308 results about "Vegetable Proteins" patented technology

The invention discloses an environment-friendly closed-loop ecological culture method for colored pearls, which belongs to the technical field of aquaculture and comprises the following steps: S1, selecting and culturing high-quality pearl mussels to form high-quality pearl mussels; s2, cooperatively culturing high-quality pearl mussels, fishes, algae and microbial communities; s3, according to the color requirement of the high-quality pearl mussels, algae, plankton, vegetable protein and a microorganism culture solution are used for preparing feed, the high-quality pearl mussels are fed, and the color and glossiness of pearls are regulated and controlled; s4, collecting breeding data in real time, and adjusting collaborative breeding parameters; according to the color requirement of high-quality pearl mussels, the feed is prepared from algae, plankton, vegetable protein and a microorganism culture solution, the high-quality pearl mussels are fed, nacre layer components secreted by pearl sacs in mussel bodies are affected through natural pigment components in the feed, and therefore the color and glossiness of pearls are regulated and controlled. The active regulation and control of the pearl color and glossiness can be realized.

The invention discloses a high-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and a preparation method of the high-stability functional beverage, and belongs to the technical field of functional food processing. Aiming at the problems of flavor defect, easy degradation of active ingredients, poor storage stability, narrow system adaptability and the like of the existing spirulina beverage, the invention initiates a citric acid and maltodextrin dynamic crosslinking wall material system, constructs a core-shell structure microcapsule, and combines a synergistic process of spray drying, gradient homogenization, staged sterilization and the like to prepare the spirulina beverage. The efficient embedding and function maintenance of the spirulina in various beverage substrates are realized. A dense ester bond network is formed on the basis of dynamic esterification reaction of maltodextrin hydroxyl and citric acid carboxyl, a cross-linking degree detection method is optimized, and nonlinear improvement of a synergistic technical effect is realized. The process is stable and controllable, the microcapsule embedding rate is high, the method is suitable for multiple systems such as yoghourt, fruit juice and vegetable protein beverages, and the method can be widely applied to the field of functional foods and has remarkable industrialization value.

The invention discloses a functional and recoverable vegetable protein adhesive with high strength and toughness and a preparation method of the functional and recoverable vegetable protein adhesive. The adhesive is prepared from the following components in parts by mass: 30 parts of soybean protein, 4 to 7.5 parts of acrylamide, 0.5 to 4 parts of methacryloyloxyethyl trimethyl ammonium chloride, 1 to 3 parts of a peptide self-assembly cross-linking agent, 1.6 parts of ammonium persulfate, 5 parts of a metal-polyphenol catalyst and 65 parts of a dispersion medium. The preparation method comprises the following steps: weighing the components in proportion, dispersing the acrylamide, the methacryloyloxyethyl trimethyl ammonium chloride, the peptide self-assembly cross-linking agent and the ammonium persulfate in a medium, uniformly stirring, adding the soybean protein, finally adding the metal-polyphenol catalyst, and uniformly dispersing. The self-assembled amphiphilic peptide fiber is introduced as a dynamic cross-linking agent, and a multi-stage energy dissipation structure is constructed in the adhesive, so that the mechanical strength, the toughness and the function customizability of the adhesive are remarkably improved, and meanwhile, room-temperature polymerizability, recoverability and reprocessing are realized.

The present invention addresses the problem of providing: a cheese-like food product that contains a vegetable protein, has a preferable texture, and is suitable for being filled into an object; and a production method for the cheese-like food product.　Said problem can be solved by the cheese-like food product containing starch, moisture, an oily fat, an emulsifier, and a vegetable protein material, wherein an extremely hardened oil is contained as a portion of the oily fat in such an amount that the mass ratio of the extremely hardened oil to the entirety of the oily fat is at least 0.05 and less than 0.30. Said problem can also be solved by the cheese-like food product containing starch, moisture, an oily fat, an emulsifier, agar, and a vegetable protein material, wherein 0.1-3.0 mass% of the agar is contained with respect to the cheese-like food product.

