Enzyme Assisted Methods for Plant Protein Extraction

Thickening a plant protein-including composition including chia seed protein and/or hemp seed protein using a protein deamidase. The thickener is a protein deamidase that selectively deamidates the protein hydroxyl groups, thereby improving the protein's gelation properties. The enzyme is activated by controlled temperature and pH conditions to enhance the protein's natural thickenening capabilities. This enzyme-based approach enables the production of plant-based milk alternatives with improved texture and stability, particularly suitable for applications requiring a natural, non-processed thickening method.

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Methods for producing deamidated plant protein isolates with improved functional stability and solubility. The method involves enzymatically deamidating plant protein sources, such as legumes, in aqueous solutions containing glutaminase enzyme at controlled pH conditions. The deamidated protein is then purified through precipitation, filtration, and drying processes. The resulting protein isolate exhibits enhanced solubility and stability compared to unprocessed protein sources, making it suitable for a wide range of food applications.

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A method for extracting proteins from matrices that improves extraction efficiency and purity compared to conventional methods. The method employs a unique extractant composition that selectively interacts with and neutralizes interfering components in the matrix, enabling the selective extraction of proteins without interfering with their solubilization. The extractant composition contains a combination of protamine, polyethylenimine, and polyarginine, which effectively neutralize humic substances and other matrix components that interfere with protein extraction. This composition enables high protein yields while minimizing matrix interference, making it particularly suitable for extracting enzymes from soil, compost, and other biological matrices.

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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 process for producing high-value protein and fiber concentrates from biomass such as okara and soybean meal through integrated extraction and processing. The method combines aqueous extraction with enzyme-assisted hydrolysis and subsequent enzymatic treatment to generate a protein-rich fraction while preserving the fiber component. The process achieves enhanced protein recovery and protein content through optimized pH and temperature conditions, combined with selective enzyme treatment to minimize phytase activity. The resulting protein-rich fraction can be further purified through drying and processing to produce a valuable protein isolate or fiber-rich product.

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Preparing functionalized wheat protein for clean label food products through enzyme-assisted protein modification. The process involves treating wheat protein with naturally occurring proteolytic enzymes from fruit, followed by optional secondary enzyme processing. The enzyme treatment enables the formation of functionalized wheat protein that meets clean label criteria, including absence of artificial ingredients and synthetic chemicals. The resulting protein can be further processed to enhance its functional properties, particularly in applications requiring specific protein characteristics.

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Enzymatic treatment of green biomass to improve protein yield and purity for livestock feed production. The treatment involves enzymatic hydrolysis of xylan, glucan, and pectin components of the biomass, followed by selective removal of non-starch polysaccharides (NSPs) that inhibit protein solubility. This enzymatic processing enables the extraction of high-quality protein from green biomass, which can be used as a sustainable alternative to traditional soy-based feed. The treatment process improves protein yield and purity compared to untreated biomass, making it suitable for feed production and animal nutrition applications.

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A method for extracting protein from peony seed meal, which involves enzymatic hydrolysis followed by ultrasonic alkali extraction to maximize protein yield. The enzymatic hydrolysis step uses cellulase to break down the cell wall and expose the protein, while the ultrasonic alkali extraction uses an alkali solution and ultrasound to further dissolve the protein. This two-step process allows efficient extraction of protein from peony seed meal.

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A method for purifying proteins from plant biomass that maintains their native structure and properties. The purification process involves extracting the biomass with a solution containing polyethylene glycol (PEG) and an optional flocculant, followed by a two-phase separation step. The resulting PEG phase is collected and filtered to generate a protein solution. This solution is then incubated with PEG, allowing the protein to adsorb color and odor compounds. The PEG phase is then separated from the protein solution through gravity settling or centrifugation, and the resulting protein solution is further purified through ultrafiltration or other methods. The purified protein is then concentrated and sterilized to produce a final product concentrate.

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A novel method for extracting plant proteins from raw materials that addresses the conventional problems of prolonged fermentation times, high water consumption, and environmental concerns. The process involves adjusting the pH of the raw material slurry to facilitate the precipitation of starch, followed by a controlled fermentation process that selectively separates protein, starch, and fiber components. The method eliminates the need for mechanical breakdown, sieving, and multiple precipitation steps, resulting in a more efficient and environmentally friendly extraction process.

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A continuous enzymatic hydrolysis process for protein production that eliminates the need for mechanical pumps and maintains enzyme integrity. The process utilizes slow convection through a membrane system, where enzymes remain active as they circulate through the membrane. The reaction mixture flows continuously through the membrane, allowing unreacted starting materials and enzymes to be recycled while maintaining enzyme activity. This approach prevents enzyme degradation through mechanical stress and enables precise control over reaction conditions.

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A three-component enzyme system for extracting proteins from distillers grains and roots, enabling the production of a high-protein broth for supplementing local diets. The system comprises a protease enzyme, a buffer, a deactivating agent, and a neutralizing agent. The protease enzyme catalyzes protein hydrolysis in the presence of the buffer, while the deactivating agent prevents unwanted bitter peptides. The neutralizing agent adjusts the pH to 7.0, preventing undesirable taste. This enzyme system enables the efficient extraction of proteins from grains and roots, making it a valuable tool for supplementing local protein sources in developing communities.

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A method for extracting legume protein from raw materials using a two-step process that minimizes the use of calcium chloride. The method involves first extracting legume protein using water at a lower protein concentration (typically 0.05M CaCl2), followed by re-extraction with a lower calcium chloride concentration (typically 0.10-0.15M CaCl2) to recover the remaining protein. This approach eliminates the need for high calcium chloride concentrations typically associated with traditional extraction methods, reducing the amount of calcium chloride used while maintaining effective protein recovery.

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