Functional fava bean protein

Abstract

The invention is directed to a process for manufacturing a denatured fava bean protein extract, a denatured fava bean protein extract, a denatured fava bean protein composition, a textured fava bean protein composition, and the use of said extract and said compositions.

Description

Description Title: Functional faba bean protein Field of invention

[0001] The invention relates to novel faba bean proteins with improved functional properties, which may be a water solubility profile, emulsification capacity and / or gelling power. The invention also relates to a method for extracting faba bean proteins. Another subject also relates to the use of faba bean proteins in food or beverage products. Prior art

[0002] Field beans, or fava beans (according to the old spelling), are annual plants of the species Vicia faba. They are legumes of the family Fabaceae, subfamily Faboideae, tribe Fabeae. There are many varieties of field beans, which may notably contain small amounts of vicine and convicine, which can be Allison, Fabelle, Snowbird, Organdi, Navi.

[0003] It is the same species as the broad bean, a plant used since ancient times for human consumption. The word "broad bean" therefore refers to both the seed and the plant.

[0004] Several production processes are known from the prior art which allow, starting from field bean seeds, the production of protein compositions.

[0005] A first family of this type of composition relates to protein concentrates, generally obtained in a so-called "dry" process in which the beans are ground to obtain a flour, then this flour is then enriched with protein by mechanical separation. This type of bean protein concentrates have a protein content which does not exceed 70% and which rarely exceeds 60%. In this type of process, there is generally no heat treatment step and the proteins in these compositions are generally native and undenatured.

[0006] A second family of this type of composition concerns protein isolates, obtained by a wet process. The classic wet process begins by grinding the fava beans to obtain a flour. This is then diluted in water to undergo an extraction aimed at solubilizing the fava bean proteins. The solution then undergoes a liquid / solid separation to obtain, on the one hand, a crude protein solution and, on the other hand, a solid fraction enriched with starch and fibers. The fava bean proteins are extracted via isoelectric pH precipitation of the proteins, then they are generally separated from the aqueous solution and dried.

[0007] However, to commercially exploit these proteins obtained by a wet process, manufacturers carry out one or more heat treatment steps to pasteurize these proteins as well as a drying step by adding heat, generally by spray drying. These steps are mandatory to be able to control their microbiology and thus allow them to be consume them safely and store them for several months. However, by applying sufficient heat to achieve this, these steps inevitably lead to the denaturation of the proteins. However, by denaturing them, it has been observed in the case of faba bean proteins that the properties obtained are not always satisfactory.

[0008] This is how Vogelsang-O'Dwyer et al. describe in a 2020 article (Vogelsang-O'Dwyer et al. Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance, Foods 2020, 9, 322) the manufacture of a faba bean protein concentrate as well as the manufacture of a faba bean protein isolate. Regarding the protein concentrate manufactured by mechanical separation, it has a high solubility at pH 7, close to 90%. In contrast, the faba bean protein isolate has a solubility of only 30%. The authors explain this difference by the denaturation of proteins during the protein isolation and drying steps, which are carried out using heat for the isolate, while the protein in the concentrate is not denatured.

[0009] Furthermore, Johnston et al. describe in a 2015 article (Johnston et al. The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin, J Food Sci Technol. 2015 Jul; 52(7): 4135-4145) the manufacture of different protein isolates, including a faba bean protein isolate. This isolate has a solubility of approximately 85%. However, the protein in this isolate is not denatured because the extraction is carried out at room temperature and the drying is carried out by freeze-drying and not by heat. And above all, this type of undenatured faba bean protein, dried by cryogenics, is not easily exploitable industrially: in fact, this process does not include any step allowing the microbial load of the protein to be controlled in order to consume it directly in food products safely.However, such a protein whose microbial control has not been carried out in its process is not industrially and commercially acceptable. Another process for manufacturing undenatured or weakly denatured legume protein, which may be from faba bean, has also been described in document WO2022 / 136627. However, although a heat treatment step can be applied, it is essential that the protein remains undenatured and the heat treatment must remain low intensity; this document therefore does not solve the problem of good control of the microbial load. This is also the case for application WO 2023 / 073238 which describes a faba bean protein comprising albumins and globulins. This composition is obtained by a process using ultrafiltration, not including isoelectric precipitation and optionally a low-temperature heat treatment, so that the protein remains native or at least weakly denatured.

[0010] The Applicant has already been interested in providing new protein compositions with improved color which were the subject of applications WO2020 / 193641 and WO2020 / 193668. However, these documents describe denatured faba bean proteins whose properties can be further improved. For example, with regard to the denatured faba bean proteins with high gelling power described in document W02020 / 193668 in the name of the Applicant, they have a low emulsification capacity as demonstrated in the Examples section. The same applies to the denatured faba bean proteins described in document W02020 / 193641 in the name of the Applicant.

[0011] Furthermore, Jiang et al. (Faba bean flavor and technological property improvement by thermal pre-treatments, LWT - Food Science and Technology, Volume 68, 2016, Pages 295-305) describes the production of aqueous protein extracts made from faba bean flours modified by microwave treatment. This document teaches that this treatment should not be too long to avoid protein denaturation, in order to maintain good functionalities, including solubility so that the proteins remain extractable. Schwenke et al. (Functional properties of plant proteins. Part 2. Selected physicochemical properties of native and denatured protein isolates from faba beans, soybeans, and sunflower seed, Food / Nahrung: Volume 25, Issue 1, pages 59-69) describes faba bean proteins with low solubility; moreover, this document is silent on the gelling properties of the manufactured proteins.

[0012] However, there are many applications for which the use of such proteins with improved properties may be of interest. For example, in the field of ready-to-drink beverages and in particular for the manufacture of vegetable milk substitutes, obtaining a soluble protein makes it easier to prepare a beverage with a greater mouthfeel. The beverage is more pleasant to taste for the end consumer. Also, in the field of powdered beverages (or powder mixes), it is imperative to have good solubility to avoid the powdery texture in the mouth which is unpleasant for the consumer. The majority of these beverages are neutral or even very slightly acidic and have a pH ranging from approximately 6 to approximately 7.However, it has been observed that during the denaturation of faba bean proteins, their solubility profile is modified and that the solubility decreases whatever the pH, and in particular the solubility at pH ranging from 6 to 7. This can be a problem because, in addition to beverages, many food products have such a slightly acidic pH close to 6. As shown in the Examples section, the currently available commercial faba bean proteins have relatively low solubility in this pH range, which can limit their use. For example, the texture of the protein may be considered unpleasant, rough in the mouth, because it lacks solubility at the pH of use.It is therefore desirable to provide new fava bean proteins that can exhibit a different and improved solubility profile compared to known fava bean proteins, in order to be able to optimize the use of fava bean proteins, particularly in food applications.

[0013] As another functional property, the emulsifying capacity of available faba bean proteins can also be quite limited, lower for example than some pea proteins. However, many food products (dairy substitutes, sauces, meat substitutes, etc.) combine lipids and water, and obtaining proteins with this superior emulsifying capacity would allow for improved food products. This is also the case for ice creams and ice creams, in which the quantities of lipids are significant, for which such proteins are desired.

[0014] It may also be of interest to provide proteins combining these different properties, including solubility and emulsifying capacity mentioned above. Another useful functional property that may be mentioned is gelling power, which is useful for the manufacture of food products with a greater mouthfeel. However, gelling power is generally associated with relatively low solubility and / or emulsifying capacity, particularly at neutral pH. It may be of interest to provide new faba bean proteins combining good gelling power with higher solubility and / or emulsifying capacity, in order to obtain products with a different texture.

[0015] It is therefore of interest for the commercial development of fava bean proteins to find a simple and efficient process, allowing access to new fava bean proteins having functional properties (or a combination of these properties) such as solubility, emulsifying capacity and / or improved gel strength compared to fava bean proteins of the prior art.

[0016] It is to the applicant's credit that such a method and protein composition have been found. This invention will be described in the following section. Summary of the invention

[0017] In a first subject, the invention relates to a method for manufacturing a denatured fava bean protein extract comprising the following steps: a) preparation of an aqueous suspension of ground fava beans; b) extraction of a protein fraction by solid-liquid separation of the aqueous suspension; c) adjustment to a pH of between 4.0 and 5.7 of said protein fraction; d) heat treatment of the protein fraction at a temperature of between 50 and 80°C for a time of between 1 and 30 seconds to form a suspension of precipitated proteins; e) solid-liquid separation of the suspension of precipitated proteins to recover a fava bean protein extract having a protein content by weight relative to its dry matter of greater than 70%; f) adjustment of the pH between 6.3 and 8;g) heat treatment of the field bean protein extract at pH adjusted to a temperature ranging from 85 to 160°C for a period of time sufficient to obtain denaturation of the field bean protein; h) optionally drying.;

[0018] In some embodiments, the method comprises, following the heat treatment step g), a step of vacuum cooling the suspension of precipitated proteins.

[0019] In certain embodiments, the heat treatment step g) is carried out at 100 to 150°C for 0.1 to 60 seconds, preferably 0.1 to 10 seconds.

[0020] In some embodiments, the method comprises, after step g), a step of shearing the denatured protein extract, for example by passing it through a high pressure or homogenization pump.

[0021] In some embodiments, the method is characterized in that a starch-rich fraction and / or a fiber-rich fraction is also recovered from the aqueous suspension of ground fava beans.

[0022] In some embodiments, the pH is adjusted to between 6.5 and 7.5 during step f).

[0023] In a second subject, the invention relates to a denatured field bean protein extract capable of being obtained by the method of the first subject of the invention.

[0024] As appears in the detailed description and in the Examples section, using the method of the invention described above, it has been possible to manufacture new denatured faba bean protein compositions which can be characterized by functional properties different from those of the prior art, in particular with regard to their water solubility profile, their emulsification capacity and / or their gelling power. Indeed, many food products such as milk alternative drinks or even high-protein drinks can have a pH around 6. A problem with these faba bean protein-based drinks is that the texture in the mouth may not be entirely satisfactory. There is a need to provide faba bean proteins making it possible to provide drinks with an improved organoleptic profile, more stable and / or with superior foaming properties.Other food products require the formation of thick, gelled emulsions, such as sauces, dessert creams, or products such as emulsified meats, such as knack sausages. For these products, the available fava bean proteins may also be insufficient. There is a need to provide fava bean proteins that can provide more gelled or thicker food products, while still being able to form an emulsion with fat.

[0025] In a third subject, the invention relates to a denatured faba bean protein composition, comprising at least 70% by weight of proteins on a dry matter basis, said composition having at least one solubility at pH 6 at 20°C greater than or equal to 50%.

[0026] In some embodiments, the composition has a solubility at pH 6 at 20°C of greater than or equal to 70% and / or a solubility at pH 7 at 20°C of greater than or equal to 75% or greater than or equal to 80%.

[0027] In some embodiments, the composition has an emulsion capacity at pH 7 greater than 250 mL / g or greater than 400 mL / g or greater than 500 mL / g, preferably greater than 600 mL / g.

[0028] In certain embodiments, the composition has a gelling power at pH 7 greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa.

[0029] In another subject, the invention relates to a denatured faba bean protein composition having a denaturation enthalpy of less than 1.0 J / g, preferably less than 0.5 J / g, having a faba bean protein content of greater than 70%, % expressed by weight relative to the dry matter of the composition, said composition having at least one emulsion capacity at pH 7 greater than 250 mL / g and a gelling power at pH 7 greater than or equal to 700 Pa.

[0030] In some embodiments, the composition has an emulsion capacity at pH 7 that ranges from 300 mL / g to 1000 mL / g, for example ranges from 350 mL / g to 800 mL / g or ranges from 400 to 500 mL / g.

[0031] In certain embodiments, the composition has a gelling power at pH 7 which ranges from 750 to 2000 Pa, preferably from 800 to 1500 Pa.

[0032] In some embodiments, the composition has: - a solubility at pH 6 at 20°C ranges from 5% to 50%, advantageously ranging from 10 to 40%, for example ranging from 15 to 35%, and / or - a solubility at pH 7 at 20°C ranges from 10 to 70%, advantageously from 15 to 60%, for example from 25 to 50%.

[0033] In certain embodiments, the composition has a faba bean protein content greater than 80%, preferably greater than 90%, expressed by weight relative to the dry matter of the composition.

[0034] In certain embodiments, the composition has a dry matter greater than 90%, preferably greater than 94%, % expressed by weight relative to the total weight of the composition.

[0035] The denatured protein composition of the invention has an enthalpy of denaturation of less than 1 J / g, preferably less than 0.5 J / g and may have no enthalpy of denaturation.

[0036] In another subject, the invention relates to a textured faba bean protein composition obtained by texturizing the faba bean protein extract of the second subject of the invention, or the faba bean protein composition of the third subject of the invention.

[0037] In another subject, the invention relates to the use of the faba bean protein extract of the second subject of the invention, the denatured faba bean protein composition of the third subject of the invention, or the textured faba bean protein composition of the fourth subject of the invention, for the manufacture of food or beverage products.

