Techniques to Improve Solubility of Plant Proteins

Process for extracting a protein isolate from de-oiled oilseed flour at low temperatures without membrane filtration. The isolate has high protein content (80-98%) and maintains native protein structure. It has applications in foams, gels, and emulsions for food and beverage products. The isolate is made by steps like separating hulls, alkaline hydration, protein precipitation, dilution, homogenization, sterilization, and drying. The low-temp extraction allows high protein content without denaturation.

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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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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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Low lipid legume protein isolate with improved flavor and taste compared to conventional legume proteins. The isolate has reduced lipid content by using a specific processing method involving adding a phospholipase enzyme and cyclodextrin. The lipid content of the legume protein isolate is 7-9g per 100g of protein, compared to 15-20g in conventional isolates. The lower lipid content improves flavor and taste compared to high lipid isolates. The method involves suspending the legume protein in water, adjusting pH, heating, adding enzyme/cyclodextrin mix, stirring, adjusting pH again, heating again, centrifuging, and drying the protein isolate. The ratio of phospholipase activity to cyclodextrin is 10-100 units/g

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Producing protein powders from spent grain by brewers that improve taste and solubility. The process involves enzymatic hydrolysis of the spent grain, followed by microfiltration to separate the liquid protein stream, and subsequent nanofiltration to concentrate the protein. The resulting protein powder has improved solubility, water retention, and stability characteristics compared to conventional protein powders, making it suitable for a wide range of applications.

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A legume protein isolate with enhanced rheological properties for food and feed applications. The isolate, derived from pea, lupin, and faba beans, achieves superior gel strength compared to conventional pea protein isolates. The protein composition is produced through a proprietary process that separates the soluble fraction from the insoluble fraction, resulting in a highly concentrated protein solution with a gel strength of over 350 Pa. This concentrate can be further processed to achieve desired protein concentrations through drying methods. The isolated protein exhibits superior rheological properties, making it suitable for applications requiring high gel strength in food and feed formulations.

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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 protein powder that can be used as a nutritional supplement or ingredient in food and beverages. The protein powder is made from a recombinant form of ovomucoid protein (rOVD) that has been modified to have fewer N-linked mannosylation sites. The rOVD has a unique glycosylation pattern that makes it more stable and soluble than other proteins. The powder can be used in a variety of applications, including sports nutrition, protein bars, and beverages.

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A composition comprising a recombinant ovomucoid protein (rOVD) that provides protein fortification to the composition. The rOVD is a modified form of the native ovomucoid protein found in egg whites. The rOVD has specific glycosylation modifications that improve its solubility, stability, and functional properties compared to the native protein. The rOVD can be used in a variety of food and beverage applications to provide protein fortification while maintaining desirable sensory properties like mouthfeel, texture, and stability.

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A method for preparing plant-based protein powders that achieve superior water dispersibility and stability in drinking water. The method involves sequential extraction of plant material with water, followed by pH adjustment to 6-8, precipitation of the protein to form a solid precipitate, and subsequent high-temperature sterilization. The precipitate is then re-extracted with water to obtain a protein-rich solution, which is then sterilized at 100-180°C for 2-100 seconds. The sterilized solution is then re-extracted multiple times to achieve the desired protein concentration and water ratio. This process ensures the protein maintains its dispersion properties and stability in water, making it suitable for beverage applications.

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A novel method for recovering valuable components from soybean waste streams through membrane-based separation and purification. The process involves separating and removing soy protein, sugar, minerals, and other components from soybean waste streams using advanced membrane technologies, followed by comprehensive purification steps. The method enables the recovery of soy protein isolate, which is typically discarded in commercial soybean processing, while also purifying other valuable components like sugar and minerals. This approach addresses the significant economic challenges associated with traditional separation methods, which often result in incomplete separation and irreversible protein precipitation.

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A novel approach to producing high-quality protein concentrates from forage crops like alfalfa that can be used as feed ingredients in animal nutrition. The concentrate is produced through a process that preserves the natural nutritional value of the forage while eliminating its undesirable anti-nutritional compounds. The process involves extracting and concentrating plant juice, then drying it directly to produce a protein-rich concentrate. This concentrate can be used as a feed ingredient in animal nutrition, particularly for livestock like pigs and poultry, while maintaining its nutritional value compared to traditional protein concentrates.

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