CA2346203A1 - High-beta-conglycinin products and their use - Google Patents

High-beta-conglycinin products and their use Download PDF

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Publication number
CA2346203A1
CA2346203A1 CA002346203A CA2346203A CA2346203A1 CA 2346203 A1 CA2346203 A1 CA 2346203A1 CA 002346203 A CA002346203 A CA 002346203A CA 2346203 A CA2346203 A CA 2346203A CA 2346203 A1 CA2346203 A1 CA 2346203A1
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protein
composition
beta
less
conglycinin
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CA2346203C (en
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Neal A. Bringe
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Monsanto Co
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23J3/00—Working-up of proteins for foodstuffs
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    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
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    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A61K38/168—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • A—HUMAN NECESSITIES
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    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
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    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/814—Enzyme separation or purification
    • Y10S435/815—Enzyme separation or purification by sorption
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/814—Enzyme separation or purification
    • Y10S435/816—Enzyme separation or purification by solubility

Abstract

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered.
The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties).
The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition.
Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

Claims (96)

Claims What Is claimed Is:
1. A soy protein composition comprising a beta-conglycinin content greater than 40% of the protein and a glycinin content of less than 10% of the protein, wherein said glycinin content is less than 10%
without having processing or mixing steps intended to specifically reduce glycinin content of said soy protein composition.
2. The composition of claim 1, wherein the composition is made from a soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein.
3. The composition of claim 1, wherein the composition is selected from the group consisting of:
a) soybean meal;
b) safflower;
c) defatted safflower d) soymilk;
e) spray-dried soymilk;
f) soy protein concentrate;
g) texturized soy protein concentrate;
h) hydrolyzed soy protein;
i) soy protein isolate; and j) spray-dried tofu.
4. The composition of claim 1, wherein beta-conglycinin comprises a mixture of alpha-, alpha prime- and beta-subunits.
5. The composition of claim 1, wherein beta-conglycinin lacks beta-subunits.
6. The composition of claim 1, wherein beta-conglycinin lacks alpha prime- and beta-subunits.
7. The composition of claim 1, wherein beta-conglycinin lacks the alpha- and beta-subunits.
8. The composition of claim 1, wherein the sum of cysteine and methionine in the composition is greater than 24 mg/g protein.
9. The composition of claim 1, wherein the sum of cysteine and methionine in the composition is greater than 26 mg/g protein.
10. The composition of claim 1, wherein the sulfur amino acid content is less than 24 mg/g protein and the arginine content is greater then 70 mg/g protein.
11. The composition of claim 1, wherein less than 10% of the particle volume of the composition is from particles greater than 10 microns in diameter, as measured by adding enough of the composition to water circulating in a light scattering particle size analyzer equipped with a peristaltic pump to obtain a light transmittance of 80-90% and mixing for 10 minutes in the instrument with agitation speed of 2 and circulation speed of 2, and using a relative reflectance index of 1.02-obi.
12. The composition of claim 1, wherein the nitrogen solubility index (NSI) of the composition is greater than 90% at a pH of 7.0 to 7.4.
13. The composition of claim 1, wherein the protein of said composition is denatured.
14. The composition of claim 13, wherein the protein is denatured such that the NSI is less than 70% at a pH of 7.0 to 7.4 and greater then 20% of the particle volume of the composition is from particles greater than 10 microns in diameter, as measured by adding enough of the composition to water circulating in a light scattering particle size analyzer equipped with a peristeltic pump to obtain a light transmittance of 80-90% and mixing for 10 minutes in the instrument with agitation speed of 2 and circulation speed of 2 and using a relative reflectance index of 1.02-obi.
15. The composition of claim 1, wherein the composition has a color reflectance value for whiteness (L value) of greater than 86.5 and a reflectance value for yellowness (b value) of less than 10.
16. The composition of claim 1, wherein the protein of said composition is partially hydrolyzed using a protease.
17. The partially hydrolyzed composition of claim 16, wherein the hydrolysis products of beta-conglycinin in said composition are approximately 30 kDa.
18. A method for preparing the composition of claim 1, comprising:
a) contacting defatted soy bean material and an aqueous solvent to form a mixture of soluble and insoluble components, wherein a portion of the protein is solubilized in the aqueous solvent;
b) adjusting the pH of the mixture to above 6.7 to increase the portion of the protein solubilized in the aqueous solvent;
c) removing insoluble components from the mixture;
d) adjusting the pH of the mixture to a suitable lower pH to precipitate a portion of the protein solubilized in the aqueous solvent;
e) recovering a portion of the protein precipitated in step d.);
f) adjusting the pH of the protein containing mixture recovered in step e.) to 6.7 to 7.2; and g) drying the mixture.
19. The method of claim 18, further comprising a step of heat-treatment at pH 6.7 in 7.2:
a) between steps a and b;
b) Between steps c and d;
c) Between steps f and g;
d) Between steps a and b and between steps f and g; or e) Between steps c and d and between steps f and g.
20. The method of claim 19, wherein the heat-treatment step is selected from the group consisting of:
a) 72-90 degrees C for 15 to 20 seconds;
b) 80-90 degrees C for 5 to 10 minutes; or c) 120-154 degrees C for 7 to 20 seconds.
21. A method for preparing the composition of claim 1, comprising:
a) contacting defatted soy bean material and an aqueous solvent to form a mixture of solute and insoluble components, wherein a portion of the protein is solubilized in the aqueous solvent;
b) adjusting the pH of the mixture to above 6.7 to increase the portion of the protein solubilized in the aqueous solvent;
c) removing insoluble components from the mixture;
d) removing low molecular weight solutes by passing the mixture of step c over an ultrafiltration membrane end by adding aqueous advent to maintain the concentration of the mixture to the membrane until about 1.4 times the volume of the extract is collected as permeate and the extract is allowed to concentrate;
e) adjusting the pH of the protein containing mixture recovered in step d to 6.7 to 7.2; and f) drying the mixture.
22. A method of claim 21, wherein:

