Eat JUST has filed a patent for methods of producing a mung bean protein isolate with high functionality for various food applications. The methods involve extracting proteins from mung beans, purifying the protein extract, and recovering a purified protein isolate. The patent claim describes a purified mung bean protein isolate with specific characteristics, including a high content of transglutaminase-modified mung bean protein, a high content of globulin-type protein, reduced oxidative enzyme activity, and modulated organoleptic properties. GlobalData’s report on Eat JUST gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Eat JUST, composite semi-permeable membranes was a key innovation area identified from patents. Eat JUST's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
The patent is filed for a purified mung bean protein isolate
A recently filed patent (Publication Number: US20230180788A1) describes a purified mung bean protein isolate with specific characteristics and methods for its production. The protein isolate has a transglutaminase-modified mung bean protein content of at least 60% by weight and a globulin-type protein content of at least 50% by weight of the plant protein. It also exhibits reduced oxidative enzyme activity compared to unmodified mung bean protein and has one or more modulated organoleptic properties that differ from the unmodified source.
The patent claims that the purified mung bean protein isolate can be modified by adding 0.0001% to 0.0125% transglutaminase. This modification leads to changes in the flavor and aroma of the protein isolate, reducing or eliminating astringent, beany, bitter, burnt, buttery, nutty, sweet, sour, fruity, floral, woody, earthy, beany, spicy, metallic, sweet, musty, grassy, green, oily, vinegary, neutral, and bland flavors or aromas.
The reduced oxidative enzymatic activity of the purified mung bean protein isolate results in a decrease in the oxidization of lipids or residual lipids compared to unmodified mung bean protein. It can also reduce the amount of lipids or residual lipids in the isolate relative to the amount in the unmodified source. Additionally, the isolate exhibits a reduction in the amount of lipoxygenase, an oxidative enzyme, compared to the unmodified source.
The purified mung bean protein isolate has various functional properties, including emulsification, water binding, foaming, gelation, crumb density, structure forming, texture building, cohesion/adhesion, elasticity/springiness, solubility, viscosity, fat absorption, flavor binding, coagulation, leavening, aeration, creaminess, film forming property, sheen/shine addition, freeze/thaw stability, and color.
The patent also describes a method for producing the purified mung bean protein isolate. The method involves extracting mung bean proteins from a source, precipitating the proteins, and recovering a purified isolate. The isolate is then diluted in water and transglutaminase enzyme is added. The mixture is incubated and the crosslinked purified mung bean protein isolate is recovered. The method allows for the control of protein content, oxidative enzyme activity, and organoleptic properties of the isolate.
Overall, this patent presents a purified mung bean protein isolate with specific characteristics and a method for its production. The isolate has modified protein content, reduced oxidative enzyme activity, and altered organoleptic properties. It also exhibits various functional properties and can be used in edible compositions such as gels, foams, emulsions, and aqueous solutions.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
