Isoelectric Precipitation of Plant Proteins

Method to significantly improve the solubility of quinoa protein, a plant-based protein with high nutritional value but poor solubility. The method involves acid hydrolysis of quinoa protein followed by washing to remove salts. The quinoa protein is mixed with an acid solution and heated, then cooled and centrifuged. This deamidates the protein structure, breaks bonds, and forms aggregates with higher solubility. The acid hydrolysis increases quinoa protein solubility from 40% to 75%. The acid concentration is 2-10 mol/L and the quinoa protein:acid ratio is 1 g: 0.0033-0.0167 mol.

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Protein recovery from plant by-products like rapeseed press cake using a two-step isoelectric solubilization process synergistically combined with flocculation. The method involves treating the plant material at low pH to solubilize the proteins, then flocculating and separating the protein fraction. This is followed by optionally hydrolyzing polysaccharides and repeating the solubilization at higher pH. The resulting protein product has high protein yield, low fiber, fat, and phytochemical content compared to conventional methods.

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A method for preparing high-quality plant protein isolate by optimizing the ratio of soy protein to walnut protein. The method involves a two-step dissolution process: first dissolving the protein mixture in alkaline solution at pH 11-12, followed by neutralization with acidic solution. This approach enables the production of a protein isolate with improved water solubility and functional properties, particularly in applications requiring high-solubility protein formulations. The ratio of soy protein to walnut protein is optimized to achieve optimal balance between protein and fat content, resulting in a superior protein isolate with enhanced nutritional value and functional properties.

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A method to produce high protein organic soybean protein isolate with reduced sodium content compared to conventional methods. The method involves extracting soy protein from low-temperature defatted soybean meal using water instead of alkaline solutions. This extract is then precipitated using acid instead of base neutralization. This avoids generating sodium chloride during the process, reducing the final sodium content in the isolate.

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A process for extracting soybean protein isolate through a more efficient and controlled method compared to traditional methods. The process involves selectively extracting alkali-soluble proteins from soybean meal using a controlled pH and temperature environment, followed by precise acidification to precipitate the protein. The process achieves higher purity and protein recovery compared to conventional methods, while minimizing water consumption and environmental impact.

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Improved process for extracting proteins like RuBisCO from plant sources like leaves, seeds, algae, and bacteria in a way that produces pure, clean, and tasteless protein powders. The process involves steps like lysing the biomass, centrifugation, filtration, and activated carbon adsorption to selectively remove impurities like chlorophylls, pigments, and metabolites while isolating the target proteins like RuBisCO. This allows large-scale purification of proteins like RuBisCO from plant sources in a way that avoids the use of organic solvents or leaves green color.

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A novel method for extracting high-quality vegetable protein from plant residues through a single-step process that preserves protein structure and functionality. The method employs a proprietary combination of acid-precipitation and enzymatic hydrolysis to extract protein from oil meal residues. The process involves a controlled pH gradient that selectively precipitates protein while preserving the natural polyphenol composition, followed by enzymatic hydrolysis to re-adsorb and stabilize the protein structure. This approach enables efficient extraction of light-colored, high-quality protein from plant residues without the need for multiple steps, adsorbents, or decolorization agents.

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A method to extract high-purity protein isolate from sunflower meal that has a protein content of over 90% and low phenolic compound content to make it suitable for food applications. The process involves grinding the meal, acid washing, alkali extraction, isoelectric precipitation, washing, and neutralization. Acid and alkali washes with antioxidants reduce color. The steps are optimized with specific temperatures, times, and pH levels to extract and purify the protein.

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A method for enhancing protein precipitation efficiency in protein purification processes. The method involves adding a non-volatile precipitant to a protein solution at a controlled concentration that prevents precipitation while maintaining protein and precipitant concentrations. The precipitant concentration is precisely controlled by removing water from the solution while maintaining the precipitant concentration, resulting in a visible precipitate that can be separated from the supernatant fraction. This approach enables the selective precipitation of target proteins while minimizing contamination and preserving protein structure.

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Highly functional red bean protein isolates with improved properties like reduced oxidase activity and regulated sensory profiles for a wide range of food applications. The isolates are made by extracting red bean proteins at high pH, followed by isoelectric precipitation and filtration steps. Transglutaminase treatment can also be used to modify the texture and properties of the isolates. The isolates have protein contents of at least 60% and globulin-rich fractions. They replace egg in applications like emulsions, scrambled eggs, and baked goods. The isolates have reduced off-flavors and improved functional properties compared to unmodified red bean protein.

