The invention relates to a method for reducing the bitterness of a legume protein during an extraction process, said extraction process comprising treatment with a phytic acid degrading enzyme.

A method of intentionally pollinating a Poaceae crop by monitoring one or more environmental parameters and intentionally pollinating said crop at a time based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

This specification discloses methods for obtaining a gelled plant protein composition using transglutaminase to form gels having high elasticity and gel strength. In one aspect the methods use a highly soluble plant protein or include steps, such as shear. so that at least 40% of the protein relative to the raw material is dissolved in solution prior to adding transglutaminase. The described gelled compositions are useful in alternative meats.

Solid purified plant protein compositions and methods of making and using thereof are described. In some embodiments, the plant protein compositions exhibit one or more desired physical and/or functional properties, e.g., viscosity, gelation capability, gel quality, protein stability, and/or one or more desired organoleptic properties (e.g., aroma, taste, etc.). The solid plant protein composition can contain one or more plant proteins; one or more phosphate salts; one or more Group I and/or Group II metal halide salts; and optionally, one or more citrate salts. The method for producing a solid plant protein composition can include: suspending a purified plant protein in a solvent; adding a phosphate salt, a Group I and/or Group II metal halide salt, and optionally a citrate salt, to form a plant protein composition; and drying the plant protein composition.

A method for producing a plant-derived protein processed food, including swelling a porous granular plant-derived protein with water or a seasoning liquid, and then adding a powdered plant-derived protein and transglutaminase and kneading the mixture, makes it possible to provide a plant-derived protein processed food having a texture equivalent to that of meat, particularly steak meat or sliced meat.

The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Exemplary methods and systems process either (i) raw whole soybeans and/or roasted soybeans, or (ii) soybean meal. Feedstock size is reduced, oil may be removed, and a slurry is generated. The slurry is heated and cooked and, after cooling the cooked slurry, enzymatic hydrolysis and saccharification are initiated. A resulting soybean mash may be combined with yeast to generate soybean beer. Ethanol is removed from the soybean beer and a high protein stillage may be recovered. Oil may be removed from the high protein stillage, and the de-oiled high protein stillage may be further concentrated and/or dried.

The invention provides a peptide for complexing zinc ion, complex thereof and use therefor. The amino acid composition and sequence of the peptide for complexing zinc ion are Lys-Tyr-Lys-Arg-Gln-Arg-Trp (SEQ ID NO: 1). The peptide for complexing is derived from soybean or peanut, is an inherent component of foods, and has a super strong complexing effect with zinc ions.

Methods of producing specialty pea flour (SPF) are provided, as well as the SPF produced by such methods, compositions comprising the SPF and uses for the SPF. In addition, enzyme modified SPF, including amylase treated specialty pea flour (ASPF) and composition comprising ASPF and uses for the ASPF are provided.

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.