Patents by Inventor Brenna Gibson

Brenna Gibson has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20190191735
    Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Application
    Filed: February 17, 2017
    Publication date: June 27, 2019
    Inventors: Ritu Bansal-Mutalik, Siddharth Blide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekoval, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
  • Patent number: 10321705
    Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Grant
    Filed: February 17, 2017
    Date of Patent: June 18, 2019
    Assignee: Just, Inc.
    Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
  • Publication number: 20170265505
    Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Application
    Filed: February 17, 2017
    Publication date: September 21, 2017
    Applicant: Hampton Creek, Inc.
    Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
  • Publication number: 20170238590
    Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Application
    Filed: February 17, 2017
    Publication date: August 24, 2017
    Applicant: Hampton Creek, Inc.
    Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park