Techniques to Extract Protein from Kidney Beans

A process for preparing vegetable protein isolates with high protein content and maintained protein functionality. The process involves suspending the vegetable protein source in alkaline water, treating to separate fiber, acidifying to pH 3-6.5, dissolving in CO2, separating protein gel, dehydrating. The steps are done at <65C to avoid denaturing the proteins. The process uses weak organic acids like citric instead of strong mineral acids like HCl. This allows obtaining undenatured vegetable protein isolates with native protein functionality.

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Water-soluble legume proteins with high functionality and yield that can be produced using a simple, industrially applicable process. The method involves comminuting, defatting (if desired), and suspending the legume seeds in water at a pH of 6.8-7.5. Centrifugation or filtration separates the starch and fibers, leaving a protein solution. The pH is adjusted to 7.5-8.3, followed by ultrafiltration and diafiltration. The resulting protein concentrate can be dried, cooled, or frozen. The proteins have a molecular weight range of 200-14 kDa and high water solubility, emulsifying ability, and film-forming properties.

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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 bifunctional soybean protein with enhanced cardiovascular health properties, comprising peptides with both angiotensin-converting enzyme (ACE) inhibitory activity and antioxidant activity. The protein undergoes enzymatic hydrolysis through infrared treatment, followed by protease treatment to release these bioactive peptides. The resulting peptides exhibit significant ACE inhibition and antioxidant activity, and when combined with oil, form a stable emulsion with improved stability and distribution.

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Process for producing purified protein from plant material through a novel enzymatic method that selectively removes chlorophyll while preserving protein purity. The process involves dissolving plant material in a buffer solution containing a reducing agent, separating the liquid phase into solid and liquid components, and employing a specific coagulant to selectively precipitate chlorophyll. The liquid phase is then processed through filtration and purification steps to yield a protein preparation with high protein content (>80%) and minimal impurities.

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Producing legume protein products with reduced flavor and improved digestibility by acid extraction and concentration without using salt. The method involves extracting protein from legumes using acid without a salt like calcium chloride, followed by concentration and optionally diafiltration to remove contaminants. The acidic concentrate is then neutralized and dried to create the legume protein product. This process removes bitter and flavor compounds while inactivating antinutrients like trypsin inhibitors.

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A process to produce clear and stable acidic legume protein beverages with high protein content. The process involves extracting protein from legumes using calcium salts, followed by acidification to pH 3-4. This stabilizes the protein to heat and maintains solubility at low pH. The resulting legume protein solution can be used to make transparent acidic beverages with complete protein solubility. The beverages can have clear or opaque appearance depending on the protein source. The process provides a stable, low pH legume protein beverage that avoids turbidity issues of unmodified legume proteins.

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A method for extracting high-value protein from legumes using supercritical CO2 extraction. The process employs a two-stage decompression separation to separate the CO2-soluble extract from the CO2-rich solvent, followed by a second-stage separation to obtain the final extract. This approach enables efficient extraction of the protein component while minimizing solvent usage and preserving the protein's biological activity. The method is particularly effective for extracting the bioactive compound bition from kidney beans, achieving a high protein yield and purity.

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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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