Techniques to Extract Protein from ChickPea

A composition of dry-textured legume proteins with improved water retention for applications like meat substitutes. The composition has a water retention capacity of >3.5 g of water per gram of dry proteins. This is achieved by a process involving extrusion cooking of the legume proteins followed by drying. The extrusion cooking step densifies the protein fibers to give them a firmer structure. The resulting textured legume proteins have higher water retention compared to traditional textured legume proteins. This allows better rehydration without additional steps like chopping. The composition can be used in food, pharmaceutical, and cosmetic applications.

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Mayonnaise made without egg yolks, achieved through the use of chickpea protein isolate as an emulsifier, stabilizer, and thickener in a functional food product. The product maintains its emulsified structure and stability during storage, while providing a low-cholesterol alternative to traditional egg-based mayonnaise.

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Chickpea plants with higher protein content, lower fat content, and modified protein composition compared to normal chickpeas. The plants are created through breeding methods that involve discovering and accumulating quantitative trait loci (QTLs) associated with protein, fat, and color traits from different chickpea varieties. The QTLs are combined computationally to create unique genetic combinations that provide the desired trait improvements. The breeding process involves phenotyping, genotyping, and algorithmic selection to identify and blend the QTLs across multiple generations to achieve the desired traits.

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A composition of textured legume proteins for use in food applications like meat alternatives, bakery products, dairy alternatives, confectionery, sauces, soups, and pizza toppings. The composition has a specific range of density measured by the A test method between 235 and 295 g/L. The composition is made by extruding a powder of legume proteins and optionally legume fibers with a water content of 35-45% before drying. The extrusion process conditions and powder properties provide a textured protein product with improved firmness compared to legume proteins extracted from soy.

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Modifying chickpea protein isolate to improve its functional properties for food applications. The modification involves using plasma jet treatment on the chickpea protein isolate powder. The plasma jet processing improves foamability and stability of the chickpea protein isolate. The foamability enhancement is likely due to the unfolding of protein chains exposing more sites for foam formation. However, excessive unfolding leads to aggregation and reduced foamability. The modification also increases sulfhydryl groups initially but then decreases as disulfide bonds form. This indicates oxidation occurring during the treatment.

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A method to prepare a vegetable protein beverage using chickpeas as the sole or main protein source without stabilizers, thickeners, emulsifiers, or sweeteners. The method involves grinding chickpeas with amylase and glucoamylase enzymes for primary hydrolysis. The resulting paste is pH adjusted and heat treated. It is then centrifuged to remove insoluble components and further hydrolyzed with protease. This process yields a stable vegetable protein beverage with chickpeas as the sole protein source. The beverage has 22.5% protein, 28% solids, and meets commercial sterility requirements.

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Method for preparing legume protein isolates with improved functional properties for use in food applications. The method involves extracting legume proteins from ground legume flour using ultrafiltration at low pH (1-9) to produce a protein-rich fraction. This fraction is then further processed to remove larger molecules and water to isolate legume proteins with desirable characteristics like reduced viscosity, lower density, and improved stability. The resulting isolate has advantages for food applications like reduced separation, improved storage, and better texture compared to traditional methods.

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A process for producing legume protein isolates that eliminates unpleasant flavor compounds through cyclodextrin-mediated lipid extraction. The process involves suspending legume proteins in water, specifically pea protein, and then using β-cyclodextrin to selectively remove lipids from the protein solution. The resulting protein isolate is characterized by its low lipid content, typically between 7-9 g per 100 g of protein, making it suitable for applications in animal and human nutrition.

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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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Proteinaceous food or food ingredient that has high protein nutritional content and without the undesirable organoleptic taste and smell properties that typically accompany biomass from these sources. The food ingredient is derived from biomass, and the protein material is subjected to a series of steps to derive a protein material that has high protein nutritional content and without the undesirable organoleptic taste and smell properties that typically accompany biomass from these sources.

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A chickpea defatted powder processing device that extracts oil from chickpeas to make longer-lasting chickpea protein powder. The device has stages like crushing, softening, embryo removal, low-temperature extraction, micronization, and drying. It uses a conveyor, air pipes, and pipelines to connect the stages. The low-temperature extraction stage uses equipment like an extraction tank, concentration tank, solvent pump, condenser, turnover tank, vacuum pump, and compressor to extract oil at low temperatures. This prevents oxidation and rancidity during drying, extending the shelf life of the chickpea protein powder.

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Efficiently extracting high quality protein from chickpeas for use in food products. The process involves removing oil from chickpea flour using ethanol, then extracting protein from the de-oiled flour. This allows separating and concentrating the protein without complex processing steps. The oil is recovered and reused.

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Debittered chickpea protein concentrate with enhanced nutritional profile and palatability. The concentrate is produced by a process involving acidification of chickpea material with fumaric acid, followed by alkaline treatment. The acidification step removes phytic acid and other antinutrients, while the alkaline treatment enhances protein solubility. The resulting concentrate has a neutral taste and is suitable for a wide range of food products, including meat analogs, milk alternatives, and sports nutrition.

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A method for preparing chickpea peptides through a novel process that combines protein precipitation with proteolytic hydrolysis. The method involves soaking chickpea seeds in steam blast, followed by an alkali-soluble acid precipitation step to obtain a protein precipitate. The precipitate is then subjected to proteolytic hydrolysis using specific proteases to produce a small molecule polypeptide solution. The resulting polypeptide solution is then concentrated through drying, resulting in a purified chickpea peptide powder.

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A method for producing legume protein products with enhanced solubility and stability in acidic environments. The method involves extracting legume proteins from legumes using a calcium chloride solution, followed by selective ultrafiltration and optional diafiltration. The extracted legume protein solution is then concentrated and optionally dried to produce a protein product with a concentration of at least 90% protein content. The solution is formulated at a pH of 6-8 to facilitate optimal solubility and stability in beverages, and optionally acidified to pH 2-4 for specific applications.

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A method for producing chickpea short peptides through enzymatic hydrolysis of chickpea protein, utilizing a combined cellulase-alkaline protease-flavor enzyme system. The process involves enzymatic digestion of chickpea protein by the cellulase-alkaline protease system followed by addition of flavor enzyme to facilitate peptide formation. This combined system enables efficient and controlled production of chickpea-derived peptides, which can be used as dietary supplements or food additives.

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