The invention relates to the technical field of bionic meat products, in particular to a bionic meat product based on fragmented mycelia and a multi-level printing path as well as a preparation method and special ink thereof, and the special ink comprises the following components in percentage by weight: 10-20% of fragmented mycelia, 24-30% of vegetable protein, 0.5-1.5% of hydrophilic colloid and the balance of water. The controllable fragmentation technology is adopted, the core technical problem that long fibers block a spray head is creatively solved, natural fibers are possibly used in fine 3D printing, and a real and microscopic fiber basis is brought to products. The design of a multi-level bionic printing path is proposed for the first time, and a complex internal structure with directional arrangement and anisotropy is constructed by simulating growth logic from myofibril to muscle bundles, so that the texture and mechanical properties of a product are improved from'muddy meat 'to'bionic meat' level.

The application provides a plant amyloid protein fiber and a preparation method and a composite film and a composite coating film preservative thereof, and belongs to the technical field of protein fibers. Plant protein isolate is mixed with water, and after the pH value is adjusted to 1.5-2.5, solid-liquid separation is carried out, the obtained plant protein-containing liquid material is subjected to fiber growth treatment, and a plant amyloid protein fiber is obtained. According to the growth kinetics curve, the fiber growth treatment comprises sequentially performing first incubation treatment, ultrasonic treatment and second incubation treatment, the time of the first incubation treatment is 0 h-end of the logarithmic growth phase, and the first incubation treatment and the second incubation treatment are performed under non-ultrasonic conditions. When the time of the first incubation treatment is 0 h, the ultrasonic power density of the ultrasonic treatment is greater than or equal to 2.5 W / mL. The method is convenient for simultaneously regulating the growth process and morphology of the fiber, and can reduce the proportion of rigid fibers.

The invention provides the food calling type river crab feed, the application effect of the food calling type river crab feed in river crab culture shows that the food calling type river crab feed has remarkable advantages in the aspects of improving the growth performance, enhancing the immune function, optimizing the intestinal microecology, improving the water quality environment and the like, the use of the fish meal is reduced through the fermented vegetable protein, and the specific composite phagostimulant has the advantages that the utilization rate of the fish meal is reduced; the palatability of the river crab feed with the fish meal content reduced is improved, the feed coefficient is reduced, the unit economic benefit is improved, the problem of environmental pollution in the breeding process is effectively relieved, and the river crab feed has good ecological and economic dual values.

The invention belongs to the technical field of cultural relic protection, and particularly relates to a preparation method and application of a wheat starch adhesive suitable for repairing paper cultural relics. The preparation method of the wheat starch adhesive suitable for repairing the paper cultural relics comprises the following steps: S1, dissolving plant proteolytic enzyme in water, and uniformly stirring to prepare a plant proteolytic enzyme solution; s2, adding wheat flour into the vegetable protein hydrolase solution, and uniformly stirring; s3, further performing centrifugal separation, and washing, dehydrating and drying an obtained solid product for multiple times to obtain wheat starch; and S4, gelatinizing wheat starch to obtain the wheat starch adhesive. According to the method, the wheat flour is treated by adopting the vegetable protein hydrolase, so that protein combined with wheat starch can be efficiently removed, and the wheat starch with relatively high purity and dispersed particle morphology is released; and the formed wheat starch adhesive can significantly improve the folding resistance and tensile strength of paper in the repair of paper cultural relics.

