Pea protein composition having improved nutritional quality

Patent metadata

Field	Value
Publication number	US-12201125-B2
Application number	US-201816652569-A
Country	US
Kind code	B2
Filing date	Oct 1, 2018
Priority date	Oct 4, 2017
Publication date	Jan 21, 2025
Grant date	Jan 21, 2025

Abstract

The present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

First claim

The invention claimed is:

1. A pea protein composition comprising dry matter comprising globulins and albumins, wherein the dry matter:
comprises at least 80% by weight of proteins relative to the weight of the dry matter, wherein said proteins consist of pea proteins;
has a mass ratio of globulins to albumins from 65/35 to 85/15; and
has a content of antitryptic factors of 1 to 5 TIU/mg; and
wherein the albumins have an emulsifying activity greater than 600 ml of corn oil per gram of albumins.

2. The composition as claimed in claim 1 , having a PDCAAS equal to 1.

3. A process for producing a pea protein composition, comprising the steps of:
a) extracting the globulins and albumins from pea in order to obtain a protein fraction;
b) separating the globulins from the albumins in order to obtain a globulin-enriched fraction and an albumin-enriched fraction;
c) reducing the content of antitryptic factors in the albumin-enriched fraction in order to obtain a treated albumin-enriched fraction;
d) adjusting the pH then heating the treated albumin-enriched fraction in order to obtain a thermized albumin-enriched fraction; and
e) mixing the globulin-enriched fraction and the thermized albumin-enriched fraction so that the solids extract of the mixture has a mass ratio of globulins to albumins from 65/35 to 85/15.

4. The process as claimed in claim 3 , wherein, in step b), the globulins are separated from the albumins with a process comprising the following steps:
b-i) flocculating globulins of the protein fraction in order to obtain a solid phase C suspended in a liquid phase D; and
b-ii) separating the liquid phase D, containing the albumins, from the solid phase C, containing the globulins.

5. The process as claimed in claim 3 , wherein, in step c,) the treated albumin-enriched fraction has a content of antitryptic factors in the solids extract of 20 to 80 TIU/mg.

6. The process as claimed in claim 3 , wherein, in step d), the pH is adjusted to a value between 6.5 and 7.5.

7. The process as claimed in claim 3 , wherein, in step d), the treated albumin-enriched fraction is heated at a temperature between 130° C. and 150° C., for a period of between 5 and 15 seconds.

8. A food or pharmaceutical composition, comprising the pea protein composition as defined in claim 1 .

Assignees

• Roquette Freres

Inventors

• Lecocq Aline
• Ibert Mathias

Classifications

• A61K36/48

  Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae · CPC title

• A23L2/66

  Proteins · CPC title

• A23J3/14 Primary

  Vegetable proteins · CPC title

• A23L33/185

  Vegetable proteins · CPC title

• A23L11/30

  Removing undesirable substances, e.g. bitter substances · CPC title