Methods for producing legume protein

Abstract

The present invention belongs to the field of vegetable proteins, and particularly relates to a method for producing a legume protein composition, preferably a pea protein composition, including the steps of dry-heat pre-treating legume seeds at a temperature of 70 to 130°C for 1 to 6 minutes, grinding the seeds to form a powder, forming a powder suspension in an aqueous solution, separating soluble components from the suspension, and extracting proteins from the soluble components, as well as a protein composition obtainable by this method.

Description

Technical Field

[0001] The present invention belongs to the field of plant proteins. The present invention relates in particular to a method for producing a leguminous plant protein composition, preferably a protein composition from pea, and to a protein composition obtained by this method.

Background Art

[0002] The daily protein requirement for humans is 12 - 20% of the food intake. These proteins can be obtained either from animal-derived products (meat, fish, eggs, dairy products) or from plant-derived foods (cereals, legumes, seaweeds).

[0003] However, in developed countries, protein intake is mainly made from animal-derived proteins. However, numerous studies have shown that excessive intake of animal-derived proteins and insufficient intake of plant proteins are one of the causes of increasing cancer and cardiovascular diseases.

[0004] Furthermore, animal proteins have many drawbacks both in terms of allergenicity, especially for proteins from milk or eggs, and in terms of environmental aspects related to the harmful effects of intensive agriculture.

[0005] Therefore, there is an increasing demand from manufacturers for plant-derived compounds that have beneficial nutritional and functional properties but do not have the drawbacks of animal-derived compounds.

[0006] Soybean is a major plant to replace animal proteins. However, the use of soybean presents certain drawbacks. The origin of soybean seeds is, in most cases, not from genetically modified agricultural products (GMOs), and the production of its proteins proceeds through a degreasing process using solvents.

[0007] Since the 1970s, legumes, particularly peas, have developed dramatically as an alternative protein source to animal protein for animal and human dietary intake, especially in Europe, primarily France. Peas contain approximately 27% by weight of protein. The term “pea” as used herein is considered in accordance with its most widely accepted use, and in particular includes all wild varieties of “round pea,” regardless of the usual intended use of the variety (human food, animal feed, and / or other uses), as well as all mutant varieties of “round pea” and “wrinkled pea.” These seeds are non-GMO and do not require a de-oiling process using solvents.

[0008] Pea protein, primarily pea globulin, has been industrially extracted and utilized for many years. One example of a method for extracting pea protein is described in European Patent No. 1400537. This process involves grinding the seeds in the absence of water to obtain a powder (a process called "dry milling"). This powder is then suspended in water to extract the protein.

[0009] Despite its impeccable quality, pea-derived proteins exhibit an odor known as "pea odor," "beany odor," or "plant odor" compared to animal proteins. This odor is a significant obstacle in many industrial applications, particularly in food.

[0010] In the beverage sector in particular, improving the sensory profile is essential because masking the odor of proteins is especially difficult. Specifically, by adding additional components, viscosity adjustment, stability in solution, and / or palatability of the beverage can be achieved. Furthermore, proteins have the advantage of being able to increase protein content without causing the beverage to gel or become excessively viscous, due to their low gelling ability or even lower viscosity.

[0011] Numerous studies have revealed that one of the main causes of these undesirable odors is the action of internal lipoxygenase on residual lipids during protein extraction, resulting in the synthesis of aldehydes and / or ketones (particularly hexanal). Saponins and 3-alkyl-2-methoxypyrazines are also among the compounds that produce these undesirable odors ("Flavor aspects of pulse ingredients," Wibke SURoland, 2017).

