Novel pea protein isolate composition and process for production thereof

Abstract

The present disclosure provides processes for producing reduced sodium pea protein isolate (PPI), reduced sodium PPI produced by the processes and use of reduced sodium PPI. The processes for producing reduced sodium PPI comprise precipitating protein from a pea protein solution to produce a PPI and neutralizing the PPI with NaOH and Mg(OH)2, thereby producing a reduced sodium PPI.

Description

NOVEL PEA PROTEIN ISOLATE COMPOSITION ANDPROCESS FOR PRODUCTION THEREOFCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority benefit to the filing date of U.S. Patent Application Serial No. 18 / 772,038, filed on July 12, 2024, the disclosure of which application is herein incorporated by reference in its entirety.BACKGROUND OF THE INVENTION

[0002] Pea protein research and development has grown recently due to the unique functionality of pea protein compared to soy, wheat, and other plant proteins. Peas are rich in storage proteins, including salt solution-soluble globulins and water-soluble albumins (Lam et al. (2018) Food Reviews International, 34(2), 126-1470). In the conventional isoelectric precipitation procedure for producing pea protein isolate, a relatively quick pH manipulation using NaOH to neutralize the protein isolate before drying results in a pea protein isolate with a notably high sodium content. Therefore, there is a great need for a new extraction / precipitation method to develop a PPI that is lower in sodium while maintaining a good flavor and texture profile and functionality (e.g., good gelling and emulsifying capabilities, foaming capacity and foaming stability).SUMMARY OF THE INVENTION

[0003] The present disclosure provides processes for producing reduced sodium content in pea protein isolate. In some embodiments, the process is a pea protein isolate (PPI) extraction process. More specifically, the pea protein isolate (PPI) extraction process comprises neutralizing PPI using a combination of Na salt and Mg salt or a Mg salt alone, resulting in PPI with reduced sodium content as compared to PPI (Conventional PPI) produced using only NaOH. (conventional method).

[0004] In one aspect of the invention, reduced sodium PPI is produced by precipitating protein from an acidic pea protein solution to produce a PPI and diluting the PPI with water and adjusting the pH to about neutral by adding NaOH and Mg(OH)2.

[0005] In some aspects, the PPI extraction process comprises extracting protein from a pea plant source in a alkaline solution to create a protein solution, separating the protein solution from the remaining pea plant solids, precipitating protein from the protein solution by lowering pH to produce a pea protein isolate, diluting the PPI with water and neutralizing the PPI by adding NaOH and Mg(OH)2to raise the pH of the PPI to about neutral.

[0006] In certain aspects of the invention, neutralizing the PPI comprises adding NaOH to raise the pH, then adding Mg(OH)2to raise the pH of the PPI to about neutral. In some embodiments,neutralizing comprises adding NaOH to raise the pH to about 6.0-6.9, then adding Mg(OH)2to raise the pH to about 7.0 to 7.5.

[0007] In some aspects of the PPI extraction process, extracting is performed at a pH of about 7.5 to about 10. In some embodiments, extracting is performed at a pH of about 9.5.

[0008] In certain embodiments of the PPI extraction process, extracting is performed at a temperature of about 30°C to about 80° C. In some embodiments of the PPI extraction process, extracting is performed at a temperature of about 55° C.

[0009] In some aspects of the PPI extraction process, extracting is performed for about 10 to about 60 minutes. In some embodiments, the extracting is performed for about 30 minutes.

[0010] In certain aspects of the PPI extraction process, the extracting is performed in a solution of about 5% to about 25% pea plant solids. In some embodiments the extracting is performed at about 10% pea plant solids.

[0011] In certain aspects of the PPI extraction process, the separating is performed by centrifugation. In some embodiments, the centrifugation is performed at about 2000g to about 10000g. In certain embodiments the centrifugation is performed at about 5000g. In some embodiments, the centrifugation is performed for about 2 to about 25 minutes. In certain embodiments the centrifugation is performed for about 10 minutes.

[0012] In certain embodiments of the invention, precipitating is performed at about pH 3 to about pH 6.5. In some embodiments, precipitating is performed at about pH 4.5.

[0013] In certain embodiments of the invention, precipitating is performed for about 10 to about 60 minutes. In some embodiments the precipitating is performed for about 30 minutes.

[0014] In certain embodiments of the invention, precipitating is performed at a temperature of about 30°C to about 80° C. In some embodiments, precipitating is performed at a temperature of about 55° C.

[0015] Certain embodiments of the invention comprise washing the PPI between the precipitating step and the diluting and neutralizing step. In some embodiments, the washing is performed at acidic pH. In certain embodiments the washing is performed at precipitation pH. In certain embodiments the washing is performed 1 to 4 times.

[0016] In certain embodiments, diluting and neutralizing is performed by adding an amount of water 1 to 4 times the volume of PPI to make a slurry. In some embodiments, 2 times the volume of PPI is added. In certain embodiments, the diluting and neutralizing comprises adding NaOH and Mg(OH)2to raise the pH of the slurry to about neutral. In some embodiments, NaOH is added to raise the pH of the PPI to a predetermined pH, then adding Mg(OH)2to raise the pH of the PPI to a higher predetermined pH. In certain embodiments, NaOH is added to raise the pH to pH 6.0 - pH 6.9, then adding Mg(OH)2to raise the pH to pH 7.0 - 7.5. In some embodiments, NaOH is added to a concentration of about 0.5% to about 0.9% and Mg(OH)2is added to a concentration of about 0.05% to about 0.3%. In some embodiments, the final pH of the PPI in the diluting and neutralizing step isabout neutral. In certain embodiments the final pH of the PPI in the diluting and neutralizing step is about 7.0. In some embodiments, NaOH and Mg(OH)2are added as a combination to raise the pH from pH 4 or pH 4.5 up to pH 7 or pH 7.5. In some embodiments, neutralizing comprises adding NaOH in combination with Mg(OH)2to the PPI to raise the pH from pH 4.5 up to pH 7. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:1 , about 5:2, about 5:3, about 5:4, about 4:1 , about 4:3, about 3:1 , about 3:2, about 2:1 , or about 1 :1. In certain embodiments, the diluting and neutralizing comprises adding only Mg(OH)2to raise the pH of the slurry to about neutral.

[0017] In some embodiments, the PPI is homogenized. In certain embodiments, the PPI is sterilized or pasteurized.

[0018] In some embodiments the reduced sodium PPI is dried. In certain embodiments, drying is performed by freeze drying and / or spray drying.

[0019] The present disclosure provides a reduced sodium PPI. In certain embodiments the reduced sodium PPI is produced by the procedures of the present disclosure. In some embodiments, the PPI of the present invention comprises about 0.4% to about 0.9% Na and about 0.05% to about 0.35% Mg.

[0020] In still other aspects, the present disclosure provides use of the reduced sodium PPI of the present disclosure in a food or beverage application. In some embodiments, the food or beverage application is selected from milk shake, protein bars, meat analogues, confectionary, condiments, mayonnaise, salad dressing, nutritional supplements and diary alternatives. In certain embodiments, the dairy alternative is selected from creamers, ice cream, yogurt, buttermilk and cheese.

[0021] In yet other aspects, the present disclosure provides a food or beverage comprising the reduced sodium PPI of the present disclosure.BRIEF DESCRIPTION OF THE DRAWINGS

[0001] The description and claims will be more fully understood with reference to the following figures and data graphs, which are presented as exemplary embodiments of the invention and should not be construed as a complete recitation of the scope of the invention.

[0002] FIG. 1 shows the sensory evaluation of the reduced sodium PPI.

[0003] FIG. 2 shows the sensory evaluation of the reduced sodium PPI.DETAILED DESCRIPTION OF THE INVENTION

[0022] The present disclosure provides processes for producing reduced sodium pea protein isolate (PPI). More specifically, the pea protein isolate (PPI) extraction processes comprise precipitating at acidic pH a pea protein isolate from a protein solution and neutralizing the PPI withNaOH and Mg(OH)2 to produce a reduced sodium PPI. Also provided are reduced sodium pea protein isolates and uses thereof.

[0023] Before the present processes, compositions and uses are described, it is to be understood that this invention is not limited to the particular methods or compositions described, which may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0024] Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limits of that range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range, and each range where either, neither or both limits are included in the smaller ranges is also encompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the invention.

