Tag: Dry fractionation

Legumes contain 18-50% protein on a dry matter basis, making them a significant source of plant-based protein with valuable functional properties. Extracting this protein is possible through various methods, from simple home-scale techniques to complex industrial processes designed to isolate high-purity protein.

The global plant-based protein market was projected to reach $14.5 billion by 2025, driving innovation in protein concentrate manufacturing. The process of protein concentrate production varies significantly depending on the source material, with methods ranging from physical separation to complex chemical processes involving filtration and precipitation.

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.