Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The invention relates to a protein material includes angiogenin and/or angiogenin hydrolysate in an amount of 2 to 15 mg/100 mg, and lactoperoxidase and/or lactoperoxidase hydrolysate, in the mass ratio to angiogenin and/or angiogenin hydrolysate of 0.3 to 20.

The invention relates to a protein material includes angiogenin and/or angiogenin hydrolysate in an amount of 2 to 15 mg/100 mg, and lactoperoxidase and/or lactoperoxidase hydrolysate, in the mass ratio to angiogenin and/or angiogenin hydrolysate of 0.3 to 20.

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.

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 disclosure relates to processes for producing antihypertensive peptide compositions from milk compositions. It also relates to peptide compositions producible by the processes, as well as dosage forms, food products, supplements, powdered milk formula and beverages containing the peptide compositions, and to therapeutic methods and uses of the peptide compositions.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.

The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.