Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

A method for processing raw plant material, especially legumes into protein having a nu-tritional and feed value, bioethanol, biogas and fertiliser materials characterised in that the raw plant material is subjected to a dehusking process, followed by the dehusked raw material being crushed and subjected to extraction with stirring, wherein the insoluble solid fraction is separated and subjected to enzymatic hydrolysis using liquefying and saccharifying enzymes, then subjected to ethanol fermentation, where the produced ethanol is distilled and the digestate is transferred as a substrate for biogas production, and the liquid fraction after the extraction process is subjected to a process of precipitation to a solid form in the form of protein precipitate, which is washed with extraction buffer, after which the liquid residue is removed and subjected to a biogasification process.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

The present invention provides a pea isolate comprising, calculated by weight of dry matter: a. 0-10 wt.% of pea components having a molecular weight of at least 30 kDa; b. 0-70 wt.% galacto-oligosaccharides selected from raffinose, stachyose, verbascose and combinations thereof; c. 0.05-5 wt.% of 5′-inosine monophosphate (IMP); d. 0-1 wt.% of 5′-adenosine monophosphate (AMP); wherein the weight ratio IMP : AMP exceeds 1:1.

This pea isolate is a valuable flavouring material that can be isolated from pea whey - an effluent stream that is produced in the manufacture of pea protein isolates - by subjecting the pea whey to ultrafiltration and/or nanofiltration, and by subjecting the pea whey or the filtration permeate to enzymatic treatment with AMP deaminase.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

An isolated plant protein comprising both native and denatured proteins, food compositions containing such isolates, and methods for preparing isolated plant protein are disclosed. In some embodiments, the hardness and gel elasticity of the isolated plant protein can be controlled by controlling the amounts of native protein and denatured protein present in the plant protein isolate.

The present invention is directed to enzyme based methods for separating protein from protein-rich materials derived from plant seeds, fruit, or other biomass and products made therefrom. The protein content in the resulting products is improved by separating and removing the carbohydrates from around the proteins in, for example, soybean meal. This removal is facilitated by the enzymatic hydrolysis of poly- and oligomeric carbohydrates into monosaccharides and other water soluble sugars. The present invention provides for the production of three streams of useful materials. The first is an enriched protein material comparable to the known SPCs but without significant quantities of undigestible oligosaccharides and polysaccharides. The second is an SPI made from the soluble protein in the hydrolysate which is valuable for high-quality feed, food and industrial uses. The third is the soluble saccharides and hydrolyzed carbohydrates (releasing sugars) that can be converted by fermentation to various valuable bioproducts.

The present invention relates to a vegan food composition comprising at least 30 wt % legume and at least 20 wt % non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt % dietary fiber provided by the legume and at least 22 wt % protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.

The disclosure provides a method for preparing a bacterial cellulose membrane using an enzymatic soybean hydrolysate, comprising the following steps: (1) preparation of an enzymatic soybean hydrolysate medium; (2) preparation of a crude bacterial cellulose membrane; and (3) purification of a bacterial cellulose membrane. The method of the disclosure rationally uses the residual waste liquid obtained from enzymatic preparation of soybean oil, and without acid hydrolysis treatment of a medium, the bacterial cellulose synthesized by bacterial strains directly using an enzymatic soybean hydrolysate has a greater amount, finer and denser microfibers, and a higher maximum thermal degradation temperature.

The present disclosure relates to a non-soy, legume, protein material that is at least 50% dry weight non-soy, legume, protein; has a pH of about 4-8; and has a Nitrogen Solubility Index of greater than 40%. Preferably, the non-soy, legume, protein material of this disclosure additionally has a Protein Dispersability Index of greater than about 70%. Preferably, the non-soy, legume, protein material comprises at least 20% dry weight pea protein, meets USDA Organic Certification requirements, and is not genetically modified.