Tag: Alkaline extraction

Over the past decade, bioactive peptides derived from plants have gained significant attention for their potential health benefits, including antioxidant and antihypertensive properties. Extracting peptides from plant materials is a multi-step process that can be tailored to the specific plant source and desired peptide characteristics. This guide provides a comprehensive overview of the methods and techniques involved in how to extract peptides from plants effectively.

Millet, a gluten-free ancient grain, contains a promising protein content of around 11% to 15% depending on the variety. This nutrient-rich profile has made it a subject of increasing interest for producing functional food ingredients and dietary supplements. Here’s how to extract protein from millet using various laboratory-tested and industrial methods.

Soy protein isolate contains a minimum of 90% protein, making it one of the most concentrated forms of plant-based protein available. The journey from whole soybean to this highly refined powder involves several critical stages, primarily relying on chemical and mechanical processes to remove fats, carbohydrates, and other non-protein components. This processing ensures a neutral flavor profile and high protein content for various food applications.

Legumes contain significant protein, ranging from 18% to 50% on a dry matter basis, making them a prime source for plant-based protein isolates. This guide explains how to isolate protein from legumes for various food and nutritional uses.

Over 90% of the world's soy is grown in just a handful of countries, forming the basis for countless food products, including soy protein isolate. The process to make soy protein isolate is a multi-stage procedure that refines soybeans into a high-protein powder by removing fats and carbohydrates.

Over 40% of a soybean's dry weight consists of protein, making it an excellent source for amino acid extraction. This process, crucial for nutritional and industrial applications, transforms complex proteins into their fundamental building blocks through various biochemical and chemical techniques.

Over 90% of the protein in wheat flour consists of gluten, which is composed of glutenin and gliadin. This unique property allows for the separation of protein from flour using a few key techniques, ranging from a basic at-home wash to sophisticated industrial methods that create high-purity isolates.