[0025] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, some potential and preferred methods and materials are now described. All publications, applications and patents mentioned herein are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications, applications, and patents are cited. It is understood that the present disclosure supersedes any disclosure of an incorporated publication to the extent there is a contradiction.

[0026] As will be apparent to those of skill in the art upon reading this disclosure, each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the present invention. Any recited method can be carried out in the order of events recited or in any other order which is logically possible.

[0027] It must be noted that as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0028] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present invention is not entitled to antedate such publication by virtue of prior invention. Further, the dates of publication provided may be different from the actual publication dates which may need to be independently confirmed.Definitions

[0029] The term "about", particularly in reference to a given quantity, is meant to encompass deviations of plus or minus five percent.

[0030] “Extracting” or “extraction” means the removal or separation of one or more component(s) of a multicomponent composition. The concept of extracting a protein isolate from a seed protein flour is well known in the present art.

[0031] “Neutral”, as it applies to pH, means a pH of about 6.5 to 7.5. In most applications, Neutral means about pH 7.0.

[0032] “Neutralizing” or “neutralization” means the addition of salts to bring the pH to about neutral. Typically an acidic product or solution is neutralized by adding a OH-containing salt, the most common of which is NaOH.

[0033] The term “pea protein isolate (PPI)” used herein refers to the final product of pea protein extraction from the pulse of legumes of the genus Pisum. It's a highly concentrated protein substance. Pea protein isolate is the extracted protein created through a chemical process that separates protein from other elements of peas.

[0034] “Substantially in native form” in the context of proteins extracted from plants means that the proteins have not been denatured due to, for example, exposure to excessive heat, so that the 3-dimensional structure of the proteins are generally maintained in the form found in the pre- processed seed.

[0035] “Conventional PPI” used herein refers to PPI which is neutralized after protein precipitation using only NaOH.Reduced Sodium Pea Protein Isolate (PPI) Processes

[0036] The present disclosure provides reduced sodium pea protein isolate (PPI) processes. More specifically, the reduced sodium PPI is prepared by the acidic precipitation of protein from a protein solution and neutralization of the resultant PPI using NaOH and Mg(OH)2. In some embodiments, the pea protein is extracted in a basic aqueous solution from pea plant products, typically pea pulse flour, to produce a protein solution. Reduced sodium PPI is produced by precipitating protein from a pea protein solution from which pea plant solids have been separated. The PPI is then neutralized by adding NaOH and / or Mg(OH)2. The PPI may be neutralized by adding NaOH and Mg(OH)2 in a stepwise manner or in a combination. The PPI may be neutralized by adding only Mg(OH)2. The processes are described in detail in the following paragraphs.

[0037] In some aspects, processes of the invention comprise steps of a) extracting protein from pea plant product, typically pea pulse flour, in a basic solution to produce a protein solution b) separating pea plant solids from the aqueous solution c) precipitating protein from the protein solution at acidic pH to produce a PPI and d) diluting and neutralizing the PPI by adding water and NaOH and Mg(OH)2 to produce reduced sodium PPI.

[0038] In some aspects of the invention, a process comprises the steps of a) precipitating protein from a pea protein solution at acidic pH to produce a pea protein isolate and b) neutralizing the PPI by adding NaOH and Mg(OH)2, thereby providing a reduced sodium PPI.Starting Materials

[0039] In some embodiments, starting materials for extracting pea protein to make a protein solution may be pea flour and the like. In order to prepare the starting materials, raw pea seeds (pulses) undergo pre-treatment steps such as cleaning, drying, sorting, dehulling, and splitting that allow the detachment of the hulls and the cotyledons from whole pulses. This pre-treatment of pea seeds is well-known technique in the art.

[0040] The methods disclosed for extracting pea protein may be applied legumes in general such that the reduced sodium pea protein isolate process may be a reduced sodium legume protein isolate process. The legumes include, but are not limited to chickpeas, garbanzo beans, lentils, peas, green peas, kidney beans, black beans, soy beans, pinto beans, navy beans, peanuts, haricot bean, lima bean, butter bean, adzuki bean, mungo bean, golden gram, black gram, green gram, scarlet runner bean, rice bean, moth bean, tepary bean, faba bean, horse bean, broad bean, field bean, Bengal gram, cowpea, blackeye pea, pigeon pea, congo bean, Bambara groundnut, earth pea, and the like. When legumes in general are used in the methods disclosed herein the pea flour may be substituted with legume flour.

[0041] In some embodiments, the legume flour is produced from chickpea. In some embodiments, the legume flour is produced from garbanzo bean. In some embodiments, the legume flour is produced from lentils. In some embodiments, the legume flour is produced from kidney bean. In some embodiments, the legume flour is produced from black bean. In some embodiments, the legume flour is produced from soy bean. In some embodiments, the legume flour is produced from pinto bean. In some embodiments, the legume flour is produced from navy bean. In some embodiments, the legume flour is produced from peanut. In some embodiments, the legume flour is produced from haricot bean. In some embodiments, the legume flour is produced from lima bean. In some embodiments, the legume flour is produced from butter bean. In some embodiments, the legume flour is produced from adzuki bean. In some embodiments, the legume flour is produced from mungo bean. In some embodiments, the legume flour is produced from golden gram. In some embodiments, the legume flour is produced from green gram. In some embodiments, the legume flour is produced from black gram. In some embodiments, the legume flour is produced from scarlet runner bean. In some embodiments, the legume flour is produced from rice bean. In some embodiments, the legume flour is produced from moth bean. In some embodiments, the legume flour is produced from tepary bean. In some embodiments, the legume flour is produced from faba bean. In some embodiments, the legume flour is produced from horse bean. In some embodiments, the legume flour is produced from broad bean. In some embodiments, the legume flour is produced from field bean. In someembodiments, the legume flour is produced from Bengal gram. In some embodiments, the legume flour is produced from cowpea. In some embodiments, the legume flour is produced from blackeye pea. In some embodiments, the legume flour is produced from pigeon pea. In some embodiments, the legume flour is produced from congo bean. In some embodiments, the legume flour is produced from Bambra groundnut. a) Protein Extraction

[0042] In some aspects, the PPI extraction process comprises a) extracting protein from pea flour in an aqueous solution to produce a protein solution. Processes for extracting protein from pea flour to produce a protein solution are well known in the art and may involve isoelectric protein extraction or salt extraction.

[0043] In some embodiments, the aqueous solution comprising pea flour is a mixture of water and pea flour which was prepared by pretreatment step. In some cases, the ratio of flour and water is about 1 :4, about 1 :5, about 1 :6, about 1 :7, about 1 :8, about 1 :9, about 1 :10, about 1 :11 , about 1 :12, about 1 :13, about 1 :14, about 1 :15, about 1 :16, about 1 :17, about 1 :18, about 1 :19, about 1 :20, about 1 :21 , about 1 :25, about 1 :30. In some cases, the ratio of flour and water is about 1 :4. In some cases, the ratio of flour and water is about 1 :5. In some cases, the ratio of flour and water is about 1 :6. In some cases, the ratio of flour and water is about 1 :7. In some cases, the ratio of flour and water is about 1 :8. In some cases, the ratio of flour and water is about 1 :9. In some cases, the ratio of flour and water is about 1 :10. In some cases, the ratio of flour and water is about 1 :10. In some cases, the ratio of flour and water is about 1 :15. In some cases, the ratio of flour and water is about 1 :20. In some cases, the ratio of flour and water is about 1 :25. In some cases, the ratio of flour and water is about 1 :30. In certain cases the concentration of pea flour in the aqueous solution is 2% to 40% solids. In some embodiments the concentration of pea flour in the aqueous solution is 10%. In certain embodiments the concentration of pea flour in the aqueous solution is about 1%, about 2%, about 3% 4%, about 5%, about 6%, about 7%, about 8%, or about 9%. In some embodiments the concentration of pea flour in the aqueous solution is about 1 1%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 20%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39% or about 40%.

