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 vegetable protein preparations (isolates and concentrates) with improved sensory properties due to enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.

Abstract: Disclosed 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: Disclosed is a method for producing emulsifiable protein products from the plant seeds of an oilseed crop, in particular soybeans, in which the plant seeds are comminuted and undergo a de-oiling step and supercritical CO2 is added to the comminuted plant seeds as a solvent, and crude oil and a de-oiled residue containing the emulsifiable protein products are obtained by means of separation.

Abstract: A method treating and processing alkaloid-, oil- and protein-containing lupine seeds for the production of lupine seed products by selective fractioning. The invention involves the steps of crushing and/or shaping the lupine seeds to form platelet-shaped flakes, indirect introduction of heat into the platelet-shaped flakes, with water being largely excluded, to deactivate enzymes contained in the lupine seeds, de-oiling of the platelet-shaped flakes by introduction of a solvent for obtaining lipids and lipid-reduced flakes, disembitterment of the lipid-reduced flakes by an aqueous disembitterment process for obtaining an alkaloid-reduced refined product and an aqueous extract.