyzer. Protein was measured using a LECO combustion analyzer. Phosphate was calculated from the amount of phosphorus measured by ICP analysis. The weight percent of phosphate salt was calculated based on the amount of phosphate salt, SAP, or alkaline phosphate salt, TSP, and TXM added to titrate to each pH, ​​relative to the total dry protein.

[0147] [Table 4]

[0148] C. Pasteurization

[0149] The phosphate salt treated and untreated protein isolate samples were pasteurized using a heat mixer with a holding temperature of 90°C for 60 seconds.

[0150] D. Solubility Measurement

[0151] Pasteurized samples of the phosphate salt-treated and untreated pea protein isolate from step C were diluted 1:1 with water. The phosphate salt-treated and untreated pea protein isolate solutions were titrated to either pH 3 by the addition of 3 M hydrochloric acid (HCl) or pH 10 by the addition of 3 M NaOH. Separate solutions were used for the HCl or NaOH titrations. During the titration, 5 mL aliquots were removed for each pH unit and centrifuged at 3500 rpm for 5 minutes. The supernatant and initial solution were analyzed for soluble protein and total protein, respectively, to determine the percentage of soluble protein.

[0152] result

[0153] As shown by the results summarized in Table 5, pea protein isolate compositions prepared using treatments with alkaline phosphate salts, trisodium phosphate (TSP), TexturMelt (TXM), and sodium hexametaphosphate (SHP) showed the greatest increase in solubility. Pea protein isolate compositions prepared using treatment with sodium pyrophosphate (SAP) showed the least increase in solubility.

[0154] [Table 5]

