A blend of pea protein and alpha lactalbumin and a process for preparing the same

Abstract

The present disclosure relates to a pea protein blend that comprises a pea protein containing material and alpha lactalbumin (ALA). The pea protein blend has an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility of a pea protein blend, and a process for improving emulsification capacity of a pea protein blend are also described herein.

Description

A BLEND OF PEA PROTEIN AND ALPHA LACTALBUMIN AND A PROCESS FOR PREPARING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of United States Provisional Application No. 63 / 653,007, filed May 29, 2024, which is hereby incorporated by reference in its entirety.FIELD OF INVENTION

[0002] This invention relates to the field of plant-based protein products, in particular pea protein products.BACKGROUND

[0003] Plant-based proteins have attracted growing attention in food and beverage industry like never before. The advantages over animal counterparts, such as a lower incidence of infection and contamination, less cultural and religious food limitations, higher sustainability from an environmental and agricultural point of view, have become the main reasons for the increased demand.

[0004] Despite the rise, consumers are looking for realistic, natural, and minimally processed alternative meat / dairy products. Resemblance of attributes like taste, appearance, and texture to real meat or dairy food products is one of the major expectations consumers would have on food products.

[0005] Plant-based proteins available today possess challenges in various categories because of poor functional and sensory properties, and nutritional limitations compared to animal-based proteins. While significant progress has been made in recent years towards comprehensive plant protein characterization, it still has not been fully successful to identify plant-based alternatives that better mimic animal proteins. For example, pea protein isolate shows poor solubility at low pH, limiting its applications in wide range of food products including acidic beverages. Novel technologies need to be investigated to enhance these inherent unfavorable properties in plantbased proteins.SUMMARY

[0006] The present disclosure provides a pea protein blend comprising pea protein containing material and alpha lactalbumin (ALA). The ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0007] The present disclosure also provides a food product that comprises a pea protein blend of the present disclosure. The food product is a meat substitute product or a dairy substitute product.

[0008] The present disclosure also provides a use of a pea protein blend of the present disclosure in preparing a meat substitute product or a dairy substitute product.

[0009] The present disclosure also provides a process for preparing a pea protein blend of the present disclosure that comprises the steps of: (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture to obtain the pea protein blend. The resulting pea protein blend has an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material.

[0010] The present disclosure also provides a process for improving solubility of a pea protein blend, comprising the steps of: (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture to obtain the pea protein blend. The ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0011] The present disclosure also provides a process for improving emulsification capacity of a pea protein blend, comprising the steps of: (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture to obtain the pea protein blend. The ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.BRIEF DESCRIPTION OF THE FIGURES

[0012] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document.

[0013] Figure 1 shows the turbidity results for the high acid beverages samples using blends of alpha lactalbumin (ALA) and pea protein isolate (PPI) (ALA / PPI blends).

[0014] Figure 2 shows the turbidity results for the dairy substitute milk samples using ALA / PPI blends.DETAILED DESCRIPTION

[0015] Reference will now be made in detail to certain aspects of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0016] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which this invention belongs. As used herein, each of the following terms has the meaning associated with it as defined below.

[0017] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% below.

[0018] The term "for example," "for instance," "such as," or "including" as used herein is meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure and are not meant to be limiting in any fashion.

[0019] As used herein, “room temperature” or “RT” refer to a temperature between about 20°C and about 25°C.

[0020] In the processes described herein, the acts can be carried out in any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited. Furthermore, specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately. For example, a claimed act of doing X and a claimed act of doing Y can be conducted simultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0021] Described herein is a pea protein blend and a process for preparing the pea protein blend. The pea protein blend has one or more improved attributes (e.g., an improved solubility, an improved emulsification capacity) and is suitable for use as an ingredient for incorporation into food products for human and / or animal consumption.Pea protein blend

[0022] The pea protein blend of the present disclosure comprises a pea protein containing material and alpha lactalbumin (ALA).

[0023] The pea protein containing material may be in a form that may include, but may not be limited to, a pea protein concentrate or a pea protein isolate, wherein the pea protein may or may not be a hydrolyzed protein, or any combinations thereof. Preferably, the pea protein containing material may be a pea protein isolate. The protein content of pea protein isolate can, preferably, be in a range of 75 to 90 wt%, 75 to 85 wt%, or 80 to 85 wt% on a dry basis. Preferably, peaprotein isolate can have protein content at least 70%, more preferably about 77 wt%, on a dry basis.

