Alkaline Extraction for Plant Protein Isolation

A process for extracting proteins from protein-rich raw materials, such as brewer's spent grains, using an alkaline solution followed by precipitation with CO2 generated from fermentation of the solid phase. The CO2 is produced in situ through fermentation of the solid phase resulting from alkaline extraction, eliminating the need for mineral acids and reducing environmental impact.

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Method for extracting membrane-bound proteins from biological samples like processed plant meals that are difficult to extract due to denaturation. The method involves incubating the sample in a lysis buffer with optimized conditions. The lysis buffer contains high concentrations of detergent (0.5-5%) at alkaline pH (10-12.5) to effectively extract membrane proteins. This allows immediate analysis of the proteins after neutralization, unlike precipitation methods.

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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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Protein extraction composition for extracting residual proteins from oilseed cakes using less alkali and lower water ratio compared to conventional methods. The composition contains water, oilseed cake, alkali salt, and a surfactant. The surfactant enhances protein solubility, allowing lower alkali and water ratios while maintaining high protein extraction. The composition has a pH of 8-12 and a weight ratio of 10:1 or less water to oilseed cake.

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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 method for efficient extraction of chlorella protein from algae powder using a novel combination of alkaline solution extraction and low-temperature eutectic solvent extraction. The method employs a combination of an alkaline solution (NaOH) and a cryogenic co-melt solvent (glycerol:choline chloride) to extract chlorella protein from algae powder. The alkaline solution provides optimal pH conditions for protein denaturation, while the cryogenic co-melt solvent enables efficient extraction of the protein at low temperatures. This combination approach significantly improves protein recovery rates compared to conventional methods.

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Microbial process for preparing protein isolates from oilseed meals using bacteria like Lactobacillus. The process involves extracting proteins from deoiled meal in an alkaline solution, adding bacteria to precipitate the proteins, centrifuging to separate the isolate, and concentrating the spent supernatant to recover unprecipitated proteins. This allows extracting protein isolates with high protein content, lower anti-nutritional factors, and improved water solubility compared to chemical extraction methods.

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A novel process for extracting protein-rich concentrates from plant materials with minimal solvent use. The method employs a combination of aqueous and organic solvents to extract soluble components from plant materials, followed by fractionation and purification using a selective precipitation step. The process achieves a protein content of at least 30% in the final concentrate, retaining the protein's native functional properties while minimizing the extraction of unwanted components like lipids and carbohydrates.

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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 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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