The invention provides an application of ACR11 protein in improving the content of plant protein and the utilization efficiency of urea, and provides an application of the ACR11 protein in improving the yield of the plant protein and / or improving the utilization efficiency of the plant to a urea nitrogen fertilizer, and the ACR11 protein can improve the yield of the plant protein and improve the utilization efficiency of the plant to the urea nitrogen fertilizer. The ACR11 protein disclosed by the invention can also improve the utilization efficiency of a plant on urea nitrogen fertilizer, and is specifically characterized in that a transgenic plant formed by transferring the coding gene of the duckweed ACR11 protein disclosed by the invention into a receptor plant is cultured under the condition of taking urea as a nitrogen source; compared with a receptor plant cultured under the same condition, the transgenic plant has higher biomass, higher protein content, higher protein yield and higher protein production efficiency under the same urea nitrogen fertilizer input. The invention provides a new way for improving the utilization efficiency of urea by crops and improving the protein yield of the crops in agriculture, and is beneficial to promoting the sustainable development of green agriculture.

The invention belongs to the technical field of walnut, cerasus humilis and shiny-leaved yellowhorn oil formula food, and provides a nervonic acid-rich brain-strengthening vegetable protein beverage and a preparation method thereof. The beverage is prepared from the following raw materials based on the total volume of 500mL: 20-35g of walnut kernel powder, 10-15g of cerasus humilis kernel powder, 90-150mL of nervous acid soybean milk, 30-40g of white sugar and the balance of water, adding water to prepare soybean milk, separating part of soybean oil, adding shiny-leaved yellowhorn oil, and stirring for enzymolysis to obtain nervonic acid soybean milk; and mixing with the walnut kernels and the cerasus humilis kernel powder, grinding into thick liquid, blending, homogenizing, filling, sealing and sterilizing to obtain a final product. The product phospholipid is rich in nervonic acid and has the characteristics of protein and other brain-strengthening components beneficial to human bodies, and the beverage is unique in taste and flavor, fine and smooth in taste, small in initial investment, simple in equipment, easy to produce on a large scale, free of pollution to the environment and has market competitiveness in the field of vegetable protein beverages.

The application of a soybean GmGASA1 gene, the application relates to the application of a gibberellin regulation related protein GmGASA1 coding gene of soybean.The application of the soybean GmGASA1 gene, namely the application of improving the protein content, the seed amino acid content and the grain weight of plants; the application of the soybean GmGASA1 gene in plant breeding; the application of the soybean GmGASA1 gene in cultivating transgenic plants.The experimental results show that three transgenic lines are obtained by overexpressing the GmGASA1 gene in soybean, the protein content and the grain weight of the transformed soybean seeds are significantly improved compared with the seeds of the untransformed receptor plants, which indicates that the GmGASA1 gene can regulate the protein content, the seed amino acid content and the grain weight of seeds.The GmGASA1 gene can be used for improving the quality of soybean and increasing the yield of soybean.The application of the GmGASA1 gene can effectively realize the breeding of new soybean varieties and the creation of new germplasm.

The invention provides mulberry leaf peptide dietary fiber composite meal replacement powder and a preparation method thereof. The mulberry leaf peptide dietary fiber composite meal replacement powder comprises the following components in parts by weight: 15-35 parts of mulberry leaf peptide powder; 45 to 65 parts of soluble dietary fiber; 10 to 25 parts of a low GI carbohydrate; 1-3 parts of a compound stabilizer; wherein the mulberry leaf peptide powder is high-purity oligopeptide obtained after low-temperature continuous enzymolysis and activated carbon-beta-cyclodextrin composite debitterizing, the molecular weight distribution is 300-800 Da, and the peptide content is not lower than 80%; the soluble dietary fiber comprises inulin and resistant dextrin which are compounded according to the mass ratio of 1: (1-1.5). The mulberry leaf peptide powder is prepared by combining low-temperature continuous enzymolysis with an activated carbon-beta-cyclodextrin composite debitterizing system, high-temperature inactivation and bitter taste residues are avoided, the molecular weight of the obtained peptide is concentrated at 300-800 Da, the peptide content is not lower than 80%, the peptide can be rapidly dissolved in water, and the problems that traditional vegetable protein meal replacement powder is poor in solubility and rough in taste are solved.