[0038] As will be seen below, the new faba bean protein extract has many advantageous uses in beverages and food products, including the manufacture of dairy substitutes (such as yogurts, animal milks or ice creams), meat substitutes (such as sausages) and especially use in wet extrusion. Description of the drawings Fig. 1

[0039] [Fig. 1] shows a wet extrusion strip obtained from a lnv.1 mixture comprising the faba bean protein of Example 1 combined with pea fibers and potato starch. Fig. 2

[0040] [Fig. 2] shows a wet extrusion strip obtained from a CP.1 mixture comprising a commercial pea protein. Fig. 3

[0041] [Fig. 3] shows a wet extrusion strip obtained from an lnv.2 mixture comprising only the faba bean protein of Example 1. Fig. 4

[0042] [Fig. 4] shows a wet extrusion strip obtained from a mixture of the faba bean protein of Example 1 in combination with comparative pea protein. Fig. 5

[0043] [Fig. 5] shows the results of the tearing test of a wet extrusion strip obtained from a lnv.1 mixture comprising the faba bean protein of Example 1 combined with pea fibers and potato starch. Fig. 6

[0044] [Fig. 6] shows the results of the tearing test of a wet extrusion strip obtained from a CP.1 mixture comprising a commercial pea protein. Fig. 7

[0045] [Fig. 7] shows the results of the tearing test of a wet extrusion strip obtained from a lnv.2 mixture comprising only the faba bean protein of Example 1. Fig. 8

[0046] [Fig. 8] shows the results of the tearing test of a wet extrusion strip obtained using an lnv.3 mixture comprising the faba bean protein of Example 1 in combination with commercial pea protein. Detailed description of the invention

[0047] A first subject of the invention relates to a process for preparing a denatured faba bean protein extract. This process is described in detail later in the description.

[0048] A second subject of the invention relates to a denatured field bean protein extract capable of being obtained by the method of the first subject of the invention.

[0049] This extract may have different functional properties, in particular in terms of solubility, emulsifying capacity and / or gel strength, which are preferably improved compared to the faba bean proteins of the prior art.

[0050] By "denatured fava bean protein extract", "fava bean protein extract", "composition based on a fava bean protein extract", "fava bean protein composition", or more simply "fava bean protein", is meant a protein composition extracted from fava bean seeds, which can be produced according to the method of the first subject of the invention. Those skilled in the art will understand that in the following these terms can be used interchangeably. The meaning to be given to the term "denatured", relating to fava bean proteins is described later in the description.

[0051] The faba bean protein extract according to the invention has a protein content by weight greater than 70% expressed as a percentage of protein on dry matter, preferably greater than 80% by weight, even more preferably greater than 90% by weight. This weight content may range, for example, from 80 to 99%, in particular from 85 to 98%, for example from 90 to 97%. The protein content is the N6.25 content, calculated by the Dumas method.

[0052] According to the invention, unless explicitly stated otherwise, the contents are contents by weight expressed relative to the total dry matter of the extract. The dry matter can be determined using known moisture analyzers, such as an infrared or halogen radiation moisture analyzer.

[0053] The faba bean protein extract according to the invention may comprise, in addition to the faba bean proteins, other minor constituents, such as starch, lipids, fibers, and / or sugars. Generally, the total lipid content ranges from 0 to 15%, in particular from 1 to 10%, for example from 4 to 8%. The total lipid content can be determined by conventional methods, such as the method described in the examples section. The sugar content can range from 0 to 10%, generally from 0.5 to 5%. The sugar content can be determined by high-performance liquid chromatography (HPLC). Generally, the total starch content in the faba bean protein extract of the invention ranges from 0 to 20%, for example from 0 to 10%, in particular from 0.5 to 5%. This total starch content can be measured using the AOAC 996.11 (2005) method. Generally, the total fiber content can range from 0 to 20%, for example, from 1 to 18%, especially from 2 to 10%.This content can be determined by the AOAC 2017.16 (2017) method.

[0054] According to a variant of the invention, the field bean protein extract of the invention has a particular solubility profile.

[0055] Solubility at pH 6

[0056] According to a preferred embodiment, the faba bean protein extract of the invention has a solubility at pH 6 at 20°C, preferably measured according to test A, ranging from 50% to 100%. The solubility may have all intermediate amounts (i.e. 50%, 51%, 52%... 97%, 98%, 99%) and those skilled in the art will know, on the basis of the process indications indicated in the description and in particular in the Examples section, how to modify the process parameters within the ranges indicated in order to achieve the desired solubility. Advantageously, the solubility at pH 6 at 20°C, preferably measured according to test A, is greater than or equal to 60%, greater than or equal to 65%, or even greater than or equal to 70% or even greater than or equal to 75%. The solubility at pH 6 at 20°C of the faba bean protein extract of the invention, preferably measured according to test A, may be at most 100%. According to the invention, the solubility of the faba bean protein extract at pH 6 at 20°C may be less than or equal to 90%, for example less than or equal to 85%.

[0057] Solubility at pH 7

[0058] According to one embodiment, the fava bean protein extract may have a solubility at pH 7 at 20°C, preferably measured according to test A, ranging from 75 to 100%. The solubility may have all intermediate amounts (i.e. 76%, 77%, 78%... 97%, 98%, 99%) and those skilled in the art will know, on the basis of the process indications indicated in the description and in particular in the Examples section, how to modify the process parameters within the ranges indicated in order to achieve the desired solubility. Preferably, the fava bean protein extract has a solubility at pH 7 at 20°C, preferably measured according to test A, greater than or equal to 80%, or even greater than 85%. The solubility at pH 7 to 20°C of the faba bean protein extract of the invention, preferably measured according to test A, may be at most 100%.According to the invention, the solubility of the field bean protein extract at pH 7 to 20°C may be less than or equal to 98%, for example less than or equal to 96%.

[0059] According to the solubility profile of the protein extract of the invention, the solubility at pH 6 is generally lower than the solubility at pH 7. The faba bean protein extract of the invention may combine the above-mentioned parameters of solubility at pH 6 and solubility at pH 7.

[0060] Solubility: Test A

[0061] In the present invention, the solubility at pH 6 or pH 7 is determined according to the method of Test A described below.

[0062] This measurement is based on diluting the sample in distilled water, centrifuging it and analyzing the supernatant.

[0063] Operating mode: - In a 400 ml beaker, introduce 150 g of distilled water at a temperature of 20°C + / - 2°C, mix with a magnetic bar and add precisely 5 g of a sample, possibly adjusted to 95% dry matter, - Adjust or not the pH to the desired value with NaOH or HCl 0.1 N (pH 6 or pH 7), - Complete the water content to 200 g, - Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g, - Collect 25 g of the supernatant, - Introduce into a previously dried and tared crystallizer, - Place in an oven at 60°C until the visible water has evaporated, - Then place in the oven at 105°C for 1 hour or until constant weight, - Then place in a desiccator (with dehydrating agent) to cool to room temperature and weigh, - The soluble solids content, expressed in % by weight, is given by the following formula:

[0064] [Math] (ml — m2) x (200 + P) x 100% solubility = - Pl x P Or : - P = weight, in g, of the sample = 5 g - m1 = weight, in g, of the crystallizer after drying - m2 = weight, in g, of the empty crystallizer - P1 = weight, in g, of the collected sample = 25 g

[0065] Denatured protein

[0066] According to the invention, the term “denatured” protein means a protein which has significantly lost its native character.

[0067] The denatured faba bean protein of the invention generally has a denaturation enthalpy of less than 1 J / g, preferably less than 0.5 J / g, for example less than 0.2 J / g or even does not have an enthalpy peak (i.e. 0 J / g). This enthalpy is expressed in J / g of protein N 6.25.

[0068] The denaturation enthalpy of the denatured faba bean protein (denoted AH) can be determined by calorimetry, in particular by differential scanning calorimetry (DSC) according to methods known to those skilled in the art. For example, the enthalpy can be determined by DSC calorimetry by heating at 10°C / minute from 5 to 120°C a suspension of the faba bean protein extract at 20% dry matter.

[0069] According to one method, the protein extract is dissolved in water at 20% + / - 2% dry matter, the pH being optionally adjusted to 7 by adding 0.1 N NaOH or 0.1 N HCl. The solution is stirred for 2 hours at 350 rpm at room temperature. A sample of 10-15 mg of this solution is taken in a hermetic crucible then sealed and the enthalpy is determined by calorimetry and from this weight of solution is deduced, using the mass concentration of the solution as well as the protein content N6.25 in the protein extract.

[0070] DSC calorimeters can be, for example, the Q20 (TA, instruments), DSC 8000 (Perkin Elmer) and DSC (Mettler) models. The analysis is carried out from 5°C to 120°C at a heating rate of 10°C / minute. A person skilled in the art can easily quantify the enthalpy from the thermogram by integrating the endothermic peak, generally using the calorimeter control software. The start of denaturation is expressed by the Tonset (°C) and the end of Tendset (°C). The critical denaturation temperature Tpeak (°C) is determined at the top of the peak.

[0071] Emulsion capacity

[0072] Another advantage of the faba bean protein extract of the invention is that it can have an emulsion capacity preferably at pH 7 determined according to a Test B greater than 250 mL / g, for example greater than 300 mL / g, or for example greater than 350 mL / g, or for example greater than 400 mL / g. Advantageously, the emulsion capacity at pH 7 is greater than 500 mL / g, preferably greater than 600 mL / g. It is generally less than 1000 mL / g, often less than 900 mL / g, for example less than 800 mL / g. According to one embodiment, the emulsion capacity at pH 7 ranges from 300 mL / g to 1000 mL / g, for example ranging from 350 mL / g to 800 mL / g or from 400 to 500 mL / g. This emulsion capacity is particularly advantageous when it is desired to use the protein of the invention to formulate products comprising fats and in particular emulsions.

[0073] Emulsification capacity: Test B

[0074] In the present invention, the emulsifying capacity is preferably determined by Test B described below.

[0075] Test B determines a product's ability to emulsify a maximum amount of oil.

[0076] Operating mode: 0.2 g of sample, possibly adjusted to 95% dry matter, is dispersed for 30 seconds in a volume of water of 60 mL using an Ultraturax set at 9500 rpm, after adjusting the pH to 7 if necessary with a solution of 0.1 N NaOH or 0.1 N HCl (the volume of water of 60 mL consists of the sum of the volume of the added water plus the volume of 0.1 N NaOH or the volume of 0.1 N HCl), - Gradually incorporate while stirring (9500 rpm) an equivalent volume of corn oil (60 mL), emulsify for 5 min in total, - Centrifugation of a fraction of the mixture at 4000 rpm for 5 minutes, - If emulsion: increase the volumes of water and oil by 10 mL each, respecting the proportion of 50% / 50%, then re-emulsify and centrifuge as above, - If phase shift: reduce the volumes of water and oil by 10 mL each, respecting the proportion of 50% / 50%, then re-emulsify and centrifuge as above, - The result corresponds to the last tube in which the emulsion is observed not to separate after centrifugation.

[0077] Viscosity

[0078] Generally, the fava bean protein extract of the invention has, whatever the variant, a viscosity less than or equal to 1.2 Pa.s, advantageously less than or equal to 1 Pa.s, for example less than or equal to 0.6 Pa.s, for example ranging from 0.05 to 0.6 Pa.s, or from 0.1 to 0.55 Pa.s, for example from 0.2 to 0.5 Pa.s. This viscosity is an advantage when it is desired to use the fava bean protein extract of the invention to formulate products with a soft texture.

[0079] Viscosity is determined using a plate-plate rheometer, with a 15% aqueous solution of dry matter of faba bean protein extract at a temperature of 20°C, at a shear rate of 40 s -1 .

[0080] Viscosity: Test C

[0081] For example, viscosity can be determined according to Test C described below.

[0082] For the determination of the viscosity profile in water, measurements can be carried out: - solubilization of the sample to be tested so as to obtain an aqueous solution at 15% dry matter (preferably prepared with osmosis water and azidated to 200 ppm to prevent any bacteriological risk), - in AR2000 rheometer from TA Instruments, - presenting a geometry with concentric cylinders, - with a shear rate of 0.6 10 3 at 600 s 1 in 3 minutes (log) and - at a temperature of 20°C (3 min of temperature equilibrium before testing).

[0083] Before measurement, the solution is stirred for at least 10 hours, at 750 rpm and 20°C. The pH is not adjusted.

[0084] The result of Test C corresponds to the viscosity recorded for a shear rate of 40 s- 1 .

[0085] Gelling power

[0086] The faba bean protein extract of the invention may have a gelling power at pH 7 greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa. According to one embodiment, the gelling power at pH 7 determined according to Test D is greater than or equal to 700 Pa, for example ranging from 750 to 2000 Pa, preferably ranging from 800 to 1500 Pa. Those skilled in the art may vary the gelling power by varying the process conditions as described later in the description and in the examples section. By "gelling power" is meant the functional property consisting of the capacity of a protein composition to form a gel or a network, increasing the viscosity and generating a state of matter intermediate between the liquid and solid states. The term "gel strength" may also be used. To quantify this gelling power, it is therefore necessary to generate this network and evaluate its strength.

