Techniques to Improve Digestibility of Plant Proteins

Protein-rich feed composition with improved texture and functionality compared to existing protein sources. The feed composition is made by blending a grain protein concentrate with a legume protein concentrate. The blended protein mixture is then processed into feed bites with desired texture and functionality without the need for binders. The synergistic blending of the grain and legume proteins allows the formation of protein-rich feed products with desirable texturization and functionality characteristics.

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High-moisture extruded vegetable protein composition comprising rapeseed protein, legume-derived protein, plant-based fiber, and water, wherein the ratio of rapeseed protein to legume-derived protein is from 5:95 to 40:60, comprising an amount of protein within the range of 50 to 75 wt. on dry weight of the composition.

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A plant protein composition that enhances protein digestibility through enzymatic treatment. The composition includes a protein deamidase enzyme that selectively deamidates specific amino acid residues in the protein. The deamidase acts to increase the solubility and bioavailability of essential amino acids and branched-chain amino acids in the protein, thereby improving protein digestibility. The treatment can be applied to a variety of plant protein sources, including pulses, grains, and legumes, to produce a processed protein product with enhanced digestibility.

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A leguminous protein composition exhibiting enhanced acid-gelling properties for acidification-based food products. The composition combines pea protein with cooked pea fiber, which improves acid-gelling properties beyond those of pure pea protein. The cooked pea fiber enhances gel strength and stability during acidification, while maintaining water-holding capacity. This composition enables the manufacture of acid-gelling foods like yogurts and cheeses without the need for traditional gelling additives.

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A process to produce textured vegetable protein compositions for applications like meat substitutes. The process involves mixing vegetable proteins, preferably legume proteins like peas, with a pea protein isolate that has low water solubility. The protein ratio ranges from 70/30 to 95/5. The low soluble pea isolate helps create a fibrous texture in the final product.

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A protein isolate derived from spent grain (brewers' spent grain) that addresses nutritional deficiencies and enhances athletic performance. The isolate is produced through a novel extraction and purification process that preserves the unique nutritional profile of spent grain, including its high leucine content. This results in a protein with enhanced tryptophan, threonine, and isoleucine levels, as well as improved digestibility and bioavailability compared to conventional plant-based protein sources. The isolate is formulated as a nutritional supplement that supports sustained athletic performance, muscle growth, and recovery.

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High-protein food compositions that provide a balanced amino acid profile with more protein than traditional fillers like fruit, meat, or bread. The compositions have carrier-filler ratios where the carrier protein content exceeds the filler protein. The carriers can be made from microbially fermented biomass, plant flours, or mixtures. They aim to provide high-protein meals with at least 20% calories from protein, and less than 640 calories per serving. This allows traditional food forms like sandwiches to have enhanced protein content without excessive calories.

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Oat protein composition with reduced lipid content, featuring a protein extract with less than 10% lipid content on dry matter. The composition achieves this through a novel extraction process that preserves protein integrity while minimizing lipid recovery. The composition has an insoluble fiber/β-glucan ratio of at least 5, with particle size distribution meeting specific criteria. The composition can be formulated into various beverage products, including ready-to-drink beverages and baking applications, where its low lipid content enhances organoleptic properties.

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Process to efficiently extract proteins from grains like beans, peas and lentils using a sequence of steps that involves removing fiber and starch before protein extraction. The process starts by dehulling the grains, milling the dehulled grains to make whole grain flour, then separating the fiber from the flour. The fiber-depleted flour is further processed to remove starch and obtain the protein concentrate. This reduces fiber content compared to traditional extraction methods, enabling higher protein purity and better functionality.

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Producing high protein, low carbohydrate, thick textured plant-based yogurt without added stabilizers. The process involves concentrating plant bases like oat before fermentation to increase protein levels, then further concentrating the fermented yogurt to remove excess carbohydrates. This allows making a plant-based yogurt with similar protein content to dairy yogurts without added stabilizers.

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Plant-based protein composition with comparable digestibility to milk protein, containing legume protein, flax seed, whole grain protein, and quinoa, without soy. The composition provides complete essential amino acids and high digestibility without using soy. It aims to meet protein requirements in a natural, plant-based way for people who avoid soy. The composition can be used as a supplement, nutraceutical, or functional food.

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A pea protein isolate with reduced lipid content that addresses the flavor issues associated with plant-based proteins. The isolate contains 7-9g of total lipids per 100g of protein, with a lipid content of less than 9g per 100g of protein. This novel protein source has been developed to overcome the flavor limitations of traditional pea protein isolates while maintaining high nutritional value.

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Pet food formulation that enhances protein digestibility through the use of plant-based protein sources. The formulation combines soybean protein isolate with fermented soybean meal to achieve a protein digestibility of 88% or higher, surpassing conventional standards. The soybean protein isolate is particularly effective in improving protein digestibility in plant-based protein sources, particularly in cases where natural protease inhibitors are present. The formulation achieves this enhanced digestibility while maintaining favorable particle shape and moldability.

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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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Continuous production of hemp seed oil and protein products through a novel process that leverages advanced mechanical separation and extraction technologies. The method employs a continuous expeller press with a proprietary combination of hydraulic pressure and specialized bagging system to achieve ultra-pure oil and protein products. The process eliminates the traditional screw-type expeller press limitations by simultaneously separating and pressurizing the hemp seed components, allowing for optimized extraction of oil and protein while minimizing residual solids. The continuous operation enables batch-to-batch production with precise control over oil and protein recovery, resulting in higher quality final products with reduced waste and improved shelf life.

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Debittered chickpea protein concentrate that offers improved palatability and nutritional value through a novel acidification step followed by alkaline treatment. The concentrate is produced by acidifying chickpea material with fumaric acid, then separating the protein precipitate and extracting the protein fraction under alkaline conditions. This process enhances the protein's neutral taste and texture, making it suitable for a wide range of food products including meat substitutes, milk alternatives, protein powders, and nutritional supplements.

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Process for producing high-value protein and cellulosic products from brewers spent grains (BSG) through enzymatic hydrolysis and fermentation. The process involves enzymatic treatment of BSG to break down starch and protein into bioactive compounds, followed by controlled fermentation to produce protein-rich concentrates. The concentrates undergo additional steps, including enzymatic treatment to remove bitterness, milling, and enzymatic hydrolysis to release starches. The resulting concentrates can be further processed into a cellulosic feedstock suitable for thermochemical conversion.

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Processing small grains to provide a protein enriched fraction, a beta-glucan enriched fraction, a starch enriched fraction, and a fiber enriched fraction. The processing includes the following steps: grinding the small grain to provide a flour; mixing the flour with an alkaline solution having a pH of between about 8 to about pH 12 to provide an alkalized mixture; centrifuging the alkalized mixture to provide a first supernatant and a first precipitate; adding acid to the first supernatant to bring the pH to between about 3.75 to about 6.5 thereby providing an acidified supernatant; centrifuging the acidified supernatant to provide a second precipitate comprising protein and a second supernatant comprising beta-glucan; and collecting the second precipitate as a protein fraction.

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Assembly of milk and plant proteins to create functional food components with enhanced texture, emulsifying, and foaming properties. The invention involves combining milk proteins and plant proteins to form stable assemblies through controlled molecular interactions, which can be achieved through hydrolysate preparation or enzymatic treatment. These assemblies exhibit improved solubility, coagulating capacity, and emulsifying capabilities compared to individual proteins, with potential applications in food products like pasta, bread, and chocolate.

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