a) the mixture of step c is adjusted to pH 6.7 to 7.2, or b) the mixture of step c is adjusted to pH 8.5 to 9Ø
23. The method of claim 21, further comprising a step of heat-treatment at pH 6.7 to 7.2:
a) between steps a and b;
b) between steps c and d;
c) between steps e and f:
d) between steps a and b and between steps e and f; or e) between steps c and d and between steps e and f.
24. The methods of claim 23, wherein the heat-treatment step is selected from the group consisting of:
a) 72-90 degrees C for 15 to 20 seconds;
b) 80-90 degrees C for 5 to 10 minutes; or c) 120-154 degrees C for 7 to 20 seconds.
25. A method of preparing a partially-hydrolyzed soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein, said method comprising:
a) adjusting the pH of a slurry of said composition to a pH
ranging from about 6.4 to about 8.5 at about 50 to 60 degrees C and adding an aqueous solution of a suitable protease in an amount ranging from about 0.2 to about 2.0% by weight of protein: and b) allowing the enzyme treated slurry to react for 15 minutes to 4 hours, stopping the reaction by heating, rapidly cooling the slurry, and then spray drying it to a moisture of an amount ranging from about 4.5 to about 6.5% by weight.
26. The method of claim 25, wherein the protease is Alacalase.
27. The method of claim 26, wherein the protease is Flavourzyme.
28. The method of claim 25, when the protease is neutrase.
29. A method preparing emulsified meat which contains soy protein and has a tender texture, comprising:
a) pre-hydrating a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein;
b) adding a ground meat source, salt phosphate, curing agent, and forming a homogeneous meat batter;
c) adding ascorbate or erythorbate and milling the coarse meat batter;
d) co-extruding or stuffing the mixture in a casing; and e) thermal processing the mixture.
30. The method of claim 29, further comprising thermally processing the meat batter by maintaining a relative humidity at 60 degrees C for one hour and then maintaining 35% relative humidity at 7t degrees C for two and one-half hours, and then finishing the mixture at a temperature of 82 degrees C until the meat temperature is 70 degrees C.
31. The method of claim 29, wherein the mill is a colloid mil with 3.0 and 1.4 mm plates.
32. The method of claim 29, wherein the casing is a 22 mm cellulose casing.
33. The method of claim 29, wherein the soy protein composition of step a) is:
a) highly soluble to obtain especially good emulsifying properties; and b) heat-denatured to obtain especially good gelling properties.
34. An emulsified meat produced by the method of claim 29.
35. A method of preparing soy containing batter-coated meat having tender texture comprising:
a) grinding meat;
b) prehydrating texturized soy protein concentrate with water;
c) blending fat and hydrate texturized soy protein concentrate until uniform;
d) adding meat, sodium phosphates and salt;
e) adding non-texturized soy protein composition in an amount ranging from about 1 to about 6% of formula and water; and f) coating the meat with batter, bread and cook wherein, one or both of the texturized or non-texturized soy protein composition is a soy protein composition having a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein.
36. The method of claim 35, wherein the texturized soy protein concentrate is made from a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein.
37. The method of claim 35, wherein the non-texturized composition is a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein which is largely undenatured and highly soluble.
38. A method of making processed cheese analog or a cheese spread analog which contain soy protein and have good melting or smooth and spreadable properties, comprising:

a) adjusting a slurry of a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less then 10% of the protein, to a pH of about 6.4 to 8.0 and about 50 to 60 degrees C and adding protease;
b) mixing the solution for 20 minutes to 4 hours:
c) adding oil, casein, NaCl, sodium citrate, water, flavor or flavor enhancer, and mixing in a cheese cooker, adding acid;
d) cooking for 6 to 10 minutes about 70 to about 90 degrees C
with agitation; and e) packaging the mixture.
39. The method of claim 38, wherein the composition of step a) is 10 to 100% of the protein in the formula.
40. The method of claim 38. wherein the protease is Alacalase 24L.
41. The method of claim 38, wherein the protease is Flavourzyme L.
42. The method of claim 38, wherein the composition of step a) is largely undenatured and highly soluble.
43. The method of claim 38, wherein the solution is mixed for 20 is 90 minutes.
44. The method of claim 38, wherein cooking is for performed at 80 degrees C.
45. A method of preparing soymilk, comprising:
a) cracking and dehulling a soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein with or without lipoxygenase;

b) adding hot water at about 82 degrees C to inactivate lipoxygenases and beta-glucosidases and wet milling to create a slurry;
c) grinding the slurry and filtering to remove fiber; and d) pasteurizing and cooling the filtered slurry.
48. The method of claim 45, further comprising centrifuging slurry after filtering to remove fat.
47. A method of preparing soymilk, comprising:
a) cracking and dehulling a soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein and lacking three-four lipoxygenases and or beta-glucosidases;
b) grinding soybean seed into a stung and filtering to remove fiber; and c) pasteurizing, cooling and packaging the filtered slurry.
48. The method o claim 47, further comprising centrifuging the slurry after filtering to remove fat
49. A method of preparing a milk replacer or infant formula, comprising:
a) stirring a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein which has high solubility to a final concentration in the formula of 5-50% in water at about 50 degrees C to about 18% solids to form a solution;
b) adding sweet dairy whey or corn syrup solid, sugar, salt, mineral and flavor and blending with the solution to form a blend;
c) combining of heated to about 60 to about 70 degrees C, and adding emulsifier, and then adding it to the blend; and d) pasteurizing the blend.
50. The method of claim 49, further comprising adding protease to the protein solution after step a) at about 0.1% of protein weight and agitating the mixture for one hour and pasteurizing.
51. The method of claim 50, wherein the protease is neutrase,
52. The method of claim 49, wherein the emulsifier is lecithin.
53. A method of preparing a low fat beverage mix having good mouthfeel, comprising:
a) dry blending highly soluble soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein to a final concentration in formula of 20-80%, with a sweetener;
and b) packaging the mix
54. The method of claim 53, wherein the sweetener is sugar.
55. The method of claim 53, wherein the sweetener is aspartame.
56. The method of claim 53, further comprising adding powdered cellulose in step a).
57. A method of preparing a nutritional food bar having good textural stability, comprising: ~
a) adding a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein to a final concentration in formule of about 5 to 20%, calcium caseinate and mineral premix and blending the mixture;