[0087] Gelling power: Test D

[0088] To carry out this quantification, in the present invention, test D is preferably used, the description of which is as follows: 1) Solubilization at 60°C + / - 2°C of the sample to be tested in water so as to obtain a solution titrating 15% + / - 2% in dry matter and at pH 7; 2) Stirring for 5 min at 60°C + / - 2°C; 3) Cooling to 20°C + / - 2°C and stirring for 24 hours at 350 rpm; 4) Implementation of the suspension in an imposed stress rheometer equipped with a concentric cylinder; 5) Measurement of elastic moduli G' and viscous moduli G” by applying the following temperature profile: a. Phase 1: Measurement of parameter G'1 after stabilization at 20°C + / - 2°C and heating from a temperature of 20°C + / - 2°C to a temperature of 80°C + / - 2°C in 10 minutes; b. Phase 2: stabilization at a temperature of 80°C + / - 2°C for 110 minutes; c. Phase 3: cooling from a temperature of 80°C + / - 2°C to a temperature of 20°C + / - 2°C in 30 min and measurement of G'2 after stabilization at 20°C + / - 2°C; 6) Calculation of the gelling power equal to G'2 - G'1.

[0089] Preferably, the imposed stress rheometers are chosen from the DHR 2 (TA, instruments) and MCR 301 (Anton Paar) models, with a concentric cylinder type spindle. They have a Peltier effect temperature control system. To avoid evaporation problems at high temperatures, paraffin oil is added to the samples.

[0090] A "rheometer" within the meaning of the invention is a laboratory device capable of making measurements relating to the rheology of a fluid or gel. It applies a force to the sample. Generally of small characteristic dimension (very low mechanical inertia of the rotor), it allows the fundamental study of the mechanical properties of a liquid, a gel, a suspension, a paste, etc., in response to an applied force.

[0091] The so-called "imposed constraint" models allow, by applying a sinusoidal stress (oscillation mode), to determine the intrinsic viscoelastic quantities of the material, which depend in particular on time (or angular velocity œ) and temperature. In particular, this type of rheometer allows access to the complex modulus G*, itself allowing access to the moduli G' or elastic part and G" or viscous part.

[0092] The first three steps consist of resuspending the protein in water, under precise conditions to maximize subsequent measurement.

[0093] The water chosen is preferably osmosis water, but drinking water can also be used.

[0094] Its temperature is 60°C + / - 2°C during the initial resuspension (1st and 2nd steps) then 20°C + / - 2°C after solubilization for 24 hours and cooling before measurement (3rd step). Generally speaking and unless otherwise indicated, when a temperature is given in this description, it always includes a variation of + / - 2°C, for example 20°C + / - 2°C or 80°C + / - 2°C.

[0095] A defined quantity of protein is added to said water in order to obtain a suspension titrating 15% + / - 2% in dry matter. To do this, equipment well known to those skilled in the art such as beakers and magnetic bars is used. A volume of 50 mL is stirred for at least 10 hours at 350 rpm at room temperature. Generally speaking and unless otherwise indicated, the dry matter contents given in the present description always include a variation of + / - 2%, for example 15% + / - 2%. The pH is adjusted to 7 + / - 0.5 using a pH meter and acid-base reagents, as well known in the prior art such as sodium hydroxide and hydrochloric acid.

[0096] The fourth step is to introduce the sample into the rheometer, covering it with a thin layer of oil to limit evaporation.

[0097] The following temperature scale is then applied during the fifth stage: a. Phase 1: heating from a temperature of 20°C + / - 2°C to a temperature of 80°C + / - 2°C in 10 minutes; b. Phase 2: stabilization at a temperature of 80°C + / - 2°C for 110 minutes; c. Phase 3: cooling from a temperature of 80°C + / - 2°C to a temperature of 20°C + / - 2°C in 30 min.

[0098] The measurement of the parameter G' is carried out continuously during this scale and is recorded.

[0099] The sixth and final step of test D consists of the exploitation of the recording. Two values ​​are extracted: G'1 = value of G' at the start of phase 1 after stabilization at 20°C + / - 2°C and G'2 = value of G' at the end of phase 3 after stabilization at 20°C + / - 2°C.

[0100] The gelling power is equal to G'2 - G'1 . r0101l MS rate

[0102] Advantageously, the fava bean protein extract of the invention has a dry matter content greater than 90%, most preferably greater than 94% by weight of dry matter relative to the weight of the fava bean protein extract. The fava bean protein extract or composition may be in the form of a powder having a particle size d50, which may vary widely, for example from 10 to 500 μm, generally from 50 to 150 μm.

[0103] As will be seen below, the fava bean protein extract according to the invention can be obtained by a method comprising a precipitation step at isoelectric pH. A person skilled in the art understands that a fava bean protein extract precipitated at isoelectric pH has a molecular weight profile different from the complete protein contained in the fava bean: in fact, in a fava bean protein extract precipitated at isoelectric pH during isoelectric precipitation, the proteins soluble at isoelectric pH of lower molecular weight are present in very small quantities. In particular, the quantity of albumins in the extract or composition of the invention is generally in trace amounts, and may be, for example, less than 2%, or even less than 1% relative to the mass of protein.

[0104] The amounts in each of these ranges of the molecular weight profile, and in particular the preferred ranges, may thus depend in particular on the process conditions, and particularly on the protein precipitation step. The profile may also depend on the solid-liquid separation step of the precipitated protein suspension.

[0105] The properties described above can be combined with each other. Thus, different preferred variants of faba bean protein extracts according to the invention are presented below.

[0106] Preferably, the field bean protein extract according to the invention has one or more of the characteristics A to D as indicated in the table below:

[0107] [Table 1] 0108] In some embodiments, the faba bean protein extract according to the invention has any of the combinations of the characteristics described in Table 1 above: A, B, C, D, E, A+B, A+C, A+D, A+E, B+C, B+D, B+E, C+D, C+E, D+E, A+B+C, A+B+D, A+B+E, A+C+D, A+C+E, A+D+E, B+C+D, B+C+E, B+D+E, C+D+E, A+B+C+D, A+B+C+E, A+B+D+E, A+C+D+E, B+C+D+E, A+B+C+D+E.

[0109] The fava bean protein extract according to the invention may be in the form of a fava bean protein composition.

[0110] Composition of denatured faba bean protein

[0111] Thus, according to a third subject, the invention relates to a denatured fava bean protein composition having a fava bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, said composition having at least one of the following properties: - solubility at pH 6 at 20°C greater than or equal to 50%, - solubility at pH 7 at 20°C greater than or equal to 75%, - emulsion capacity at pH 7 greater than 250 mL / g or greater than 400 mL / g.

[0112] In the present invention, by "denatured fava bean protein composition" or more simply "fava bean protein composition" is meant a composition based on a fava bean protein extract as described in the second subject of the invention. In other words, the composition of fava bean protein of the third subject of the invention is a composition comprising predominantly a fava bean protein extract as described in the second subject of the invention. Thus, the characteristics in terms of composition or functional properties described above in connection with the denatured fava bean protein extract of the second subject of the invention are applicable to the composition of the third subject of the invention. In certain embodiments, the denatured fava bean protein composition consists of a fava bean protein extract as described in the second subject of the invention. In certain embodiments, the denatured fava bean protein composition is obtained or capable of being obtained by the method of the first subject of the invention.

[0113] The faba bean protein composition may have any of the following combinations of the characteristics described in Table 1 above: A, B, C, A+B, A+C, A+D, A+E, B+C, B+D, B+E, C+D, C+E, D+E, A+B+C, A+B+D, A+B+E, A+C+D, A+C+E, A+D+E, B+C+D, B+C+E, B+D+E, C+D+E, A+B+C+D, A+B+C+E, A+B+D+E, A+C+D+E, B+C+D+E, A+B+C+D+E.

[0114] Some embodiments of the faba bean protein composition of the invention are described below.

[0115] In certain embodiments, the fava bean protein composition of the invention is a composition having a fava bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0116] In certain embodiments, the faba bean protein composition is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C preferably measured according to Test A ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85% and a solubility at pH 7 at 20°C, preferably measured according to Test A, ranging from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96%. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0117] In certain embodiments, the fava bean protein composition of the invention is a composition having a fava bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 500 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g. Preferably, the composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0118] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85% and whose emulsion capacity at pH 7 preferably determined according to a Test B is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0119] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranging from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96% and the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0120] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96% and the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0121] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96% and the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0122] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 at 800 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0123] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranging from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96% and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0124] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96% and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa. said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0125] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0126] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranging from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96%, the emulsion capacity of which at pH 7, preferably determined according to Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferentially ranging from 300 to 800 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0127] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to Test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, the emulsion capacity of which at pH 7 preferably determined according to a Test B is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferentially ranging from 300 to 800 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0128] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to Test A, ranges from 50% to 100%, advantageously ranging from 60 to 90%, for example ranging from 70 to 85%, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 75 to 100%, advantageously ranging from 80 to 98%, for example ranging from 85 to 96%, the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 400 mL / g, advantageously ranging from 500 mL / g to 1000 mL / g, for example ranging from 600 mL / g to 900 mL / g and whose gelling power at pH 7, preferably determined according to Test D, is greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa.Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0129] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 250 mL / g, advantageously ranging from 300 mL / g to 1000 mL / g, for example ranging from 350 mL / g to 800 mL / g or even from 400 to 500 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 700 Pa, for example ranging from 750 to 2000 Pa, preferably ranging from 800 to 1500 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0130] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to Test A, ranges from 5% to 50%, advantageously ranging from 10 to 40%, for example ranging from 15 to 35%, the emulsion capacity of which at pH 7, preferably determined according to Test B, is greater than 250 mL / g, advantageously ranging from 300 mL / g to 1000 mL / g, for example ranging from 350 mL / g to 800 mL / g or even from 400 to 500 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 700 Pa, for example ranging from 750 to 2000 Pa, preferably ranging from 800 to 1500 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0131] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 10 to 70%, advantageously ranges from 15 to 60%, for example ranging from 25 to 50%, the emulsion capacity of which at pH 7, preferably determined according to Test B, is greater than 250 mL / g, advantageously ranging from 300 mL / g to 1000 mL / g, for example ranging from 350 mL / g to 800 mL / g or even from 400 to 500 mL / g and the gelling power of which at pH 7, preferably determined according to Test D, is greater than or equal to 700 Pa, for example ranging from 750 to 2000 Pa, preferably ranging from 800 to 1500 Pa. Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0132] In certain embodiments, the faba bean protein composition of the invention is a composition having a faba bean protein content greater than 70%, % expressed by weight relative to the dry matter of the composition, the solubility of which at pH 6 at 20°C, preferably measured according to Test A, ranges from 5% to 50%, advantageously ranging from 10 to 40%, for example ranging from 15 to 35%, the solubility of which at pH 7 at 20°C, preferably measured according to Test A, ranges from 10 to 70%, advantageously ranging from 15 to 60%, for example ranging from 25 to 50%, the emulsion capacity of which at pH 7, preferably determined according to a Test B, is greater than 250 mL / g, advantageously ranging from 300 mL / g to 1000 mL / g, for example ranging from 350 mL / g to 800 mL / g or from 400 to 500 mL / g and whose gelling power at pH 7, preferably determined according to Test D, is greater than or equal to 700 Pa, for example ranging from 750 to 2000 Pa, preferably ranging from 800 to 1500 Pa.Preferably, said composition is obtained or capable of being obtained by the process of the first subject of the invention.

[0133] Process for manufacturing a denatured faba bean protein extract

[0134] The process of the first subject of the invention is a process for manufacturing a denatured fava bean protein extract which comprises the following steps: a) preparation of an aqueous suspension of ground fava beans; b) extraction of a protein fraction by solid-liquid separation of the aqueous suspension; c) adjustment to a pH of between 4.0 and 5.7 of said protein fraction; d) heat treatment of the protein fraction at a temperature of between 50 and 80°C for a time of between 1 and 30 seconds to form a suspension of precipitated proteins; e) solid-liquid separation of the suspension of precipitated proteins to recover a fava bean protein extract having a protein content by weight relative to its dry matter of greater than 70%; f) adjustment of the pH to between 6.3 and 8; g) heat treatment of the fava bean protein extract at the adjusted pH at a temperature of between from 85 to 160°C for a period of time sufficient to obtain the denaturation of the faba bean protein; h) possibly drying.

[0135] Step a)

[0136] Step a) involves the preparation of an aqueous suspension of crushed field beans.

[0137] Generally, ground fava beans are ground fava bean seeds. These seeds typically first undergo steps well known to those skilled in the art, such as cleaning or even the removal of the outer shell of the seed (cellulosic outer envelope), by a well-known step called "dehulling". According to the invention, the term "seeds" includes whole fava bean seeds and fava bean cotyledons. The term "seeds" also includes whole seeds and damaged cotyledons.