[0155] Notwithstanding the appended claims, the disclosure set forth herein is also defined by the following clauses, which may be useful alone or in combination with one or more other clauses or embodiments. Without limiting the foregoing, certain non-limiting clauses of the disclosure are provided below, numbered, and each individually numbered clause may be used or combined with any preceding or succeeding clause. As such, this is intended to provide support for all such combinations, and is not necessarily limited to the specific combinations expressly provided below. 1. A method for preparing a plant protein composition, comprising: (a) adding an alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of 5-20%, wherein the alkaline phosphate salt added is 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis. 2. The method of clause 1, wherein the method further comprises: (b) pasteurizing the solution of step (a) to a temperature of 73-86°C for at least 30-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%. 3. The method of any one of clauses 1 and 2, wherein the alkaline phosphate salt composition comprises a salt of orthophosphate ion, metaphosphate, trimetaphosphate, and / or hexametaphosphate with alkali metal ion and / or alkaline earth metal ion. 4. The method of any one of clauses 1 to 3, wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate, optionally wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100% by weight. 5. The method according to any one of clauses 1 to 4, wherein the amount of added alkaline phosphate salt relative to the protein content on a dry weight basis is 3 to 45%, or 4 to 20%. 6. The method of any one of clauses 1 to 5, wherein the alkaline phosphate salt composition optionally comprises hexametaphosphate sodium salt and / or hexametaphosphate potassium salt in an amount of 5 to 100% by weight. 7. The method according to any one of clauses 1 to 6, wherein the amount of added alkaline phosphate salt relative to the protein content on a dry weight basis is 10 to 95%. 8. The method of any one of clauses 1-7, wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium phosphate and / or dipotassium phosphate; and (c) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5-20% by weight of trisodium phosphate and / or tripotassium phosphate; 20-40% by weight of disodium phosphate and / or dipotassium phosphate; and 50-80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate. 9. The method of any one of clauses 1 to 8, wherein the aqueous solution of the plant protein isolate has a pH of 5 to 10, and optionally the plant protein isolate has a pH of 6.5 to 9.5. 10. Plant protein isolates (a) a base-extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH; or (b) a neutral extracted plant protein isolate, optionally wherein the neutral extracted plant protein isolate is prepared by extracting the plant protein concentrate solution with hot water. 11. The method of any one of clauses 1-10, wherein step (c) comprises spray drying the solution to form a powdered plant protein composition, and optionally the powdered plant protein composition comprises a protein content of 70-95% by weight. 12. The method of any one of clauses 1-11, wherein the plant protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%. 13. The method of any one of clauses 1-12, wherein the aqueous solubility of the plant protein composition at pH 7 is increased by at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, or more relative to the aqueous solubility at pH 7 of a plant protein composition prepared without adding the alkaline phosphate salt composition to an aqueous solution of the plant protein isolate having a protein content of 13.5-20%. 14. The method of any one of clauses 1-13, wherein the plant protein isolate is (a) from a legume plant, (b) from a pea plant, or (c) a pea protein isolate. 15. A plant protein composition prepared according to the method of any one of clauses 1 to 14. 16. A plant protein composition comprising a dried plant protein isolate having a protein content of at least 70% by weight and an alkaline phosphate salt added at 3-98%, 3-45%, 4-20%, or 10-95% based on the protein content on a dry weight basis. 17. The composition of clause 16, wherein the alkaline phosphate salt comprises a salt of orthophosphate ion, metaphosphate, trimetaphosphate, and / or hexametaphosphate with an alkali metal ion and / or alkaline earth metal ion. 18. The composition of any one of clauses 16 and 17, wherein the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate, optionally wherein the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100% by weight, 70 to 100% by weight, 80 to 100% by weight, or 90 to 100% by weight. 19. The composition of any one of clauses 16 to 18, wherein the added alkaline phosphate salt is 3 to 45%, or 4 to 20%, of the protein content on a dry weight basis. 20. The composition of any one of clauses 16-19, wherein the alkaline phosphate salt optionally comprises hexametaphosphate sodium salt and / or hexametaphosphate potassium salt in an amount of 5-100% by weight, 50-80%, 70-100% by weight, 80-100% by weight, or 90-100% by weight. 21. The composition of any one of clauses 16 to 20, wherein the amount of added alkaline phosphate salt relative to the protein content on a dry weight basis is 10 to 95%. 22. The composition of any one of clauses 16-21, wherein the alkaline phosphate salt comprises: (a) trisodium phosphate and / or tripotassium phosphate; and (b) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5 to 20% by weight of trisodium phosphate and / or tripotassium phosphate; and 50 to 80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate. 23. The composition of any one of clauses 16-22, wherein the composition has an aqueous solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%. 24. The composition of any one of clauses 16-23, wherein the composition has an aqueous solubility at pH 7 relative to the aqueous solubility at pH 7 of the plant protein composition without alkaline phosphate salt that is increased by at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, or more. 25. The composition of any one of clauses 16-24, wherein the plant protein isolate is a base-extracted plant protein isolate, and optionally, the base-extracted plant protein isolate is prepared by extracting the plant protein concentrate solution with 10-100 mM NaOH. 26. The composition of any one of clauses 16-25, wherein the plant protein isolate is a neutral extracted plant protein isolate, and optionally, the neutral extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with hot water. 27. The composition of any one of clauses 16-26, wherein the plant protein isolate is derived from a legume, a pea plant, or a pea protein isolate. 28. A food or beverage product comprising a plant protein composition prepared according to the method of any one of clauses 1 to 15. 29. A food or beverage product comprising the plant protein composition of any one of clauses 16 to 27.

[0156] While the foregoing disclosure of the present invention has been described in some detail by way of example and illustration for purposes of clarity and understanding, the disclosed embodiments and examples provided herein are for illustrative purposes and are intended to be exemplary. It will be apparent to those skilled in the art that various modifications or variations can be made to the examples, explanations, and embodiments described herein and are to be included within the spirit and scope of this disclosure and the appended claims. Moreover, those skilled in the art will recognize many methods and procedures that are equivalent to those described herein. All such equivalents are to be understood as being within the scope of this disclosure and are covered by the appended claims.

[0157] Additional embodiments of the invention are set forth in the following claims.

