Microwave Methods for Plant Protein Extraction

Vegetable protein isolates, such as pea protein isolates, with significantly reduced off-flavors compared to prior art isolates. The isolates contain less than 10 micrograms of total volatile compounds per gram of dry matter, preferably less than 5 micrograms. The low off-flavor isolates are made using a specific extraction and purification method involving high temperature acid washing and low oxygen grinding. This process reduces volatile compounds that cause beany, vegetable, and pea-like tastes. The method can be applied to extracting leguminous proteins like pea protein.

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A process to concentrate plant-based protein using enzyme treatment and membrane filtration to improve yield and quality compared to conventional methods. The process involves extracting plant proteins at slightly alkaline pH (7-9) using enzymes like glucanase, amylase, and protein-modifying enzymes like deamidase. This solubilizes the proteins for easier filtration. The filtered concentrate is further concentrated by membrane filtration to remove undesirable components. This results in a high-quality, functional plant protein concentrate with better properties like solubility and gelation compared to conventional methods.

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A method for producing isolated vegetable protein that can be added to foods like breads without affecting texture or shape. The method involves concentrating vegetable protein, adding a small amount of pectin or alginate, acidifying, heating, and then powdering the resulting solution to create the isolated vegetable protein. This process increases bulk density, water absorption, and pH stability while reducing solubility compared to typical isolated vegetable proteins. It allows adding more protein to foods without water deprivation issues. The pectin/alginate addition helps stabilize the protein structure during heating and acidification.

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A method for producing isolated vegetable protein with improved solubility and texture retention. The process involves concentrating a protein extract, adding pectic acid or alginic acid, and then subjecting the resulting mixture to heat treatment at a pH range of 3.5 to 4.9. This heat treatment enhances the protein's solubility and stability, while maintaining its functional properties. The process can be applied to various protein sources, including soy, pea, and wheat proteins, to produce isolated protein products with improved texture and solubility.

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A novel method for producing undenatured protein isolates from vegetable raw materials that maintains the natural protein structure and functionality of the starting material. The process involves treating the alkaline aqueous suspension to separate solid components, followed by a controlled precipitation step at the protein's isoelectric point. This approach eliminates the need for strong acids and high temperatures, preserving the protein's native properties while achieving high yields and quality. The resulting protein isolate retains its nutritional and functional characteristics, making it suitable for industrial applications in food products, animal feed, and other industries.

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A method for producing vegetable protein ingredients from oilseed materials through controlled extraction and enzymatic processing. The process involves pulping oilseed materials, separating them into finer and coarser components, and treating the finer fraction with enzymes to remove phytate and cell wall components. The enzymatically treated fraction is then further processed to extract the desired protein component, which can be dried to a moisture level of up to 45% (w/w).

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A method for extracting protein from mealworms (Tenebrio molitor) that is more efficient, has higher protein yield, and better protein quality compared to traditional methods. The method involves ultrafine grinding, ultrasonication, and microwave processing to extract the protein without enzymes. The mealworms are first pretreated by drying to remove moisture, then ground to very small sizes, ultrasonically agitated, and microwaved to extract the protein. This allows direct extraction without enzymes, reducing complexity and costs. The resulting mealworm protein has higher purity and lower fat content compared to traditional methods.

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A method for extracting, purifying, and isolating proteins from plant materials like seeds, legumes, and grains, particularly for use in food products. The process involves crushing or milling the plant material, extracting the protein-rich liquid fraction, separating the solid fraction, and then fractionating the liquid fraction to concentrate the protein. The method employs a novel combination of solvents with specific polarity profiles that selectively precipitate proteins while maintaining the natural functional properties of the plant material. The resulting protein isolate is free of non-polar compounds and phenolic compounds, making it suitable for human consumption.

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A method to extract high-purity, high-yield, and high-solubility flax protein from flaxseed meal using enzymatic hydrolysis and targeted media extraction. The method involves using a compound protease to enzymatically hydrolyze the protein in flaxseed meal. Then, the enzyme-treated material is sequentially extracted using water, alkali, and salt media to selectively extract the flax protein. This targeted extraction allows high protein content (91%) and extraction rate (89%) with improved protein solubility (>86%) compared to direct extraction methods.