[0024] The pea protein containing material may include pea protein having different concentrations that may include, but may not be limited to, flours, concentrates, isolates, powered proteins, textured proteins, or any combinations thereof.

[0025] In one aspect, the pea protein containing material may have a protein content of at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, or at least 90 wt% on a dry basis.

[0026] ALA is one of the components naturally present in whey protein. In one aspect, whey protein may naturally include about 20 wt% to about 25 wt% ALA.

[0027] In one aspect, whey protein may be derived from animal products (e.g., animal milk) or an animal-product-free whey protein. The term “animal-product-free whey protein” is described herein refers to a protein product that by its chemical structure resembles whey protein (protein isolated from the liquid left over after cheese production from milk) but is not sourced from animal milk. In one aspect, ALA is animal-product-free ALA.

[0028] In one aspect, ALA may be a recombinant ALA. The term “recombinant” in the context of proteins (e.g., alpha lactalbumin) is used herein to refer to proteins expressed in a host cell that is transfected or transformed with heterologous DNA encoding at least the protein of interest. For example, a DNA sequence encoding ALA can be introduced into a host cell, for example either as a stable integrant in the genome or on a plasmid. The host cell’s machinery will transcribe the DNA sequence encoding the ALA into RNA and then translate the RNA into ALA protein. The heterologous DNA includes DNA from more than one source, otherwise termed recombinant DNA. For example, the recombinant DNA may include DNA encoding the sequence of interest, DNA encoding a selectable marker, and the like. The host cell may be grown and the protein be expressed by the host cell in a cell culture. Different types of cells may be used, including yeast, fungi, bacteria, algae, plant, and animal cells.

[0029] The ALA may be derived via culturing or fermentation. The ALA may be a fermented ALA. The term “fermented alpha lactalbumin” is used here to refer to alpha lactalbumin obtained via fermentation. The ALA may be a cultured ALA. The term “cultured alpha lactalbumin” is used herein to refer to alpha lactalbumin obtained via culturing (e.g., a cell culture). In some cases, the terms fermented alpha lactalbumin and cultured alpha lactalbumin refer to the same thing.

[0030] A benefit of recombinant ALA is that it may be used to prepare animal-product-free (e.g., vegan) foods.

[0031] The ALA and the pea protein containing material present in the pea protein blend may be in ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95to 95:5, from 10:90 to 90: 10, from 15:85 to 85: 15, from 20:80 to 80:20, from 25:75 to 75:25, from 30:70 to 70:30, from 35:65 to 65:35, from 40:60 to 60:40, from 45:55 to 55:45, or 50:50. Preferably, the ratio of protein content of ALA to protein content of pea protein containing material in the pea protein blend may be from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0032] The pea protein blend of the present disclosure may have one or more attributes improved as compared to the same pea protein containing material. In other words, on comparing with the same pea protein containing material that is used as an ingredient of the pea protein blend, one or more attributes of the pea protein blend may be improved. The improved attribute may include, but may not be limited to, an improved solubility, an improved emulsification capacity, or any combinations thereof.

[0033] Protein solubility or solubility refers to the concentration of the protein that is present in the liquid phase relative to the amount of protein that is present in the liquid and solid phases. Solubility can be determined by measuring protein content in a supernatant after applying centrifugal force to a protein-containing solution prepared at a specific protein content and a specific pH relative to the total protein content in the solution prior to centrifugation.

[0034] In one aspect, the pea protein blend may have solubility increased by at least 30% (0.3 time), at least 50% (0.5 time), at least 70% (0.7 time), at least 100% (1 time), at least 200% (2 times), at least 300% (3 times), at least 500% (5 times), at least 700% (7 times), at least 1,000% (10 times), at least 1,500% (15 times), at least 1,700% (17 times), at least 1,800% (18 times), or at least 2,000% (20 times), as compared to the same pea protein containing material. The pea protein blend may have solubility increased by at most 2,000% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility increased by a range from 30% to 2,000%, from 50 to 1,800%, or from 70 to 1,700%, as compared to the same pea protein containing material.

[0035] A pea protein containing material, preferably a pea protein isolate, may have solubility, measured at an acidic pH 3.4, less than 10%, less than 8%, less than 5%, or less than 3%. For example, a pea protein containing material, preferably a pea protein isolate, may have solubility measured at an acidic pH 3.4 of about 5%.