[0158] The disclosures of all publications, patent applications, patents, or other documents mentioned herein are expressly incorporated by reference in their entirety for all purposes to the same extent as if each such individual publication, patent, patent application, or other document were individually and specifically indicated to be incorporated by reference herein in its entirety for all purposes. In case of conflict, the present specification, including defining terms, will control. The present invention provides, for example, the following items. (Item 1) 1. A method for preparing a plant protein composition, comprising: (a) adding an alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of 5-20%, wherein the added alkaline phosphate salt is 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis; Additionally, optionally, (b) pasteurizing the solution of step (a) at a temperature of 73-86°C for at least 30-70 seconds; (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%. (Item 2) 2. The method of claim 1, wherein the alkaline phosphate salt composition comprises a salt of orthophosphate ion, metaphosphate, trimetaphosphate, and / or hexametaphosphate with alkali metal ion and / or alkaline earth metal ion. (Item 3) 3. The method according to item 2, wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate, and optionally the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100 wt %. (Item 4) 4. The method according to Item 3, wherein the amount of the added alkaline phosphate salt relative to the protein content on a dry weight basis is 3 to 45%, or 4 to 20%. (Item 5) 3. The method according to item 2, wherein the alkaline phosphate salt composition optionally comprises hexametaphosphate sodium salt and / or hexametaphosphate potassium salt in an amount of 5 to 100% by weight. (Item 6) Item 6. The method according to Item 5, wherein the amount of the added alkaline phosphate salt relative to the protein content on a dry weight basis is 10 to 95%. (Item 7) 3. The method of claim 2, wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium phosphate and / or dipotassium phosphate; and (c) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5 to 20% by weight of trisodium phosphate and / or tripotassium phosphate; 20 to 40% by weight of disodium phosphate and / or dipotassium phosphate; and 50 to 80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate. (Item 8) 2. The method of claim 1, wherein the aqueous solution of plant protein isolate has a pH of 5 to 10, and optionally the plant protein isolate has a pH of 6.5 to 9.5. (Item 9) the plant protein isolate (a) a base-extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH; or (b) A neutral extracted plant protein isolate, optionally prepared by extracting a plant protein concentrate solution with hot water. (Item 10) 10. The method of claim 1, wherein step (c) comprises spray drying the solution to form a powdered plant protein composition, and optionally the powdered plant protein composition comprises a protein content of 70 to 95% by weight. (Item 11) 2. The method of claim 1, wherein the plant protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%. (Item 12) Item 1. The method according to item 1, wherein the aqueous solubility of the plant protein composition at pH 7 is increased by at least two-fold, at least three-fold, at least four-fold, at least five-fold, or more relative to the aqueous solubility at pH 7 of a plant protein composition prepared without adding the alkaline phosphate salt composition to an aqueous solution of a plant protein isolate having a protein content of 5 to 20%. (Item 13) 2. The method of claim 1, wherein the plant protein isolate is (a) from a legume plant, (b) from a pea plant, or (c) a pea protein isolate. (Item 14) Item 1. A plant protein composition prepared according to the method described in Item 1. (Item 15) A plant protein composition comprising a dried plant protein isolate having a protein content of at least 70% by weight and an alkaline phosphate salt added at 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis. (Item 16) 16. The composition of claim 15, wherein the alkaline phosphate salt comprises a salt of orthophosphate ion, metaphosphate, trimetaphosphate, and / or hexametaphosphate with alkali metal ion and / or alkaline earth metal ion. (Item 17) Item 16. The composition according to item 15, wherein the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate, optionally the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100 wt%, 70 to 100 wt%, 80 to 100 wt%, or 90 to 100 wt%. (Item 18) Item 18. The composition according to item 17, wherein the amount of the added alkaline phosphate salt relative to the protein content on a dry weight basis is 3 to 45%, or 4 to 20%. (Item 19) Item 16. The composition according to item 15, wherein the alkaline phosphate salt optionally comprises hexametaphosphate sodium salt and / or hexametaphosphate potassium salt in an amount of 5 to 100 wt%, 50 to 80%, 70 to 100 wt%, 80 to 100 wt%, or 90 to 100 wt%. (Item 20) 20. The composition according to item 19, wherein the amount of the added alkaline phosphate salt relative to the protein content on a dry weight basis is 10 to 95%. (Item 21) Item 16. The composition according to item 15, wherein the alkaline phosphate salt comprises: (a) trisodium phosphate and / or tripotassium phosphate; and (b) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally 5 to 20% by weight of trisodium phosphate and / or tripotassium phosphate; and 50 to 80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate. (Item 22) 16. The composition of claim 15, wherein the composition has a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%. (Item 23) 16. The composition of claim 15, wherein the composition has an aqueous solubility at pH 7 relative to the aqueous solubility at pH 7 of the plant protein composition without the alkaline phosphate salt that is increased by at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, or more. (Item 24) 16. The composition of claim 15, wherein the plant protein isolate is a base-extracted plant protein isolate, optionally wherein the base-extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH. (Item 25) 16. The composition of claim 15, wherein the plant protein isolate is a neutral extracted plant protein isolate, optionally wherein the neutral extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with hot water. (Item 26) 16. The composition of claim 15, wherein the plant protein isolate is derived from a legume, a pea plant, or a pea protein isolate. (Item 27) Item 1. A food or beverage product comprising a plant protein composition prepared according to the method described in Item 1. (Item 28) Item 16. A food or beverage product comprising the plant protein composition according to item 15.