[0012] Therefore, those skilled in the art have developed several solutions to improve the odor and neutral taste of commercially available pea protein. The first solution is based on masking the odor by adding compounds selected for this purpose. This solution requires users to introduce compounds into their formulations that they do not necessarily want to introduce, as well as compounds that may cause regulatory and / or allergen problems. Another solution, described in U.S. Patent No. 4,022,919, taught as early as the 1970s that an odor-improved protein could be obtained by steaming the pea protein. However, this method can be criticized for the risk of altering the functional quality of the protein obtained by thermal denaturation (e.g., loss of solubility or increase in its hydration capacity) and the need for additional purification steps required before use. Thus, although these solutions are effective, they require the end user of the protein to perform additional purification operations and may alter the characteristics of the pea protein. Therefore, those skilled in the art have obviously strived to obtain odor-neutral pea protein directly and simply during the extraction process.

[0013] Many potentially possible solutions have been explored, including, but are not limited to, the selection of pea varieties with low lipoxygenase levels or pre-germination of peas before protein extraction. More recently, International Publication 2017 / 120597 discloses a method involving precipitation by salt addition, multiple washes, and recovery by centrifugation. Despite the complex method using large amounts of water (up to 30 times the amount of peas), pea protein still exhibits a "bean-like" and "bitter" odor (see Graphs 18A, B, and C in International Publication 2017 / 120597).

[0014] Since lipoxygenases and saponins are temperature-sensitive, International Publication No. 2019 / 053387 explored the possibility of adding additional heat treatment, sometimes combined with a rapid cooling step, during the extraction process, which consists of heating in a humid environment (blanching). Unfortunately, these steps involve large amounts of water and generate soluble byproducts that need to be recovered. Furthermore, this method does not allow for the production of proteins with reduced gelling ability.

[0015] In the related soybean field, roasting or dry heating (also called toasting) is used. A key issue in the pea field is the preservation of pea starch, which must not be broken down for industrial use. Since soybeans do not contain starch, the soybean field can use very high heating temperatures to inhibit lipoxygenase without worrying about the starch problem.

[0016] Furthermore, heating seeds can cause functional modifications to the proteins (e.g., changes in solubility or emulsifying ability), which may render them unsuitable for certain uses, particularly in food.

[0017] Therefore, it is advantageous to obtain leguminous plant proteins, particularly leguminous plant protein isolates, and more specifically, pea protein isolates, with improved odor, while also demonstrating optimized extraction methods and guaranteed characteristics. [Overview of the Initiative]

[0018] The inventors have shown that by subjecting the seeds to a preliminary heat treatment step of 70-130°C for 1-6 minutes, preferably 100-120°C for 2-4 minutes, it is possible to inhibit the activity of internal lipoxygenase while maintaining the functionality of starch and ensuring the extraction yield of various components. The method developed by the inventors makes it possible to obtain a leguminous plant protein composition whose functional properties are particularly suitable for protein-fortified beverage applications, that is, a composition with improved functional properties, reduced gelling power, and improved emulsifying power.

[0019] According to a first aspect of the present invention, a method for producing a leguminous plant protein composition is proposed, and this method is i) A step of dry heat treatment of seeds of a leguminous plant preferably selected from peas, prickly pears, and fava beans at a temperature of 70-130°C, for example 80-125°C, particularly 100-120°C, for 1-6 minutes, for example 1.5-5 minutes, particularly 2-4 minutes, ii) A step of grinding the seeds into a powder and suspending the powder in an aqueous solution, preferably at a dry matter concentration of 15-25% by weight, more preferably 20% by weight, relative to the weight of the suspension, (iii) A step of separating the soluble components of the suspension by centrifugal force, (iv) A step of extracting proteins from soluble components.

[0020] In a preferred embodiment, extracting protein from the fraction includes coagulating the protein in an aqueous solution with a pH of 4 to 6, and heat-treating the solution at 45°C to 65°C, preferably 55°C, for a particularly long 3.5 to 4.5 minutes, preferably 4 minutes. Preferably, the coagulated protein is recovered, preferably by centrifugation, and suspended in an aqueous solution. The pH of the aqueous solution of the coagulated protein can then be adjusted to 6 to 8, preferably 7, and the aqueous suspension can be heat-treated at 130 to 150°C, preferably 140°C, for 5 to 15 seconds, preferably 10 seconds. The method may further include drying the aqueous suspension of the coagulated protein.