[0044] In some embodiments, the protein extracting is performed by regulating pH. In some embodiments, the protein extracting is performed in the presence of a base. In some embodiments, the base is NaOH. In some embodiments, the base is Mg(OH)2. In some embodiments, the base is NaOH. In some embodiments, the base is KOH. In some embodiments, the base is not NaOH. In some embodiments, the base is KOH. In some embodiments, the protein extracting is performed at a pH of about 7.5 to 10. In certain embodiments, pH of the protein extracting is in the range of about pH 7 to about 9.5, about pH 7 to about 9, about pH 7 to about 8.5, about pH 7 to about 8, about pH 7to about 7.5, about pH 7.5 to about 10, about pH 7.5 to about 9.5, about pH 7.5 to about 9, about pH 8 to about pH 9.5, or about pH 8.5 to about 9.5. In certain cases, pH of the extracting is at 9.5. In some embodiments, the protein extracting includes salts to enhance extraction of the protein. See, e.g., United States Patent Application Nos. 19 / 183,742, 19 / 183,737, and 18 / 771 ,902 each of which are specifically incorporated by reference herein in their entirety.

[0045] In some embodiments, the protein extracting is performed at a temperature of 15 °C to about 85 °C. In certain embodiments, the temperature for the salt extraction of step a) is in the range of about 20 to about 95 °C, about 25 to about 95 °C, about 30 to about 95 °C, about 35 to about 95 °C, about 40 to about 95 °C, about 45 to about 95 °C, about 50 to about 95 °C, about 55 to about95 °C, about 60 to about 95 °C, about 65 to about 95 °C, about 70 to about 95 °C, about 50 to about90 °C, about 50 to about 85 °C, about 50 to about 80 °C, about 50 to about 75 °C, about 50 to about70 °C, about 60 to about 95 °C, about 60 to about 90 °C, about 60 to about 85 °C, about 60 to about80 °C, about 60 to about 75 °C, about 18 to about 60 °C, about 18 to about 50 °C, about 18 to about40 °C, or about 18 to about 35 °C. In certain cases, the temperature for the salt extraction of step a) is in the range of about 55° C to about 95 °C. In certain cases, the temperature for extracting is in the range of about 18 to about 60 °C. In certain embodiments extracting protein is performed at 55° C. In certain cases, the temperature for the salt extraction of step a) is in the range of about 35° C to about 75 °C. In certain cases, the temperature for the salt extraction of step a) is in the range of about 45° C to about 65 °C.

[0046] In some embodiments, the time for protein extraction of step a) is in the range of about 10 to 60 minutes for extraction. In certain embodiments, the time for salt extraction of step a) is about 15 minutes, about 20 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, or about 60 minutes. In certain embodiments the protein extracting is performed for about 10 minutes to about 50 minutes. In certain embodiments the protein extracting is performed for about 10 minutes to about 40 minutes. In certain embodiments the protein extracting is performed for about 10 minutes to about 30 minutes. In certain embodiments the protein extracting is performed for about 10 minutes. In certain embodiments the protein extracting is performed for about 20 minutes. In certain embodiments the protein extracting is performed for about 30 minutes. In certain embodiments the protein extracting is performed for about 40 minutes. In certain embodiments the protein extracting is performed for about 50 minutes. In certain embodiments the protein extracting is performed for about 60 minutes.

[0047] In some embodiments, the protein extraction step a) is optionally done by utilizing one or more types of salt. In some embodiments, the salt is Na, Ca, or Mg salt or combination thereof. In certain embodiments, the salt is selected from NaCI, CaCl2, MgCh, Sodium hexametaphosphate (SHMP), sodium triphosphate (STP), CaPOCh, calcium perchlorate, sodium sulfite, sodium bisulfite, sodium thiocyanate and calcium thiocyanate. In certain embodiments, the salt is SHMP, STP, CaPOCh or calcium perchlorate, or combination thereof. In certain embodiments, the salt is SHMP.In certain embodiments, the salt is STP. In certain embodiments, the salt is CaPOCh. In certain embodiments, the salt is NaCI. In certain embodiments, the salt is CaCh. In certain embodiments, the salt is MgC In certain embodiments, the salt is calcium perchlorate. In certain embodiments, the salt is sodium sulfite. In certain embodiments, the salt is sodium bisulfite. In certain embodiments, the salt is sodium thiocyanate. In certain embodiments, the salt is calcium perchlorate.

[0048] In some embodiments, the protein extraction step a) optionally includes about 0.5 to about 5 % concentration of the salt. In certain embodiments, the concentration of the salt is in the range of about 0.5 to about 5 %, about 0.5 to about 4.5 %, about 0.5 to about 4.0 %, about 0.5 to about 3.5 %, about 0.5 to about 3 %, about 0.5 to about 2.5 %, about 0.5 to about 2 %, about 1 to about 5 %, about 1 .5 to about 5 %, about 2 to about 5 %, about 2.5 to about 5 %, about 2.5 to about4.5 %, about 2.5 to about 4 %, about 2.5 to about 3.5 %, or about 2.5 to about 3 %. In certain embodiments, the concentration of the salt is about 0.5 %, about 0.6 %, about 0.7 %, about 0.8 %, about 0.9 %, about 1 .0 %, about 1.1 %, about 1 .2 %, about 1 .3 %, about 1 .4 %, about 1 .5 %, about1 .6 %, about 1 .7 %, about 1 .8 %, about 1 .9 %, about 2.0 %, about 2.1 %, about 2.2 %, about 2.3 %, about 2.4 %, about 2.5 %, about 2.6 %, about 2.7 %, about 2.8 %, about 2.9 %, about 3.0 %, about3.1 %, about 3.2 %, about 3.3 %, about 3.4 %, about 3.5 %, about 3.6 %, about 3.7 %, about 3.8 %, about 3.9 %, about 4.0 %, about 4.1 %, about 4.2 %, about 4.3 %, about 4.4 %, about 4.5 %, about4.6 %, about 4.7 %, about 4.8 %, about 4.9 %, or about 5 %. In certain embodiments, the protein extraction step a) optionally comprises about 0.02%, about 0.025%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, or about 0.09% salt. In certain embodiments, the protein extraction step a) optionally comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.6%, about 0.7%, about 0.8% or about 0.9% salt. In certain embodiments, the protein extraction step a) optionally comprises 1 .1%, 1 .2%, 1 .3%, 1 .4%, 1 .5%, 1 .6%, 1 .7%, 1 .8%, 1 .9% or 2.0% SHMP. In some embodiments, the protein extraction step a) optionally comprises 2.1 %, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1 %, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%. 4.9% or 5.0% salt.

[0049] In some embodiments, the protein extraction step a) optionally includes about 0.5 to about 5 % concentration of the SHMP. In certain embodiments, the concentration of the SHMP is in the range of about 0.5 to about 5 %, about 0.5 to about 4.5 %, about 0.5 to about 4.0 %, about 0.5 to about 3.5 %, about 0.5 to about 3 %, about 0.5 to about 2.5 %, about 0.5 to about 2 %, about 1 to about 5 %, about 1 .5 to about 5 %, about 2 to about 5 %, about 2.5 to about 5 %, about 2.5 to about 5 %, about 2.5 to about 5 %, about 2.5 to about 5 %, about 2.5 to about 4.5 %, about 2.5 to about 4 %, about 2.5 to about 3.5 %, or about 2.5 to about 3 %. In certain embodiments, the concentration of the SHMP is about 0.5 %, about 0.6 %, about 0.7 %, about 0.8 %, about 0.9 %, about 1 .0 %, about1.1 %, about 1 .2 %, about 1 .3 %, about 1 .4 %, about 1 .5 %, about 1 .6 %, about 1 .7 %, about 1 .8 %, about 1 .9 %, about 2.0 %, about 2.1 %, about 2.2 %, about 2.3 %, about 2.4 %, about 2.5 %, about2.6 %, about 2.7 %, about 2.8 %, about 2.9 %, about 3.0 %, about 3.1 %, about 3.2 %, about 3.3 %,about 3.4 %, about 3.5 %, about 3.6 %, about 3.7 %, about 3.8 %, about 3.9 %, about 4.0 %, about 4.1 %, about 4.2 %, about 4.3 %, about 4.4 %, about 4.5 %, about 4.6 %, about 4.7 %, about 4.8 %, about 4.9 %, about or 5 %. In certain embodiments, the protein extraction step a) optionally comprises about 0.02%, about 0.025%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, or about 0.09% SHMP. In certain embodiments, the protein extraction step a) optionally comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.6%, about 0.7%, about 0.8% or about 0.9% SHMP. In certain embodiments, the protein extraction step a) optionally comprises 1.1%, 1 .2%, 1 .3%, 1 .4%, 1 .5%, 1 .6%, 1 .7%, 1 .8%, 1 .9% or 2.0% SHMP. In some embodiments, the protein extraction step a) optionally comprises 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1 %, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%. 4.9% or 5.0% SHMP. In some embodiments, the protein extraction step a) optionally comprises 0.025% SHMP. In some embodiments, the protein extraction step a) optionally comprises 0.05% SHMP. In some embodiments, the protein extraction step a) optionally comprises 0.125% SHMP. In some embodiments, the protein extraction step a) optionally comprises 0.25% SHMP. In some embodiments, the protein extraction step a) optionally comprises 0.5 % SHMP. In some embodiments, the protein extraction step a) optionally comprises 1% SHMP. In some embodiments, the protein extraction step a) optionally comprises 1.5% SHMP. In some embodiments, the protein extraction step a) optionally comprises 2% SHMP. b) Separation of Solids from the Aqueous Solution