[0036] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, of about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 88%, about 90%, or about 95%. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, in a range from 10 to 95%, from 15% to 90%, or from 20 to 88%.

[0037] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, increased by at least 100%, at least 200%, at least 300%, at least 500%, at least 1,000%, at least 1,500%, at least 1,700%, at least 1,800%, or at least 2,000%, as compared to the same pea protein containing material. The pea protein blend may have solubility, measured at an acidic pH 3.4, increased by at most 2,000% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, increased by a range from 100 to 2,000%, from 200 to 1,800%, or from 300 to 1,700%, as compared to the same pea protein containing material.

[0038] A pea protein containing material, preferably a pea protein isolate, may have solubility, measured at a neutral pH 7, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5%. For example, a pea protein containing material, preferably a pea protein isolate, may have a solubility measured at a neutral pH 7, of about 20%.

[0039] In one aspect, the pea protein blend of the present disclosure, may have solubility, measured at a neutral pH 7, of about 25%, about 30%, about 35%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 95%, or about 98%. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, in a range from 25 to 98%, from 30% to 95%, or from 35 to 90%.

[0040] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at a neutral pH 7, increased by at least 30%, at least 50%, at least 70%, at least 100%, at least 200%, at least 300%, at least 350%, at least 400%, or at least 500%, as compared to the same pea protein containing material. The pea protein blend may have solubility, measured at a neutral pH 7, increased by at most 500% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, increased by a range from 30 to 500%, from 50 to 400%, or from 70 to 350%, as compared to the same pea protein containing material.

[0041] Emulsification capacity is the measure of the maximum amount (volume or weight) of oil that can be stabilized by a unit weight of protein, expressed in grams or mL of oil per gram of protein or per gram powder. This is generally measured by slow titration of oil (at a constant flow / rate) into a protein solution at specific pH and protein content at a constant shear, forming an emulsion, and continuing with oil titration until the emulsion breaks (inversion point). The breaking point of the emulsion is noted by a change in viscosity as it becomes thinner, or a drop in conductance. The amount of oil titrated is recorded and used to calculate the emulsion capacity of the protein.

[0042] In one aspect, the pea protein blend may have an emulsification capacity increased by at least 25%, at least 35%, at least 50%, at least 100%, at least 150%, at least 200%, at least 250%,at least 300%, or at least 350%, as compared to the same pea protein containing material. The pea protein blend may have an emulsification capacity increased by at most 350% as compared to the same pea protein containing material. Preferably, the pea protein blend may have emulsification capacity increased by a range from 25% to 350%, from 35 to 300%, or from 50 to 250%, as compared to the same pea protein containing material.

[0043] In one aspect, the pea protein blend is in a dry powder form.

[0044] In one aspect, the amounts of ALA and pea protein containing material - and thus the ratio of protein content of ALA to protein content of pea protein containing material - present in the pea protein blend may be dependent on the desired attribute improvement on the pea protein blend.

[0045] In one aspect, to achieve an improved solubility in a pea protein blend, a relatively higher fraction of ALA, and thus a relatively higher fraction of protein content of ALA, may be present. Preferably, to achieve an improved solubility in the pea protein blend, ALA and pea protein containing material (preferably, pea protein isolate) present in the pea protein blend may be in a ratio of, protein content of ALA to protein content of pea protein containing material, 50:50, 55 :45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90: 10, or 95:5. Preferably, the ratio of protein content of ALA to protein content of pea protein containing composition may be in a range from 50:50 to 95:5, from 50:50 to 90: 10, from 50:50 to 85:15, from 50:50 to 80:20, from 50:50 to 75:25, from 50:50 to 70:30, from 50:50 to 65:35, from 50:50 to 60:40, or from 50:50 to 55:45.

[0046] In one aspect, to achieve an improved emulsification capacity in a pea protein blend, a relatively higher fraction of ALA, and thus a relatively higher fraction of protein of ALA, may be present. Preferably, to achieve an improved emulsification capacity in the pea protein blend, ALA and pea protein containing material (preferably, pea protein isolate) present in the pea protein blend may be in a ratio of, protein content of ALA to protein content of pea protein containing material, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85: 15, 90: 10, or 95:5. Preferably, the ratio of protein content of ALA to protein content of pea protein containing composition may be in a range from 50:50 to 95:5, from 50:50 to 90: 10, from 50:50 to 85: 15, from 50:50 to 80:20, from 50:50 to 75:25, from 50:50 to 70:30, from 50:50 to 65:35, from 50:50 to 60:40, or from 50:50 to 55:45.

