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Gelling leguminous protein

A soy protein and protein technology, applied in the field of vegetable protein, can solve the problem of unresearched protein gel strength and other problems

Pending Publication Date: 2021-12-14
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Likewise, the document does not study protein gel strength at neutral pH

Method used

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  • Gelling leguminous protein
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] Example 1: Production of a soy protein composition according to the invention

[0101] After husking the outer fibers in a hammer mill, the pea seeds are ground into flour. Then it is soaked in water, the final concentration is 25% of dry matter relative to the weight of the suspension, the pH value is 6.5, and soaked at room temperature for 30 minutes. The soy flour suspension with 25% dry matter mass is then added to a hydrocyclone to separate a light phase consisting of a mixture of proteins, internal fibers (pulp) and lysate, and a heavy phase containing starch. The light phase leaving the hydrocyclone was then raised to a dry matter ratio of 10.7% by weight of the suspension. Internal fibers are separated by a WESTFALIA type centrifugal decanter. The light phase at the outlet of the centrifugal decanter contains a mixture of proteins and lysates, while the heavy phase contains pea fibers.

[0102] The protein was coagulated at its isoelectric point by adjusting...

Embodiment 2

[0105] Example 2: A comparative example aimed at demonstrating the effect of a heating surface on a protein composition during its coagulation

[0106] The purpose of this example is to demonstrate the effect of the coagulation profile on the function of the protein composition according to the invention.

[0107] After husking the outer fibers in a hammer mill, the pea seeds are ground into flour. Then it is soaked in water, the final concentration is 25.1% of dry matter relative to the weight of the suspension, the pH value is 6.5, and soaked at room temperature for 30 minutes. The soy flour suspension with 25% dry matter mass is then added to a hydrocyclone to separate a light phase consisting of a mixture of proteins, internal fibers (pulp) and lysate, and a heavy phase containing starch. The light phase leaving the hydrocyclone was then raised to a dry matter ratio of 11.2% by weight of the suspension. Internal fibers are separated by a WESTFALIA type centrifugal deca...

Embodiment 3

[0111] Example 3: Comparison of the different protein fractions obtained in Example 1 and Example 2

[0112] To compare the protein composition, the aforementioned Test A was used, as well as the dry matter and protein abundance.

[0113] [Table 1]

[0114]

[0115] Table 1 above clearly shows that the synergy of coagulation temperature and particle size reduction to a particle D90 of less than 10 microns is extremely important in order to maximize gelling power. The gelling power of the micronized protein composition according to the invention is about 4 higher than the base of the protein composition according to the invention, the base of the comparative protein composition No. 1 and the comparative micronized protein composition No. 1 times.

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Abstract

The invention relates to a leguminous protein composition having an improved gel strength at neutral pH and to a method for the production thereof.

Description

technical field [0001] The present invention relates to the field of vegetable proteins, in particular to bean protein isolates, and more particularly to pea protein isolates. Background technique [0002] The daily protein requirement of human beings accounts for 12% to 20% of the food intake. These proteins are provided by animal products (meat, fish, eggs, dairy products) and plant products (cereals, legumes, algae). [0003] In industrialized countries, people consume mainly animal protein. However, many studies have shown that excessive intake of animal protein rather than plant protein is one of the reasons for the increase in cancer and cardiovascular disease. [0004] In addition, animal proteins have many disadvantages, both in terms of allergies (especially those found in milk or eggs) and in terms of environmental protection (associated with the harmful effects of intensive farming). [0005] Therefore, there is an increasing industrial demand for compounds of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCA23J1/14A23J3/14A23L13/426A23L33/185A23J3/227A23V2002/00
Inventor C·拉罗切L·卡尔蒙
Owner ROQUETTE FRERES SA
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