[0021] According to another aspect, a leguminous plant protein composition obtained by the method according to the first aspect of the invention is proposed.

[0022] According to a final aspect of the invention, it is proposed that an industrial use be made of the protein composition obtained by the method described in the first aspect of the invention, particularly for animal and human foodstuffs.

[0023] The present invention will be better understood from the following detailed description.

Brief Description of the Drawings

[0024] [Figure 1] The viscosity analysis profile of a protein composition obtained by a method including a step of heat-treating seeds at 100°C for 4 minutes or at 120°C for 2 minutes, or by a method without heat treatment, is shown.

Modes for Carrying Out the Invention

[0025] Therefore, according to a first aspect of the invention, a method for producing a leguminous plant protein composition is proposed, the method comprising: i) heating seeds of a leguminous plant, preferably selected from pea, broad bean, and fava bean, at a temperature of 70 to 130°C, such as 80 to 125°C, particularly 100 to 120°C, for 1 to 6 minutes, such as 1.5 to 5 minutes, particularly 2 to 4 minutes; (ii) grinding the seeds into powder and suspending it in an aqueous solution; iii) separating soluble components from the aqueous suspension, preferably by centrifugation; (iv) extracting proteins from the soluble components.

[0026] The term "protein composition" should be understood in this patent application as meaning a composition obtained by extraction and purification, and this composition should be understood as meaning a protein macromolecule formed from one or more polypeptide chains consisting of sequences of amino acid residues linked together via peptide bonds. In the specific context of pea protein, the present invention relates more specifically to globulins (about 50-60% of pea protein). Pea globulins are mainly classified into three subfamilies: legumin, bicillin, and combicillin.

[0027] In this application, "Fabaceae" will be understood to mean the family of dicotyledonous plants in the order Fabales. The Fabaceae family is the third largest family of flowering plants in terms of the number of species, after the Orchidaceae and Asteraceae families. The Fabaceae family includes approximately 765 genera and more than 19,500 species. Several Fabaceae plants, such as soybeans, kidney beans, peas, chickpeas, fava beans, peas, cultivated lentils, cultivated alfalfa, various types of clover, broad beans, carob, licorice, and prickly pear beans, are important crop plants.

[0028] According to a preferred form of the present invention, the leguminous plant protein is selected from the group consisting of peas, kidney beans, fava beans, and mixtures thereof, preferably peas.

[0029] The term "pea" specifically includes all wild varieties of the round pea, as well as all variant varieties of both the round pea and the wrinkled pea.

[0030] If the selected legume is pea, the pea can be subjected to steps well known to those skilled in the art before the heating and grinding steps of the method according to the present invention, for example, washing in particular (removal of undesirable particles such as stones, insect carcasses, soil residue, etc.), and the outer fibers can also be peeled off for 1 to 6 minutes, for example 1.5 to 5 minutes, in particular 2 to 4 minutes, at a temperature of 70 to 130°C, for example 80 to 125°C, in particular 100 to 120°C.

[0031] The method according to the present invention includes step i) heat-treating the seeds at a temperature of 70 to 130°C, for example 80 to 125°C, particularly 100 to 120°C, for a time of 1 to 6 minutes, for example 1.5 to 5 minutes, particularly 2 to 4 minutes. This heat treatment is a dry heat treatment and is carried out without any aqueous solvent in addition to the aqueous solvent present in the seeds. This dry heat treatment (toasting) differs from microwave treatment in that the heat is supplied by convection. This allows for precise control of the heat treatment (time and temperature) of the seeds. This dry heat treatment is particularly advantageous because it can be easily carried out without, for example, monitoring relative humidity. As illustrated in this application, it is important to consider the time and temperature intervals in order to maintain the functionality of starch, ensure the extraction yield of various components, and inhibit the activity of internal lipoxygenase.