[0047] In one aspect, ratios of protein content of ALA to protein content of pea protein containing material may be different for different forms of pea protein containing material to achieve an attribute improvement. For example, to achieve an improved solubility, the applied ratio of protein content of ALA to protein content of pea protein isolate may be different from the applied ratio of protein content of ALA to protein content of pea protein concentrate.

[0048] In one aspect, attributes other than solubility and emulsification capacity of the pea protein blend prepared by any process described in the present disclosure may be improved as compared to the same pea protein containing material.Food product

[0049] The pea protein blend described in the present disclosure can be used to prepare a food product, which may include, but may not be limited to, a meat substitute product, a dairy substitute product, a confectionary product (e.g., ice-cream, pudding, dessert), or a beverage product.

[0050] Meat substitute products are also referred to meat alternative products, meat analogue products, meat mimicking products, meat replacement products, and the like. By “meat” it is meant herein not only red meats (from Bovidae), such as beef, lamb, bison, goat, and mutton, but any animal meat, including poultry (e.g., chicken, turkey, duck, ostrich, pigeon), fish (e.g., whether farmed or wild-caught), and shellfish (e.g., shrimp, prawns, crab, crayfish, lobster, scallops).

[0051] Meat substitute products can be vegetarian or vegan seafood alternatives, poultry alternatives, but also burger patties, sausages, meatballs, minced meat, cold-cuts, nuggets, crumbles, breakfast meat, or meat-like toppings (e.g., for dishes such as pizzas, pies, flans, quiche, and the like). By mincemeat it is included herein also toppings for dishes such as pizzas, pies, flans, quiches, and the like.

[0052] As used herein, by “vegetarian” it is meant not comprising any animal meat products, including bovid meats, poultry, fish, crustaceans, mollusks, game, and the like.

[0053] As used herein, by “vegan” it is meant not comprising any animal meat products, nor any animal by-products, the latter referring to products such as eggs, honey, and dairy products.

[0054] Meat substitute products can be frozen, fresh, or canned. The meat substitute products can be sold cooked, pre-cooked, or raw. The meat substitute products can undergo lethality cook step(s) to make the product fully cooked and ready to eat.

[0055] Dairy substitute products also refer to dairy alternative products, dairy analogue products, dairy mimicking products, dairy replacement products, and the like.

[0056] Dairy substitute products can be dairy alternatives of yogurt products, cream cheese products, table cream products, sour cream products, heavy cream products, whipping cream products, light cream products, coffee cream products, spreadable cheese products, or spreadable processed cheese products. Dairy substitute products can be directly consumed (e.g., ready to use or ready to consume application) and / or used in savory or sweet cooking preparation. For example, the dairy substitute products can be applied with fruits and / or salads.

[0057] The pea protein blend described in the present disclosure can be used to prepare meat extender food products that comprise the meat substitute products described in the present disclosure and one or more meat derived ingredients. Meat derived ingredients may include any animal protein such as minced meats and meat cut-offs.

[0058] As used herein, the term “meat extender food product” refers to a food product containing meat derived ingredients, in which a part of the meat derived ingredients has been replaced by a non-meat substance having a substantial protein content.

[0059] The pea protein blend described in the present disclosure can be used to make ready to drink beverages, which can be animal-free milk (including both animal-free milk having flavor such as chocolate, vanilla, and non-favored animal-free milk).

[0060] When an acid (e.g., citric acid) is added, the pea protein blend can be used to make high- acid ready to drink beverages, which can be protein water or protein smoothies.

[0061] Preferably, the pea protein blend may be prepared by any process described in the present disclosure.Process for preparing a pea protein blend

[0062] The present disclosure provides a process for preparing a pea protein blend. The process comprises the steps of (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture to obtain the pea protein blend. The resulting pea protein blend has one or more improved attributes as compared to the same pea protein containing material; preferably, the one or more improved attributes may include, but may not be limited to, an improved solubility, an improved emulsification capacity, or any combinations thereof.

[0063] The pea protein containing material serves as a starting material to the process and may include, but may not be limited to, pea flour, pea protein concentrate, pea protein isolate, powered pea protein, textured pea protein, or any combinations thereof. Preferably, the pea protein containing material may be pea protein isolate.