The novel plant protease modification production system comprises a material conveying and processing channel, wherein the material conveying and processing channel is formed by sequentially connecting a steam ejector, an enzymolysis pipeline static mixer, an enzymolysis tank, an enzymolysis maintaining tank, an enzymolysis discharge pump, an acid precipitation pipeline static mixer, an acid precipitation tank, an acid precipitation maintaining tank and an acid precipitation discharge pump through pipelines; a material inlet of the steam ejector is connected with an alkali-soluble protein material liquid conveying pipeline, a steam inlet of the steam ejector is communicated with the steam conveying device through a pipeline, liquid inlets of the enzymolysis pipeline static mixer and the acid precipitation pipeline static mixer are both connected with an acid liquid pipeline, and the top of the enzymolysis tank is connected with an alkali protease pipeline. The alkaline protease is directly and quantitatively added into the enzymolysis tank for enzymolysis reaction. According to the device disclosed by the utility model, an enzymatic modification process of vegetable protein is introduced into a vegetable protein preparation process, so that the modification efficiency of the vegetable protein is improved, the whole production is more continuous, and the number of equipment increased due to introduction of an enzymatic modification production system is reduced to the greatest extent.

The disclosure relates to an extruded vegetable protein product and a method of making the same. The method comprises blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials; and performing a washing step on the blend of extruded vegetable protein materials to generate the extruded vegetable protein product. The extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials. Further, the disclosure relates to a method of washing a blend of extruded vegetable protein materials to obtain an extruded vegetable protein product.

Granular structure of a fermented pomegranate product, characterized in that the granular structure of a fermented pomegranate product comprises an active core layer and an antioxidant layer, wherein the active core layer contains the fermented pomegranate product and the antioxidant layer comprises animal protein, vegetable protein or a combination thereof.

A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

The invention discloses an edible beefsteak scaffold based on vegetable protein and a construction method thereof, and belongs to the fields of tissue engineering, material science, food science and biology. The edible beefsteak scaffold is a 3D printing scaffold based on vegetable protein, combined with gellan gum and sodium alginate, and is a cell culture meat bionic beefsteak composed of a bovine fibroblast and bovine muscle satellite cell co-culture system dynamically constructed by using a rotary culture system. The selected materials are all edible protein and polysaccharide, have high biocompatibility and safety, and are wide in source; the mode of dynamically constructing the bionic beefsteak can effectively reduce the formation of local necrotic areas, and the bionic beefsteak has excellent physical characteristics, has texture structures and flavor characteristics similar to those of real beefsteak, is sterile in surface, and can significantly reduce food sanitation and safety problems. The scheme provided by the invention has remarkable advantages in the aspects of food safety, texture regulation and control, sensory simulation and the like, and provides important technical support for the field of cell culture meat.

The application discloses a method for improving the inhibitory activity of adenosine deaminase by covalently combining soybean protein isolate and rosmarinic acid. The method improves the structure and function of the compound by covalently combining the protein and the polyphenol. By exploring the functional properties of the compound at different rosmarinic acid addition amounts, the optimal rosmarinic acid addition amount is selected, the stable existence of the compound is ensured, and the properties of rosmarinic acid are improved. The method provides a theoretical basis for exploring the interaction between plant proteins and polyphenols, and proves that the covalent compound of soybean protein and rosmarinic acid has the potential of adenosine deaminase inhibitor.

The invention discloses a pecan vegetable protein beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the pecan vegetable protein beverage comprises the following steps: performing physical peeling through a freeze-thaw method, performing low-temperature wet grinding to obtain a pecan oil body emulsion system with a complete structure, reinforcing an oil body interface through the thermal denaturation characteristic of soybean protein isolate, and finally constructing a stable network structure by using dendrobium officinale stem liquid to increase the viscosity of the system, so as to obtain the pecan vegetable protein beverage. The pecan protein beverage free of the artificially synthesized food stabilizer is prepared through the preparation method of the pecan protein beverage, and the pecan protein beverage is rich in natural flavor, high in system stability, free of floating oil and sediment after being stored for 6 months, and very good in storage stability.