[0032] By adhering to this heat treatment step before these specific conditions, as well as by adhering to the conditions of the various steps of this method, it is possible to obtain a protein composition whose functional properties are particularly suitable for protein-fortified beverage applications, namely, improved functional properties, reduced gelling power, and improved emulsifying power.

[0033] In a more preferred embodiment, the temperature is 110-120°C, for example, 120°C. This choice makes it possible to obtain a very low viscosity of the protein composition, which is a further advantage in certain food applications such as high-protein beverages.

[0034] At the end of this process, in a well-known step also known as "peeling," the outer pea fibers (cellulose outer shell) are optionally removed.

[0035] The method according to the present invention includes step ii) grinding seeds to produce an aqueous suspension.

[0036] Grinding is carried out by any suitable technique known to those skilled in the art, such as a ball mill, conical mill, helical mill, jet mill, or rotor / rotor system.

[0037] During grinding, water may be added continuously or discontinuously at the start, during, or after grinding to produce an aqueous suspension of ground peas in which the solids (SC) content is 15% to 25% by weight, preferably 20% by weight, relative to the weight of the suspension.

[0038] The pH can be checked at the end of grinding. Preferably, at the end of step ii), the pH of the aqueous suspension of ground peas is adjusted to 8-10, preferably to 9. The pH can be adjusted by adding an acid and / or base, such as sodium hydroxide or hydrochloric acid. The use of ascorbic acid, citric acid, potassium hydroxide, and sodium hydroxide is preferred.

[0039] Next, the method according to the present invention comprises step iii) separating soluble components from an aqueous suspension, preferably by centrifugal force. This step makes it possible to separate the soluble fraction from the insoluble fraction of the suspension. The insoluble fraction mainly consists of starch and polysaccharides called "internal fibers." Proteins are concentrated in the soluble fraction (supernatant).

[0040] Furthermore, a first sieving step is provided to remove the internal fibers of the peas, allowing for the separation of starch and fiber. This first step is necessary because the internal fibers of the peas bind very readily to the pea starch and proteins. Subsequently, these fibers need to be washed multiple times to extract the starch or related proteins. After this sieving step, the suspension from which the internal fibers have been removed is centrifuged to produce a "light phase" mainly containing protein and a "heavy phase" mainly containing starch.

[0041] The method according to the present invention includes step iv) extracting proteins from soluble components. This extraction can be carried out by any suitable method, particularly by isoelectric point pH precipitation or thermal coagulation by heating of the proteins.

[0042] Preferably, the protein extraction process involves coagulating the protein in an aqueous solution with a pH of 4-6, preferably 5, followed by heating to a temperature of 45-65°C, preferably 55°C.

[0043] The contact time can be 1 to 30 minutes, for example, 1 to 10 minutes, preferably 3 to 5 minutes, and more preferably 5 minutes. The objective of this specification is to separate the target pea protein from the other components of the supernatant in step iv). It is very important to check the time / temperature scale.

[0044] Preferably, heating is carried out by indirect steam injection, for example, in a double-jacketed stirring tank.

[0045] The coagulated protein (also known as coagulated protein flocs) can then be recovered by centrifugation. This separates the solid fraction containing concentrated protein from the liquid fraction containing concentrated sugar and salt. The flocs are then suspended in an aqueous solution, preferably diluted with water. The solid content is then adjusted to 10% to 20% by weight, preferably 15% by weight, relative to the weight of the suspension.

[0046] Subsequently, the pH of the protein floc can be adjusted to a value of 6-8, preferably 7. The pH is adjusted using any acidic and basic reagents. The use of ascorbic acid, citric acid, potassium hydroxide, and sodium hydroxide is preferred.

[0047] Subsequently, heat treatment can be performed at 130°C to 150°C, preferably 140°C, for 5 to 15 seconds, preferably 10 seconds.

