Functional mung bean-derived compositions

US11266163B2 · kind B2 · utility

Assignee

• EAT JUST, INC. · US

Inventors

• Ritu Bansal-Mutalik · Albany, US
• Siddharth Bhide · San Francisco, US
• Brenna Gibson · San Francisco, US
• Camilla Hall · San Jose, US
• Malgorzata Jakubasch · Laguna Niguel, US
• Jake Kleiner · Mill Valley, US
• Viviane Lanquar · San Carlos, US
• Swetha Mahadevan · Oakland, US
• Trevor Niekowal · Oakland, US
• Jade Proulx · Redwood City, US
• Ben Roche · San Francisco, US
• Meng Xu · Cupertino, US
• James H. Flatt · Colorado Springs, US
• Nathaniel Park · San Francisco, US

Key dates

• Filing date: Feb 17, 2017
• Grant date: Mar 8, 2022
• Expiry date: Feb 17, 2037

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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.