Eat Just, Inc.

Just, Inc.

Hampton Creek, Inc.

Meng Xu

James Flatt

Swetha Mahadevan

Viviane Lanquar

Brenna Gibson

Ritu Bansal-Mutalik

Trevor Niekowal

Camilla Hall

Jade Proulx

Siddharth Bhide

Ben Roche

Malgorzata Jakubasch

Jake Kleiner

Nathaniel Park

Chuan Wang

Lee Heil Chae

Michael Brzustowicz

Josh Stephen Tetrick

Matthew D Schultz

Nicolas Tilmans

Lee Chae

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.

Functional mung bean-derived compositions

Systems and methods for assaying a test entity for a property, without measuring the property, are provided. Exemplary test entities include proteins, protein mixtures, and protein fragments. Measurements of first features in a respective subset of an N-dimensional space and of second features in a respective subset of an M-dimensional space, is obtained as training data for each reference in a plurality of reference entities. One or more of the second features is a metric for the target property. A subset of first features, or combinations thereof, is identified using feature selection. A model is trained on the subset of first features using the training data. Measurement values for the subset of first features for the test entity are applied to thereby obtaining a model value that is compared to model values obtained using measured values of the subset of first features from reference entities exhibiting the property.

Discovery systems for identifying entities that have a target property

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.

Functional adzuki bean-derived compositions

Growing community of inventors

Cupertino, CA, United States of America

Meng Xu