Pulse Protein Extraction Methods

A large-scale process to purify proteins like RuBisCO from plant sources in a way that allows high yields, low costs, and produces pure, clean protein powders suitable for human and animal consumption. The process involves extracting the proteins by lysing the plant tissues, then using activated charcoal to adsorb undesirable pigments and impurities. The charcoal is separated out, leaving behind the purified protein solution. Further filtration steps can further isolate the protein. This provides a clean, pure, tasteless, odorless, colorless protein powder suitable for food applications.

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High-extraction-rate soybean protein production method that reduces protein loss and improves protein recovery compared to conventional methods. The process involves extracting soybean protein using a weak alkaline water solution, followed by washing and separating the extract. This reduces protein in the dregs and whey wastewater compared to using strong alkali. The extracted protein is then acid precipitated, neutralized, and dried to produce the final soybean protein powder. This allows separating and recovering different soybean protein components with improved functionality compared to a mixed protein extract.

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A soybean protein extraction device that utilizes a multi-stage membrane separation process to enhance efficiency and reduce energy consumption. The device comprises a leaching tank with an extraction mechanism, where multiple ultrafiltration membranes are integrated between the tank's walls. A pressurized delivery system is integrated into the top of the extraction mechanism, with each membrane cartridge connected through a separate communication tube. The system incorporates solenoid valves for precise control over membrane cartridge alignment and flow. This configuration enables optimized membrane alignment and pressure distribution across the membrane array, maximizing protein extraction while minimizing membrane fouling and pressure drop.

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Enzymatic soybean protein production system that enables efficient and selective extraction of soy protein through a novel enzymatic hydrolysis process. The system comprises an ultrafine pulverizer, extraction tank, enzymatic hydrolysis reaction tank, flash tank, polymerization reactor, solid-liquid separator, neutralization reaction tank, and flash steaming tank. The system utilizes a specific enzymatic hydrolysis reaction to selectively break down soy protein into its constituent peptides, while the subsequent enzymatic hydrolysis reaction further breaks down these peptides into individual amino acids. The system's unique separation process enables the selective recovery of individual amino acids from the hydrolysis reaction mixture.

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A method for producing pulse protein isolates through ultrafiltration that enhances their nutritional and functional properties for food applications. The process involves extracting protein from milled pulse flour in an aqueous solution at pH 1-9, followed by ultrafiltration through a semi-permeable membrane. The resulting retentate fraction is collected and processed further to produce a purified protein isolate with specific molecular weight characteristics. The isolate is enriched in proteins with molecular sizes greater than 5 kDa, depleted in proteins below 5 kDa, and exhibits enhanced storage modulus and viscoelastic properties compared to conventional protein isolates.

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A process to make high protein dried legume products with improved solubility and functionality compared to conventional legume concentrates. The process involves extracting protein from dried legumes using calcium chloride solution and washing the solids. This results in a dried legume protein product with at least 50% protein content and properties like complete solubility at low pH, low fiber, and high protein content. The calcium treatment removes phytic acid which improves protein solubility. The washed legume solids are then dried to provide the high protein product.

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A membrane-based method for extracting soybean protein peptides from soybean residues. The process involves hydrolysing soy protein isolate in a protease solution, then filtering the resulting hydrolysate through a membrane to separate the protein peptides from the hydrolysate. The filtered peptides can be further purified through additional membrane filtration steps.

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Plant-based protein concentrates derived from yellow field peas and other pulses, with enhanced nutritional profile and digestibility. The concentrates achieve a complete amino acid profile, sulfur-rich amino acid content, and PDCAAS of 1.00, making them suitable for a wide range of applications including food products. The concentrates are produced through a novel ultrafiltration process that selectively retains albumin proteins while capturing water-soluble carbohydrates, resulting in a protein-rich concentrate with improved digestibility and nutritional properties.

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A method for producing legume protein products with exceptionally high protein content, specifically 90% or higher by weight, through a continuous extraction process. The method involves extracting legume protein from their natural source using an aqueous calcium chloride solution at physiological pH, followed by separation and purification steps to achieve complete protein solubility. The resulting protein solution can be further processed to achieve desired concentrations and clarity, with optional membrane filtration to retain protein integrity.

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Producing a high protein content pulse protein product through selective membrane filtration, achieving a minimum of 60% protein concentration by 6.25 N x 10^-3. The method utilizes ultrafiltration membranes with molecular weight cut-offs of 1,000 to 1,000,000 daltons to retain protein while preventing larger contaminants. The process includes a combination of ultrafiltration and diafiltration steps, with optional concentration and purification steps to achieve the desired protein concentration.

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Pulse protein product with enhanced solubility and stability in acidic environments. The product contains a high concentration of yellow pea protein (60-90 wt%) with superior solubility properties at pH 2-4 compared to other pulse protein products. The product achieves complete solubility in acidic solutions and maintains its stability without the need for enzymes or stabilizers. The protein composition and molecular weight profile are optimized for food applications requiring low pH solubility.

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