[0048] Protein extraction can preferably be completed by drying using any technique known to those skilled in the art. In a preferred method, the coagulated protein flocs are dried to a solids content of more than 80% by weight, preferably more than 90% by weight, of the solids. For this purpose, any technique known to those skilled in the art, such as freeze-drying or atomization, can be used. Atomization is a preferred technique, in particular multi-effect atomization.

[0049] The solids content is measured by any method known to those skilled in the art. Preferably, a "dehydration" method is used. This consists of measuring the amount of water evaporated by heating a known amount of a known weight of sample. The sample is first weighed and its mass m1 is measured in grams, the water is evaporated by placing the sample in a heating chamber until the sample mass stabilizes, the water is completely evaporated (preferably at a temperature of 105°C under atmospheric pressure), the final sample is weighed and its mass m2 is measured in grams. The solids content is determined by the following calculation: (m2 / m1) * 100.

[0050] Accordingly, according to a second aspect of the present invention, a leguminous plant protein composition is proposed, wherein the leguminous plant is selected particularly from peas, prickly pears, and fava beans, and the composition can be obtained by the method described in the first aspect of the invention.

[0051] Preferably, the leguminous plant protein composition according to the present invention has a protein content of more than 80% by weight, preferably more than 85% by weight, and more preferably more than 90% by weight, relative to the total weight of solids.

[0052] The protein content is measured by any technique well known to those skilled in the art. Preferably, total nitrogen is assayed (as a weight percentage of nitrogen relative to the total dry weight of the composition), and the result is multiplied by a factor of 6.25. This well known methodology in the field of plant proteins is based on the observation that proteins contain an average of 16% nitrogen. Any dry-product assay method well known to those skilled in the art can also be used.

[0053] As illustrated below, the protein compositions according to the present invention are innovative because their sensory profiles, particularly the "plant-like" or "bean-like" components, are improved. These components are evaluated according to convention by a panel of taste testers using sensory organs. This difference can also be identified by analyzing volatile compounds using gas chromatography with a mass spectrometer.

[0054] Furthermore, this composition is characterized by its optimized gelling power, which is reduced to approximately half compared to leguminous plant protein compositions obtained by a manufacturing method that does not involve heat treatment of leguminous plant seeds.

[0055] The term "gelling power" refers to the ability of a protein composition to form a gel or network, increasing viscosity and creating a state of matter between liquid and solid. The term "gel strength" may also be used. To quantify gelling power, it is necessary to generate this network and evaluate its strength. To perform this quantification, the present invention uses Test A, which will be described below. 1) Solubilization of a protein composition tested in water with a solid content of 15% ± 2% and pH 7 at 60°C ± 2°C. 2) Stir at 60°C ± 2°C for 5 minutes. 3) Cool to 20°C ± 2°C and stir at 350 rpm for 24 hours. 4) Suspension is performed using a controlled stress rheometer equipped with concentric cylinders. 5) Implement the following temperature profile: a. Phase 1: Heat from a temperature of 20°C ± 2°C to a temperature of 80°C ± 2°C for 10 minutes. b. Phase 2: Stabilize at a temperature of 80°C ± 2°C for 120 minutes. c. Phase 3: Cool from 80°C ± 2°C to 20°C ± 2°C in 30 minutes. 6) Gelation force is measured and expressed in Pa units.

[0056] Preferably, the stress rheometer is a TA Instruments AR2000 model with Duvet geometry and a Peltier temperature control system. To avoid evaporation problems at high temperatures, liquid paraffin is added to the sample.

[0057] For the purposes of this invention, a "rheometer" is a testing machine for obtaining measurements of the rheology of a fluid or gel. The rheometer applies force to the sample. Generally, with respect to its characteristic small dimensions (very small mechanical inertia of the rotor), the rheometer enables a basic investigation of the mechanical properties of liquids, gels, suspensions, pastes, etc., in response to the applied force.

[0058] The so-called "controlled stress" model, by applying sinusoidal stress (vibration modes), can measure the intrinsic viscoelasticity of materials, particularly those dependent on time (or angular velocity ω) and temperature. Specifically, this type of rheometer measures the complex modulus G * It provides access to the modulus of elasticity G' of the elastic part or the modulus of elasticity G'' of the viscous part.