[0050] In some aspects, the pea protein isolate (PPI) extraction process further comprises b) separating solids from the protein solution. Methods for separating a plant protein source, such as pea flour, from a protein solution are well known in the art. In certain embodiments, the liquid fraction from step b) is supernatant. For example, the liquid fraction includes protein, mineral, vitamin, and the like.

[0051] A common method of separation is centrifugation. In some embodiments, the separating is performed by centrifugation. In some embodiments the centrifugation is performed at 2000g to 15000g. In certain embodiments, the centrifugation is performed at 5000g. In certain embodiments centrifugation is performed for 2 to 25 minutes. In some embodiments centrifugation is performed for about 10 minutes. In some embodiments centrifugation is performed at room temperature. In certain embodiments, the centrifugation is performed at about 4 °C to 30° C.

[0052] In other embodiments, the separating is performed by decanting. Any method or combination of methods of separation may be employed, and the determination of a proper method of separating a liquid fraction from the solids is well within the skill of the ordinary artisan. c) Precipitating Protein from Protein Solution

[0053] In some aspects, the processes of the invention comprise precipitating protein from a pea protein solution to produce a pea protein isolate. In some embodiments, precipitating protein isperformed at a pH about 3 to about 6.5. In certain embodiments, precipitating protein is performed in the range of pH 4 to 7.0, pH 3 to 7, pH 4.5 to 6.5, pH 4.5 to 7.0, or pH 4 to 7. In some embodiments, the precipitating protein is performed from about pH 4 to about pH 7. In some embodiments, the precipitating protein is performed from about pH 3 to about pH 7. In some embodiments, the precipitating protein is performed from about pH 4.5 to about pH 6.5. In some embodiments, the precipitating protein is performed from about pH 4.5 to about pH 7. In some embodiments, the precipitating protein is performed at pH 4.5.

[0054] In some embodiments, precipitating protein is performed for 10 minutes to 60 minutes. In certain embodiments, precipitation of protein is performed for about 15 minutes, about 20 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, or about 60 minutes. In some embodiments, precipitating protein is performed for about 20 minutes. In some embodiments, precipitating protein is performed for about 30 minutes. In some embodiments, precipitating protein is performed for about 40 minutes. In some embodiments, precipitating protein is performed for about 50 minutes. In some embodiments, precipitating protein is performed for about 60 minutes.

[0055] In some embodiments, precipitating protein is performed at a temperature in the range of about 18 to about 80 °C, about 20 to about 60 °C , about 20 to about 55 °C, about 25 to about 50 °C, about 30 to about 65 °C, about 25 to about 60 °C, about 20 to about 55 °C, about 20 to about 50 °C, about 30 to about 55 °C, about 25 to about 60 °C, about 25 to about 60 °C, about 25 to about 55 °C, about 40 to about 60 °C, about 30 to about 55 °C. In some embodiments, precipitating protein is performed at about 50 °C. In some embodiments, precipitating protein is performed at about 55 °C. In some embodiments, precipitating protein is performed at about 60 °C. In some embodiments, precipitating protein is performed at about 65 °C. In some embodiments, precipitating protein is performed at about 45 °C to about 65 °C. d) Washing the PPI

[0056] In some aspects, the process of the invention further comprises washing the PPI after precipitating protein. In some embodiments, the washing is performed with water at the precipitation pH. In other embodiments, the protein isolate from step d) is washed two times at precipitation pH such as pH in the range of about 3 to about 6.5, pH 4 to 7, pH 4 to 6.5, pH 4.5 to 6, pH 5 to 6, or pH 4 to 6. In certain embodiments, washing is performed at about pH 3. In certain embodiments, washing is performed at about pH 3.5. In certain embodiments, washing is performed at about pH 4. In certain embodiments, washing is performed at about pH 4.5. In certain embodiments, washing is performed at about pH 5.0. In certain embodiments, washing is performed at about pH 5.5. In certain embodiments, washing is performed at about pH 6. Washing of PPI is a well-known technique in the art.

[0057] The washing of the PPI may be performed at a temperature that is less than a specific temperature. For instance, the PPI may be washed at a temperature less than about 75 °C, less than about 70 °C, less than about 65 °C, less than about 60 °C, less than about 55 °C, less than about 50°C, less than about 45 °C, less than about 40 °C, less than about 35 °C, or less than about 30 °C. In some embodiments, the washing is performed at a temperature less than about 75 °C. In some embodiments, the washing is performed at a temperature less than about 70 °C. In some embodiments, the washing is performed at a temperature less than about 65 °C. In some embodiments, the washing is performed at a temperature less than about 60 °C. In some embodiments, the washing is performed at a temperature less than about 55 °C. In some embodiments, the washing is performed at a temperature less than about 50 °C. In some embodiments, the washing is performed at a temperature less than about 45 °C. In some embodiments, the washing is performed at a temperature less than about 40 °C. In some embodiments, the washing is performed at a temperature less than about 35 °C. In some embodiments, the washing is performed at a temperature less than about 30 °C.

[0058] The washing of the PPI may be performed at a range of different temperature ranges. For instance, the washing may be at a temperature from about 75 °C to about 30 °C, from about 70 °C to about 30 °C, from about 65 °C to about 30 °C, from about 60 °C to about 30 °C, from about 55°C to about 30 °C, from about 50 °C to about 30 °C, from about 45 °C to about 30 °C, from about 40°C to about 30 °C, from about 75 °C to about 35 °C, from about 70 °C to about 35 °C, from about 65°C to about 35 °C, from about 60 °C to about 35 °C, from about 55 °C to about 35 °C, from about 50°C to about 35 °C, from about 45 °C to about 35 °C, from about 75 °C to about 40 °C, from about 70°C to about 40 °C, from about 65 °C to about 40 °C, from about 60 °C to about 40 °C, from about 55°C to about 40 °C, from about 50 °C to about 40 °C, from about 75 °C to about 45 °C, from about 70°C to about 45 °C, from about 65 °C to about 45 °C, from about 60 °C to about 45 °C, from about 55°C to about 45 °C, from about 75 °C to about 50 °C, from about 70 °C to about 50 °C, from about 65°C to about 50 °C, or from about 60 °C to about 50 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 75 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 65 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 55 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 70 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 60 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 50 °C to about 30 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 75 °C to about 40 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 65 °C to about 40 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 55 °C to about 40 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 75 °C to about 50 °C. In some embodiments, thewashing of the PPI is performed at a temperature from about 65 °C to about 50 °C. In some embodiments, the washing of the PPI is performed at a temperature from about 55 °C to about 50 °C. e) Diluting PPI to Make a Protein Slurry

[0059] In some embodiments, the processes of the invention further comprise diluting the PPI to make a protein slurry. In certain embodiments the diluting comprises adding water to the PPI. In some embodiments, diluting comprises adding water at an amount 1 X to 4X the volume of the PPI. In certain embodiments, diluting comprises adding water at 2X the volume of the PPI. In certain embodiments, diluting comprises adding water at 3X the volume of the PPI. In certain embodiments, diluting comprises adding water at 4X the volume of the PPI. Creating a protein slurry is a well-known technique in the art. f) Neutralizing the Pea Protein Isolate

