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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.

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.

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 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.

Soybeans are a complete protein source, containing all nine essential amino acids. Learning how to extract protein from soybean is a key process for creating a wide range of protein-rich products for human consumption.

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.

Approximately 4 billion pounds of whey protein are produced globally each year, starting with milk. A pure protein isolate is the result of intricate manufacturing processes that remove fats, carbohydrates, and other impurities to concentrate the protein from its raw source.

Beans are a potent source of plant protein, with most types containing around 15 grams per cup, cooked. For individuals with certain health conditions or those managing their protein intake, understanding if and **how to remove protein from beans** is a critical consideration for nutritional planning.

Over 50% of consumers hope plant-based products taste indistinguishable from meat, a goal that relies heavily on advanced processing techniques. So, how is plant-based protein processed from simple crops like peas and soy into the high-protein ingredients found in today's food products? This transformation involves multiple steps of mechanical separation, chemical manipulation, and thermal treatment to isolate and refine the protein compounds.