[0138] Before grinding, additional grain treatments such as dry heating as described in WO2020 / 260841 can be carried out. Also, wet steeping or wet fermentation of a seed suspension as described in WO2015 / 071498 A1 can be applied.

[0139] In the extraction process, the preparation of a faba bean flour suspension can be done by suspending in water a faba bean flour obtained by dry grinding of faba bean seeds. Alternatively, the preparation of a faba bean flour suspension can be done by wet grinding. In this case, the faba bean flour suspension can be obtained directly; the water present in the suspension can be retained but can also be renewed.

[0140] Grinding can be carried out by dry grinding, i.e. by passing the previously prepared dry seeds through one or more grinders. Alternatively, grinding can be wet grinding, i.e. by passing the previously prepared seeds in the form of a suspension of seeds in water through one or more grinders.

[0141] The aqueous solution may be water which may optionally include additives such as anti-foam or bacteriostatic compounds.

[0142] According to the variant where the preparation of the seeds is carried out by wet grinding, prior to the grinding step, the aqueous suspension of fava bean may have a ratio by weight of quantity of fava bean / quantity of aqueous solution of between 0.5 and 2. The temperature of the aqueous solution is between 10°C and 80°C. Heating may be carried out using any installation well known to those skilled in the art such as an immersed heat exchanger. Preferably, the temperature is between 25°C and 50°C. When the grinding is carried out by wet grinding, it may be carried out by passing the aqueous suspension of fava bean continuously through one or more grinders to obtain the aqueous suspension of ground fava beans.The grinder(s) may be any type of grinder capable of wet grinding, such as wet ball mills, conical wet mills, helical wet mills, or wet mills equipped with rotor / stator systems. Alternatively, the grinder may be the one used in. the examples of document WO2019 / 053387 in the name of the Applicant. In the variant where the grinder is of the rotor-stator type, this type of grinder can allow continuous grinding by passing the water-fava bean suspension through said grinder. According to a preferred sub-variant, the method combines two cutting steps (pre-cutting then cutting) using different rotor-stator grinders for each of these cuts. The pre-cutting then the cutting can be carried out one after the other or, alternatively, the cutting can take place after pre-cutting then storing the treated water-fava bean suspension. Such grinders are described in document WO2019 / 158589. Optionally, it is possible to carry out during this step or at the end of this step a dilution with water in order to form the aqueous suspension of ground fava beans. Alternatively, during grinding, water is added continuously or discontinuously to dilute the aqueous suspension.

[0143] Preferably, at the end of step a), the aqueous suspension of field bean flour has a dry matter content ranging from 10 to 30%, for example from 15 to 25%. F01441 Step b)

[0145] Step b) of the process consists of extracting the components of the aqueous suspension of ground broad beans, and in particular extracting a protein fraction by solid-liquid separation of the aqueous suspension of broad beans. According to a variant, before carrying out the solid-liquid separation step, a pH adjustment step of the aqueous suspension of ground broad beans can be carried out. Thus, the solid-liquid separation can take place after adjusting the aqueous suspension of broad beans to a pH ranging from 6 to 9, preferably from 8 to 9, most preferably from 8.5 to 9. This pH adjustment step can be carried out in a stirred tank. This step can be more or less long, and last for example from 1 to 240 minutes, generally from 5 to 60 minutes. To carry out the pH adjustment, it is possible to add any type of acid and / or base, organic or inorganic, or mixtures thereof.Examples of acids include hydrochloric acid, sulfuric acid, ascorbic acid, citric acid, or mixtures thereof. Examples of bases include sodium hydroxide, potassium hydroxide, or lime, and mixtures thereof. This addition of base or acid, as well as the pH measurement, can be done online. The base and / or acid can be in the form of aqueous solutions.

[0146] Generally, the protein fraction is the soluble part of the aqueous suspension and the starch and fiber rich fraction is the insoluble part.

[0147] Thus, in certain embodiments, step b) of extracting a protein fraction comprises the solid-liquid separation of the aqueous suspension of step a), and - the recovery of the liquid fraction, which is preferably an aqueous phase.

[0148] Solid-liquid separation can be carried out in particular by means of at least one separation step with a decanter, in particular a centrifugal decanter, a centrifuge or even with hydrocyclones.

[0149] The recovery of the liquid phase can be done by any method known to those skilled in the art, typically by overflow, by decantation, or using a sieve or a filter.

[0150] The protein fraction obtained at the end of step b) is typically in the form of an aqueous suspension, preferably having a pH of between 6 and 9, preferably 8 to 9, most preferably 8.5 to 9. The dry matter of the protein fraction can vary, and for example range from 3 to 15%.

[0151] It is also possible to separate more than two insoluble fractions, and for example recover a first insoluble fraction richer in starch and a second insoluble fraction richer in fibers.

[0152] Thus, according to a variant of the process, a starch-rich fraction and / or a fiber-rich fraction is recovered from the insoluble part resulting from the solid-liquid separation step b). By starch-rich fraction and fiber-rich fraction, is generally meant a fraction comprising at least 50% starch or fiber. The methods for quantifying starch and fiber are known to those skilled in the art and specific methods are indicated later in the description. These fractions are recovered conventionally by known separation methods. The process can also make it possible to recover one or more fractions enriched in fibers and / or starch, which are removed from the suspension, and to recover the protein fraction useful following the process of the first subject of the invention.

[0153] Step c)

[0154] The method also comprises a step c) of adjusting said protein fraction to the pH, which may be the isoelectric pH of the protein. Isoelectric pH means a pH close to which the net electrical charge of the protein in the protein fraction is zero. The pH may be adjusted to a pH between 4.0 and 5.7, preferably between 4.2 and 5.7, or even between 4.6 and 5.0. The pH correction may be carried out by adding organic or inorganic acid, for example hydrochloric acid, sulfuric acid, ascorbic acid or citric acid and mixtures thereof. This step c) may be carried out in a tank, stirred or not. It may be more or less long, and last for example from 1 to 240 minutes, generally from 5 to 60 minutes. This addition of acid as well as the pH measurement may be carried out online and the acid may be in the form of an aqueous solution. [01551 Step d)

[0156] The method also comprises a step of heat treatment d) of the protein fraction at the adjusted pH. This step comprises a stage of heating the suspension of precipitated proteins. This stage is carried out at a temperature ranging from 50 to 80°C to form a suspension of precipitated proteins. It can be carried out for a duration ranging from 1 to 30 seconds, preferably from 1 to 20 seconds, most preferably from 1 to 10 seconds. To carry out this heating, a heat exchanger is generally used. It can be of the type according to the principle of indirect heating or according to the principle of direct heating, generally by steam injection. Preferably, the heating is carried out by steam injection. Advantageously, the step heat treatment step d) comprises a heating stage followed by a cooling stage of the suspension of precipitated proteins. In the variant where the heat treatment step d) comprises, following the heating stage of the suspension of precipitated proteins, a cooling stage of said suspension, this cooling stage is preferably obtained by rapid cooling known as "flash-cooling", leading to immediate cooling. At the end of this stage, the temperature can range from 60 to 75°C, for example between 64 and 70°C. This flash-cooling is carried out by applying a vacuum to the suspension of precipitated proteins, the vacuum applied being determined according to the cooling temperature chosen. [01571 Step e)

[0158] In the remainder of the process, a faba bean protein extract is separated from the protein suspension precipitated in step d). This solid-liquid separation can be carried out using the means indicated for the separation means indicated in step b). The faba bean protein formed during this step mainly comprises proteins insoluble at isoelectric pH which are separated from the liquid fraction. In the liquid fraction are generally found other proteins soluble at isoelectric pH, albumins but also soluble carbohydrates. The recovered solid fraction comprises the faba bean protein and is generally a concentrated aqueous suspension of faba bean protein.

[0159] Thus, in certain embodiments, step e) of solid-liquid separation of the suspension of precipitated proteins comprises: - the solid-liquid separation of the precipitated protein suspension from step d), and - recovery of the solid fraction,

[0160] The protein fraction obtained at the end of step e) is typically in the form of a solid fraction, which is preferably a concentrated aqueous suspension of faba bean protein. The recovered solid fraction has a dry matter content which generally ranges from 25 to 50%, or from 30 to 40%. The mass composition of the faba bean protein extract can vary and will generally comprise mainly proteins other than albumins (in particular in the form of globulins) but also starch, lipids, fibers, and / or sugars. This solid fraction can be diluted by adding water to be more easily handled in the following steps. [01611 Step f)

[0162] At the end of this step e), the method comprises a step f) of adjusting the pH of the faba bean protein extract to a pH between 6.3 and 8, generally from 6.5 to 7.5. This step can be carried out by adding an inorganic or organic base, for example by adding soda, lime, potash or a mixture thereof, in particular by adding soda, a mixture of soda and potash or a mixture of soda and lime. The pH is generally raised by adding a basic aqueous solution.

[0163] In the Examples section, Examples 2, 5 and 7 exemplify process variants where the extract is adjusted to a pH of 6.5 while Examples 1, 3, 4, 6, 8, 9, 10 and 11 exemplify process variants where the extract is adjusted to a pH of 6.7-6.8. F01641 Step g)

[0165] The method further comprises a step g) of heat treatment of the fava bean protein extract at the adjusted pH at a temperature ranging from 85 to 160°C for a time allowing the denaturation of the fava bean protein and the preservation of solubility. The temperature and time conditions can vary widely in this step, for example ranging from 85 to 140°C and lasting from 0.1 seconds to several minutes. The step is carried out so that, at the end of the extraction process, the fava bean protein extract can exhibit the solubility and denaturation characteristics (including enthalpy) set out previously in the description. According to a first variant of this additional heat treatment step, the temperature ranges from 85 to 100°C and its duration ranges from 5 seconds to 5 minutes. According to a second variant of this additional heat treatment step, the temperature ranges from 100 to 110°C and its duration ranges from 1 second to 4 minutes.According to another preferred variant, this heat treatment step is carried out at a temperature ranging from 110 to 150°C for a time ranging from 0.1 to 30 seconds, preferably from 0.2 to 15 seconds, for example from 0.3 to 10 seconds. This heat treatment step g) makes it possible to sanitize the faba bean protein extract in order to make it suitable for direct use in the manufacture of food or pharmaceutical products. According to one variant, the temperature may range from 135 to 145°C. According to another variant, the temperature may range from 120 to 130°C. To carry out this heat treatment step, the faba bean protein extract may be in the form of an aqueous dispersion, preferably having a dry matter ranging from 10 to 25%, for example from 15 to 20%.

[0166] In the Examples section, Examples 1, 2, 4, 5, 6 and 7 exemplify process variants where the heat treatment step g) is carried out at 140°C, while Examples 3, 8, 9, 10 and 11 exemplify process variants where the heat treatment step g) is carried out with less heat input (at temperatures ranging from 120 to 130°C).

[0167] Advantageously, the method of the first subject of the invention comprises, following the heat treatment step g), a step of cooling the faba bean protein extract. According to a preferred variant, this cooling step is obtained by vacuum cooling (in English, flash-cooling). This flash-cooling step is carried out by applying a vacuum to the aqueous dispersion of the faba bean protein extract, the vacuum applied being determined according to the chosen cooling temperature. At the end of this step, the temperature can vary according to the temperature of the step preceding it (the heat treatment step g)). Generally, the cooling temperature is selected so that the difference between the heat treatment temperature and the cooling temperature ranges from 10 to 80°C, for example from 30 to 70°C. The cooling temperature can range from 30 to 100°C.For example, in the advantageous mode where the heat treatment temperature ranges from 110 to 150°C, the cooling temperature may range from 60 to 100°C, for example may be around. 80°C. Based on the above and the following examples, a person skilled in the art will be able to select the conditions enabling the desired functional characteristics to be obtained as well as the denaturation of the protein.

[0168] The solubility of a protein can depend on many parameters of its production process. As is known from the prior art, heat treatment steps lead to denaturation of the protein, which leads to a loss of functionality, and in particular a decrease in solubility. This same prior art describes faba bean proteins with high solubility but which are not or only slightly heat treated, which leads to the supply of undenatured proteins. However, these methods do not allow for reliable control of the microbial load in the protein, which makes these methods not industrially exploitable. On the contrary, by the method of the first subject of the invention, it was possible to provide a new faba bean protein extract which overcomes these problems.This process ensures that the faba bean protein extract has a very low microbial load, allowing it to be used directly in food or pharmaceutical products, without even an additional heat treatment step. Thus, by selecting the process conditions, the process led to the denaturation of the protein but while surprisingly providing excellent solubility at neutral pH, or even at slightly acidic pH (PH 6).

[0169] Shearing step

[0170] According to a variant of the method, it comprises a step of shearing the faba bean protein extract, for example by passing the aqueous dispersion of proteins through a high-pressure pump. As an example of a high-pressure pump, mention may be made of the high-pressure pumps marketed by the company Silverson, also called high-shear mixers, for example those in the UHS range. Preferably, the shearing step is carried out by a high-pressure pump.

[0171] The shearing step can take place before or after the heat treatment and / or pH raising steps.

[0172] Homogenization stage

[0173] According to another variant, the method comprises a step of homogenization of the field bean protein extract.

