Methods for making pulse protein compositions

Abstract

Methods of making food-grade plant protein compositions are provided. The methods use pulses, such as yellow peas, and flours derived therefrom. The methods utilize an acid precipitation on an aqueous solution of water-soluble pulse proteins, separation of the water-soluble pulse proteins into curds that include precipitated pulse proteins and an acid whey that includes unprecipitated pulse proteins, including albumin proteins, and removing pulse proteins from the acid whey.

What is claimed is: 
     
         1 . A method for making a pulse protein composition comprising albumin proteins from pulse particles, the method comprising:
 separating an aqueous slurry of the pulse particles into a soluble fraction in which water-soluble pulse proteins are concentrated and an insoluble fraction in which water-insoluble pulse proteins are concentrated;   conducting an acid precipitation on the soluble fraction to separate the water-soluble pulse proteins into curds that comprise precipitated pulse proteins and an acid whey that comprises unprecipitated pulse proteins, including albumin proteins;   forming a pulse protein composition by capturing and removing pulse proteins, including albumin proteins, from the acid whey via ultrafiltration; and   drying the pulse protein composition.   
     
     
         2 . The method of  claim 1 , further comprising conducting an amylase and glucoamylase carbohydrate reaction on the acid whey prior to capturing and removing pulse proteins from the acid whey. 
     
     
         3 . The method of  claim 2 , wherein the pulse particles are yellow pea particles. 
     
     
         4 . The method of  claim 1 , wherein the ultrafiltration is carried out using an ultrafiltration membrane having a molecular weight cutoff of 5 kDa or smaller. 
     
     
         5 . The method of  claim 1 , wherein the pulse particles are yellow pea particles. 
     
     
         6 . The method of  claim 1 , wherein the pulse particles are selected from chickpea particles, lentil particles, fava bean particles, and mung bean particles.