Alkaline Extraction Methods for Plant Protein Isolation

Method for producing high-solubility plant protein concentrates through controlled deamidation and alkaline treatment. The process involves treating raw plant proteins under alkaline conditions, then recovering and spray-drying the resulting protein extract. A protein deamidase is added during the alkaline treatment or immediately after, enhancing the protein's solubility and functional properties. This approach enables the production of plant protein concentrates with improved solubility and bioactivity, particularly for applications requiring high protein content and functional properties.

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Non-animal-derived milk products with neutral color, flavor, nutritional content, and texture that mimic dairy products. The products are derived from plant-based sources, such as legumes, grains, and spices, and contain proteins with molecular weights below 200 kDa. The products have neutral pH, a low L* value, and a b* value between -12 and +12, indicating a neutral color. They can be produced through a controlled extraction process that preserves the protein's natural characteristics and functionality. The products offer a sustainable, dairy-like alternative to traditional plant-based milk substitutes, with potential applications in dairy products, nutritional supplements, and dairy-free beverages.

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Protein recovery from plant by-products like rapeseed press cake using a two-step isoelectric solubilization process synergistically combined with flocculation. The method involves treating the plant material at low pH to solubilize the proteins, then flocculating and separating the protein fraction. This is followed by optionally hydrolyzing polysaccharides and repeating the solubilization at higher pH. The resulting protein product has high protein yield, low fiber, fat, and phytochemical content compared to conventional methods.

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A novel method for extracting quinoa protein using a combination of degreasing and acid precipitation processes. The method employs a degreasing step followed by a controlled acid precipitation process to achieve higher protein purity and color stability compared to conventional methods. The degreasing step uses n-hexane or similar solvents to remove impurities from the quinoa, while the acid precipitation step utilizes sodium hydroxide or potassium hydroxide to precipitate the protein. The degreasing and acid precipitation steps are combined with additional steps to further refine the protein quality. This approach enables rapid and efficient protein extraction with enhanced protein quality and color.

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Textured fava bean protein (TFP) product that resembles soy-based meat substitutes in texture and bite resistance. The TFP is made by low-moisture extrusion of fava bean protein concentrate, pea protein isolate, fruit fibers, and water. The extrusion process forms a textured product with aligned protein fibers and reduced air cavities. This provides a meat-like texture and bite resistance when rehydrated. The TFP can be used in vegan and vegetarian dishes as a soy-free meat substitute.

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A method for preparing plant-based protein isolate that enhances water dispersibility and stability through a two-step process. The process involves first extracting protein-rich liquid from plant materials at pH 6.9-7.5, followed by pH adjustment to the protein's isoelectric point ±0.1. The protein precipitates, and subsequent high-temperature sterilization at 100-180°C for 2-100 seconds preserves the precipitated protein while eliminating microbial contamination. The resulting protein product exhibits superior water dispersibility and stability compared to conventional methods, with optimal dispersion at pH 7.5 and 10 minutes holding time.

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A protein isolate derived from brewers' spent grain (BSG) that provides improved nutritional performance compared to conventional plant-based protein sources. The isolate is produced through a novel extraction and precipitation process that preserves the unique nutritional profile of BSG, including its high leucine content, while eliminating the need for chemical treatments. The resulting protein concentrate exhibits enhanced digestibility, improved amino acid profile, and enhanced protein digestibility-corrected amino acid score (PDCAAS), making it suitable for both human consumption and nutritional supplementation applications.

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A process for producing high-purity protein preparations from plant biomass through enzymatic extraction. The method employs a buffer solution containing a reducing agent to extract proteins from plant materials, followed by mechanical lysis, enzymatic treatment, and separation steps. The extraction process maintains protein purity of at least 80% while achieving optimal protein recovery. The resulting protein preparations can be formulated into a wide range of food products with minimal impurities.

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A method for solubilizing proteins from biological sources through hydrolysis, particularly effective for challenging protein materials like chicken feathers and animal hair. The process involves creating a slurry from the protein-rich material, then applying controlled alkaline conditions to break down the protein structure into smaller peptides and amino acids. The resulting liquid product is neutralized and concentrated to produce a high-quality protein concentrate, while the alkaline medium is recovered and reused. This approach enables efficient solubilization of proteins from non-hydrolyzable materials, enhancing their digestibility and bioavailability.

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Alkaline hydrolysate of plant proteins with enhanced emulsifying properties, particularly for dairy and food applications. The hydrolysate is prepared from plant proteins through alkaline hydrolysis using calcium-based reagents, achieving a pH range of 7.5. The resulting hydrolysate exhibits superior emulsification capabilities compared to native protein hydrolysates, with an emulsification ability of 60-90% and a rich, stable foam structure.

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A method for solubilizing proteins from solid matrices without pH adjustment or ion concentration control. The method involves heating a solid containing protein with a specific type of basic solid, such as alkaline earth metal carbonates, alkaline earth metal-supported carriers, or zirconia composite oxides, in a solvent. The basic solid enhances protein solubilization by stabilizing the protein matrix and facilitating its release through hydrolysis and aggregation processes. The method can be performed at elevated pressures (1-40 MPa) and temperatures (120-230°C) to enhance solubilization efficiency.

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A novel method for extracting soy protein from velvet beans (Mucuna spp.), a valuable legume with high protein content and nutritional value. The method employs a unique extraction process that utilizes a specific concentration of sodium hydroxide (NaOH) to extract the protein from dried velvet beans, with optimal conditions of 40-45°C under vacuum drying. The extracted protein is then further purified through a series of steps to achieve high-quality soy protein.

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