[0174] To carry out this homogenization step, any type of homogenizer can be used. According to the invention, it is understood to mean equipment comprising a high-pressure pump and a homogenization head in which the equipment is designed so that the product to be homogenized passes under pressure through this homogenization head. A homogenization head consists of a reduced orifice generally comprising a seat, a valve and a shock ring. The passage of the aqueous dispersion of faba bean proteins through the homogenizer can thus allow the homogenization of the faba bean protein extract. The homogenization can be low-pressure homogenization, high-pressure homogenization or pressure homogenization. pressure or even ultra-high pressure homogenization. The homogenization pressure can vary widely and range, depending on the homogenization technique used, from 1 to 1000 bar, for example from 20 to 800 bar. According to one variant, the homogenization pressure ranges from 20 to 200 bar, for example from 50 to 150 bar. According to another variant, the homogenization pressure ranges from 200 to 800 bar, for example from 300 to 800 bar. According to one variant, the homogenization is a single-effect homogenization. According to another variant, the homogenization is a multiple-effect homogenization, for example a double-effect homogenization. The homogenizers that can be used are marketed for example by the company GEA or Tetra Pak.

[0175] The homogenization step can take place before or after the heat treatment and / or pH raising steps.

[0176] In the Examples section, Examples 1, 2, 4, 5, 6 and 7 exemplify process variants including a homogenization step.

[0177] Drying stage

[0178] The method according to the invention may also comprise a step of drying the faba bean protein extract. Generally, this drying step is carried out so as to achieve the dry matter content described above. Any technique well known to those skilled in the art is used for this purpose, such as freeze-drying, flash drying or drying on a drying drum, or even atomization. The method may also comprise a grinding or micronization step. Atomization is the preferred technology, in particular multiple-effect atomization. The technique may be chosen so that the powder has the particle size d50 described above.

[0179] The process generally does not include any membrane protein separation step. These techniques are well known to those skilled in the art and mainly include ultrafiltration, diafiltration, reverse osmosis and nanofiltration. Membrane separation techniques, particularly ultrafiltration, are used to fractionate proteins from a composition.

[0180] Enzymatic modification step

[0181] The faba bean protein extract of the invention can then be enzymatically modified. By enzymatically modified protein, the person skilled in the art means a protein whose protein structure has been deliberately modified by adding to the protein at least one enzyme capable of modifying the protein structure. This enzyme can be chosen from proteases, peptidases, deamidation enzymes, for example those of type EC 3.5.1 such as glutaminase or deimination enzymes, for example those of type EC 3.5.3 such as peptidylarginine deiminase. These protein modification enzymes are known to modify the physicochemical and / or organoleptic properties of the protein. For example, it is known from document WO2019 / 233920 A1 that peptidylarginine deiminase makes it possible to reduce astringency, in particular the astringency of rapeseed protein. The faba bean protein extract of the invention is generally not enzymatically modified.An advantage of the invention is that it is possible to modify the properties. organoleptic properties of the fava bean protein extract, and in particular to give it excellent solubility, without even needing to enzymatically modify the protein.

[0182] Textured composition of fava bean protein

[0183] According to a fourth subject, the invention relates to a textured fava bean protein composition obtained by texturizing a fava bean protein extract according to the first subject of the invention or a fava bean protein composition according to the second subject of the invention.

[0184] By "textured faba bean protein composition" is meant in the present invention a composition comprising a faba bean protein which has been subjected to a physical and / or chemical process aimed at modifying the protein in order to give it a specific ordered structure. In the context of the present invention, the texturization of the faba bean protein aims to give it the appearance of fibers such as those present in animal meats.

[0185] In certain preferred embodiments, the textured fava bean protein composition is characterized in that it is obtained by wet texturizing a fava bean protein extract according to the first subject of the invention or a fava bean protein composition according to the second subject of the invention.

[0186] By "wet texturing" is meant in the present invention a texturing process, in particular by cooking-extrusion, in which the amount of water in the mixture present in the extruder represents more than 40% of the total weight of the ingredients used during the process, preferably between 40% and 90%. Typically, as detailed below, the textured faba bean protein composition of the present invention is preferably prepared by cooking-extrusion by introducing a powder and water into an extruder, said powder containing a faba bean protein extract according to the second subject of the invention or a composition according to the third subject of the invention, and optionally a legume fiber, typically a pea fiber, and / or starch, typically potato starch.

[0187] Preferably, the extruded fava bean protein composition is obtained by wet extrusion of a powder containing only a fava bean protein extract according to the first subject of the invention or a composition according to the second subject of the invention.

[0188] Uses of fava bean protein extract

[0189] The fifth subject of the invention is the use of the field bean protein extract of the second subject of the invention, of the denatured field bean protein composition of the third subject of the invention, or of the textured field bean protein composition of the fourth subject of the invention, for the manufacture of food or beverage products, in particular plant-based alternatives to milk.

[0190] In the following, unless otherwise stated, the terms "fava bean protein extract of the invention", "fava bean protein of the invention" and "protein of the invention" encompass the fava bean protein extract of the second subject of the invention, the fava bean protein composition denatured of the third subject of the invention, as well as the textured faba bean protein composition of the fourth subject of the invention.

[0191] Generally, the faba bean protein extract of the invention may be used in food and beverage products which may include it in an amount of up to 100% by weight based on the total dry weight of the food or beverage product, for example in an amount of from about 1% by weight to about 80% by weight based on the total dry weight of the food or beverage product. All amounts in between (i.e., 2%, 3%, 4%... 77%, 78%, 79% by weight based on the total weight of the food or beverage product) may be used, as may all intermediate ranges based on these amounts. These food and beverage products may be suitable for vegetarian or vegan populations.

[0192] A particularly interesting use of the protein of the invention concerns its use in beverages which have a pleasant taste.

[0193] In the beverages, the protein content of the invention can vary widely and can also be a high protein drink. The amount of protein of the invention can range, for example, from 1 to 12% by dry mass relative to the total mass of the beverage, in particular from 3 to 10% relative to the total mass of the beverage. The beverages can be of any type and include plant-based milk alternatives or milk substitutes, including barista-type milks or coffee creamers. The plant-based milk alternatives can be made from the pea protein according to the invention as well as fats, carbohydrates and / or other optional ingredients which are emulsified to form the substitute.Alternatively, milk alternatives can be made from “plant milks” obtained from plants, such as oat milk, rice milk, soy milk, coconut milk or almond milk. These plant milks can thus be supplemented with the protein of the invention. They can also be other ready-to-drink drinks, acidic or not, such as carbonated drinks (including, but not limited to, carbonated soft drinks), non-carbonated drinks (including, but not limited to, non-carbonated soft drinks such as flavored waters, fruit juices and sweetened or unsweetened tea or coffee-based drinks), alcoholic drinks such as beers or spirits, smoothies, drink concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid “concentrates”, such as freeze-dried and / or powdered preparations or “powder mixes”).

[0194] Food products that may be affected include bakery products such as bread products (including, but not limited to, leavened and unleavened breads, sandwich breads, yeast breads and yeast-free breads such as soda breads), breads comprising all types of wheat flour, breads comprising all types of flour other than wheat flour (such as potato, rice, barley, spelt and rye flours), gluten-free breads; mixes for the preparation of such bread products; sweet bakery products (including, but not limited to, rolls, cakes, pies, pastries, waffles, crepes, muffins, pancakes, and cookies); mixes for preparing said sweet bakery products; pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery products and the like, such as cream fillings); snack bars (including, but not limited to, energy, cereal, nut, and / or fruit bars).

[0195] It can also be gelled desserts such as puddings or custards and puddings. Another type of dessert can also be frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream - including regular ice cream, soft-serve ice cream, and all other types of ice cream - and frozen non-dairy desserts such as non-dairy ice cream, sorbet, and others).

[0196] Other products conventionally prepared from animal milk may also include the faba bean protein extract of the invention to form substitutes. These may be acidified products and / or fermented with ferments, for example lactic, vegan or mesophilic ferments. These may be yogurts (including, but not limited to, full-fat, reduced-fat and fat-free yogurts, which yogurts may be free of milk proteins and lactose-free). The term "yogurts" also includes "Greek" or "skyr" type yogurts which are high-protein yogurts (often ranging from 8 to 20 g protein) as well as white cheeses and petits suisses.It can also be cheese substitutes such as spreadable, processed, cooked and uncooked pressed cheeses, soft cheeses, spun cheeses, blue cheeses; it can be Emmental, string cheese, ricotta, provolone, Parmesan, Munster, mozzarella, Monterey Jack, Manchego, blue cheese, Fontina, feta, Edam, Double Gloucester, Camembert, Cheddar, Brie, Asiago and Havarti. It can also be other products such as vegetable butters or crème fraîche.

[0197] Other products that may include the faba bean protein extract of the invention are also sauces such as salad dressings or mayonnaise or ketchup based sauces or syrups.

[0198] Also, the faba bean protein extracts of the invention may be incorporated into confectionery products (including, but not limited to, gummies, soft candies, hard candies, chocolates, caramels, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded cereals, flaked cereals, and puffed cereals); and cereal coating compositions for preparing breakfast cereals. They may also be sweetened spreads (including, but not limited to, jellies, jams, nut butters such as peanut butter, spreads, and other spreadable products).

[0199] The faba bean proteins of the invention can also be used as a carrier or in flavor encapsulation.

[0200] Other types of foods and beverages not mentioned herein but which typically comprise one or more proteins may also be contemplated within the scope of the present invention. In particular, animal foods (such as pet foods) are explicitly contemplated.

[0201] Fava bean protein extract can also be used, possibly after texturizing, in meat substitutes such as emulsified sausages or hamburgers, or fish or seafood substitutes. It can also be used in egg replacement formulations or for the manufacture of protein products such as tofu or tempeh. Textured proteins generally mean proteins textured by extrusion, i.e., in particular dry extrusion ("dry extrusion" or "Textured Vegetable Protein"), wet extrusion ("high moisture extrusion"). Extruders can be single-screw, twin-screw or multiple-screw extruders. In the case of twin-screw extrusion, the extrusion can be co-rotating or counter-rotating. Examples of multiple-screw extrusion include the planetary extruder or the ring extruder.Other more specific technologies such as shear cell technology, microextrusion or 3D printing can also be mentioned. As demonstrated in the Examples section, the proteins of the invention are particularly interesting for the manufacture of textured proteins by wet extrusion.

[0202] Food or beverage products may be used in particular in specialized nutrition, for example for specific populations, e.g., babies or infants, children, adolescents, adults, the elderly, athletes, people suffering from a disease. These may be meal replacement nutritional formulas, complete nutritional drinks, for example for weight management or in clinical nutrition (e.g., tube feeding or enteral nutrition).

[0203] Faba bean protein extract can be used as a sole source of protein, but can also be used in combination with other additional proteins, whether plant or animal. These additional proteins can be hydrolyzed or non-hydrolyzed. Generally, these additional proteins are in the form of concentrates or isolates. The term "plant protein" refers to all proteins derived from cereals, oilseed plants, legumes and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in mixtures, chosen from the same family or from different families. By "legume" is generally meant the family of dicotyledonous plants of the order Fabales.Several legumes are important cultivated plants including soybeans, beans including mung beans, chickpeas, peas, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, licorice and lupin. The additional legume protein may be selected from these legumes or may be a faba bean protein other than the extract of the invention. In the present application, the term "cereals" refers to cultivated plants of the grass family producing edible grains, for example wheat, oats, rye, barley, corn, sorghum or rice. Examples of wheat proteins include NUTRALYS® W marketed by the Holder. As such. Examples of rice proteins include NUTRALYS® RICE 800XF and NUTRALYS® RICE 850XF. Tubers can be carrots, cassava, konjac, potatoes, Jerusalem artichokes, and sweet potatoes. Oilseed plants are generally plants that produce seeds from which oil is extracted. Oilseed plants can be chosen from sunflower, rapeseed, peanut, sesame, squash, or flax. Animal proteins can be, for example, egg or milk proteins, such as whey proteins, casein, or caseinates. The fava bean protein extract can be used with another of the protein sources mentioned above, in particular pea, rice or wheat protein, in the following protein mass ratios of fava bean protein / other protein: 1 / 99, 2 / 98, 3 / 97, 4 / 96, 5 / 95, 6 / 94, 7 / 93, 8 / 92, 9 / 91, 10 / 90, 11 / 89, 12 / 88, 13 / 87, 14 / 86..., 86 / 14, 87 / 13, 88 / 12, 89 / 11, 90 / 10, 91 / 9, 92 / 8, 93 / 7, 94 / 6, 95 / 5, 96 / 4, 97 / 3, 98 / 2, 99 / 1. This mass ratio can advantageously be from 10 / 90 to 90 / 10, or from 25 / 75 to 75 / 25, or from 35 / 65 to 65 / 35, all of these ranges being able to be combined with each other or with the ratios described above. In the examples below, the faba bean protein of the invention was used with the pea protein according to the above ratio ranges. The other proteins can also be used with the faba bean protein extract of the invention according to the same ratio ranges. The faba bean protein extract of the invention may also be used in combination with one or more of these proteins or amino acids in order to improve the nutritional properties of the final product, for example to improve the PDCAAS of the protein portion of the food product or to provide other functionalities.The above-mentioned cereal proteins, especially those from rice or wheat, are good choices to improve PDCAAS, especially when the dry weight ratio of faba bean protein to cereal protein ranges from 85 / 15 to 65 / 35.

