The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.本發明係關於豆類蛋白質產品,該等產品之習知商業豆類蛋白質產品所特有之豌豆/蔬菜味道特徵(flavour note)極小或實質上沒有,且可用於強化食品及飲品,且在製程中無需使用鹽下製得。本發明之豆類蛋白質產品係如下獲得:藉由用水萃取豆類蛋白質源以形成豆類蛋白質水溶液,從殘留豆類蛋白質源至少部分分離豆類蛋白質水溶液,將該豆類蛋白質水溶液之pH調整至約1.5至約3.4之pH,以溶解蛋白質塊體,且形成酸化豆類蛋白質溶液,接著從酸不溶性固體材料分離酸化豆類蛋白質溶液。該酸化豆類蛋白質溶液可在視情況選用的濃縮及透濾後乾燥,以形成可為離析物之豆類蛋白質產品。該酸不溶性固體材料可用酸化水洗滌,且接著乾燥以形成另一豆類蛋白質產品。此等產品可在製備其之酸性pH下乾燥或可在乾燥前調節pH。本發明所描述亦可為離析物及可提供具有經改良澄清度之酸性溶液,且衍生自酸化豆類蛋白質溶液之酸溶性蛋白質產品之製法。10‧‧‧製程12‧‧‧用pH為約6至約11,較佳約6至約8.5之水萃取14‧‧‧部分或完全澄清化16‧‧‧固體18‧‧‧蛋白質萃取溶液20‧‧‧將pH調整至約1.5至約3.4,較佳約2.0至約3.022‧‧‧離心24‧‧‧酸不溶性固體材料26‧‧‧酸化蛋白質溶液28‧‧‧視情況用pH為約1.5至約3.4,較佳約2.0至約3.0之水洗滌,接著離心
