Functional adzuki bean-derived compositions
Provided herein are methods for producing an adzuki 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 adzuki bean proteins from an adzuki 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.
1. A food or beverage composition comprising an egg substitute, the egg substitute comprising an isolated adzuki bean protein composition wherein:
(a) the isolated adzuki bean protein composition comprises
an adzuki bean protein content of at least 60% by weight;
a globulin protein content of at least 50% by weight of the plant protein, wherein the globulin protein comprises 11S globulin;
one or more modulated organoleptic properties that differ from the otherwise unmodified source of the adzuki bean protein; and
(b) a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP);
wherein the food or beverage composition is selected from the group consisting of an edible egg-free emulsion, egg analog, egg-free scrambled eggs, egg-free patty, egg-free pound cake, egg-free angel food cake, egg-free yellow cake, egg- and dairy-free cream cheese, egg-free pasta dough, egg-free custard, egg-free ice cream, and dairy-free milk, cream cheese, pasta dough, pasta, milk or milk-like beverage, a food product comprising said milk or milk-like beverage, custard, ice cream, frozen desert, meat replicas, deli meat replicas, emulsified extruded meats, sausages, fish cake replicas, dips, fillings, spreads, chips, and crackers; and
wherein the isolated adzuki bean protein composition has a foam stability greater than egg white.
2. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition has an isoelectric point from about pH 5.2 to about pH 6.0.
3. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition has one or more functional properties selected from emulsification, water binding, foaming, gelation, crumb density, structure forming, texture building, cohesion/adhesion, elasticity/springiness, solubility, viscosity, fat absorption, flavor binding, coagulation, leavening, aeration, creaminess, film forming property, sheen/shine addition, freeze/thaw stability, and color.
4. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition comprises a gel, a foam, an emulsion, or an aqueous solution.
5. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition comprises greater than 75% adzuki bean protein.
6. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition comprises at least 60% globulin protein.
7. The food or beverage composition of claim 1 , wherein the globulin protein comprises 8S globulin.
8. The food or beverage composition of claim 1 , wherein the globulin protein comprises 7S globulin.
9. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition has been enriched in the adzuki bean protein in relation to the amount of protein found in the plant source of the adzuki bean protein.
10. The food or beverage composition of claim 9 , wherein the enrichment is at least 5%, 10%, 15%, 20% or greater than 20%, in relation to the amount of protein found in the plant source of the isolated adzuki bean proteins.
11. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition further comprises one or more compounds selected from the group consisting of allergens, anti-nutritional factors, and environmental contaminants that has been reduced in the adzuki bean composition in relation to the amount of the one or more compounds found in the plant source of the adzuki bean composition.
12. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition further comprises one or more co-ingredients selected from the group consisting of a hydrocolloid, a gum, a phosphate, and transglutaminase.
13. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition is produced by a method comprising:
(a) extracting one or more adzuki bean proteins from a source of adzuki bean protein in an aqueous solution at a pH between about 6.5 and 10.0; and
(b) precipitating the extracted adzuki bean protein at a pH in a range of pH 5.2 to pH 6.0.
14. The food or beverage composition of claim 1 , wherein the isolated adzuki bean protein composition comprises 7.5% solid concentration (w/w).
15. A food or beverage composition comprising an egg substitute, the egg substitute comprising an isoelectric point precipitated adzuki bean protein composition wherein:
(a) the isolated adzuki bean protein composition comprises
an adzuki bean protein content of at least 60% by weight;
a globulin-type protein content of at least 50% by weight of the plant protein,
wherein the globulin protein comprises 11S globulin;
one or more modulated organoleptic properties that differ from the otherwise unmodified source of the adzuki bean protein; and
(b) a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP);
wherein the food or beverage composition is selected from the group consisting of an edible egg-free emulsion, egg analog, egg-free scrambled eggs, egg-free patty, egg-free pound cake, egg-free angel food cake, egg-free yellow cake, egg- and dairy-free cream cheese, egg-free pasta dough, egg-free custard, egg-free ice cream, and dairy-free milk, cream cheese, pasta dough, pasta, milk or milk-like beverage, a food product comprising said milk or milk-like beverage, custard, ice cream, frozen desert, meat replicas, deli meat replicas, emulsified extruded meats, sausages, fish cake replicas, dips, fillings, spreads, chips, and crackers; and
wherein the isolated adzuki bean protein composition has a foam stability greater than egg white.
16. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition has an isoelectric point from about pH 5.2 to about pH 6.0.
17. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition has one or more functional properties selected from emulsification, water binding, foaming, gelation, crumb density, structure forming, texture building, cohesion/adhesion, elasticity/springiness, solubility, viscosity, fat absorption, flavor binding, coagulation, leavening, aeration, creaminess, film forming property, sheen/shine addition, freeze/thaw stability, and color.
18. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition comprises a gel, a foam, an emulsion, or an aqueous solution.
19. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition comprises greater than 75% adzuki bean protein.
20. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition comprises at least 60% globulin protein.
21. The food or beverage composition of claim 15 , wherein the globulin protein comprises 8S globulin.
22. The food or beverage composition of claim 15 , wherein the globulin protein comprises 7S globulin.
23. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition further comprises one or more co-ingredients selected from the group consisting of a hydrocolloid, a gum, a phosphate, and transglutaminase.
24. The food or beverage composition of claim 15 , wherein the isolated adzuki bean protein composition comprises 7.5% solid concentration (w/w).