[0204] Fava bean protein extract can also be used for the manufacture of pharmaceutical products or in fermentation, for example, for the production of fungal metabolites or metabolites by cell culture.

[0205] The invention and its advantages will now be illustrated in the embodiments detailed in the examples section below. It is specified that these examples are not limiting of the present invention.

[0206] Examples

[0207] Methods

[0208] To determine the viscosity profile in water, measurements are carried out on an aqueous solution of field bean protein extracts at 15% dry matter (osmosed and azidated water at 200 ppm to prevent any bacteriological risk), in an AR2000 rheometer from TA Instruments, with a concentric cylinder geometry, with a shear rate of 0.6 10 -3 at 600 s -1 in 3 minutes (log) and at a temperature of 20°C (3 min of temperature equilibrium before testing).

[0209] Before measurement, the solution is stirred for at least 10 hours, at 750 rpm and at 20°C. The pH is not adjusted. The viscosity at 40 s 1 is reported in the Table.

[0210] Enthalpy of denaturation

[0211] The enthalpy by integration of the endothermic peak was quantified using the calorimeter control software. The start of denaturation is expressed by the Tonset (°C) and the end of Tendset (°C). The critical denaturation temperature Tpeak (°C) is determined at the peak.

[0212] Total lipids (%)

[0213] Total lipid content can be determined by hydrolysis with boiling hydrochloric acid and precipitation of total lipids by cooling. Separation by filtration, drying, and isolation of lipids by hexane extraction.

[0214] Operating mode:

[0215] Accurately weigh a test portion to within 0.001 g of a quantity of sample chosen so as to have approximately 100 to 500 mg of lipids in this test portion. In other words, if the quantity of lipids is approximately 10%, the weight of the sample must be between 1 and 5 g.

[0216] Place the test sample in a 250 mL flask. Add 100 mL of hydrochloric acid and a few pieces of pumice stone, and heat under reflux for 60 minutes. Cool to precipitate the lipids and add a sufficient quantity of filter aid to prevent any loss of fat.

[0217] Quantitatively filter the mixture through a wet double filter. Rinse the flask several times with cold distilled water. Wash the residue with cold distilled water until the filtrate is neutral (check with pH indicator paper). Dry the double filter containing the residue overnight in a fume hood and finish drying in the oven for 6 to 7 hours.

[0218] Extraction of total lipids and removal of solvent

[0219] Place the double filter and its contents into the extraction cartridge. Cover with a piece of cotton wool and insert it into the extractor. Pour 200 mL of Hexane into the flask, assemble the flask, extractor, and condenser, and heat under reflux for 6 hours.

[0220] After cooling, the hexane contained in the Soxhlet is recovered in the flask. Set up the flask - solvent recovery - condenser, close the tap and heat moderately to recover the hexane by distillation.

[0221] Dry the residue by placing the flask or beaker in the oven for 1 hour 30 minutes. Cool in a desiccator and weigh. Dry again for 30 minutes to ensure that the weight of the fat remains constant (the weight loss between two successive weighings must be less than 1 mg).

[0222] Example 1: Field bean protein according to the invention

[0223] Approximately 900 kg of faba bean (Fabelle) were used. The outer fibers of the faba bean were first separated from the seeds by crushing (mechanical separation of the outer shell and the faba bean seed) and dehulling. Water at 45°C was used in this first part of the process: faba bean seeds and water were continuously fed into a Bruynooghe brand submerged screw blancher. The faba bean / water weight ratio was approximately 0.15. The water inlet was made entirely at the entrance to the blancher and the faba beans were immediately introduced into the water. The screw speed was adjusted so that the faba beans passed through the blancher in approximately 3 minutes. The water-faba bean suspension was immediately ground by continuous wet grinding to obtain a suspension of ground faba beans of approximately 13.5% dry matter. The suspension of ground faba beans was adjusted to pH 8.7 by adding, continuously and in-line, an aqueous alkaline mixture of sodium hydroxide (10% of the solution by mass of the mixture) and potassium hydroxide (10% of the solution by mass of the mixture). The suspension of crushed broad beans was cooled to approximately 8°C by passing through a plate exchanger and then transferred to a stirred storage tank. This suspension fed a centrifugal decanter (Flottweg Z3).The protein fraction was recovered from the overflow (approximately 6% dry matter). The protein fraction was adjusted to pH 4.95 in a stirred tank by adding 4.5 kg of pure ascorbic acid and hydrochloric acid until the desired pH was obtained. The protein fraction was then heat-treated by injecting steam at 72°C into a GEA skid for approximately 5 seconds, after an initial immediate preheating step by passing through a plate heat exchanger. The protein fraction was then immediately cooled by flash cooling to 64°C. Immediately, the heat-treated protein fraction was passed through a Flottweg Z3 decanter centrifuge. The recovered protein sediment (underflow) was diluted in hot water (60°C) so that it could be pumped.This sediment was then immediately adjusted to a dry matter of approximately 15% and then rectified to pH 6.8 with the aqueous alkaline mixture. The faba bean protein floc was heat treated at 140°C for 5 seconds and then cooled by flash cooling to approximately 75°C. This faba bean protein floc was passed through a high-pressure homogenizer at 200 bars and then atomized in a TGE nozzle atomizer (inlet temperature 200°C, outlet temperature 60°C). The recovered faba bean protein powder (hereinafter Faba bean protein Ex.1 or more simply Ex.1) was then analyzed.

[0224] Example 2: Field bean protein according to the invention

[0225] Example 2 is identical to Example 1 except that the protein fraction was adjusted to pH 4.75 with the mixture of ascorbic acid and hydrochloric acid instead of 4.95. Furthermore, before the heat treatment step at 140°C for 5 seconds, the sediment was rectified to pH 6.5 instead of 6.8 with the aqueous alkaline mixture. The recovered fava bean protein powder (Fava bean protein Ex.2 or more simply Ex.2) was analyzed.

[0226] Example 3: Field bean protein according to the invention

[0227] Example 3 is identical to Example 1 except that ground fava bean suspension was obtained by mixing water and fava bean flour (900 kg) and the pH was about 6.5. The fava bean flour was obtained by grinding fava bean obtained by the following process: the outer fibers of the fava bean were first separated from the seeds by crushing (mechanical separation of the outer shell and the fava bean seed) and dehulling. The dehulled seeds pass through a knife mill (average particle size d90 less than 100 microns). The mass percentage of dry matter was 19%. The protein fraction was adjusted to pH 4.70 with hydrochloric acid instead of 4.95. The protein fraction was then heat-treated by injecting steam at 79°C into a GEA skid for approximately 5 seconds, after an initial immediate preheating step by passing it through a plate exchanger. The protein fraction was then immediately cooled by flash cooling to 65°C. The sediment was adjusted to a dry matter of approximately 19% and then rectified to pH 6.7 with a 20% mass sodium hydroxide solution instead of the alkaline mixture of potash and sodium hydroxide. The faba bean protein floc was heat-treated at 130°C for 0.2 seconds and then cooled by flash cooling to approximately 80°C. No homogenization of the protein floc was carried out before atomization.

[0228] Example 4: Field bean protein according to the invention

[0229] Example 4 is identical to Example 1 except that the protein fraction is heat treated by injecting steam at 79°C into a GEA skid for approximately 5 seconds, after an initial immediate preheating step by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 65°C.

[0230] Example 5: Field bean protein according to the invention

[0231] Example 5 is identical to Example 2 except that the protein fraction is heat treated by injecting steam at 79°C into a GEA skid for approximately 5 seconds, after an initial immediate preheating step by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 65°C.

[0232] Example 6: Field bean protein according to the invention

[0233] Example 6 is identical to Example 1 except that the protein fraction is heat treated by injecting steam at 62°C into a GEA skid for approximately 20 seconds, after an initial immediate preheating step by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 56°C.

[0234] Example 7: Field bean protein according to the invention

[0235] Example 7 is identical to Example 2 except that the protein fraction is heat treated by injecting steam at 62°C into a GEA skid for approximately 20 seconds, after an initial step of immediate preheating by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 56°C.

[0236] Example 8: Field bean protein according to the invention

[0237] Example 8 is identical to Example 3 except that the faba bean protein floc is thermally at 130°C for 3 seconds and then cooled by flash cooling to approximately 80°C.

[0238] Example 9: Field bean protein according to the invention

[0239] Example 9 is identical to Example 8 except that the protein fraction is heat treated by injecting steam at 62°C into a GEA skid for approximately 20 seconds, after an initial step of immediate preheating by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 56°C.

[0240] Example 10: Field bean protein according to the invention

[0241] Example 10 is identical to Example 3 except that the faba bean protein floc is thermally at 120°C for 4 seconds and then cooled by flash cooling to approximately 73°C.

[0242] Example 11: Field bean protein according to the invention

[0243] Example 11 is identical to Example 3 except that the protein fraction is heat treated by injecting steam at 62°C into a GEA skid for approximately 20 seconds, after an initial step of immediate preheating by passing through a plate exchanger. The protein fraction is then immediately cooled by flash cooling to 56°C.

[0244] The protein extracts were also tested in comparison with commercial proteins in different applications which will be described below and which demonstrate the interest of the faba bean protein extracts of the invention, in particular in food and beverage products.

[0245] Furthermore, various counter-examples reproducing the teaching of W02020 / 193641 were produced. Example CP1 and example CP2 correspond to example 2a and 2b, the descriptions of which are reproduced below.

[0246] Example CP1: Comparative field bean protein

[0247] 75 kg of field bean flour are prepared using the improved process according to the invention described in paragraph

[0077] above. This flour is suspended at 10% by weight of dry matter in drinking water at 20°C. The pH is adjusted to 9 by adding potash at 20% by mass (3.4 kg). Homogenization is carried out for 15 minutes, still at 20°C. The solution is then sent to a Sedicanter decanter from the Flottweg company (Bowl speed: 60% or 4657 rpm (approximately 3500g), Screw speed at 60% for a Vr = 18.8, Pipette for the supernatant (overflow) at 140 mm, Feed at 1 m3 / h) and the liquid supernatant containing the proteins is recovered. This supernatant is acidified to pH 4.5 by adding hydrochloric acid at approximately 7% by mass (8.2 kg). It is heated to 60°C by injecting steam into a double jacket of the tank, where homogenization is carried out for 15 minutes. The Flottweg Sedicanter is used a second time (Speed of the bowl at 60%, or 4657 rpm (approximately 3500g) Screw speed at 10% for a Vr = 3.5 up to 40% (Vr = 12.6) Pipette for overflow at 140 mm at the start up to 137 Feed at 700 l / h) but this time to recover the sediment where the coagulated proteins are found. The sediment is diluted to approximately 15-20% by weight of dry matter and neutralized to pH 7 by adding 20% ​​potash. A heat treatment is carried out at 135°C using a nozzle and a flash cooling is carried out under vacuum at 65°C. The product is finally atomized (inlet temperature of 200°C and vapor temperature at 85-90°C).

[0248] Example CP2: Comparative field bean protein

[0249] The faba bean seeds were first processed using a stone mill (Alma®). The ground material was then processed by turboseparation using a so-called "zig-zag" system (MZM 1 -40, Hosokawa-alpine®). The air speed was 4.0 ms 1 (23 m3. h 1). At the end, a light fraction containing the external fibers and a heavy fraction containing the cotyledons were obtained. The heavy fraction was then processed using a knife mill (SM300, Retsch®) with a rotation of 700 rpm and an outlet equipped with a 6 mm grid. The heavy fraction pre-ground using the knife mill was suspended at 20% by weight of dry matter in drinking water at 20°C. The heavy fraction is then ground using a Hurschel® Comitrol 19300 mill. The pH is adjusted to 9 by adding 20% ​​by mass of potash. Homogenization is carried out for 15 minutes, always at 20°C.The solution is then sent to a Sedicanter decanter from Flottweg (Bowl speed: 60% or 4657 rpm (approximately 3500g), Screw speed at 60% for a Vr = 18.8, Pipette for the supernatant (overflow) at 140 mm, Feed at 1 m3 / h) and the liquid supernatant containing the proteins is recovered. This supernatant is acidified to pH 4.5 by adding hydrochloric acid at approximately 7% by mass. It is heated to 60°C by injecting steam into a double jacket of the tank, where homogenization is carried out for 15 minutes. The Flottweg Sedicanter is used a second time (Bowl speed at 60%, i.e. 4657 rpm (approximately 3500g) Screw speed at 10% for a Vr = 3.5 up to 40% (Vr = 12.6) Pipette for overflow at 140 mm at the start up to 137 Feed at 700 l / h) but this time to recover the sediment where the coagulated proteins are located. The sediment is diluted to approximately 15-20% by weight of dry matter and neutralized to pH 7 by adding 20% ​​potash.A heat treatment is carried out at 135°C using a nozzle and a flash cooling is carried out under vacuum at 65°C. The product is finally atomized (inlet temperature of 200°C and vapor temperature at 85-90°C).