[0059] Furthermore, this composition may be characterized by its optimized emulsifying power, which is approximately twice as high as that of a leguminous plant protein composition obtained by a manufacturing method that does not involve heat treatment of leguminous plant seeds.

[0060] "Emulsifying power," or more precisely, "emulsifying ability," refers to the maximum amount of oil that can be dispersed in an aqueous solution containing a defined amount of emulsifier before the emulsion decomposes or reverses its phases (Sherman, 1995). To quantify this, the applicant has developed a test for easy, rapid, and reproducible quantification: Disperse 0.2g of the product sample in 20mL of water. The solution is homogenized using an Ultraturax IKA T25 at a speed of 9,500 rpm for 30 seconds. Add 20 mL of corn oil under the same conditions as in step 2 above, after homogenization. Perform centrifugation for 5 minutes with 3,100g. If a good emulsion is obtained, increase the amount of water and cone by 50% and repeat the test at point 1. If a defective emulsion is obtained (phase shift), reduce the amount of water and cone by 50% and repeat the test at point 1. In this way, the maximum amount of oil that can be emulsified (Qmax(mL)) can be repeatedly determined. Therefore, emulsifying capacity refers to the maximum amount of corn oil that can be emulsified per gram of product. Emulsifying ability=(Qmax / 0.2) * 100

[0061] According to the last aspect of the present invention, the industrial use of the leguminous plant protein composition according to the present invention, preferably a leguminous plant protein isolate selected from pea, prickly pear, and fava bean, and more preferably a pea protein isolate, is proposed, in particular for use in animal and human food.

[0062] As illustrated below, protein compositions obtained by carrying out the method according to the present invention may be characterized by an improved functional profile, at least half the gel strength, and at least twice the emulsifying power compared to leguminous plant protein compositions obtained by not heat-treating leguminous plant seeds. These characteristics make them particularly suitable for protein-fortified beverages such as RTDs ("ready-to-drink"), plant-based milk alternatives, or powdered mixed beverages.

[0063] For the end consumer, the improvement of the sensory profile is important, but a decrease in gelling power also allows for an increase in protein content without resulting in an excessively viscous beverage. Finally, emulsifying power is also noteworthy, for example, in stabilizing essential fatty acids.

[0064] The present invention will be better understood by the following non-limiting embodiments. [Examples]

[0065] Example 1: Effect of heating parameters on leguminous plant seeds in protein production methods.

[0066] In this example, clean yellow pea seeds (Pisum Savitum) are used, after removing any foreign matter such as pebbles.

[0067] Several heat treatment techniques are applied for comparison: Ventilated oven, 2-10 minutes, 80°-120°C Microwave oven, 30 seconds to 3 minutes, 1000W Autoclave, 5-15 minutes, 100°C-120°C Next, apply the following protein and starch extraction methods: Separate the outer fibers from the pea cotyledons. The cotyledons of pea plants are ground using a stone mortar. The powder is suspended in water at a solid content (SC) of 17%, 20℃±2℃, and pH 7±1. Shake for 30 minutes. Separate insoluble materials (starch and internal fibers) by centrifuging at 1,000G for 5 minutes. Prepare the supernatant at pH 5. Heat in a double-jacketed container at 55°C for 20 minutes, then stir. The protein composition is recovered by centrifugation at 5,000G for 5 minutes. Adjust the pH to 7 with 1N NaOH. Heat treatment is performed by direct injection at 140°C for 10 seconds. Perform spray drying. To verify and compare different methods, we will perform several measurements: Starch denaturation state determined by DSC and enthalpy measurement. Calculation of protein recovery rate (amount of extracted protein / total amount of protein). Aroma as determined by taste testing. This component is evaluated using a taste testing panel that utilizes sensory organs.

