Abstract: Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes, grains or oilseed. The invention is distinguished by the protein-containing starting product undergoing at least one liquid extraction step and that the raffinate and/or extract obtained thereby undergoes at least one membrane separation process in which a residue is obtained or undergoes thermal upgrading in which a concentrate is obtained and that the residue or the concentrate contain the protein preparations having the desired functional properties.

Abstract: A method of treating and processing alkaloid, oil and protein-containing lupine seeds for the extraction of products from the lupine seeds by means of targeted fractionation is described, whereby the comminuted lupine seed is de-oiled by introducing a solvent and the residue is depleted of substances soluble in the acid range, preferably of alkaloids, by adding acids. The invention is characterized by the provisions that the lupine seeds are comminuted and/or shaped to form discoid flakes in such a way that after pre-crushing of the shelled or non-shelled seed containing the plant seeds the comminution of the plant seeds is carried out by means of a cooled flocculating roller, and the seed is heated by indirect supply of heat, largely with exclusion of water, and that after de-oiling the depletion of the flakes of substances soluble in the acid range, preferably of alkaloids, is performed by aqueous extraction, with a refined product of reduced alkaloid level and an aqueous extract being obtained.

Abstract: The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at least 60% of protein of plant origin, in relation to the dry weight, a lacteous aroma corresponding to a quantity of at least 1 ppm diacetyl, and lactic acid. The invention also relates to a method for producing one such protein preparation, whereby a plant starting material containing at least 60 wt. % of plant protein, in relation to the dry weight of the material, is fermented in a manner known per se with a micro-organism producing a lactic acid in the presence of at least one nutrient source, nitrogen source and/or mineral source required for the micro-organism.

Abstract: The invention relates to a method and device for changing the functional features, with no alteration thereof, of a protein preparation, preferably isolates or concentrates from plant seed-based proteins. The inventive method consists in heating a proteinic preparation for producing perishable or dry products as a starting material or component for protein-containing foodstuff. According to the invention, the proteinic preparation is exposed to a high frequency electromagnetic field, so that, due to evenly distributed temperature, the total volume of the proteinic preparation is heated.