[0250] Example CP3 to CP6: Comparative fava bean proteins

[0251] Examples CP3 and CP4 are reproductions of Example CP1 that differ in that the heat treatments of the acidified protein fraction last 5 minutes and 25 minutes, respectively. Examples CP5 and CP6 are reproductions of Example CP2 that differ in that the heat treatments of the acidified protein fraction last 5 minutes and 25 minutes, respectively.

[0252] Example CP7: Comparative field bean protein

[0253] Also, the teaching of W02020 / 193668 was reproduced in example CP7: 75 kg of faba bean flour is prepared with the improved process according to the invention described in paragraph

[0063] above. This flour is suspended at 10% by weight of dry matter in drinking water at 20°C. The pH is adjusted to 7 by adding potash. Homogenization is carried out for 15 minutes, still at 20°C. The solution is then sent to a Sedicanter decanter from the Flottweg company (Bowl speed: 60% or 4657 rpm (approximately 3500g), Screw speed at 60% for a Vr = 18.8, Pipette for the supernatant (overflow) at 140 mm, Feed at 1 m 3 / h) and the liquid supernatant containing the proteins is recovered. This supernatant is acidified to pH 4.5 by adding hydrochloric acid at approximately 7% by mass. It is heated to 60°C by injecting steam into a double jacket of the tank, where homogenization is carried out for 15 minutes. The Flottweg Sedicanter is used a second time (Bowl speed at 60%, i.e. 4657 rpm (approximately 3500g) Screw speed at 10% for a Vr = 3.5 up to 40% (Vr = 12.6) Pipette for overflow at 140 mm at the start up to 137 Feed at 700 l / h) but this time to recover the sediment where the coagulated proteins are found. The sediment is diluted to approximately 15-20% by weight of dry matter and neutralized to pH 6.5 by adding 20% ​​potash. A heat treatment is carried out at 135°C using a nozzle and a vacuum flash cooling is carried out at 65°C. The product is finally atomized (inlet temperature of 200°C and vapor temperature at 85-90°C).

[0254] Example CP8: Comparative field bean protein

[0255] Example CP 8 reproduces the teaching of “Textural properties of legume protein isolate and polysaccharide gels.” (Makri & al., Journal of the Science of Food and Agriculture, 86, 1855- 1862.) cited in the thesis “THE EFFECT OF GENOTYPE AND THE ENVIRONMENT ON THE PHYSICOCHEMICAL AND FUNCTIONAL ATTRIBUTES OF FABA BEAN PROTEIN ISOLATES” (Shingha, 2015). Briefly, 350-400 g of flour is dispersed in distilled water (1:10, weight / volume) and adjusted to pH 9.5 with 1 M NaOH, then stirred (500 rpm) at 21-23°C for 40 min, and then centrifuged (1600 xg, 20 min, 4°C). The supernatant is removed and then diluted in distilled water (1:5, weight / volume), stirred and centrifuged (1600 xg, 20 min, 4°C). The The supernatant pH is adjusted to 4.5 with 1 M HCl and centrifuged (1600 xg, 20 min, 4°C). The supernatant is redilute in deionized water, adjusted to pH 7.0 with 1 M NaOH, and lyophilized.

[0256] Example CP9: Comparative field bean protein

[0257] Finally, example CP9 is a reproduction of Fernandez-Quintela, Plant Foods for Human Nutrition, 51, 1997. The fava bean grains are first hulled, then the cotyledons are immersed in water for 10 hours, then dried overnight in an oven at 25°C. The cotyledons are then ground into a flour of 300 microns on average. This is suspended in potable water in a mass ratio of 1 / 5 water / flour and the pH of the solution is adjusted to 9.0 with 1 N sodium hydroxide. The solution is stirred for 20 min. The insoluble fraction is separated by centrifugation (4000 g / 20 min, 20°C) and set aside. The pH of the supernatant is adjusted to pH 4.0 with 1 N hydrochloric acid and stirred at 20°C for 20 min. The solution is centrifuged (4000 g / 20 min, 20°C), and the pellet is lyophilized.

[0258] The results of the analyses are presented in Tables 2a, 2b and 2c below:

[0259] [Table 2a] Table 2b] 0260] [Table 2c]

[0261] Example 3: Evaluation of faba bean protein for the manufacture of alternatives to milk-based food or beverage products.

[0262] Alternatives to milk

[0263] Milk alternatives have been manufactured so that the protein level in the formulation is equal to 5% of the total weight.

[0264] Thus the following formulations without emulsifier of milk alternatives are produced and reported in the Table below (proportions by weight of the milk alternative recipe).

[0265] [Table 3] 0266] The formulations are prepared by the following process: 1) Heat the oil in a bain-marie (65°C) 2) Dry mixing of solid ingredients 3) Heat the water to 70°C 4) Place the solid ingredients with the water in a Silverson mixer and mix for 30 minutes at 2500 rpm. 5) Then set the mixer to 5000 rpm and add the oil in a continuous stream for one minute 6) UHT sterilization of the formulation: 142°C for 5 seconds 7) Homogenization at 75°C 1 er floor 170 bars, 2 ème floor 30 bars 8) Cool to 4°C and bottle and store at 4°C

[0267] It has been observed that the faba bean protein of Example 1 according to the invention makes it possible to provide a milk alternative that is much more stable to phase shift than the milk alternative made from commercial faba bean protein. This milk alternative is even slightly more stable than the milk alternative made from commercial pea protein.

[0268] Study of foaming power

[0269] In order to study the interest of the protein of the invention in barista milk type applications, the foaming power of the milk alternatives was determined according to the following method: 1) Place 150 mL of milk alternative to froth into the Nespresso® Aeroccino 3. 2) Start the appliance in heating mode for one cycle, the milk foam alternative reaching a temperature of 68°C 3) Recover the foamy product and immediately determine the volumes of foam and liquid obtained

[0270] The results are presented in the table below:

[0271] [Table 4] 0272] This evaluation demonstrates that the faba bean protein of Example 1 according to the invention makes it possible to provide a milk alternative that is much more foamed than the milk alternative made from commercial faba bean protein. This milk alternative is even slightly more foamed than the milk alternative made from commercial pea protein.

[0273] Yogurt without texturizer

[0274] Yogurt formulations comprising 3.5% protein and free of texturizer were made from the following recipes, the quantities being expressed in total weight of the yogurt:

[0275] [Table 5] 0276] Yogurts are made using the following process: 1) Heat the demineralized water to 55°C 2) Add the protein isolate with moderate stirring (480 rpm) and hydrate at 55°C for 20 minutes 3) Add the sugar and continue mixing for 2 minutes. Add the oil while stirring, increasing the shear (1800 rpm) and mix for 5 minutes to obtain an emulsion. 4) Place the emulsion in a NIRO homogenizer (150 bar 1 er floor, 45 bar 2 nd floor, 60°C) 5) Pasteurize the homogenized emulsion at 95°C for 10 minutes (Hotmix) 6) Cool to 42°C then add the lactic cultures 7) Maintain at 42°C until the pH is 4.60

[0277] The table below shows the hardness of the yogurt after 7 days.

[0278] [Table 6]

[0279] Yogurts with texturizers are also easily prepared from the fava bean proteins of the invention.

[0280] Yogurts without texturizers could also be made by substituting the protein from Example 3 for the proteins from Examples 1 and 2. Good quality yogurt was also obtained.

[0281] Ice cream

[0282] Ice cream formulations containing approximately 2.5% protein were made according to the following recipes:

[0283] [Table 7] 0284] 17 L of ice cream were made using the following process: 1) Heat the water to 70°C in the Silverson mixer 2) Add the glucose syrup and three-quarters of the sucrose. Heat to 60°C and mix for 5 minutes at 2000 rpm. 3) Add the stabilizing emulsifying system and the remaining sugar. Maintain at 60°C and mix for 5 minutes at 2000 rpm. 4) Add the oil and create a pre-emulsion by mixing at 6000 rpm for 5 minutes then reduce agitation to 2000 rpm and mix for 15 minutes 5) Heat to 70°C and homogenize in a Powerpoint homogenizer (200 bar 1 er floor, 60 bars 2 nd floor) 6) Pasteurize at 80°C for 3 minutes through the Powerpoint tubular heat exchanger 7) Cool to 4°C 8) Mature statically overnight 9) Cooling with a TetraPak continuous freezer 10) Freeze for 3 hours at -22°C 1 1) Store in the freezer at -18°C

[0285] The ice creams were tasted by a trained panel. Regarding the creaminess of the ice cream, a tendency towards more creaminess for the ice cream prepared with the proteins of Example 2 of the invention was detected. Regarding the taste, significant differences (sweeter, less bitter and less vegetal) in favor of the ice cream of the invention were observed in comparison with the comparative ice cream, with in addition for the ice cream of the invention caramel, vanilla and milky notes.

[0286] Example 4: Evaluation of the field bean protein according to the invention in extrusion

[0287] Evaluation of the faba bean protein of Example 1 in wet extrusion

[0288] A mixture of powders is made according to the following recipes described in the Table below, expressed in mass of the ingredients:

[0289] [Table 8] 0290] The proteins tested are the faba bean protein from example 1 as well as the commercial pea protein NUTRALYS® F85M.

[0291] This mixture is introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from the LEISTRITZ company.

[0292] The mixture is introduced at a regulated flow rate of approximately 13.3 kg / h. A quantity of approximately 15.3 kg / h of water is also introduced. The humidity in the extruder is approximately 56%.

[0293] The wet extrusion tests are carried out on this extruder equipped with a thermoregulated die, model FDK750 from Coperion, comprising two modules of length 80 cm and passage section 50 mm x 15 mm of which the 2 èmemodule is thermoregulated at 30°C; The extrusion screw is rotated at a speed equal to 350 rpm and sends the mixture into the die, except in the case of test lnv.2 where a speed of 800 rpm was used. 2 temperature profiles were used depending on the test.

[0294] The extruder temperature profile 1, equipped with 15 heatable barrels, is detailed below:

[0295] [Table 9]

[0296] Extruder temperature profile 2 is detailed below:

[0297] [Table 10]

[0298] The textured protein thus produced is cut at the outlet of the die into strips approximately 10 cm long (width 5 cm and thickness 1.5 cm).

[0299] For the 4 tests, the extrusion parameters are reported below:

[0300] [Table 11]

[0301] Observation of band fibration

[0302] To observe the fibration of the strip, the strip is cut in half lengthwise and pulled between the two pieces of the strip so as to tear it and see the presence or absence of fibers. The torn strips are observed in Figures [Fig. 1] to [Fig. 4]. Furthermore, depending on the observed fibration, the test is rated from 1 / 5 (no fibration of the strip) to 5 / 5 (strong fibration of the strip).

[0303] Chopping test

[0304] To perform this test, the strip is flash frozen and then frozen at -18°C. Then, 140g of the strip is taken and tempered at 15-17°C before being placed in a Stephan UMC 5 mixer equipped with a serrated blade. The mixer was activated for 10 sec at 1500 rpm and then 70g of the sample was analyzed. The pieces obtained are observed (Figures [Fig. 5] to [Fig. 8]). Depending on the size of the pieces, the test is rated from 1 / 5 (poor resistance to tearing and presence of numerous small pieces and / or very large pieces) to 5 / 5 (good resistance to tearing and absence of small and very large pieces). As, very generally in the field of meat substitutes, the textured protein strip is not consumed as is but is cut before use for the production of a substitute, the resistance to tearing makes it possible to quantify the capacity of the textured protein strip to be cut while maintaining medium-sized pieces, in order to contribute to the texture of the final product.

[0305] Results

[0306] The scores for both tests are reported in the table below.

[0307] [Table 12]

[0308] [Fig. 1] shows a wet extrusion strip obtained from a lnv.1 mixture comprising the faba bean protein of Example 1 combined with pea fibers and potato starch.

[0309] [Fig. 2] shows a wet extrusion strip obtained from a CP.1 mixture comprising a commercial pea protein.

[0310] [Fig. 3] shows a wet extrusion strip obtained from an lnv.2 mixture comprising only the faba bean protein of Example 1.

[0311] [Fig. 4] shows a wet extrusion strip obtained from the faba bean protein of Example 1 in combination with comparative pea protein.

[0312] [Fig. 5] shows the results of the tearing test of a wet extrusion strip obtained from a lnv.1 mixture comprising the faba bean protein of Example 1 combined with pea fibers and potato starch.

[0313] [Fig. 6] shows the results of the tearing test of a wet extrusion strip obtained from a CP.1 mixture comprising a commercial pea protein.