The invention belongs to the technical field of breeding, and particularly relates to a low-cost larimichthys crocea parent fish feed with high vegetable protein replacing fish meal. The invention discloses a feed additive, which accounts for the total weight of the feed. The low-cost pseudosciaena crocea parent fish feed comprises 10% of Peru steam fish meal, 23% of soybean protein concentrate, 12.5% of corn protein powder, 8.25% of shelled soybean meal, 18.4% of high gluten flour, 8% of chicken meal, 3% of blood cell powder, 2.5% of feather meal, 2% of soybean oil, 3.5% of fish oil, 2% of soybean lecithin oil, 1% of mineral premix, 0.2% of vitamin premix, 1.25% of beer yeast, 0.1% of vitamin C phosphate, 0.1% of glucan and 2% of monocalcium phosphate. The traditional Chinese medicine composition is prepared from, by weight, 0.6% of squid paste, 0.1% of ethoxyquin, 1% of taurine and 0.5% of choline chloride. The larimichthys crocea feed is reasonable in formula design, soybean protein concentrate and the like are used for replacing part of fish meal in traditional larimichthys crocea feed, the feed manufacturing cost and the larimichthys crocea parent fish feeding cost can be effectively saved, and meanwhile the growth performance of the larimichthys crocea parent fish is not remarkably affected.

The present invention provides compositions comprising modified plant-derived polypeptides, and at least one hydrolase and / or a crosslinking enzyme, which composition is capable of forming hydrogels, emulsions and foams, and methods for their preparation.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

The invention relates to the technical field of biological prevention and control of agricultural pests, and discloses a preparation method of a vegetable aphid biological insecticide based on an artemisia frigida extract. The preparation method comprises the following steps: S1, collecting raw materials: selecting stems and leaves of the overground part of fresh artemisia frigida, and cleaning for later use; s2, crushing treatment: crushing the cleaned stems and leaves of the artemisia frigida to obtain artemisia frigida powder; s3, extraction: inorganic extraction: weighing 100g of cold artemisia powder, adding 500ml 1% alcohol and 500ml 1% sodium carbonate, mixing, performing inorganic extraction, filtering after the inorganic extraction is completed, and collecting an inorganic extracting solution; organic extraction: taking 20ml of terpenoid substances, mixing with 60g of vegetable protein, and stirring for 15 hours to complete organic extraction, so as to obtain an organic extracting solution; and mixing and extracting: combining the inorganic extracting solution and the organic extracting solution, adding 15kg of water, and uniformly stirring. According to the preparation method and application of the artemisia frigida extract-based vegetable aphid biological insecticide, the biological insecticide has an efficient prevention and treatment effect on aphids on vegetables such as cucumbers, eggplants and peppers, and the harm of the aphids to the vegetables can be effectively reduced.

The invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

The present application relates to a kind of preparation methods of deformation-resistant high-viscosity food gel, comprising: pure water, soy protein, TG enzyme proportionally sequentially mixed, using stirrer stirring, heating makes protein and TG enzyme fully crosslinking;Add vegetable oil, emulsify fully;Add potato starch, konjac flour, continue to stir until no lump;Mixture is placed in mold and shaped;Heat curing, put into refrigerator and store, obtain deformation-resistant high-viscosity food gel;Gel is placed in coating device, is smeared between any plant meat tissue, is placed in vacuum bag and is packaged, after secondary maturation shaping, form the multi-level structure of plant meat.The effect of protein and TG enzyme promotes gel formation and gel strength increase, by multi-component synergy, form multi-level, high-strength composite network structure, the obtained food gel is deformation-resistant, plastic, can effectively connect different plant protein tissue, also can improve the texture and taste of plant meat, improve the sensory diversity of plant meat.

