Patent ID: 8309159

Claim:
A method of obtaining coagulated legume fruit protein fractions with a molecular weight of greater than 14 kD, comprising the steps of: providing fruit juice from legume fruits; precipitating a high-molecular-weight legume fruit protein fraction, whose majority has a molecular weight from above 116 kD to about 600 kD by leaving or adjusting the pH the legume fruit juice in the range of 3-6, at a temperature from room temperature up to 40° C., mechanically separating the precipitated high-molecular-weight legume fruit protein fraction from the fruit juice; coagulating a medium-molecular-weight legume fruit protein fraction with a molecular weight between about 14 kD-120 kD, with the majority of the molecular weight distribution being between 20 kD and 66 kD, by treating the fruit juice at a pH of 3 to 6 and a temperature between 60 to 90° C., mechanically separating the coagulated medium-molecular-weight legume fruit protein fraction from the fruit juice; and washing the coagulated medium-molecular-weight legume fruit protein fraction(s) with water.