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Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score

a technology amino acid score, which is applied in the field of preparation of acid soluble pulse protein hydrolyzates with pulse protein hydrolyzates of improved amino acid score, can solve the problems of low yield of low astringent products, unpleasant astringent sensation, and limited protein product amount, so as to facilitate the formulation of acidic beverage products and improve the amino acid score. , the effect of little or no astringency

Inactive Publication Date: 2020-01-16
BURCON NUTRASCI MB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for processing pulse protein material to create a soluble fraction that is suitable for consumption in acidic beverages without being too astringent. The soluble fraction is then further processed to create a second pulse protein hydrolyzate with an improved amino acid score. This improves the quality of the final product.

Problems solved by technology

The astringent sensation is unpleasant and undesirably limits the amount of protein product that can be formulated into an acid beverage.
However, such low astringent products are produced in a low yield.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0035]This Example describes the preparation of pulse protein hydrolyzates from neutral, dry powder pulse protein product according to an embodiment of the method of the present invention.

[0036]36 kg of yellow pea protein concentrate was added to 600 L of reverse osmosis purified water at ambient temperature and agitated for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids were removed by centrifugation using a decanter centrifuge and a protein solution having a protein content of 2.34% by weight was collected. The pH of the protein solution was lowered to 3.07 by the addition of HCl solution (concentrated HCl diluted with an equal volume of water) and then the solution was warmed to 50° C., held for 10 minutes, then centrifuged using a disc stack centrifuge. 519 L of acidified protein solution and 77.44 kg of acid insoluble solid material were collected.

[0037]The acidified protein solution, having a protein content of 0.82 wt %, was adjusted in p...

example 2

[0043]This Example describes another example of the preparation of pulse protein hydrolyzates from neutral, dry powder pulse protein product according to an embodiment of the method of the present invention.

[0044]36 kg of yellow pea protein concentrate was added to 600 L of reverse osmosis purified water at ambient temperature and agitated for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids were removed by centrifugation using a decanter centrifuge and a protein solution having a protein content of 2.72% by weight was collected. The pH of the protein solution was lowered to a pH of about 3 by the addition of HCl solution (concentrated HCl diluted with an equal volume of water), the solution was warmed to 50° C., held for 10 minutes and then centrifuged using a disc stack centrifuge. 474.8 L of acidified protein solution and 85.85 kg of acid insoluble solid material were collected.

[0045]The acidified protein solution, having a protein content of 1...

example 3

[0049]This Example describes another example of the preparation of pulse protein hydrolyzates from neutral, dry powder pulse protein product according to an embodiment of the method of the present invention.

[0050]96 kg of yellow pea protein flour was added to 600 L of reverse osmosis purified water at ambient temperature and agitated for 10 minutes to provide an aqueous protein solution. A portion of the suspended solids were removed by centrifugation using a decanter centrifuge and a protein solution having a protein content of 3.94% by weight was collected. The pH of the protein solution was lowered to 2.05 by the addition of HCl solution (concentrated HCl diluted with an equal volume of water), the solution was warmed to 50° C., held for 10 minutes and then centrifuged using a disc stack centrifuge. 524 L of acidified protein solution and 83.98 kg of acid insoluble solid material were collected.

[0051]The acidified protein solution, having a protein content of 3.46 wt %, was reduc...

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Abstract

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

Description

REFERENCE TO RELATED APPLICATION[0001]This application is a US National Stage under 35 USC 371 of International PCT application No. PCT / CA2018 / 050255 and claims priority under 35 USC 119(e) from U.S. Provisional Patent Application No. 62 / 466,581 filed Mar. 3, 2017.FIELD OF INVENTION[0002]The invention relates to the utilization of enzyme hydrolysis to produce pulse protein hydrolyzates with little or no astringency in acidic solution as well as pulse protein hydrolyzates having a modified amino acid profile providing a higher Amino Acid Score.BACKGROUND TO THE INVENTION[0003]There is significant commercial interest in preparing acidic beverages containing pulse protein. Ideally the pulse protein product should be completely soluble in the beverage so that stabilizers are not required to suspend the protein in solution. The pulse protein should also be heat stable in the acid beverage to facilitate commercial beverage processing (e.g. hot fill processing). Clarity of the pulse protei...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23J3/34A23J3/14A23L2/39A23L2/66A23L33/18A23L33/185A23L5/00
CPCA23V2002/00A23J3/346A23L2/39A23J3/14A23L2/66A23L33/185A23L5/55A23L33/18A23J1/14A23J3/30A23J3/34A23V2250/548A23V2300/28
Inventor SCHWEIZER, MARTINGOSNELL, BRANDYWILLARDSEN, RANDYMEDINA, SARAHSEGALL, KEVIN
Owner BURCON NUTRASCI MB
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