Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.

The present disclosure provides, according to some embodiments, methods for continuously blanching a microcrop and high-concentration protein products derived therefrom. In some embodiments, the present disclosure provides a method of continuously blanching a biomass, the method comprising: contacting a first portion of the biomass with a blanching solution to generate a first blanched biomass; dewatering the first blanched biomass to generate a separated solution; collecting the separated solution; contacting a second portion of the biomass with the separated solution to generate a second blanched biomass; dewatering the second portion of the biomass to generate the separated solution; and drying at least one of the first blanched biomass and the second blanched biomass to generate at least one of a protein concentrate flake and a protein concentrate granule, with the protein concentrate flake or granule having at least 45% DMB protein and with the protein having a PDCAAS value of at least 0.88.

Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

Processes for preparing and purifying protein from plant material, and compositions and uses comprising the same, are provided.

The present invention provides a method to isolate native tuber protein using a pretreatment of tuber processing water and diafiltration against a salt solution. This sequence of steps has the advantage that protein is stabilized during diafiltration, increasing process efficiency and protein quality and yield.

The invention provides a method for obtaining a tuber protein isolate, comprising a) peeling at least one tuber, thereby obtaining at least one peeled tuber and a tuber peel composition; b) processing said at least one peeled tuber to obtain an aqueous liquid comprising tuber protein; and c) subjecting said aqueous liquid to a protein isolation step to obtain said tuber protein isolate. It has been found that peeling potatoes prior to protein isolation has several benefits: the isolated crude protein, or a hydrolysate thereof, is more clean, and has a composition enriched in tyrosine, proline, arginine glutamine, glutamate, asparagine and aspartate. The protein composition obtained from the tuber peels on the other hand is enriched in the essential amino acids threonine, leucine, isoleucine, methionine and phenylalanine.

Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.

The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps of

a) processing a root or tuber to obtain root or tuber processing water comprising root or tuber native protein;
b) isolating said root or tuber native protein from said root or tuber processing water to obtain an aqueous solution comprising at least 5 wt. % of root or tuber native protein,
characterized in that all process steps are performed at a temperature lower than 40° C. This method results in root or tuber native protein with decreased tendency to gel, which has advantages for the processing of liquid protein solutions.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.