Ph adjusted pulse protein product

Abstract

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

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         24 . A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., with a natural pH in aqueous solution of about 6 to about 8 and which has colorimeter readings for a solution thereof in water, prepared by dissolving sufficient pulse protein product to supply 3.2 g of protein per 100 ml of water used, which are a combination of L*=about 30 to about 60, a*=about 1 to about 7.5 and b*=about 20 to about 33. 
     
     
         25 . A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., which has a viscosity reading for a 10% protein w/w solution thereof in water, which is less than about 30 cP, as determined by the method described in Example 17. 
     
     
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         28 . The pulse protein product of  claim 24  which is a yellow pea product. 
     
     
         29 . The pulse protein product of  claim 25  which is a yellow pea product.