[0060] In some aspects of the invention, the processes comprise neutralizing the PPI. In certain embodiments, neutralizing comprises adding NaOH and Mg(OH)2to the PPI to raise the pH to about neutral. In some embodiments, the neutralizing comprises adding NaOH and Mg(OH)2in a stepwise manner such that NaOH is added to raise to the pH from about 4 or 4.5 to a specific pH and then Mg(OH)2is added from the specific pH to raise the pH to about 7 or 7.5. In some embodiments, neutralizing comprises adding NaOH to raise the pH to about pH 6.0 to 6.9, then adding Mg(OH)2to raise the pH to about pH 7 to about pH 7.5. In certain aspects, the neutralizing comprises adding NaOH to raise the pH to about 6.0, then adding Mg(OH)2to raise the pH to about pH 7. In certain aspects, the neutralizing comprises adding NaOH to raise the pH to about 6.2, then adding Mg(OH)2to raise the pH to about pH 7. In certain aspects, the neutralizing comprises adding NaOH to raise the pH to about 6.5, then adding Mg(OH)2to raise the pH to about pH 7. In certain aspects, the neutralizing comprises adding NaOH to raise the pH to about 6.7, then adding Mg(OH)2to raise the pH to about pH 7. In certain aspects, the neutralizing comprises adding NaOH to raise the pH to about 6.9, then adding Mg(OH)2to raise the pH to about pH 7.

[0061] In certain embodiments, neutralizing comprises adding NaOH in combination with Mg(OH)2to the PPI to raise the pH from pH 4 or pH 4.5 up to pH 7 or pH 7.5. In some embodiments, neutralizing comprises adding NaOH in combination with Mg(OH)2to the PPI to raise the pH from pH 4.5 up to pH 7. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:1 , about 5:2, about 5:3, about 5:4, about 4:1 , about 4:3, about 3:1 , about 3:2, about 2:1 , or about 1 :1. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:1. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:2. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:3. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 5:4. In some cases, the NaOH and Mg(OH)2are added tothe PPI at a ratio of NaOH to Mg(OH)2of about 4:1 . In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 4:3. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 3:1 . In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 3:2. In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 2:1 . In some cases, the NaOH and Mg(OH)2are added to the PPI at a ratio of NaOH to Mg(OH)2of about 1 :1 . In certain embodiments, neutralizing comprises adding only Mg(OH)2to the PPI to raise the pH from pH 4 or pH 4.5 up to pH 7 or pH 7.5. In some embodiments, neutralizing comprises adding Mg(OH)2to the PPI to raise the pH from pH 4.5 up to pH 7. g) Homogenization and Sterilization of PPI

[0062] In some aspects, the processes of the invention further comprise homogenization and sterilization of PPI. In some embodiments, the PPI is homogenized by means known in the art. For example, a high-pressure homogenizer may be used. The homogenized PPI is then sterilized and / or pasteurized.

[0063] Means for sterilizing protein for use in foods are known in the art. In some embodiments, the sterilization temperature is in the range of about 75 to about 140 °C, about 80 to about 140 °C, about 90 to about 140 °C, about 100 to about 140 °C, about 75 to about 130 °C, about75 to about 120 °C, about 75 to about 110 °C, about or 75 to about 100 °C. In some embodiments, the sterilization temperature is in the range of about 75 to about 140 °C. In some embodiments, the sterilization temperature is in the range of about 80 to about 140 °C. In some embodiments, the sterilization temperature is in the range of about 90 to about 140 °C. In some embodiments, the sterilization temperature is in the range of about 100 to about 140 °C. In some embodiments, the sterilization temperature is in the range of about 75 to about 130 °C. In some embodiments, the sterilization temperature is in the range of about 75 to about 120 °C. In some embodiments, the sterilization temperature is in the range of about 75 to about 110 °C. In some embodiments, the sterilization temperature is in the range of about 75 to about 100 °C. An example of such a means is direct steam injection. The protein slurry may be subjected to direct steam injection for between about 2 seconds and about 10 minutes, such as about 2 seconds, about 5 seconds, about 10 seconds, about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 1 minute, about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes, about 6 minutes, about 7 minutes, about 8 minutes, about 9 minutes, about 10 minutes. In some embodiments, the protein slurry is subjected to direct steam injection between about 2 seconds and 10 minutes. In some embodiments, the protein slurry is subjected to direct steam injection between about 2 seconds and 5 minutes. In some embodiments, the protein slurry is subjected to direct steam injection between about 2 seconds and 1 minute. In some embodiments, the protein slurry is subjected to direct steam injection between about2 seconds and 45 seconds. In some embodiments, the protein slurry is subjected to direct steam injection between about 2 seconds and 30 seconds. h) Drying Protein Slurry

[0064] In some aspects, the processes of the invention further comprise drying the PPI. The PPI is dried using a drying apparatus known in the art. In some embodiments, heat during drying does not rise above about 60 °C. Several such apparatuses, such as spray dryers, freeze dryer, ring dryers, dispersion dryers, drum dryers and fluid bed dryers, are commercially available. In some embodiments, the drying is spray drying. In some embodiments, the drying is freeze drying. In some embodiments, the drying is ring drying. In some embodiments, the drying is dispersion drying. In some embodiments, the drying is drumb drying. In some embodiments, the drying is fluid bed drying. The resulting pea protein isolate may then be used as further described below.Pea Protein Isolates (PPI)

[0065] In addition to the processes for producing reduced sodium PPI, the present disclosure provides reduced sodium PPIs produced by such processes and reduced sodium PPI having particular useful characteristics. The processes are described in the section “Reduced Sodium Pea Protein Isolate (PPI) Processes” above. The pea protein isolates are also referred to herein as PPI.

[0066] In some embodiments, the pea protein isolate produced by the above processes is reduced sodium protein isolate. In some embodiments, the reduced sodium PPI produced by the above process has a protein content in the range of about 80 to about 90 wt% (Nx6.25) on a dry basis. In other embodiments, the reduced sodium PPI has protein content in the range of about 80% to about 95% on a dry basis. In yet other embodiments, the reduced sodium PPI has protein content in the range of about 80% to about 92% on a dry basis. The process allows for the protein of the reduced sodium PPI to substantially maintain its native form.

[0067] For the purposes of the present disclosure, percent sodium and magnesium content are measured as wt% on a dry basis. In Some embodiments, the PPI of the present invention has sodium content of 0.5% to 0.9%. In some embodiments, the PPI of the present invention has sodium content of less than about 0.6%. The PPI of the present invention has sodium content of less than about 0.55%, less than about 0.56%, less than about 0.57%, less than about 0.58%, less than about 0.59%, less than about 0.60%, less than about 0.61%, less than about 0.62%, less than about 0.63, less than about 0.64%, less than about 0.65%, less than about 0.66%, less than about 0.67%, less than about 0, less than about 0.68%, less than about 0.69%, less than about 0.70%, less than about 0.71%, less than about 0.72%, less than about 0.73%, less than about 0.74%, less than about 0.75%, less than about 0.76%, less than about 0.77%, less than about 0.78%, less than about 0.79%, less than about 0.80%, less than about 0.81 %, less than about 0.82%, less than about 0.83%, less thanabout 0.84%, less than about 0.85%, less than about 0.86%, less than about 0.87%, less than about 0.88%, less than about 0.89% or less than about 0.90%.

[0068] In some embodiments, sodium content of the PPI of the invention is reduced by up to 45% over Conventional PPI. In certain embodiments, the PPI of the present invention has about 44% less sodium, about 43% less sodium, about 42% less sodium, about 41 % less sodium, about 40% less sodium, about 39% less sodium, about 38% less sodium, about 37% less sodium, about 36% less sodium, about 35%, about 34%, about 33%, about 32%, about 31%, about 30%, about 29%, about 28%, about 27%, about 26%, about 25%, about 24%, about 23%, about 22%, about 21 %, about 20%, about 19%, about 18%, about 17%, about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, about 10%, about 9%, about 8%, about or 7% less sodium than Conventional PPI.

