A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.

In industrial processing, grains of rapeseed are dehulled. Cold-pressed rapeseed core oil is pressed from a low-hull grain fraction having at most 4 weight percent of hulls. In a press cake being generated, the cake temperature is limited to 70° C., and a first residual oil content is reduced to 8 to 28 weight percent of the dry matter. Pressurized steam is supplied, and the press cake is subsequently expanded to form collets. The steam is metered such that the press cake is temporarily heated to above 100° C. and the collets have a temperature of 80° C. to 95° C. after the expansion. The collets are extracted with an organic solvent, a second residual oil content being reduced to 2 weight percent or less of the dry matter. After the expansion, some of the collets are returned and mixed with the low-hull grain fraction in order to increase the friction when being pressed.

A process for producing a protein isolate from an oilseed meal, and the isolate thus obtained, said isolate comprising proteins and an amount of 4 wt. % or less of phytic acid, said amount of phytic acid being by weight of proteins in said isolate. The process may comprise the following steps: a) providing an oilseed meal; b) mixing the oilseed meal with a first aqueous solvent to form a slurry at a pH ranging from 6 to 7.8, said slurry having a solid phase; c) separating said solid phase from said slurry, d) mixing said separated solid phase with a second aqueous solvent at a pH ranging from 1 to 3.5, preferably from 2 to 3, to form a mixture said mixture having a liquid phase; e) separating said liquid phase from said mixture formed in step d); f) f1) mixing the separated liquid phase to a phytase at a temperature and a pH suitable for phytase activity to obtain a mixture having a liquid phase and a solid phase; and/or f2) mixing the separated liquid to a salt, to obtain a resulting liquid composition having a molar concentration of said salt ranging from 0.05M to 0.5M, at a temperature ranging from 40° C. to 70° C., to obtain a mixture having a liquid phase and a solid phase; g) precipitating a solid phase from the liquid of step f) for example by a cooling down step of the mixture to a temperature of 30° C. or less; h) separating said solid precipitate from the liquid of step g) said liquid comprising a water-rich liquid phase and an oil-rich liquid phase; i) separating said water-rich liquid phase from said oil-rich liquid phase, j) subjecting said water-rich liquid phase obtained in step i) to one or several membrane filtration(s) to obtain a protein isolate; and k) optionally, drying said protein isolate to obtain a dry protein isolate.

The present disclosure discloses a method for producing a structural soybean-based meat analog by simple shearing and heating in a Couette shear flow pressure tank, which belongs to the field of soybean protein product development. The method includes: step 1, preparing a soybean protein isolate and an active wheat gluten; step 2, preparing a sample material of protein mixture; step 3, filling the sample material of protein mixture; and step 4, carrying out a texture analysis. The present disclosure clarifies the process of applying simple shear flow and heating to soybean protein isolate and wheat gluten dispersion, provides proof of concept for the production of structural meat analogs, and confirms that the application of simple shearing and heating is the key to obtain structural plant protein products.

The invention relates to a plant protein preparation made of soybeans having improved functional properties and to a process for the production thereof. The preparation comprises a mixture of proteins and/or constituents of proteins and a proportion of saccharides from the group of mono-, di- and/or oligosaccharides having up to 4 monomer units. The mixture of proteins and/or constituents of proteins has a molecular weight distribution of proteins and peptides in which a mass fraction between 50% and 100% has a molecular weight of <20 kDa, a mass fraction between 0% and 30% has a molecular weight between 20 kDa and 45 kDa and a mass fraction between 0% and 20% has a molecular weight of >45 kDa. The preparation has good technofunctional properties and a pleasantly neutral aroma and taste profile.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

The present invention concerns a process wherein native and functional protein-fibre concentrates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of partial extracting water-soluble proteins under mild and non-destructive conditions using an aqueous solvent, followed by purification of the solid residue using a novel combination of GRAS organic solvents.

Alkaline extraction followed by acid precipitation or ultrafiltration method for preparation of protein isolates from oilseeds cakes/meals is followed. The strong alkaline and acidic conditions alter the functional properties of the protein, which adversely affects its quality. The present invention provides a microbial based process to produce protein isolates/concentrates from oilseed cakes/meals or from other similar type of sources either plant or animal origin without addition of strong or diluted acid. The protein is extracted in aqueous media or alkaline aqueous media with or without containing specified salt for specified duration. The extract is centrifuged, mixed with known microbial culture (the process is not limited to the particular strain) and incubated at particular temperature and duration. The precipitated protein is recovered and dried to get protein isolates/concentrates. The process is convertible to purely chemical free process as extraction of protein in potable water, precipitation of protein using microbial culture followed by drying.

The invention relates to a method for obtaining protein preparations from sunflower and/or canola seeds. At least the following steps are carried out: dehulling sunflower or canola seeds up to a shell content of <5 mass. %; partially deoiling the hulled sunflower or canola seeds in a mechanical manner by means of pressing up to a fat or oil content ranging between >7 and >35 mass. %; and carrying out one or more extraction steps using at least one organic solvent or supercritical CO2.

These steps produce a further deoiling of the sunflower or canola seeds and is carried out after a previous comminution process or during a simultaneous comminution process of the pressed cake to a particle size of <2 mm or a flake thickness of <2 mm as a percolation or immersion extraction. A deoiled protein-containing meal or granulate with good protein digestibility is obtained as a result.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.