Abstract: This specification describes edible compositions comprising a deamidated legume protein isolate. The compositions comprise deamidated legume protein in an amount of at least 0.5% (wt. % of the composition). Also the deamidated legume protein isolate has a degree of deamidation from about 10% to 25% with reference to legume protein isolate that has not been deamidated. Illustrative edible compositions comprise the deamidated legume protein isolate and some illustrative compounds further comprise a fat component and an aqueous component.

Abstract: This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

Abstract: The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at temperatures below 99° C. Following the treatment to improve emulsifying function, the legume protein isolates can be mixed with other ingredients to form stable emulsions, including acidic emulsions.