[0069] In some embodiments, the reduced sodium PPI produced by the above process has unique functionality. Such functionality may be, but is not limited to, foaming ability, emulsify ability, gelling ability, and ability to stay soluble at acidic pHs.

[0070] In some embodiments, the reduced sodium PPI contains, but is not limited to, globulin, legumin, vicilin, convicilin, albumin, PA-I albumin, PA-II albumin, lectins, prolamin, glutelin.

[0071] In some embodiments, the reduced sodium PPI has improved sensory characteristics compared to a conventional PPI. The sensory characteristics include, superior organoleptic properties, reduced levels of beaniness, and reduced level of astringency. In some embodiments, the reduced sodium PPI has superior organoleptic properties relative to a conventional PPI. In some embodiments, the reduced sodium PPI has reduced beaniness relative to a conventional PPI. In some embodiments, the reduced sodium PPI has reduced astringency relative to a conventional PPI.Use of the Pea Protein Isolates (PPI)

[0072] In some aspects, the present disclosure further provides use of the reduced sodium PPI of the present disclosure in the production of a foam.

[0073] In other aspects, the present invention provides use of the reduced sodium PPI of the present disclosure in the production of a gel.

[0074] In still other aspects, the present invention provides use of the reduced sodium PPI of the present disclosure in the production of an emulsion. In some embodiments, the emulsion is made from a mixture of equal parts oil and water.

[0075] In some aspects, the present disclosure provides a foam comprising the reduced sodium PPI of the present disclosure.

[0076] In other aspects, the present disclosure provides a gel comprising the reduced sodium PPI.

[0077] In still other aspects, the present disclosure provides an emulsion comprising the reduced sodium PPI of the present disclosure.

[0078] In some aspects, the present disclosure provides use of the reduced sodium PPI of the present disclosure in a food or beverage application. In some embodiments, the food or beverageapplication is selected from milk shake, protein bars, meat analogues, confectionary, condiments, mayonnaise, salad dressing, nutritional supplements and diary alternatives. In certain embodiments, the dairy alternative is selected from creamers, ice cream, yogurt, buttermilk and cheese. The reduced sodium aspect of the PPI makes it of particular interest to individuals with kidney disease, individuals on kidney dialysis, individuals with high blood pressure, and individuals with other conditions where reduced sodium intake is desired.

[0079] In yet other aspects, the present disclosure provides a food or beverage comprising the reduced sodium PPI of the present disclosure.Exemplary Non-limiting Aspects of the Disclosure

[0080] Aspects, including embodiments, of the present subject matter described above may be beneficial alone or in combination, with one or more other aspects or embodiments. Without limiting the foregoing description, certain non-limiting aspects of the disclosure numbered 1 -70 are provided below. As will be apparent to those of skill in the art upon reading this disclosure, each of the individually numbered aspects may be used or combined with any of the preceding or following individually numbered aspects. This is intended to provide support for all such combinations of aspects and is not limited to combinations of aspects explicitly provided below:

[0081] 1 . A process for making reduced sodium pea protein isolate comprising: a. extracting protein from a pea plant source in an aqueous solution to produce a protein solution; b. separating the protein solution from the remaining pea plant solids; c. precipitating protein from the protein solution at acidic pH to produce a pea protein isolate (PPI); and d. neutralizing the PPI by adding Mg(OH)2, or adding NaOH and Mg(OH)2;Thereby providing a PPI with reduced sodium.

[0082] 2. The process of aspect 1 , wherein neutralizing step d. comprises raising the pH using NaOH, then raising the pH to neutral using Mg(OH)2.

[0083] 3. The process of aspect 1 , wherein neutralizing step d. comprises raising the pH using Mg(OH)2.

[0084] 4. The process of any one of aspects 1 -3 wherein said extracting is performed at a pH of about 7.5 to 10.

[0085] 5. The process of any one of aspects 1 -3 wherein said extracting is performed at a pH of 9.5.

[0086] 6. The process of any one of aspects 1 -3 wherein said extracting is performed at a temperature of 30 to 80° C.

[0087] 7. The process of any one of aspects 1 -3 wherein said extracting is performed at 55°C.

[0088] 8. The process of any one of aspects 1 -3 wherein said extracting is performed for 10 to 60 minutes.

[0089] 9. The process of any one of aspects 1-3 wherein said extraction is performed in a solution comprising 5% to 25% pea plant solids.

[0090] 10. The process of any one of aspects 1 -3 wherein said extraction is performed in a solution comprising 10% pea plant solids.

[0091] 11 . The process of any one of aspects 1-3 wherein said separating is performed by centrifugation.

[0092] 12. The process of aspect 11 wherein centrifugation is performed at 2000g to 10000g.

[0093] 13. The process of aspect 11 wherein centrifugation is performed at 5000g.

[0094] 14. The process of aspect 11 wherein the centrifugation is performed for 2 to 25 minutes.

[0095] 15. The process of aspect 11 wherein the centrifugation is performed for 10 minutes.

[0096] 16. A process for making reduced sodium pea protein isolate comprising: a. precipitating protein from a pea protein solution at acidic pH to produce a pea protein isolate (PPI); b. neutralizing the PPI by adding Mg(OH)2, or adding NaOH and Mg(OH)2; thereby providing a PPI with reduced sodium.

[0097] 17. The process of aspect 16, wherein neutralizing comprises raising the pH usingNaOH, then raising the pH to about neutral using Mg(OH)2.

[0098] 18. The process of aspect 16, wherein neutralizing comprises raising the pH using Mg(OH)2.

[0099] 19. The process of any one of aspects 1 -3 and 16-18 wherein said precipitating is performed at pH 3 to pH 6.5.

[0100] 20. The process of any one of aspects 1-3 and 16-18 wherein said precipitating is performed at pH 4.5.

[0101] 21. The process of any one of aspects 1-3 and 16-18 wherein said precipitating is performed for 10 to 60 minutes.

[0102] 22. The process of any one of aspects 1-3 and 16-18 wherein said precipitating is performed for 30 minutes.

[0103] 23. The process of any one of aspects 1-3 and 16-18 wherein said precipitation is performed a temperature of 30 to 80° C.

[0104] 24. The process of any one of aspects 1-3 and 16-18 wherein said precipitation is performed a temperature of 55° C.

[0105] 25. The process of any one of aspects 1 -3 and 16-18 further comprising washing thePPI.

[0106] 26. The process of aspect 25 wherein said washing is performed at acidic pH.

[0107] 27. The process of aspect 26 wherein said washing is performed at the precipitation pH.

[0108] 28. The process of any one of aspects 25-27 wherein said washing is performed one to four times.

[0109] 29. The process of any one of aspects 25-27 wherein said washing is performed 2 times.

[0110] 30. The process of any one of aspects 1 -3 and 16-18 comprising diluting the PPI by adding 1 X to 4X volume of water to said PPI to make a slurry.

[0111] 31 . The process of aspect 30, wherein 2x water is added to the PPI.

[0112] 32. The process of any one of aspects 1 , 3, 16, and 18 wherein said neutralizing comprises adding Mg(OH)2 to raise the pH to pH 7.0 to 7.5.

[0113] 33. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to pH 6.0 to pH 6.9, then adding Mg(OH)2 to raise the pH to 7.0 to 7.5.

[0114] 34. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

[0115] 35. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

[0116] 36. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.

[0117] 37. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.

[0118] 38. The process of any one of aspects 1 -2 and 16-17 wherein said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

[0119] 39. The process of any one of aspects 1 -2 and 16-17 wherein said precipitating is performed at pH 3.5-5.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0-6.9, then adding Mg(OH)2to raise the pH to 7.0.

[0120] 40. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

[0121] 41. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

[0122] 42. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.

[0123] 43. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.

[0124] 44. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

[0125] 45. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.56%, then adding Mg(OH)2to a concentration of 0.29%.

[0126] 46. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing g comprises adding NaOH to a concentration of 0.67%, then adding Mg(OH)2to a concentration of 0.20%.

[0127] 47. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.83%, then adding Mg(OH)2to a concentration of 0.13%.

[0128] 48. The process of any one of aspects 1 -2 and 16-17 wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.89%, then adding Mg(OH)2to a concentration of 0.07%.