Claims

1. 1. A method for preparing a pea protein composition comprising: (a) adding an alkaline phosphate salt composition to an aqueous solution of a pea protein isolate having a protein content of 5-20%, the pea protein isolate being derived from pea (Pisum sativum), the added alkaline phosphate salt being 3-98%, 3-45%, 4-20%, or 10-95% of the protein content on a dry weight basis, the alkaline phosphate salt composition comprising a trisodium and / or tripotassium salt of orthophosphate ion; 1. A method for preparing a pea protein composition comprising:

2. 10. The method of claim 1, wherein the alkaline phosphate salt composition comprises a salt of metaphosphate, trimetaphosphate, and / or hexametaphosphate with an alkali metal ion and / or an alkaline earth metal ion.

3. 3. The method of claim 2, wherein the trisodium and / or tripotassium salts of orthophosphate ions comprise trisodium phosphate and / or tripotassium phosphate.

4. 4. The method of claim 3, wherein the added alkaline phosphate salt relative to the protein content on a dry weight basis is 3 to 45%, or 4 to 20%.

5. 3. The method of claim 2, wherein the alkaline phosphate salt composition comprises sodium hexametaphosphate and / or potassium hexametaphosphate.

6. 6. The method of claim 5, wherein the added alkaline phosphate salt is 10-95% of the protein content on a dry weight basis.

7. 3. The method of claim 2, wherein the alkaline phosphate salt composition comprises: (a) a trisodium and / or tripotassium salt of an orthophosphate ion that is trisodium phosphate and / or tripotassium phosphate; (b) a disodium and / or dipotassium phosphate; and (c) a sodium and / or potassium hexametaphosphate salt.

8. 2. The method of claim 1, wherein the aqueous solution of pea protein isolate has a pH of 5 to 10.

9. the pea protein isolate (a) a base-extracted pea protein isolate, or 10. The method of claim 1, wherein (b) is a neutral extracted pea protein isolate.

10. 10. The method of claim 1, wherein the pea protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

11. 2. The method of claim 1, wherein the aqueous solubility at pH 7 of the pea protein composition is increased by at least two-fold, at least three-fold, at least four-fold, at least five-fold or more relative to the aqueous solubility at pH 7 of a pea protein composition prepared without adding the alkaline phosphate salt composition to an aqueous solution of a pea protein isolate having a protein content of 5 to 20%.

12. 10. A pea protein composition prepared according to the method of claim 1.

13. 1. A pea protein composition comprising a dried pea protein isolate having a protein content of at least 70% by weight and an alkaline phosphate salt added at 10-98% by dry weight based on the protein content, wherein the dried pea protein isolate is derived from pea (Pisum sativum) and the alkaline phosphate salt comprises the trisodium and / or tripotassium salt of the orthophosphate ion.

14. 14. The composition of claim 13, wherein the alkaline phosphate salt comprises a salt of metaphosphate, trimetaphosphate, and / or hexametaphosphate with an alkali metal ion and / or an alkaline earth metal ion.

15. 14. The composition of claim 13, wherein the trisodium and / or tripotassium salts of orthophosphate ions comprise trisodium phosphate and / or tripotassium phosphate.

