Provided herein are methods for producing a mung 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 mung bean proteins from a mung 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.
本文提供了生产具有高功能性的绿豆蛋白分离物的方法,可用于广泛的食品应用。在一些实施方案中,生产分离物的方法包括一个或多个步骤,这些步骤选自:(a) 从绿豆蛋白源的
水溶液中提取一种或多种绿豆蛋白,例如在 pH 值约为 6.5-10.0之间;(b) 使用以下两种方法中的至少一种从
提取物中纯化蛋白质:(i) 在接近富含球蛋白馏分等电点的pH值下,例如在约5.0-6.0之间的pH值下,从
提取物中沉淀蛋白质;和/或(ii) 使用过滤法,例如微滤、超滤或离子交换色谱法,从
提取物中分馏和浓缩蛋白质;以及(c) 回收纯化的蛋白质分离物。