[0064] In one aspect, the pea protein containing material may have a protein content of at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, or at least 90 wt% on a dry basis.

[0065] In one aspect, step (a) of the hydrating and mixing step may comprise the steps of (al) hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; (a2) hydrating ALA in water to obtain an ALA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

[0066] The process can start with hydrating the pea protein containing material in water with gentle mixing at a pea protein hydration temperature for a pea protein hydration period to obtain the pea protein aqueous mixture. The pea protein aqueous mixture can be a solution or a dispersion. The pea protein hydration temperature may be room temperature. The pea protein hydration period may be in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours. For example, the pea protein containing material may be hydrated in water at room temperature for about 1 hour to obtain the pea protein aqueous mixture.

[0067] Pea protein containing aqueous mixture may be mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, or more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

[0068] ALA may be hydrated in water with gentle mixing at an ALA hydration temperature for an ALA hydration period to obtain the ALA aqueous mixture. The ALA aqueous mixture can be a solution or a dispersion. The ALA hydration temperature may be room temperature. The ALA hydration period may be in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours. For example, the ALA may be hydrated in water at room temperature for about 1 hour to obtain the ALA aqueous mixture.

[0069] ALA may be mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, or more preferably from 1 :8 to 1 :50, to obtain the ALA aqueous mixture.

[0070] The pea protein aqueous mixture and the ALA aqueous mixture may be mixed at a mixing temperature for a mixing period to obtain a protein mixture. In one aspect, pea protein and ALA may be sufficiently dispersed, preferably completely dispersed, in the pea protein aqueous mixture and the ALA aqueous mixture respectively before mixing the two aqueous mixtures. The mixing temperature may be room temperature. The mixing period may be less than 60 minutes and may be in a range from 1 to 60 minutes, from 2 to 50 minutes, from 5 to 40 minutes, from 8 to 30 minutes, from 10 to 20 minutes, or from 12 to 18 minutes. For example, the mixing period may be 15 minutes.

[0071] Heat may be created during homogenization, which may destroy functions of protein. Thus, it may be necessary for the protein mixture to undergo a cooling step prior to homogenization. The protein mixture may be cooled at a cooling temperature from 0 to 19°C, preferably from 3 to 12°C, or more preferably from 6 to 9°C.

[0072] The cooled mixture may be homogenized by a dispersing device at a condition of from 0.5 to 6 minutes and from 8,000 to 20,000 rpm, preferably from 0.8 to 5 minutes and from 10,000 to 18,000 rpm, or more preferably from 1 to 4 minutes and from 12,000 to 15,000 rpm, to obtain thepea protein blend. Alternatively, the cooled mixture may be homogenized by other treatment conditions that may include, but may not be limited to, high pressure homogenization and ultrasonic homogenization.

[0073] Preferably, the homogenization step may be split into two sub-steps. In each sub-step, the cooled mixture may be homogenized for a period from 1 to 3 minutes, preferably for 2 minutes. An additional cooling step may be applied, if necessary, after the first sub-step of homogenization to keep the cooled mixture within a temperature from 6 to 9°C before heading off to the second sub-step of homogenization to minimize the risk of protein denaturation by the heat generated from the first sub-step of homogenization. For example, if the cooled mixture reaches a temperature beyond a desired range of temperatures (e.g., 6 to 9°C) after the first sub-step of homogenization, the cooled mixture can be cooled down to the desired temperature range before undergoing the second sub-step of homogenization.

[0074] Preferably, step (c) of the homogenizing step may comprise the steps of: (cl), homogenizing the cooled protein mixture for a first homogenization period from 1 to 3 minutes; (c2). cooling the mixture from the first homogenization step to a temperature from 6 to 9°C; and (c3). homogenizing the mixture from the step (c2) of the cooling step for a second homogenization period from 1 to 3 minutes to obtain the pea protein blend.

[0075] The ALA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 10:90 to 90: 10, from 15:85 to 85: 15, from 20:80 to 80:20, from 25:75 to 75:25, from 30:70 to 70:30, from 35:65 to 65:35, from 40:60 to 60:40, from 45:55 to 55:45, or 50:50.

[0076] In one aspect, the pea protein containing material and the ALA may be hydrated together in step (a).Process for improving solubility of a pea protein blend

[0077] The present disclosure provides a process for improving solubility of a pea protein blend. The process comprises the steps of (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the protein mixture to obtain the pea protein blend. The pea protein blend may be optionally freeze-dried or spray-dried. The resulting pea protein blend may have an improved solubility as compared to the same pea protein containing material.