[0068] The results are shown in Table 1 below. [Table 1]

[0069] Pretreatment with dry heat maintains the functionality of starch, ensures the extraction yield of various components, and improves the odor of the resulting protein.

[0070] Example 2: An example to demonstrate the effect of dry heat treatment on the quality of the obtained protein composition.

[0071] The objective of this example is to demonstrate the effect of dry heat treatment on the quality of the resulting protein composition. Consider three seed pretreatment methods: a. No pretreatment b. Ventilated oven, 4 minutes, 100℃ b. Ventilated oven, 2 minutes, 120℃ Separate the outer fibers from the pea cotyledons. The cotyledons of pea plants are ground using a stone mortar. Suspend the powder in water at SC17%, 20℃±2℃, and pH7±1. Shake for 30 minutes. Separate insoluble materials (starch and internal fibers) by centrifugation at 1,000G for 5 minutes. Prepare the supernatant at pH 5. Heat in a double-jacketed container at 55°C for 20 minutes, stirring constantly. The protein composition is recovered by centrifugation at 5,000G for 5 minutes. Adjust the pH to 7 with 1N NaOH. Heat treatment is performed by direct injection at 140°C for 10 seconds. Perform spray drying.

[0072] Perform several measurements to validate and compare different tests: Solids content measured by drying. Protein content was calculated by measuring total nitrogen and multiplying the result by a coefficient of 6.25. Protein recovery rate (amount of extracted protein / total amount of protein) Emulsification activity as measured by the test developed by the applicant described above. Gel strength measured in test A above.

[0073] The results are shown in Table 2 below. [Table 2]

[0074] The protein composition according to the present invention has nearly double the emulsifying ability and reduced gel strength.

[0075] The viscosity of the protein composition is measured using a TA Instrument AR2000 rheometer equipped with Duvet geometry and a Peltier temperature control system. The measurement is performed at a temperature of 20°C and a shear rate of 0.006 for 3 minutes at 600 s⁻¹.

[0076] Furthermore, the protein composition according to the present invention, prepared at a temperature of 120°C, exhibits reduced viscosity (Figure 1).

[0077] Furthermore, the grinding of pea cotyledons using a millstone is replaced with wet grinding of pea cotyledons as described in Example 1 of International Publication No. 2019 / 053387, thereby carrying out a method similar to the one used to produce protein composition a (obtained without pretreatment). This grinding consists of placing pea cotyledons in an aqueous solution at 80°C, heat-treating the solution for 3 minutes while maintaining its temperature, collecting the cotyledons, cooling them to 10°C by immersing them in water adjusted to 7°C, and then grinding them in the solution. At the end of this method, a comparative protein composition is obtained in which the gel strength is not reduced compared to protein composition a.

Claims

1. A method for producing a pea protein composition, i) A step of dry heat treatment of pea seeds at a temperature of 70-130°C for 1-6 minutes, ii) A step of grinding the seeds into a powder and suspending the powder in water to obtain a suspension, iii) A step of separating the soluble components of the suspension by centrifugal force, iv) A method comprising the step of extracting a protein from the soluble component.

2. The method according to claim 1, characterized in that the powder of step ii) is added to the suspension at a solid content concentration of 15 to 25% by weight relative to the weight of the suspension.

3. The step of extracting the protein iv) is, The method according to claim 1 or 2, characterized by comprising the steps of coagulating the protein in an aqueous solution with a pH of 4 to 6, and heat-treating the aqueous solution at 45°C to 65°C.

4. After the step of heat-treating the aqueous solution, The process involves recovering the coagulated protein by centrifuging, and suspending the recovered coagulated protein in water to obtain a protein suspension. A step of adjusting the pH of the protein suspension to 6 to 8, The method according to claim 3, further comprising the step of heat-treating the protein suspension at 130°C to 150°C for 5 to 15 seconds.

5. The method according to claim 4, further comprising the step of drying the protein suspension.

6. Use of a pea protein composition produced by the method according to any one of claims 1 to 5 in the manufacture of food products.

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