[0314] [Fig. 7] shows the results of the tearing test of a wet extrusion strip obtained from a lnv.2 mixture comprising only the faba bean protein of Example 1

[0315] [Fig. 8] shows the results of the tearing test of a wet extrusion strip obtained using an lnv.3 mixture comprising the faba bean protein of Example 1 in combination with commercial pea protein.

[0316] Observation of figures [Fig. 1] and [Fig. 2] shows a good fibration of the band obtained with the mixture of starch and pea fiber with the field bean protein (lnv.1), which is slightly improved compared to that obtained with the pea protein (CP.1).

[0317] The observation of [Fig. 3] also shows that, even when the recipe does not include fiber or starch (lnv.2), the textured faba bean protein strips showed good fibration even without the addition of fiber.

[0318] After the dilaceration test, it was observed that textured faba bean proteins have fewer fine particles than textured pea proteins, making them more easily transformable and allowing the production of final products with a different texture from those obtained from textured pea proteins, without the need to add other ingredients.

[0319] Furthermore, the lnv.3 strip, combining pea protein and faba bean protein, has a lower hardness than the lnv.1 strip, which could allow for a finished product with a more pleasant texture.

[0320] Thus, whatever the formulation, by partially or totally replacing the pea protein with the faba bean protein of the invention, it was possible to provide strips with improved properties.

[0321] Evaluation of the faba bean protein of [Example 3 in wet extrusion: influence of the quantity of water

[0322] In the previous recipe, the amount of water injected was approximately 52.5%, which made it possible to obtain a moisture content in the extruder of 56%. Other recipes were made by increasing the amount of water by testing the faba bean protein Ex 3 and the pea protein NUTRALYS® F85M. With the faba bean protein, it was possible to increase the amount of water injected into the extruder so that the moisture in the strip during extrusion was 65%, and this while increasing the fibration of the strip. On the contrary, with the pea protein, by increasing the amounts of water, there is a loss of fibration which is observed. Thus, the protein of the invention presents a behavior quite close to soy proteins in wet extrusion and this is an advantage for reducing the cost of the formulation.

[0323] Example 5: Use of fava bean protein extract in emulsified sausage

[0324] To determine whether the faba bean protein extract is suitable for use in the production of an emulsified sausage, the following model system is used:

[0325] In a Stephan UMC-5, 500 grams of water and 100 grams of protein were weighed, mixed at 5°C at 3000 rpm with the emulsion blade for 2 minutes under vacuum. By suction, 500 grams of sunflower oil were added and continued stirring for 2 minutes and 30 seconds, then 22 grams of table salt were added and mixed for 30 seconds. The mixture was placed in a 142 mL cylindrical can (diameter 83 x height 44 mm) filled to three-quarters and then sealed tightly.

[0326] Since food products are generally produced using processes that include pasteurization or sterilization, these two heat treatments of these emulsions are carried out.

[0327] Pasteurization:

[0328] The can is placed in a water bath at 75°C for 1 hour 30 minutes

[0329] Sterilization:

[0330] The can is placed in a sterilizer at 115°C for 1 hour. After storage at 4°C overnight, the can is immediately opened and tested by texturometry.

[0331] Texturometry:

[0332] The texture is analyzed with a TA-HDPLUS texture analyzer (Stable Micro Systems) and with the following criteria: - ball module - Test mode: compression - Pre-test speed: 1 mm / sec - Test speed: 0.5 mm / sec - Post-test speed: 2 mm / sec - Target mode: distance - Distance: 15 mm - Trigger type: Auto - Trigger force: 2 N

[0333] The force expressed in g is measured using the texturometer.

[0334] The emulsions and results obtained for the different tests are shown in the following table:

[0335] [Table 13] 0336] The faba bean proteins of the invention make it possible to form emulsions with a firmer texture than that obtained with the comparative protein, whether this emulsion is sterilized or pasteurized. This allows us to predict that it can be advantageously used for the manufacture of vegetarian or non-vegetarian emulsified products, such as Strasbourg or Frankfurt sausage substitutes.

[0337] The proteins of Examples 3, 8 to 11 are also tested under the same conditions as those set out above as a replacement for the proteins of Examples 1 and 2. The textures of the pasteurized and sterilized products are greatly improved.

[0338] The proteins of Examples 3, 8 to 11 are also tested under the same conditions as those set out above as a replacement for the proteins of Examples 1 and 2. The textures of the pasteurized and sterilized products are greatly improved.

[0339] Example 6: Use of fava bean protein extract in powdered drinks

[0340] From the faba bean protein of Example 3, the powdered beverage formulation of Table 14 was formulated and the nutritional values ​​of the powder are shown in Table 15.

[0341] [Table 14]

[0342] [Table 15]

[0343] The powdered drinks were prepared by sieving each of the ingredients and then mixing them with a powder mixer (Turbula). Add 40 g of powdered drink to 325 mL of water in a shaker. The shaker was shaken vigorously for 30 seconds. After letting the shaker stand for one minute, the drink was tasted. The reconstituted drinks had low foam and good stability.

[0344] Powdered drink recipes are also made using finer grain faba bean proteins made by grinding and sieving, which have improved sensory properties.

[0345] Example 7: Use of faba bean protein extract for the manufacture of TVP

[0346] This description is general to all the tests exemplified below. The specific features (composition, flow rates, settings) are specified in Table 16 below.

[0347] Test 1 is carried out only with the protein isolate of the invention of Example 3. Test 2 with the mixture is composed of 43.75% by weight of the protein isolate of the invention of Example 3, 43.75% by weight of pea protein isolate (NUTRALYS® F85M) and 12.5% ​​by weight of ROQUETTE® I50M pea fiber.

[0348] The powder mixture is introduced by gravity into a LEISTRITZ® twin-screw extruder (L / D = 60, with 15 barrels) from the LEISTRITZ® company.

[0349] The mixture is introduced at a regulated flow rate in kg / h. A regulated quantity of water in kg / h is also introduced.

[0350] The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed regulated in rpm and sends the mixture into a die. The conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0351] This particular driving generates a machine torque expressed in % with a pressure measured in bars.

[0352] The product is directed at the outlet towards a die consisting of a 3 mm cylindrical hole, from which the textured protein is expelled and cut using knives rotating between 1000 and 1500 revolutions / minute placed flush with the outlet of the extrusion die.

[0353] The textured protein thus produced is dried in a ventilated Thermo Scientific model UT6760 oven heated to 60°C.

[0354] [Table 16]

[0355] These tests allow the production of textured proteins from bean protein isolate or from a mixture of bean and pea proteins.

[0356] A visual observation of the products shows that the texture obtained for these products is considered satisfactory for the formulation of meat analogues.

[0357] Example 8: Use of faba bean protein extract for the manufacture of milk alternatives

[0358] From the faba bean protein of Example 3, the vegetable milk formulation of Table 17 was formulated.

[0359] [Table 17]

[0360] Preparation of coconut milk supplemented with fava bean protein: 1) Weigh together Part 1 (fava bean protein and gellan gum), Part 2 (TCP, potassium bicarbonate and premix) and Part 3 (coconut cream and sunflower lecithin) in separate containers. Mix by hand until the ingredients of all three parts are evenly dispersed. 2) Weigh the water into a stainless steel container. Place on a hot plate and stir with a Ross LCT-100 high-speed mixer with a 4-pronged paddle at 800 rpm. Heat to 70°C. 3) Add the ingredients from part 1 and hydrate for 30 minutes at 1000 rpm. 4) Add the ingredients from Part 2 and mix at 1000 rpm for 3 minutes until fully incorporated. 5) Transfer to a rotor-stator mixer with a fine mesh screen. Stir the coconut cream and lecithin until smooth and pour in slowly while mixing at 6,000 rpm for 1 minute. 6) Continue stirring for 5 minutes to create a coarse emulsion. 7) Pour the mixture into the PowerPoint HTST / UHT heat treatment hopper. Heat to 142°C for 5 seconds. 8) Cool to 75°C and homogenize downstream at 300 bars (1st stage: 250 bars, 2nd stage: 50 bars). 9) Cool to 20°C and collect in 8 oz. bottles in a clean bank. 10) Store immediately under refrigerated conditions until use.

[0361] The coconut milk thus obtained has an excellent taste and texture and the protein has the advantage of being very well incorporated and emulsified. Furthermore, the inventors were able to produce other plant-based milks supplemented with the faba bean protein of the invention using similar processes, by introducing it into oat milks, rice milks or even almond milks.

Claims

Claims

1. A process for manufacturing a denatured fava bean protein extract having a denaturation enthalpy of less than 1 J / g, preferably less than 0.5 J / g, comprising the following steps: a) preparing an aqueous suspension of ground fava beans; b) extracting a protein fraction by solid-liquid separation of the aqueous suspension; c) adjusting said protein fraction to a pH of between 4.0 and 5.7; d) heat treating the protein fraction at a temperature of between 50 and 80°C for a time of between 1 and 30 seconds to form a suspension of precipitated proteins; e) solid-liquid separation of the suspension of precipitated proteins to recover a fava bean protein extract having a protein content by weight relative to its dry matter of greater than 70%; f) adjusting the pH to between 6.3 and 8;g) heat treatment of the field bean protein extract at pH adjusted to a temperature ranging from 85 to 160°C for a period of time sufficient to obtain denaturation of the field bean protein; h) optionally drying.;

2. Method according to claim 1 characterized in that it comprises, following the heat treatment step g), a step of vacuum cooling of the suspension of precipitated proteins.

3. Method according to one of claims 1 or 2 characterized in that the heat treatment step g) is carried out from 100 to 150°C for 0.1 to 60 seconds, preferably from 0.1 to 10 seconds.

4. Method according to any one of claims 1 to 3 characterized in that it comprises, after step g), a step of shearing the denatured protein extract, for example by passing it through a high pressure or homogenization pump.

5. Process according to any one of claims 1 to 4, characterized in that a starch-rich fraction and / or a fiber-rich fraction is also recovered from the aqueous suspension of crushed field beans.

6. Method according to any one of claims 1 to 5 characterized in that the pH is adjusted between 6.5 and 7.5 during step f).

7. Denatured faba bean protein extract obtainable by the process according to any one of claims 1 to 6.

8. Denatured fava bean protein composition having a denaturation enthalpy of less than 1 J / g, preferably less than 0.5 J / g, having a fava bean protein content of greater than 70%, % expressed by weight relative to the dry matter of the composition, said composition having at least one solubility at pH 6 at 20°C of greater than or equal to 50%.

9. A fava bean protein composition according to claim 8, characterized in that the composition has a solubility at pH 6 at 20°C greater than or equal to 70% and / or a solubility at pH 7 at 20°C greater than or equal to 75% or greater than or equal to 80%.

10. A fava bean protein composition according to any one of claims 8 or 9, characterized in that the composition has an emulsion capacity at pH 7 greater than 250 mL / g or greater than 400 mL / g or greater than 500 mL / g, preferably greater than 600 mL / g.

11. Fava bean protein composition according to any one of claims 8 to 10, characterized in that the composition has a gelling power at pH 7 greater than or equal to 100 Pa, for example ranging from 100 to 1000 Pa, preferably ranging from 300 to 800 Pa.

12. Denatured fava bean protein composition having a denaturation enthalpy of less than 1 J / g, preferably less than 0.5 J / g, having a fava bean protein content of greater than 70%, % expressed by weight relative to the dry matter of the composition, said composition having at least one emulsion capacity at pH 7 of greater than 250 mL / g and a gelling power at pH 7 of greater than or equal to 700 Pa.

13. A denatured faba bean protein composition according to claim 12 wherein its emulsification capacity at pH 7 ranges from 300 mL / g to 1000 mL / g, for example ranges from 350 mL / g to 800 mL / g or ranges from 400 to 500 mL / g.

14. Denatured faba bean protein composition according to claim 12 or 13 in which its gelling power at pH 7 ranges from 750 to 2000 Pa, preferably from 800 to 1500 Pa.

15. Denatured faba bean protein composition according to one of claims 12 to 14 in which it has: - a solubility at pH 6 at 20°C ranges from 5% to 50%, advantageously ranging from 10 to 40%, for example ranging from 15 to 35%, and / or - a solubility at pH 7 at 20°C ranges from 10 to 70%, advantageously from 15 to 60%, for example from 25 to 50%.

16. Fava bean protein composition according to any one of claims 8 to 15, characterized in that the composition has a fava bean protein content greater than 80%, preferably greater than 90%, % expressed by weight relative to the dry matter of the composition.

17. Fava bean protein composition according to any one of claims 8 to 16, characterized in that the composition has a dry matter greater than 90%, preferably greater than 94%, % expressed by weight relative to the total weight of the composition.

18. A fava bean protein composition according to any one of claims 8 to 17, characterized in that the composition does not exhibit any denaturation enthalpy.

19. A textured faba bean protein composition obtained by texturizing the faba bean protein extract of claim 7 or the faba bean protein composition according to any one of claims 8 to 18.

20. Use of the faba bean protein extract according to claim 7, the faba bean protein composition according to any one of claims 8 to 18, or the textured faba bean protein composition according to claim 19, for the manufacture of food or beverage products.

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