[0078] The pea protein blend may have solubility increased by at least 30%, at least 50%, at least 70%, at least 100%, at least 200%, at least 300%, at least 500%, at least 700%, at least 1,000%, at least 1,500%, at least 1,700% , at least 1,800%, or at least 2,000%, as compared to the same pea protein containing material. The pea protein blend may have solubility increased by at most2,000% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility increased by a range from 30% to 2,000%, from 50 to 1,800%, or from 70 to 1,700%, as compared to the same pea protein containing material.

[0079] A pea protein containing material, preferably a pea protein isolate, may have solubility, measured at an acidic pH 3.4, less than 10%, less than 8%, less than 5%, or less than 3%. For example, a pea protein containing material, preferably a pea protein isolate, may have solubility measured at an acidic pH 3.4 of about 5%.

[0080] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, of about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 88%, about 90%, or about 95%. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, in a range from 10 to 95%, from 15% to 90%, or from 20 to 88%.

[0081] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, increased by at least 100%, at least 200%, at least 300%, at least 500%, at least 1,000%, at least 1,500%, at least 1,700%, at least 1,800%, or at least 2,000%, as compared to the same pea protein containing material. The pea protein blend may have solubility, measured at an acidic pH 3.4, increased by at most 2,000% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, increased by a range from 100 to 2,000%, from 200 to 1,800%, or from 300 to 1,700%, as compared to the same pea protein containing material.

[0082] A pea protein containing material, preferably a pea protein isolate, may have solubility, measured at a neutral pH 7, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5%. For example, a pea protein containing material, preferably a pea protein isolate, may have a solubility measured at a neutral pH 7, of about 20%.

[0083] In one aspect, the pea protein blend of the present disclosure, may have solubility, measured at a neutral pH 7, of about 25%, about 30%, about 35%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 95%, or about 98%. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, in a range from 25 to 98%, from 30% to 95%, or from 35 to 90%.

[0084] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at a neutral pH 7, increased by at least 30%, at least 50%, at least 70%, at least 100%, at least 200%, at least 300%, at least 350%, at least 400%, or at least 500%, as compared to the same pea protein containing material. The pea protein blend may have solubility, measured at a neutral pH 7, increased by at most 500% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, increased by a range from30 to 500%, from 50 to 400%, or from 70 to 350%, as compared to the same pea protein containing material.

[0085] In one aspect, step (a) of the hydrating and mixing step may comprise the steps of (al) hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; (a2) hydrating ALA in water to obtain an ALA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

[0086] In step (al), the pea protein containing material may be mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, or more preferably from 1 :6 to 1 :40. The pea protein containing material and water may be mixed at a pea protein hydration temperature (e.g., room temperature), and for a pea protein hydration period in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours, to obtain the pea protein aqueous mixture.

[0087] In step (a2), the ALA may be mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, or more preferably from 1 :8 to 1 :50. The ALA and water may be mixed at an ALA hydration temperature (e.g., room temperature), and for an ALA hydration period in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours, to obtain the ALA aqueous mixture.

[0088] In step (a3), the pea protein aqueous mixture and the ALA aqueous mixture may be mixed at a mixing temperature (e.g., room temperature), for a mixing period in a range from 5 to 60 minutes, preferably from 8 to 40 minutes, or more preferably from 10 to 20 minutes, to obtain the protein mixture.

[0089] The protein mixture may be cooled at a cooling temperature from 0 to 19°C, preferably from 3 to 12°C, or more preferably from 6 to 9°C, and homogenized by a dispersing device at a condition of from 0.5 to 6 minutes and from 8,000 to 20,000 rpm, preferably from 0.8 to 5 minutes and from 10,000 to 18,000 rpm, or more preferably from 1 to 4 minutes and from 12,000 to 15,000 rpm to obtain the pea protein blend. Alternatively, the cooled mixture may be homogenized by other treatment conditions that may include, but may not be limited to, high pressure homogenization and ultrasonic homogenization.

