公开(公告)号：US11266163B2

公开(公告)日：2022-03-08

申请号：US15999320

申请日：2017-02-17

申请人： Eat JUST, Inc.

发明人： Ritu Bansal-Mutalik ,  Siddharth Bhide ,  Brenna Gibson ,  Camilla Hall ,  Malgorzata Jakubasch ,  Jake Kleiner ,  Viviane Lanquar ,  Swetha Mahadevan ,  Trevor Niekowal ,  Jade Proulx ,  Ben Roche ,  Meng Xu ,  James Flatt ,  Nathaniel Park

IPC分类号： A23J1/14 ,  A23G9/38 ,  A23J3/22 ,  A23L13/40 ,  A23L15/00 ,  A23L7/109 ,  A21D13/40 ,  A23C9/152 ,  A23C13/12 ,  A23C15/12 ,  A23L2/66 ,  C07K1/36 ,  C07K14/415 ,  A21D2/26 ,  A23C11/06 ,  A23C20/00 ,  A23J3/14 ,  C07K1/14 ,  C07K1/30 ,  C07K1/34

摘要： 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.

公开(公告)号：US20230180788A1

公开(公告)日：2023-06-15

申请号：US18178119

申请日：2023-03-03

申请人： Eat JUST, Inc.

发明人： Ritu Bansal-Mutalik ,  Siddharth Bhide ,  Brenna Gibson ,  Camilla Hall ,  Malgorzata Jakubasch ,  Jake Kleiner ,  Viviane Lanquar ,  Swetha Mahadevan ,  Trevor Niekowal ,  Jade Proulx ,  Ben Roche ,  Meng Xu ,  James Flatt ,  Nathaniel Park

IPC分类号： A23J1/14 ,  A23G9/38 ,  A23J3/22 ,  A23L11/40 ,  A23L13/40 ,  A23L15/00 ,  A23L7/109 ,  A21D13/40 ,  A23C9/152 ,  A23C13/12 ,  A23C15/12 ,  A23L2/66 ,  C07K1/36 ,  C07K14/415 ,  A21D2/26 ,  A23C11/06 ,  A23C20/00 ,  A23J3/14 ,  C07K1/14 ,  C07K1/30 ,  C07K1/34

CPC分类号： A23J1/14 ,  A23G9/38 ,  A23J3/227 ,  A23L11/40 ,  A23L13/426 ,  A23L15/35 ,  A23L7/109 ,  A21D13/40 ,  A23C9/1526 ,  A23C13/12 ,  A23C15/12 ,  A23L2/66 ,  C07K1/36 ,  C07K14/415 ,  A21D2/266 ,  A23C11/06 ,  A23C20/005 ,  A23J1/148 ,  A23J3/14 ,  C07K1/145 ,  C07K1/30 ,  C07K1/34 ,  A23V2002/00

摘要： 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.

公开(公告)号：US11659850B2

公开(公告)日：2023-05-30

申请号：US16428835

申请日：2019-05-31

申请人： Eat JUST, Inc.

发明人： Ritu Bansal-Mutalik ,  Siddharth Bhide ,  Brenna Gibson ,  Camilla Hall ,  Malgorzata Jakubasch ,  Jake Kleiner ,  Viviane Lanquar ,  Swetha Mahadevan ,  Trevor Niekowal ,  Jade Proulx ,  Ben Roche ,  Meng Xu ,  James Flatt ,  Nathaniel Park

IPC分类号： A23J1/14 ,  A23G9/38 ,  A23J3/22 ,  A23L11/40 ,  A23L13/40 ,  A23L15/00 ,  A23L7/109 ,  A21D13/40 ,  A23C9/152 ,  A23C13/12 ,  A23C15/12 ,  A23L2/66 ,  C07K1/36 ,  C07K14/415 ,  A21D2/26 ,  A23C11/06 ,  A23C20/00 ,  A23J3/14 ,  C07K1/14 ,  C07K1/30 ,  C07K1/34

CPC分类号： A23J1/14 ,  A21D2/266 ,  A21D13/40 ,  A23C9/1526 ,  A23C11/06 ,  A23C13/12 ,  A23C15/12 ,  A23C20/005 ,  A23G9/38 ,  A23J1/148 ,  A23J3/14 ,  A23J3/227 ,  A23L2/66 ,  A23L7/109 ,  A23L11/40 ,  A23L13/426 ,  A23L15/35 ,  C07K1/145 ,  C07K1/30 ,  C07K1/34 ,  C07K1/36 ,  C07K14/415 ,  A23V2002/00 ,  A23V2200/122 ,  A23V2250/548 ,  A23V2300/14 ,  A23V2300/18 ,  A23V2300/40

摘要： 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.

公开(公告)号：US20190191735A1

公开(公告)日：2019-06-27

申请号：US15999320

申请日：2017-02-17

申请人： Just, Inc.

发明人： Ritu Bansal-Mutalik ,  Siddharth Blide ,  Brenna Gibson ,  Camilla Hall ,  Malgorzata Jakubasch ,  Jake Kleiner ,  Viviane Lanquar ,  Swetha Mahadevan ,  Trevor Niekoval ,  Jade Proulx ,  Ben Roche ,  Meng Xu ,  James Flatt ,  Nathaniel Park

IPC分类号： A23J1/14 ,  A23L15/00 ,  A23J3/22 ,  A23J3/14 ,  A23C20/00 ,  A23C11/06 ,  A23L2/66 ,  A23C15/12 ,  A21D2/26 ,  A23L7/109 ,  A23G9/38 ,  C07K14/415 ,  C07K1/36 ,  C07K1/30 ,  C07K1/14 ,  C07K1/34

CPC分类号： A23J1/14 ,  A21D2/266 ,  A21D13/40 ,  A23C9/1526 ,  A23C11/06 ,  A23C13/12 ,  A23C15/12 ,  A23C20/005 ,  A23G9/38 ,  A23J1/148 ,  A23J3/14 ,  A23J3/227 ,  A23L2/66 ,  A23L7/109 ,  A23L13/426 ,  A23L15/35 ,  A23V2002/00 ,  C07K1/145 ,  C07K1/30 ,  C07K1/34 ,  C07K1/36 ,  C07K14/415 ,  A23V2200/122 ,  A23V2250/548 ,  A23V2300/14 ,  A23V2300/18 ,  A23V2300/40

摘要： 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.