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Highly functional mung bean protein isolates for food applications like egg substitutes. The isolates have enhanced functional properties compared to unmodified mung bean protein. The isolates are produced by extracting mung bean protein, followed by steps like isoelectric precipitation, filtration, and concentration. This results in isolates with high protein content, reduced impurities, and modified properties like taste and oxidase activity. The isolates are also contact with transglutaminase to further enhance functional properties.

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A novel extraction method for protein from potatoes that achieves high-purity protein recovery while maintaining color and texture integrity. The method employs a unique precipitation gradient approach to selectively precipitate proteins based on their isoelectric point, allowing precise extraction of specific protein fractions. The process involves mixing potato with a precise brine composition, followed by controlled pH adjustments to optimize protein precipitation. The resulting protein is then recovered through centrifugation and subsequent freeze-drying. This approach enables the extraction of high-quality protein from potatoes in a highly alkaline environment while minimizing equipment costs and maintaining product characteristics.

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A method for producing purified mung bean protein isolates with enhanced organoleptic properties, particularly for egg-free applications. The method involves fractionating mung bean protein through air classification to concentrate protein-rich fractions, followed by purification to achieve specific globulin-type protein concentrations. The resulting isolates exhibit improved sensory characteristics such as astringency, bitterness, and nutty flavors, while maintaining functional properties like emulsifying capabilities and structural integrity.

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Process for producing a protein-rich composition comprising coagulated plant proteins from a plant material. The process involves mixing plant material with an aqueous solution, followed by coagulation of the aqueous solution to form a suspension, and then separating the coagulated protein fraction from the supernatant. The coagulated protein fraction is further purified through centrifugation, enzymatic treatment, and drying to produce a protein-rich composition containing both soluble and coagulated protein fractions.

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Simplified method to purify proteins like spider silk from biological sources without complex refining steps. The method involves increasing the pH of the protein solution to precipitate impurities while leaving the protein soluble. This is done by adding base to the acidic protein solution. The resulting precipitate is removed by centrifugation to leave behind the purified protein in the supernatant.

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A process for extracting proteins from plant-based materials that improves separation efficiency compared to conventional methods. The process involves suspending the protein-containing material in a solvent, extracting it at pH>7, and then acidifying the solution to precipitate the protein. The acidification step is performed before adding acid, and the resulting precipitate is washed to remove impurities. The resulting protein precipitate is then processed directly into an extruder feed, where it can be transformed into a desired product through conventional extrusion processing.

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A novel method for extracting high-quality rice protein through a multi-step process that leverages the unique properties of rice residue. The process involves adding water to rice dregs, adjusting the pH to optimize protein extraction, followed by centrifugation to separate the protein solution. The resulting protein solution is then treated with acid to adjust its isoelectric point, allowing precipitation of the protein. The precipitate is then dried to produce rice protein, which retains its nutritional value and functional properties.

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A method for extracting protein from Moringa oleifera leaf extracts using isoelectric precipitation followed by lyophilization, maintaining the protein's nutritional and sensory characteristics. The process involves creating two fractions: a soluble protein fraction through isoelectric precipitation in a buffer solution, followed by the isolation of the protein precipitate. The protein precipitate is then dried using a freeze dryer to produce a concentrated protein extract. This approach preserves the protein's functional properties while maintaining its nutritional value, particularly beneficial for food and pharmaceutical applications.

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A method for efficient protein recovery from wastewater through controlled pH regulation using nitrogen gas. The process employs a nitrogen cycle to maintain a controlled pH environment, with nitrogen gas acting as a carrier for acetic acid. By regulating the nitrogen pressure, temperature, and time, the system can precisely control the pH to near-isoelectric point of target proteins, facilitating effective precipitation and recovery. This approach enables the recovery of high-concentration protein streams from wastewater, particularly in applications like surimi processing, where traditional methods struggle to achieve optimal protein removal.

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A method for preparing acid-soluble soy protein isolate that maintains transparency and thermal stability in aqueous solutions. The method involves heating the soy protein source to solubilize it, followed by controlled acidification to achieve a pH range of 1.5-7.5. The protein solution is then concentrated to achieve concentrations of 50-400 g/L while maintaining ion balance, followed by further concentration to achieve concentrations of 50-400 g/L. This selective membrane technology enables the formation of a stable, transparent protein solution that can be used for protein fortification applications.

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