16. 16. The composition of claim 15, wherein the added alkaline phosphate salt relative to the protein content on a dry weight basis is 10 to 45%, or 10 to 20%.

17. 14. The composition of claim 13, wherein the alkaline phosphate salt comprises sodium hexametaphosphate and / or potassium hexametaphosphate.

18. 18. The composition of claim 17, wherein the added alkaline phosphate salt is 10-95% of the protein content on a dry weight basis.

19. 14. The composition of claim 13, wherein the alkaline phosphate salt comprises: (a) a trisodium and / or tripotassium salt of an orthophosphate ion that is trisodium phosphate and / or tripotassium phosphate; and (b) a sodium hexametaphosphate and / or a potassium hexametaphosphate salt.

20. 14. The composition of claim 13, wherein the composition has a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

21. 14. The composition of claim 13, wherein the composition has an aqueous solubility at pH 7 relative to the aqueous solubility at pH 7 of the pea protein composition without alkaline phosphate salt that is increased by at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, or more.

22. 14. The composition of claim 13, wherein the dried pea protein isolate is a base-extracted pea protein isolate.

23. 14. The composition of claim 13, wherein the dried pea protein isolate is a neutral extracted pea protein isolate.

24. 10. A food or beverage product comprising a pea protein composition prepared according to the method of claim 1.

25. 14. A food or beverage product comprising the pea protein composition of claim 13. (b) pasteurizing the solution of step (a) at a temperature of 73-86°C for at least 30-70 seconds; (c) drying the solution of step (b) to form a pea protein composition having a protein content of at least 70%; The method of claim 1 further comprising:

27. The method of claim 26, wherein step (c) comprises spray drying the solution to form a powdered pea protein composition.

28. The method of claim 27, wherein the powdered pea protein composition has a protein content of 70 to 95% by weight.

29. The method of claim 3, wherein the alkaline phosphate salt composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100% by weight.

30. The method of claim 5, wherein the sodium hexametaphosphate salt and / or potassium hexametaphosphate salt is in an amount of 5 to 100% by weight.

31. The method of claim 7, wherein the alkaline phosphate salt composition comprises: (a) 5 to 20% by weight of trisodium and / or tripotassium salts of orthophosphate ions, which are trisodium phosphate and / or tripotassium phosphate; (b) 20 to 40% by weight of disodium phosphate and / or dipotassium phosphate; and (c) 50 to 80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate.

32. The method of claim 8, wherein the aqueous solution of the pea protein isolate has a pH of 6.5 to 9.

5.

33. The pea protein isolate comprising: (a) a base-extracted pea protein isolate, the base-extracted pea protein isolate being prepared by extracting a pea protein concentrate solution with 10-100 mM NaOH; or 10. The method of claim 9, wherein (b) a neutral extracted pea protein isolate is prepared by extracting a pea protein concentrate solution with hot water.

34. The composition of claim 15, wherein the alkaline phosphate salt comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 to 100% by weight, 70 to 100% by weight, 80 to 100% by weight, or 90 to 100% by weight.

35. The composition of claim 17, wherein the alkaline phosphate salt comprises sodium hexametaphosphate and / or potassium hexametaphosphate in an amount of 5 to 100% by weight, 50 to 80%, 70 to 100% by weight, 80 to 100% by weight, or 90 to 100% by weight.

36. The composition of claim 19, wherein the alkaline phosphate salt comprises: (a) 5 to 20% by weight of a trisodium and / or tripotassium salt of an orthophosphate ion, which is trisodium phosphate and / or tripotassium phosphate; and (b) 50 to 80% by weight of a sodium hexametaphosphate and / or potassium hexametaphosphate.

37. The composition of claim 22, wherein the dried pea protein isolate is a base-extracted pea protein isolate, the base-extracted pea protein isolate being prepared by extracting a pea protein concentrate solution with 10-100 mM NaOH.

38. The composition of claim 23, wherein the dried pea protein isolate is a neutral extracted pea protein isolate, the neutral extracted pea protein isolate being prepared by extracting a pea protein concentrate solution with hot water.

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