# US 10,865,223 B2 · Production of pulse protein product > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,865,223 B2 - Document ID: US10865223B2 - Status: Granted - Kind: B2 - Application number: 14/203,700 - Filed: 2014-03-11 - Published: 2014-09-11 - Granted: 2020-12-15 - Earliest claimed: 2013-03-11 - Assignees: Burcon Nutrascience (MB) Corp. - Applicants: Brent E. Green; Martin Schweizer; Sampson Russ - Inventors: Brent E. Green; Martin Schweizer; Sampson Russ - Web page: https://patentgrep.com/patent/US10865223B2 ## CPC - C07K 1/145: {by extraction or solubilisation} - A23J 1/14: from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds - B01D 11/02: of solids - C07K 14/415: from plants - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - C07K: PEPTIDES (peptides in foodstuffs A23; obtaining protein compositions for foodstuffs, working-up proteins for foodstuffs A23J; preparations for medicinal purposes A61K; peptides containing beta-lactam rings C07D; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, C07D; ergot alkaloids of the cyclic peptide type C07D519/02; macromolecular compounds having statistically distributed amino acid units in their molecules, i.e. when the preparation does not provide for a specific; but for a random sequence of the amino acid units, homopolyamides and block copolyamides derived from amino acids C08G69/00; macromolecular products derived from proteins C08H1/00; preparation of glue or gelatine C09H; single cell proteins, enzymes C12N; genetic engineering processes for obtaining peptides C12N15/00; compositions for measuring or testing processes involving enzymes C12Q; investigation or analysis of biological material G01N33/00) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - B01D: SEPARATION (separating solids from solids by wet methods B03B, B03D; by pneumatic jigs or tables B03B; by other dry methods B07; magnetic or electrostatic separation of solid materials from solid materials or fluids, separation by high-voltage electric fields B03C; centrifuges, vortex apparatus B04; presses per se for squeezing-out liquid from liquid-containing material B30B9/02; treatment of water C02F, e.g. softening by ion-exchange C02F1/42; {arrangements of air intake cleaners in gas turbine plants F02C7/05} ; arrangements or mounting of filters in air-conditioning, air-humidification or ventilation F24F13/28) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product. ## Claims ### Claim 1 A method of forming a pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b., which comprises: (a) mixing a pulse protein source with water to form a slurry, (b) separating the aqueous pulse protein solution from the bulk of the other components of the slurry, (c) adding a calcium salt to the aqueous pulse protein solution to precipitate calcium phytate, (d) applying a second separation step to the calcium treated pulse protein solution to recover the precipitate as well as any finer solids not removed in the initial separation step (b), and (e) washing the solid materials recovered in the second separation step to remove impurities and provide washed solid materials, and (f) drying the washed solid materials to provide the pulse protein product. ### Claim 2 (depends on 1) The method of claim 1 wherein the water extraction step is effected for about 1 to about 60 minutes at a temperature of about 1° to about 70° C. ### Claim 3 (depends on 1) The method of claim 1 wherein the water extraction is carried out at a pH of about 4.5 to about 11. ### Claim 4 (depends on 1) The method of claim 1 wherein the aqueous pulse protein solution has a protein concentration of less than 250 g/L. ### Claim 5 (depends on 1) The method of claim 1 wherein the calcium salt is added in the form of an aqueous calcium salt solution. ### Claim 6 (depends on 1) The method of claim 1 wherein the calcium salt is added in an amount to provide a calcium treated solution having a calcium salt concentration of less than about 1.0 M. ### Claim 7 (depends on 6) The method of claim 6 wherein the calcium treated protein solution is mixed for up to about 60 minutes at a temperature of about 1° to about 100° C. ### Claim 8 (depends on 1) The method of claim 1 wherein the solids recovered in the second separation step are washed in at least one washing step with between about 1 and about 20 volumes of water. ### Claim 9 (depends on 8) The method of claim 8 wherein said at least one washing step is effected using acidified water. ### Claim 10 (depends on 9) The method of claim 9 wherein the acidified water has a pH of about 4.2 to about 4.8. ### Claim 11 (depends on 1) The method of claim 1 wherein the pulse protein product has a protein concentration of at least about 60 wt % (N×6.25) d.b. ### Claim 12 (depends on 11) The method of claim 11 wherein said pulse protein product has a protein concentration of at least about 65 wt % (N×6.25) d.b. ### Claim 13 A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. wherein the natural pH value of a 1% w/v protein solution is between 5.02 and 5.68 and having each of the following parameters: (a) a phytic acid content of at least 2.5 wt % d.b., (b) a crude fibre content of less than about 1.5 wt % d.b., (c) a solubility of less than about 15 wt % over a pH range of about 3 to about 6 when solubility is determined by the relationship: Solubility (%)=(% protein in supernatant/% protein in initial dispersion)×100, (d) a solubility of less than about 25 wt % over a pH range of about 3 to about 6 when solubility is determined by the relationship: Solubility (%)=(1−(weight dry insoluble pellet material/((weight of 20 ml of dispersion/weight of 50 ml of dispersion)×initial weight dry protein powder)))×100, (e) a water binding capacity of less than about 2.5 ml/g, and (f) an oil binding capacity of less than about 2 ml/g. ### Claim 14 (depends on 13) The pulse protein product of claim 13 having a protein content of at least 60 wt %. ### Claim 15 (depends on 13) The pulse protein product of claim 13 which is a concentrate having a protein content of at least about 65 wt %.