Functional adzuki bean-derived compositions

Abstract

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 .- 61 . (canceled) 
     
     
         62 . 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
 (i) an adzuki bean protein content of at least 60% by weight; and 
 (ii) a globulin protein content of at least 50% by weight of the plant protein, wherein the globulin protein comprises 11S globulin; 
   wherein the isolated adzuki bean protein composition has a foam stability greater than egg white.   
     
     
         63 . The food or beverage composition of  claim 62 , wherein the composition further comprises a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP). 
     
     
         64 . The food or beverage composition of  claim 62 , 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. 
     
     
         65 . The food or beverage composition of  claim 62 , wherein the isolated adzuki bean protein composition has an isoelectric point from about pH 5.2 to about pH 6.0. 
     
     
         66 . The food or beverage composition of  claim 62 , 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. 
     
     
         67 . The food or beverage composition of  claim 62 , wherein the isolated adzuki bean protein composition comprises a gel, a foam, an emulsion, or an aqueous solution. 
     
     
         68 . The food or beverage composition of  claim 62 , wherein the isolated adzuki bean protein composition comprises greater than 75% adzuki bean protein. 
     
     
         69 . The food or beverage composition of  claim 62 , wherein the isolated adzuki bean protein composition comprises at least 60% globulin protein. 
     
     
         70 . The food or beverage composition of  claim 62 , wherein the globulin protein comprises 7S, 8S, or 11S globulin. 
     
     
         71 . The food or beverage composition of  claim 62 , 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. 
     
     
         72 . The food or beverage composition of  claim 71 , 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. 
     
     
         73 . The food or beverage composition of  claim 62 , 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. 
     
     
         74 . The food or beverage composition of  claim 62 , 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. 
     
     
         75 . 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
 (i) an adzuki bean protein content of at least 60% by weight; 
 (ii) a globulin-type protein content of at least 50% by weight of the plant protein, wherein the globulin protein comprises 11S globulin; and 
   wherein the isolated adzuki bean protein composition has a foam stability greater than egg white.   
     
     
         76 . The food or beverage composition of  claim 75 , wherein the isolated adzuki bean protein composition has an isoelectric point from about pH 5.2 to about pH 6.0. 
     
     
         77 . The food or beverage composition of  claim 75 , 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. 
     
     
         78 . The food or beverage composition of  claim 75 , wherein the isolated adzuki bean protein composition comprises a gel, a foam, an emulsion, or an aqueous solution. 
     
     
         79 . The food or beverage composition of  claim 75 , wherein the isolated adzuki bean protein composition comprises greater than 75% adzuki bean protein. 
     
     
         80 . The food or beverage composition of  claim 75 , wherein the isolated adzuki bean protein composition comprises at least 60% globulin protein. 
     
     
         81 . The food or beverage composition of  claim 75 , wherein the globulin protein comprises 8S globulin. 
     
     
         82 . The food or beverage composition of  claim 75 , wherein the globulin protein comprises 7S, 8S, or 11S globulin. 
     
     
         83 . The food or beverage composition of  claim 75 , 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. 
     
     
         84 . The food or beverage composition of  claim 75 , wherein the isolated adzuki bean protein composition comprises 7.5% solid concentration (w/w). 
     
     
         85 . A method for producing a composition for use as an egg substitute comprising purified adzuki bean protein isolate comprising:
 (a) extracting one or more adzuki bean proteins from a source of adzuki bean protein in an aqueous solution at a pH between 6.5-10.0±10%;   (b) precipitating the adzuki bean protein at a pH between 5.0-6.0±10%; or fractionating and concentrating the adzuki bean protein content using microfiltration or ultrafiltration; and   (c) recovering a purified adzuki bean protein isolate to obtain the adzuki bean protein composition; and wherein the adzuki bean protein composition comprises:
 (i) an adzuki bean protein content of at least 60% by weight; 
 (ii) a globulin-type protein content of at least 50% by weight of the adzuki bean protein content; 
 wherein when the composition is prepared into an egg substitute; the egg substitute has a foam stability greater than egg white. 
   
     
     
         86 . The method of  claim 85 , wherein the extraction step is performed within a pH range of 6.5-8±10% and/or the precipitating step is performed within a pH range of pH 5.2 to pH 6.0±10%. 
     
     
         87 . The method of  claim 85 , further comprising rehydrating the composition to 80% moisture content and adjusting the pH of the rehydrated protein composition to pH 6.0±10%. 
     
     
         88 . The method of  claim 85 , wherein the method further comprises one or more additional steps selected from the group consisting of: diluting aqueous protein in calcium salt solution; filtering protein via heat treatment; diafiltering via selective membranes; diluting protein in buffer to adjust pH per target application; concentrating protein depending upon application; and drying protein depending upon application. 
     
     
         89 . The method of  claim 85 , wherein the method comprises reducing lipophilic off-flavors, substrates or co-factors and/or modulates off-flavors or aromas; modulates desired flavors; or provides sensory impressions similar or equivalent to a reference food product. 
     
     
         90 . The method of  claim 85 , further comprising the step of formulating the composition in a food or beverage composition. 
     
     
         91 . The method of  claim 85 , further comprises modifying the adzuki proteins with transglutaminase in the extraction step a. or the precipitation step b. by contacting the adzuki bean protein with 0.0001% to 0.0125% transglutaminase.