Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

There is provided a method of removing gossypol from one or more plant parts, comprising incubating a mixture of the one or more plant parts with an acidified amino acid solution, wherein amino acid comprises more than one nitrogen-containing functionality. There is also provided a protein isolate having a total gossypol content of less than 250 ppm.

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.

A process for producing a protein concentrate from soybean seed and a protein concentrate or isolate which may be obtained from said process. The process comprises the successive steps of:

a) providing a press cake from soybean seeds, said soybean seed being at least partially dehulled before being pressed;

b) washing said press cake by mixing it with a first acidic aqueous solution to obtain an aqueous-washed soybean seed meal, wherein said first acidic solution comprises more than 90% w/w of water;

c) washing said aqueous-washed soybean seed meal by mixing it with a first alcohol solvent, to obtain a first alcohol-washed soybean seed meal, wherein said first alcohol solvent is a hydrous or a non-hydrous alcohol and has an alcohol concentration which is above 75% w/w; and

d) separating said alcohol-washed soybean seed meal from said solvent to obtain said protein concentrate.

A method of recovering a concentrated plant-based protein suspension comprises use of a high-speed centrifugal separator comprising a frame, a drive member and a centrifuge bowl. The drive member rotates the centrifuge bowl in relation to the frame. The centrifuge bowl encloses a separation space comprising a stack of separation discs, and comprises an inlet for receiving a plant-based protein suspension comprising suspended particles, a liquid light phase outlet for a separated liquid light phase and a liquid heavy phase outlet for a separated liquid heavy phase. The plant-based protein suspension is fed to the centrifugal separator inlet, and the plant-based protein suspension is separated into a liquid light phase and a liquid heavy phase, which comprises the concentrated protein suspension. The concentrated plant-based protein suspension is removed as the liquid heavy phase through the heavy phase outlet by influencing the discharge flow by way of a liquid flow influencer.

A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.

A soy protein product having a protein content of at least 60 wt % (N6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

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.

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.

The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soybean compositions having high protein content and methods of preparing and using such protein enriched soybean compositions. The present disclosure also relates to uses of the protein enriched soybean compositions in food products.