The present application relates to the field of biotechnology, in particular to the application and method of AtIDD7 gene in regulating plant growth and development, and discloses the application of AtIDD7 protein in regulating plant growth and development for the first time through the research on AtIDD7 protein in plants. The present application can regulate the growth and development of the aboveground and underground parts of plants by overexpressing AtIDD7 protein in plants, and provides excellent gene resources for the improvement of plant growth and development.

The invention relates to the technical field of development of novel food sources, in particular to a vegetable protein solid beverage and a preparation method thereof. The vegetable protein solid beverage consists of the following raw materials in percentage by mass: 50-70 parts of soybean protein isolate, 10-20 parts of isomaltooligosaccharide, 5-10 parts of red bean powder, 5-10 parts of black bean powder, 5-10 parts of corn flour, 5-10 parts of oat flour, 3-8 parts of soybean peptide powder, 2-5 parts of xylooligosaccharide, 2-5 parts of radix polygonati officinalis powder, 2-5 parts of skim milk powder, 1-3 parts of hericium erinaceus powder, 1-3 parts of inulin and 0.5-2 parts of calcium carbonate. The feed additive comprises the following components in parts by weight: 0.1-0.5 part of ferric pyrophosphate, 0.01-0.05 part of beta-carotene and 0.01-0.05 part of ethyl maltol The invention focuses on vegetable protein compounding optimization and precise preparation, selects soybean protein isolate and a plurality of medicinal and edible plant raw materials, and combines scientific proportioning and fine process, so as to break through the limitation of traditional products, develop the vegetable protein solid beverage which is comprehensive in nutrition, fine and smooth in taste, good in stability and suitable for special crowds, and fill the blank of the market subdivision field.

The present invention provides a textured fibrous vegetable protein having improved defibration resistance, or provides a method for improving defibration resistance of a textured fibrous vegetable protein. A textured fibrous vegetable protein which contains a pea-derived protein and a salt of a monovalent cation, and which contains 0.1 mass% or more and less than 2 mass% of the salt of the monovalent cation relative to the pea-derived protein; alternatively, a method for improving the fibrillation resistance of a textured fibrous vegetable protein, said method comprising a step for adding 0.1 mass% or more but less than 2 mass% of a salt of a monovalent cation to the vegetable protein.

The present invention provides a textured plant protein defined as a fibrous plant protein material having a protein content of at least 40 wt.% relative to dry matter wherein the textured plant protein is prepared by extruding a feed composition at a moisture content of 18.1-25.9 wt.%, the feed composition comprises: a) a source of plant protein from seeds, cereals, algae, fruits, leaves or legumes, comprising at least 65 wt.% of plant protein relative to dry matter; and b) a source of tuber protein comprising at least 75 wt.% of tuber protein relative to dry matter, and c) a filler, In addition, the invention provides food products comprising the TVP of the invention, as well as methods for obtaining these products, and the use of TVP in food products to replace meat of animal origin.

Provided herein are plants, plant parts, a population of plants or plant parts, and plant products (e.g., seed composition, protein composition) comprising reduced activity of a protein-related polypeptide [e.g., stomatal cytokinesis defective 2 (SCD2), SCD2A, SCD2B, response to dehydration 22 (RD22), glucuronidase 3 (GUS3), GUS3A, glycosyl hydrolase family 10 protein B (GH10B), protein phosphatase 2A beta subunit (PP2AB), PPA2BA, PP2ABAB, alpha / beta-hydrolases superfamily protein (ABH), ABHA, ABHB, calmodulin-binding transcription activator protein 2 (CAMTA2), CAMTA2A, CAMTA2B, cinnamyl-alcohol dehydrogenase (CAD1), beta-ketoacyl reductase 1 (KCR1), KCR1A, or KCR1B], and compositions and methods of producing such plants and plant parts. The plants, plant parts, population of plants or plant parts, or plant products can have a genetic mutation that reduces the protein-related polypeptide activity, which can be one located at least partially in a protein-related gene (e.g., CAD1) or its homolog or in its regulatory region, and can have increased protein content and / or white flake protein content.