SOLID PLANT PROTEIN COMPOSITIONS WITH IMPROVED PHYSICAL AND/OR ORGANOLPETIC PROPERTIES AND METHODS OF MAKING AND USING THEREOF
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.
1 . A solid plant protein composition comprising
(a) one or more plant proteins;
(b) one or more phosphate salts;
(c) one or more Group I and/or Group II metal halide salts; and
(d) optionally, one or more citrate salts.
2 . The solid plant protein composition of claim 1 , wherein the amount of the one or more plant proteins is at least about 60% by weight of the composition.
3 . The solid plant protein composition 1 comprising one or more phosphate salts, wherein the one or more phosphate salts is selected from the group consisting of disodium phosphate (DSP), sodium hexamethaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP), optionally, wherein the concentration of the one or more phosphate salts is an amount effective to decrease viscosity, modulate gelation, increase the denaturing temperature of the protein, increase the solubility of the plant protein composition, or combinations thereof, and optionally, wherein the concentration of the one or more phosphate salts is from about 0.01% to about 5.0% by weight.
4 . The solid plant protein composition of claim 1 , wherein (a) the Group I salt comprises sodium chloride, potassium chloride, and potassium iodide; and/or (b) wherein the concentration of the one or more Group I/Group II salts is an amount effective to decrease viscosity, modulate gelation, increase the denaturing temperature of the protein, increase the solubility of the plant protein composition, or combinations thereof, optionally, wherein the concentration of the one or more Group I/Group II salts is from about 0.01% to about 5.0% by weight.
5 . The solid plant protein composition of claim 1 , wherein the composition comprises one or more citrate salts, optionally, wherein the concentration of the one or more citrate salts is an amount effective to decrease viscosity, modulate gelation, increase the denaturing temperature of the protein, increase the solubility of the plant protein composition, or combinations thereof; optionally, wherein the concentration of the one or more citrate salts is from about 0.01% to about 5.0% by weight of the composition.
6 . The solid plant protein composition of claim 5 , wherein the one or more citrate salts is selected from the group consisting of tripotassium citrate (TCP) and trisodium citrate.
7 . The solid plant protein composition of claim 1 , wherein the particle size is selected from the group consisting of Dx (10) less than about 10 microns, Dx (50) less than about 30 microns, Dx (90) less than about 70 microns, and combinations thereof.
8 . The solid plant protein composition of claim 1 , wherein the protein is cross-linked, optionally, with one or more enzymes selected from the group consisting of transglutaminase, sortase, subtilisin, tyrosinase, laccase, peroxidase, or lysyl oxidase.
9 . The solid plant protein composition of claim 7 , wherein the particle size is selected from the group consisting of Dx (10) less than about 1 micron, Dx (50) less than about 30 microns, Dx (90) less than about 70 microns, and combinations thereof.
10 . The solid plant protein composition of claim 1 , wherein the plant is a pulse, selected from Vigna angularis, Vicia faba, Cicer arietinum, Lens culinaris, Phaseolus vulgaris, Vigna unguiculata, Vigna subterranea, Cajanus cajan, Lupinus sp., Vetch sp., Trigonella foenum-graecum, Phaseolus lunatus, Phaseolus coccineus , or Phaseolus acutifolius.
11 . The solid plant protein composition of claim 10 , wherein the pulse is mung bean ( Vigna radiata or V. radiata ) and/or any varietal or cultivar of V. radiata.
12 . A method for producing a solid plant protein composition comprising:
(a) suspending a purified plant protein in a solvent;
(b) adding one or more phosphate salts, one or more Group I and/or Group II metal halide salts, and optionally one or more citrate salts, to the suspended purified plant protein to form a plant protein composition; and
(c) drying the plant protein composition to form a solid plant protein composition.
13 . The method of claim 12 , wherein the purified plant protein is suspended to a total solids from about 10% to about 20%.
14 . The method of claim 12 wherein: (a) the Group I and/or Group II metals comprises one or more phosphate salts, wherein the one or more phosphate salts are selected from the group consisting of disodium phosphate (DSP), sodium hexamethaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP), optionally, wherein the concentration of the one or more phosphate salts is from about 0.01% to about 5.0% by weight of the composition; (b) the Group I salt comprises sodium chloride, potassium chloride, and potassium iodide, optionally, wherein the concentration of the one or more Group I/Group II metal halide salts is from about 0.01% to about 5.0% by weight of the composition and/or (c) wherein the composition comprises one or more citrate salts selected from the group consisting of tripotassium citrate (TCP) and trisodium citrate, optionally, wherein the concentration of the one or more phosphate salts is from about 0.01% to about 5.0% by weight of the composition.
15 . The method of claim 12 , further comprises adding transglutaminase enzyme to crosslink the protein, optionally, wherein: (a) the transglutaminase is added to the slurry at a concentration of about 0.0001 to 0.5% (w/w); or (b) the concentration of transglutaminase is about 0.0001 to 0.1%.
16 . The method of claim 12 , wherein: (a) the mixture is incubated at about 50° C. from about 15 to about 90 minutes; (b) the mixture is subsequently rapidly heated to 70° C. and heated for about 1 to about 5 minutes; and/or (c) the mixture is subsequently rapidly cooled to less than about 50° C. and centrifuged.
17 . The method of claim 12 , wherein the plant is a pulse, selected from Vigna angularis, Vicia faba, Cicer arietinum, Lens culinaris, Phaseolus vulgaris, Vigna unguiculata, Vigna subterranea, Cajanus cajan, Lupinus sp., Vetch sp., Trigonella foenum-graecum, Phaseolus lunatus, Phaseolus coccineus , or Phaseolus acutifolius.
18 . The method of claim 17 , wherein the pulse is mung beans ( Vigna radiata or V. radiata ) and/or any varietal or cultivar of V. radiata.
19 . A food product comprising the protein composition of claim 1 , optionally wherein the food product is an egg-substitute.