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Process for preparing protein-fibre concentrates from plant materials like oilseeds, legumes and lentils that avoids denaturing the proteins during extraction. The process involves extracting water-soluble components from the plant material using mild conditions, then fractionating and concentrating the extract using declining polarity solvents. This replaces the initial aqueous extraction solvent with organic solvents. The final protein-fibre concentrate has high protein and fiber content, low carbohydrates, phenolics, and no long-chain organic or mineral solvents.

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A method to extract proteins from fresh bamboo shoots using low-temperature extraction to obtain five proteins with similar amino acid profiles. The method involves sequential extraction steps using water, salt, alcohol, and alkali. The extracted proteins contain all the essential amino acids needed by the body. This provides a way to convert fresh bamboo shoots into protein powder with high nutritional value for functional foods.

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A process for extracting high-quality yellow mealworm protein using a combination of microwave-assisted supercritical extraction and enzymatic treatment. The process employs microwave-assisted supercritical extraction to enhance oil separation and extraction efficiency, followed by enzymatic treatment to further optimize protein extraction. The combination of these methods enables maximum protein yield while retaining the protein's nutritional content. The extracted protein is then filtered through ceramic membranes to remove impurities and achieve the desired purity. This process provides a high-quality yellow mealworm protein with superior extraction characteristics compared to traditional extraction methods.

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A method for extracting and preparing protein from moringa seeds that involves removing the oil before isolating the protein. The method includes steps like crushing the seeds, extracting the oil using solvents, and then isolating the protein from the remaining seed meal. This allows higher protein yields compared to directly extracting protein from the seeds.

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A solid-liquid extraction process for extracting valuable compounds from biological materials, particularly plant-based products. The process employs a unique dual-solvent extraction system that combines a continuous flow of solvents with controlled ultrasonic vibrations to selectively extract desired compounds from the biological material. The system integrates a perforated trough for material handling, a rotating screw for material movement, and separate solvent circuits for each extraction step. The ultrasonic vibrations enhance solute recovery while maintaining material integrity, enabling the efficient extraction of multiple valuable compounds from a single biological sample.

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Process for extracting natural proteins from plant sources like oil seeds, legumes and grains in a way that preserves their functional properties. The process involves using a specialized apparatus with a closed container, distributor, and filtration unit. The container has a distributor at the bottom to generate an upward flow of aqueous solution. The filtration unit has a flat filter with a specific pore size. This allows extracting proteins from the plant material with low fat content and maintaining their native structure. The apparatus minimizes stress on the proteins and prevents clogging.

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Microwave-assisted subcritical water extraction technology for enhancing the protein extraction efficiency of walnut meal. The process involves subcritical water extraction at elevated pressures to extract protein, followed by drying and subsequent protein precipitation steps. The method improves protein recovery compared to conventional extraction methods, particularly when protein content is below 5%, while maintaining environmental sustainability.

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A process for producing plant-based protein products with enhanced nutritional value through selective fractionation of plant material. The process employs a combination of heat treatment and low pH treatment to selectively precipitate proteins while selectively precipitating non-protein components. The process specifically targets phytate, saponins, and other non-protein compounds, resulting in protein products with reduced levels of these contaminants. The process enables the production of protein concentrates with improved solubility and reduced protein degradation, making them suitable for both animal feeds and human nutrition.

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Microwave-assisted extraction of tea protein that achieves high efficiency, rapid extraction, and excellent protein purity. The process employs microwave-assisted alkaline extraction to prepare tea protein, utilizing microwave energy for rapid heat transfer and mass transfer. The method achieves a protein extraction rate of 82.37-89.01% with purity of 80.58% using optimal microwave-assisted alkaline extraction conditions. This approach enables efficient protein extraction from tea leaves while maintaining their nutritional integrity.

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A novel method for extracting soy protein from velvet beans (Mucuna spp.), a valuable legume with high protein content and nutritional value. The method employs a unique extraction process that utilizes a specific concentration of sodium hydroxide (NaOH) to extract the protein from dried velvet beans, with optimal conditions of 40-45°C under vacuum drying. The extracted protein is then further purified through a series of steps to achieve high-quality soy protein.

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A simple and cost-effective method for extracting protein from mulberry fruit. The process involves extracting protein from mulberry powder through a combination of mechanical grinding and enzymatic treatment. The mulberry powder is first ground into a fine powder using a mechanical grinder, followed by enzymatic treatment with specific enzymes that break down the protein into soluble peptides. The resulting enzyme-treated powder is then subjected to a controlled mechanical grinding process to further refine the protein extract.

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