[0129] 49. The process of any one of aspects 1 -48, further comprising homogenizing the protein isolate.

[0130] 50. The process of aspect 49 wherein said homogenization is performed using a high pressure homogenizer.

[0131] 51. The process of any one of aspects 1 -50, further comprising sterilizing or pasteurizing the protein isolate.

[0132] 52. The process of aspect 51 , wherein said sterilizing is performed by direct stream injection.

[0133] 53. The process of aspect 51 or 52 wherein said sterilizing is performed at 75-140° C.

[0134] 54. The process of any one of aspects 51 -53, wherein said sterilizing is performed for 2 seconds to 10 minutes.

[0135] 55. the process of any one of aspects 1 -54, further comprising drying the PPI.

[0136] 56. The process of aspect 55 wherein said drying is performed using a freeze / spray drier

[0137] 57. A pea protein isolate comprising about 0.4-0.9% Na and about 0.05-0.35% Mg .

[0138] 58. A pea protein isolate comprising about 0.56% Na and about 0.29% Mg.

[0139] 59. A pea protein isolate comprising about 0.67% Na and about 0.20% Mg.

[0140] 60. A pea protein isolate comprising about 0.83% Na and about 0.13% Mg.

[0141] 61 . A pea protein isolate comprising about 0.89% Na and about 0.07% Mg.

[0142] 62. A pea protein isolate made by the process of any one of aspects 1 -3 and 16-18.

[0143] 63. A pea protein isolate made by the process of any one of aspects 1 -56.

[0144] 64. A pea protein isolate having <0.9% (db) sodium at pH 7.

[0145] 65. A pea protein isolate having <0.85% (db) sodium at pH 7.

[0146] 66. A pea protein isolate having <0.8% (db) sodium at pH 7.

[0147] 67. A pea protein isolate having <0.75% (db) sodium at pH 7.

[0148] 68. A pea protein isolate having <0.7% (db) sodium at pH 7.

[0149] 69. A pea protein isolate having <0.65% (db) sodium at pH 7.

[0150] 70. A pea protein isolate having <0.6% (db) sodium at pH 7.EXAMPLES

[0151] The following examples are put forth so as to provide those of ordinary skill in the art with a complete disclosure and description of how to make and use the present invention and are not intended to limit the scope of what the inventors regard as their invention, nor are they intended to represent that the experiments below are all or the only experiments performed. Efforts have been made to ensure accuracy with respect to numbers used (e.g., amounts, temperature, etc.) but some experimental errors and deviations should be accounted for. Unless indicated otherwise, parts are parts by weight, temperature is in degrees Centigrade, and times are in minutes.

[0152] All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference.

[0153] The present invention has been described in terms of particular embodiments found or proposed by the present inventor to comprise preferred modes for the practice of the invention. It will be appreciated by those of skill in the art that, in light of the present disclosure, numerous modifications and changes can be made in the particular embodiments exemplified without departing from the intended scope of the invention. All such modifications are intended to be included within the scope of the appended claims.Example 1Process

[0154] In this Example, the reduced sodium PPI was prepared by precipitating protein from a protein solution in an acidic solution then adding NaOH and Mg(OH)2, as described in table 1 .Table 1 .Result

[0155] The resulting reduced sodium content in the PPI produced by the processes described in Table 1Table 2.

[0156] The use of Mg(OH)2 in addition to NaOH to neutralize the PPI resulted in a substantial reduction in the sodium content of the final PPI.Example 2Process

[0157] In this Example, the low / reduced-sodium PPI was prepared as described in table 2 below.Table 3.

[0158] The conventional PPI was produced according to the method of Table 3 above, except that the diluting and neutralizing step was performed only with NaOH.

[0159] Following production of the low-sodium PPI and the conventional PPI, 5% amount of each PPI was added to water to produce a low-sodium PPI solution and a conventional PPI solution.Result

[0160] For the sensory evaluation, 6 laboratory coworkers evaluated the taste of the PPI solutions. Each individual evaluated the taste of each PPI and recorded the level of bitterness and beaniness.

[0161] The sensory evaluation found that the low-sodium PPI produced a cleaner more desirable flavor lacking beaniness and bitterness when compared to the conventional PPI.

[0162] In summary, low-sodium PPIs produced according to the method of Table 3, above, showed superior organoleptic properties in comparison to conventional PPIs.Example 3Process

[0163] In this Example, the low / reduced-sodium PPI was prepared according to the methods disclosed herein, with the neutralizing step following protein precipitation was performed with the use of NaOH and Mg(OH)2to adjust the pH to pH 7. In the conventional (i.e., baseline) PPI, the neutralizing step was performed only with NaOHResultsTable 4.Solubility* SS: Standard shear; In process: High Shear + High Temp

[0164] Sensory evaluation: Low sodium PPIs preferred over baseline due to its neutral taste and low bitterness.

[0165] Low sodium PPIs showed lower in process solubility compared to baseline. However, no significant difference was observed in standard shear solubility.Example 4Process

[0166] In this Example, Sample 1 was prepared using Mg(OH)2for both the alkaline extraction and the neutralization steps; Sample 2 was prepared using NaOH for the alkaline extraction step and using Mg(OH)2for the neutralization step; and Sample 3 was prepared using only NaOH for both the alkaline extraction and the neutralization steps.ResultsTable 5.RS= Regular sheer using a magnetic stir bar. HS: High Sheer, UltraTurex mixer, room temperature. HT: High temp (95C), regular sheer using magnetic stir bar.

[0167] Samples 1 and 2 fared better than the conventional PPI processed using only NaOH for both extraction and neutralization steps (Sample 3) for both reduced bitterness and beaniness organoleptically.Example 5

[0168] In this Example, the low / reduced-sodium PPI was prepared using Mg(OH)2, KOH, or NaOH (control) as described in table 2 below.Table 6.

[0169] The conventional PPI (NaOH) and low-sodium PPI (Mg(OH)2 and KOH) was produced according to the method of T able 6 above, except that the diluting and neutralizing step was performed only with NaOH.

[0170] Following production of the low-sodium PPI and the conventional PPI, 5% amount of each PPI was added to water to produce a low-sodium PPI solution and a conventional PPI solution.Result

[0171] For the sensory evaluation, 10 laboratory coworkers evaluated the taste of the PPI solutions and used a hedonic sensory evaluation where 1 = extremely dislike, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like or dislike, 6 = like slightly, 7 = like moderately, 8 = like very much and 9 = like extremely. Each individual also evaluated the level of bitterness, astringency, and beaniness. Bitterness, astringency, and beaniness were measured on a scale of 1 to 5 where 1 is a low level or no bitterness and 5 is a high level of bitterness. The results of the sensory evaluation are disclosed in FIG. 1 .

[0172] Overall, the testers had a sensorial preference for the low-sodium PPI using Mg(OH)2. The low-sodium PPI using Mg(OH)2also had the lowest astringency and beaniness.

Claims

ClaimsWhat is claimed is:1 . A process for making reduced sodium pea protein isolate comprising: a. extracting protein from a pea plant source in an aqueous solution to produce a protein solution; b. separating the protein solution from the remaining pea plant solids; c. precipitating protein from the protein solution at acidic pH to produce a pea protein isolate (PPI); and d. neutralizing the PPI by adding Mg(OH)2, or NaOH and Mg(OH)2; thereby providing a PPI with reduced sodium.

2. The process of claim 1 , wherein neutralizing step e. comprises raising the pH to a neutral pH using only Mg(OH)2.

3. The process of claim 1 , wherein neutralizing step e. comprises raising the pH to a neutral pH using NaOH and Mg(OH)2.

4. The process of any of claims 1 -3, wherein said extracting is performed at a pH of about 7.5 to 10.

5. The process of any of claims 1 -4, wherein said extracting is performed at a pH of 9.5.

6. The process of any of claims 1 -5, wherein said extracting is performed at a temperature of 30 to 80° C.

7. The process of any of claims 1 -6, wherein said extracting is performed at 55° C.

8. The process of any of claims 1 -7, wherein said extracting is performed for 10 to 60 minutes.

9. The process of any of claims 1 -8, wherein said extraction is performed in a solution comprising 5% to 25% pea plant solids.

