IP Library › Granted Patent US 12,201,125
Granted Patent B2
US 12,201,125 · App. 16/652,569 · Granted Jan 21, 2025

Pea protein composition having improved nutritional quality

Inventors: Aline Lecocq (Mouvaux, FR); Mathias Ibert (La Chapelle d'Armentieres, FR)
Assignee: Roquette Freres
A23J1/14A23J3/14A23L2/66A23L11/30A23L33/185A61K36/48
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Quick Facts
Patent No.
US 12,201,125
App. No.
16/652,569
Granted
Jan 21, 2025
Kind
B2
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.

Claims (19)

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 .

Priority Claims (1)
FR 17 59287 · Oct 4, 2017 · national
Continuity (1)
Related Publication 20200229462A1 · Jul 23, 2020
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Cited By (1)
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