Modified pea protein production method
Methods including (1) a step of obtaining a water dispersion of a pea ground product by dry pulverizing the pea and mixing same with water, or wet pulverizing the pea in water, (2) a step of obtaining an enzymatic reaction mixture by adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1), and (3) a step of adding an acid to the enzymatic reaction mixture obtained in step (2) and collecting the precipitate, are useful for preparing a modified pea protein having increased viscosity.
1 . A method for producing a modified pea protein, comprising:
(1) dry pulverizing a pea into a pea ground product and mixing the pea ground product with water, or wet pulverizing a pea in water, to obtain a water dispersion of a ground pea product,
(2) adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1), to obtain an enzymatic reaction mixture,
(3) adding an acid to the enzymatic reaction mixture obtained in step (2) to obtain a precipitate, and collecting the precipitate, which contains a modified pea protein, and
(4) adding water to re-dissolve the precipitate obtained in step (3) to obtain a modified pea protein solution, and freeze drying the modified pea protein solution to give a dried modified pea protein,
wherein the transglutaminase is added in an amount of 1 to 5 units per 1 g of the protein in the solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1).
2 . A modified pea protein obtained by the method for producing a modified pea protein according to claim 1 .
3 . A method for increasing a viscosity of a pea protein, comprising:
(1) dry pulverizing a pea into a pea ground product and mixing the pea ground product with water, or wet pulverizing a pea in water, to obtain a water dispersion of a ground pea product,
(2) adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1), to obtain an enzymatic reaction mixture,
(3) adding an acid to the enzymatic reaction mixture obtained in step (2) to obtain a precipitate, and collecting the precipitate, which contains a modified pea protein with an increased viscosity, and
(4) adding water to re-dissolve the precipitate obtained in step (3) to obtain a modified pea protein solution, and freeze drying the modified pea protein solution to give a dried modified pea protein,
wherein the transglutaminase is added in an amount of 1 to 5 units per 1 g of the protein in the solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1).