10. The process of any of claims 1 -9, wherein said extraction is performed in a solution comprising 10% pea plant solids.11 . The process of any of claims 1 -10, wherein said separating is performed by centrifugation.

12. The process of claim 11 , wherein centrifugation is performed at 2000g to 10000g.

13. The process of claim 11 , wherein centrifugation is performed at 5000g.

14. The process of claim 11 , wherein the centrifugation is performed for 2 to 25 minutes.

15. The process of claim 11 , wherein the centrifugation is performed for 10 minutes.

16. The process of any of claims 3-15, wherein neutralizing step e. comprises adding NaOH and Mg(OH)2in a combination.

17. The process of claim 16, wherein the ratio of NaOH to Mg(OH)2is 5:1 , 5:2, about 5:3, 5:4, 4:1 , 4:3, 3:1 , 3:2, 2:1 , or 1 :1.

18. The process of claim 17, wherein the ratio of NaOH to Mg(OH)2is 5:2 or 4:3.

19. The process of any of claims 3-15, wherein neutralizing step e. comprises adding NaOH and Mg(OH)2in a stepwise manner.

20. The claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to pH 6.0 to pH 6.9, then adding Mg(OH)2to raise the pH to 7.0 to 7.5.21 . The process of claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

22. The process of claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

23. The process of claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.

24. The process of claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.

25. The process of claim 19, wherein said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

26. The process of claim 19, wherein said precipitating is performed at pH 3.5-5.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0-6.9, then adding Mg(OH)2to raise the pH to 7.0.

27. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

28. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

29. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.

30. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.31 . The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

32. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.56%, then adding Mg(OH)2to a concentration of 0.29%.

33. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing g comprises adding NaOH to a concentration of 0.67%, then adding Mg(OH)2to a concentration of 0.20%.

34. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.83%, then adding Mg(OH)2to a concentration of 0.13%.

35. The process of claim 19, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.89%, then adding Mg(OH)2to a concentration of 0.07%.

36. The process of any one of claims 1 -35, further comprising washing the PPI.

37. The process of claim 36, wherein the washing is performed at acidic pH.

38. The process of claim 36, wherein the washing is performed at the precipitation pH.

39. The process of any one of claims 36-38, wherein the washing is performed one to four times.

40. The process of any one of claims 36-39, wherein the washing is performed 2 times.41 . The process of any of claims 36-40, wherein the washing is performed at a temperature of less than 75 °C.

42. The process of any of claims 36-41 , wherein the washing is performed at a temperature between 65 °C and 50 °C.

43. The process of any one of claims 1-42, further comprising diluting the PPI by adding 1X to 4X volume of water to said PPI to make a slurry.

44. The process of claim 43, wherein 2x water is added to the PPI.

45. The process of any one of claims 1-44, further comprising homogenizing the protein isolate.

46. The process of claim 45, wherein said homogenization is performed using a high pressure homogenizer.

47. The process of any one of claims 1-46, further comprising sterilizing or pasteurizing the protein isolate.

48. The process of claim 47, wherein said sterilizing is performed by direct stream injection.

49. The process of claim 47 or 48, wherein said sterilizing is performed at 75-140° C.

50. The process of any one of claims 47-49, wherein said sterilizing is performed for 2 seconds to 10 minutes.51 . The process of any one of claims 1 -50, further comprising drying the PPI.

52. The process of claim 51 , wherein said drying is performed using a freeze / spray drier.

53. The process of any of claims 1 -52, wherein the aqueous solution does not comprise NaOH.

54. A process for making reduced sodium pea protein isolate comprising: a. precipitating protein from a pea protein solution at acidic pH to produce a pea protein isolate (PPI); b. neutralizing the PPI by adding NaOH and Mg(OH)2; thereby providing a PPI with reduced sodium.

55. The process of claim 54, wherein neutralizing comprises raising the pH using NaOH, then raising the pH to about neutral using Mg(OH)2.

56. The process of any one of claims 54-55, wherein said precipitating is performed at pH 3 to pH 6.5.

57. The process of any one of claims 54-56, wherein said precipitating is performed at pH 4.5.

58. The process of any one of claims 54-55, wherein said precipitating is performed for 10 to 60 minutes.

59. The process of any one of claims 54-55, wherein said precipitating is performed for 30 minutes.

60. The process of any one of claims 54-59, wherein said precipitation is performed a temperature of 30 to 80° C.61 . The process of any one of claims 54-60, wherein said precipitation is performed a temperature of 55° C.

62. The process of any one of claims 54-61 , further comprising washing the PPI.

63. The process of claim 62, wherein said washing is performed at acidic pH.

64. The process of claim 62, wherein said washing is performed at the precipitation pH.

65. The process of any one of claims 62-64, wherein said washing is performed one to four times.

66. The process of any one of claims 62-65, wherein said washing is performed 2 times.

67. The process of any one of claims 62-66, wherein the washing is performed at a temperature of less than 75 °C.

68. The process of any one of claims 62-67, wherein the washing is performed at a temperature between 65 °C and 50 °C.

69. The process of any one of claims 54-68, further comprising diluting the PPI by adding 1X to 4X volume of water to said PPI to make a slurry.

70. The process of claim 69, wherein 2x water is added to the PPI.71 . The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to pH 6.0 to pH 6.9, then adding Mg(OH)2to raise the pH to 7.0 to 7.5.

72. The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

73. The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

74. The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.

75. The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.

76. The process of any one of claims 54-70, wherein said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

77. The process of any one of claims 54-70, wherein said precipitating is performed at pH 3.5-5.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0-6.9, then adding Mg(OH)2to raise the pH to 7.0.

78. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.0, then adding Mg(OH)2to raise the pH to 7.0.

79. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.2, then adding Mg(OH)2to raise the pH to 7.0.

80. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.5, then adding Mg(OH)2to raise the pH to 7.0.81 . The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.7, then adding Mg(OH)2to raise the pH to 7.0.

82. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to raise the pH to 6.9, then adding Mg(OH)2to raise the pH to 7.0.

83. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.56%, then adding Mg(OH)2to a concentration of 0.29%.

84. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing g comprises adding NaOH to a concentration of 0.67%, then adding Mg(OH)2to a concentration of 0.20%.

85. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.83%, then adding Mg(OH)2to a concentration of 0.13%.

86. The process of any one of claims 54-70, wherein said precipitation is performed at pH 4.5 and said neutralizing comprises adding NaOH to a concentration of 0.89%, then adding Mg(OH)2to a concentration of 0.07%.

87. The process of any one of claims 1-86, further comprising homogenizing the protein isolate.

88. The process of claim 87, wherein said homogenization is performed using a high pressure homogenizer.

89. The process of any one of claims 1-88, further comprising sterilizing or pasteurizing the protein isolate.

90. The process of claim 89, wherein said sterilizing is performed by direct stream injection.91 . The process of claim 89 or 90 wherein said sterilizing is performed at 75-140° C.

92. The process of any one of claims 89-91 , wherein said sterilizing is performed for2 seconds to 10 minutes.

93. The process of any one of claims 1-92, further comprising drying the PPI.

94. The process of claim 93, wherein said drying is performed using a freeze / spray drier95. A pea protein isolate comprising about 0.4-0.9% Na and about 0.05-0.35% Mg .

96. A pea protein isolate comprising about 0.56% Na and about 0.29% Mg.

97. A pea protein isolate comprising about 0.67% Na and about 0.20% Mg.

98. A pea protein isolate comprising about 0.83% Na and about 0.13% Mg.

99. A pea protein isolate comprising about 0.89% Na and about 0.07% Mg.

100. A pea protein isolate made by the process of any one of claims 1 -53 and 54-94.

101. A pea protein isolate made by the process of any one of claims 1 -94.

102. A pea protein isolate having <0.9% (db) sodium at pH 7.

103. A pea protein isolate having <0.85% (db) sodium at pH 7.

104. A pea protein isolate having <0.8% (db) sodium at pH 7.

105. A pea protein isolate having <0.75% (db) sodium at pH 7.

106. A pea protein isolate having <0.7% (db) sodium at pH 7.

107. A pea protein isolate having <0.65% (db) sodium at pH 7.

108. A pea protein isolate having <0.6% (db) sodium at pH 7.

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