b) adding oil, lecithin, flavor and mixing;
c) adding gum, polydextrose, maltodextrin, grain, soy oligosaccaride, crisp rice and mixing;
d) adding high fructose corn syrup, honey end glycerin and mixing; and e) rolling out on flat surface and cutting into bars.
58. The method of claim 57, wherein the grain is barley.
59. The method of claim 57, wherein the grain is oatmeal.
60. The method of claim 57, wherein the grain is oat bran.
61. A method of preparing a frozen dessert containing soy protein which has high stability against textural defects caused by freezing and thawing, comprising:
a) dry blending highly soluble soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein to a final concentration in the formula of 5-20% and adding sweetening and thickening composition;
b) adding dry blend to water at about 55 degrees C with agitation; and c) adding oil, pasteurizing, homogenizing, and freezing the blend.
62. The method of claim 61, wherein the sweetening composition is corn syrup solid.
63. The method of claim 61, wherein the sweetening composition is sucrose,
64. The method of claim 61, wherein the thickening composition is a gum and carboxymethyl cellulose.
65. A method of preparing a liquid coffee creamer containing soy protein which has high freeze-thaw stability and maintains a stable emulsion in coffee, comprising:
a) dry blending corn syrup solids, dipotassium phosphate and emulsifiers with highly soluble soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein to a final concentration in formula of about 0.5 to 2%;
b) adding the dry blend to water at about 55 degrees C with agitation; and c) adding oil with agitation, homogenizing and packaging the dry blend.
66. The method of claim 65, wherein the emulsifier is a di-glyceride.
67. The method of claim 65, wherein the emulsifier is a sodium stearayl-2-lactylate.
68. A dietary soy protein comprising methionine at less than about 11 mg/g protein and arginine at about 75 mg/g protein, said protein being useful for maintaining healthy homocysteine levels in humans.
69. The dietary protein of claim 68, further comprising a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein with a sulfur amino acid content less than 24 mg/g protein and an arginine content greater than 70 mg/g protein.
70. A method of preparing a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein with a sulfur amino acid content less than 24 mg/g protein and an arginine content greater than 70 mg/g protein, comprising ultrafiltration of a soy protein isolate under conditions which selectively remove high cysteine and methionine proteins while retaining high arginine and low methionine proteins.
71. A soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein with a sulfur amino acid content less than about 24 mg/g protein and an arginine content greater than about 70 mg/g protein.
72. A nutritional product for lowering serum cholesterol and triglycerides in humans comprising a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein.
73. The nutritional product of claim 72, wherein the product is a liquid beverage or dry beverage mix further comprising sucrose, calcium carbonate, flavor, salt, gum and vitamin.
74. The nutritional product of claim 72, wherein the product is a meat analog further comprising salt, phosphate and flavor and wherein the composition is denatured.
75. The nutritional product of claim 72, wherein the product is a ground meat further comprising color and flavor.
76. The nutritional product of claim 73, wherein the gum is carrageenan.
77. The nutritional product of claim 73, wherein the gum is xanthangum.
78. The nutritional product of claim 73, wherein the gum is guar gum.
79. A nutritional processed cheese analog for maintaining bone health comprising, a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein, oil, sodium citrate and NaCl.
80. A soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein, wherein said composition is rich in lysine, methionine, cysteine and arginine amino acids.
81. An animal feed composition made by using a soybean meal made from high beta-conglycinin soybeans, which is rich in lysine, methionine, cysteine and arginine amino acids.
82. A method for increasing the composition of Bowman Birk inhibitor in soybeans, comprising reducing the expression of sulfur containing proteins is soybeans.
83. The method of claim 82, wherein the sulfur containing protein comprises glycinins.
84. The method of claim 82, wherein the expression of sulfur containing proteins in soybeans is reduced by a method is selected from the group consisting of:
a) gamma-irradiation;
b) introduction of antisense genes; or c) transcriptional control.
85. A method for preparing a nutritional product for lowering serum cholesterol and triglycerides in humans and for maintaining bone health having Bowman Birk inhibitor at greater than 0.4% of total protein, comprising the use of soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein.
86. A method for maintaining low levels of serum cholesterol and serum triglyceride for cardiovascular health, comprising administration of a nutritional supplement having Bowman Birk inhibitor at greater than 0.4% of the total protein.
87. The method of claim 86, wherein said supplement further comprise Kunitz inhibitor.
88. A method for producing a soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein in which Kunitz Trypsin inhibitor and Bowman Birk inhibitor are not expressed, wherein the method is selected from the group consisting of:
a) mutation;
b) introduction of antisense genes; or c) suppression of transcription.
89. The composition of claim 1, wherein the sum of cysteine and methionine in the isolate is less than 24 mg/g protein.
90. A composition of claim 1 which when sonicated for one minute with peanut oil, NaC1, sucrose and CaC1 2 and water, will form an emulsion having a median particle diameter of less than twelve microns, wherein said particle diameter is not significantly altered by heating said emulsion to 90 degrees and cooling, wherein said emulsion comprising 0.4% NaC1, 5% sucrose and 4mM CaC1 2 in the water phase, pH6.7, 10% peanut oil, and 1% protein from the composition of claim 1.
78 81. A food gel at pH 5.5 to 6.2, comprising the composition of claim 1 and NaCl or KCl.
82. A method of preparing bread, comprising:
a) combining oil, salt, sugar, water and yeast:
b) adding a combination of bread flour and a soy protein composition having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein and mixing;
c) kneading dough until smooth;
d) allowing dough pieces to rise; and e) baking.
93. A method for producing a soybean having a beta-conglycinin content greater than 40% of the protein and having a glycinin content of less than 10% of the protein in which the group 1 glycinins are not expressed, wherein the method is selected from the group consisting of:
a) introduction of antisense genes; and b) suppression of transcription.
94. A nutritional product for lowering serum cholesterol and triglycerides in humans and for maintaining bone health comprising Bowman Birk inhibitor at greater than 0.4% of total protein.
95. A nutritional supplement for maintaining low of serum cholesterol and serum triglyceride for cardiovascular health comprising Bowman Kirk inhibitor at greater than 0.4% of total protein.
96. The nutritional supplement of claim 95, wherein said supplement further comprises Kunitz inhibitor.
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