[0090] In one aspect, the homogenization step (c) may be split into two sub-steps. In each substep, the cooled mixture may be homogenized for a period from 1 to 3 minutes, preferably for 2 minutes. An additional cooling step may be applied, if necessary, after the first sub-step of homogenization to keep the cooled mixture within a temperature from 6 to 9°C before heading off to the second sub-step of homogenization to minimize the risk of protein denaturation by the heat generated from the first sub-step of homogenization. For example, if the cooled mixture reaches a temperature beyond a desired range of temperatures (e.g., 6 to 9°C) after the first sub-step ofhomogenization, the cooled mixture will be cooled down to the desired temperature range before undergoing the second sub-step of homogenization.

[0091] Preferably, step (c) of the homogenizing step may comprise the steps of: (cl), homogenizing the cooled protein mixture for a first homogenization period from 1 to 3 minutes; (c2). cooling the mixture from the first homogenization step to a temperature from 6 to 9°C; and (c3). homogenizing the mixture from the step (c2) of the cooling step for a second homogenization period from 1 to 3 minutes to obtain the pea protein blend.

[0092] In improving solubility of the pea protein blend, the ALA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 10:90 to 90: 10, from 15:85 to 85: 15, from 20:80 to 80:20, from 25:75 to 75:25, from 30:70 to 70:30, from 35:65 to 65:35, from 40:60 to 60:40, from 45:55 to 55:45, or 50:50. Preferably, the ratio of protein content of ALA to protein content of pea protein containing material in the pea protein blend may be from 50:50 to 95:5, from 50:50 to 90: 10, or from 50:50 to 80:20.

[0093] In one aspect, the pea protein containing material and the ALA may be hydrated together in step (a).Process for improving emulsification capacity of a pea protein blend

[0094] The present disclosure provides a process for improving emulsification capacity of a pea protein blend. The process comprises the steps of (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to obtain a cooled protein mixture; and (c) homogenizing the protein mixture to obtain the pea protein blend. The pea protein blend may be optionally freeze-dried or spray-dried. The resulting pea protein blend may have an improved emulsification capacity as compared to the same pea protein containing material.

[0095] The pea protein blend may have an emulsification capacity increased by at least 25%, at least 35%, at least 50%, at least 100%, at least 150%, at least 200%, at least 250%, at least 300%, or at least 350%, as compared to the same pea protein containing material. The pea protein blend may have an emulsification capacity increased by at most 350% as compared to the same pea protein containing material. Preferably, the pea protein blend may have solubility increased by a range from 25% to 350%, from 35 to 300%, or from 50 to 250%, as compared to the same pea protein containing material.

[0096] In one aspect, step (a) of the hydrating and mixing step may comprise the steps of (al) hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture;(a2) hydrating ALA in water to obtain an ALA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

[0097] In step (al), the pea protein containing material may be mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, or more preferably from 1 :6 to 1 :40. The pea protein containing material and water may be mixed at a pea protein hydration temperature (e.g., room temperature), and for a pea protein hydration period in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours, to obtain the pea protein aqueous mixture.

[0098] In step (a2), the ALA may be mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, or more preferably from 1 :8 to 1 :50. The ALA and water may be mixed at an ALA hydration temperature (e.g., room temperature), and for an ALA hydration period in a range from 0.5 to 2 hours, preferably from 0.7 to 1.5 hours, or more preferably from 0.8 to 1.2 hours, to obtain the ALA aqueous mixture.

[0099] In step (a3), the pea protein aqueous mixture and the ALA aqueous mixture may be mixed at a mixing temperature (e.g., room temperature), for a mixing period in a range from 5 to 60 minutes, preferably from 8 to 40 minutes, or more preferably from 10 to 20 minutes, to obtain the protein mixture. The protein mixture may be cooled at a cooling temperature from 0 to 19°C, preferably from 3 to 12°C, or more preferably from 6 to 9°C, and homogenized by a dispersing device at a condition of from 0.5 to 6 minutes and from 8,000 to 20,000 rpm, preferably from 0.8 to 5 minutes and from 10,000 to 18,000 rpm, or more preferably from 1 to 4 minutes and from 12,000 to 15,000 rpm to obtain the pea protein blend. Alternatively, the cooled mixture may be homogenized by other treatment conditions that may include, but may not be limited to, high pressure homogenization and ultrasonic homogenization.

[0100] In one aspect, the homogenization step (c) may be split into two sub-steps. In each substep, the cooled mixture may be homogenized for a period from 1 to 3 minutes, preferably for 2 minutes. An additional cooling step may be applied, if necessary, after the first sub-step of homogenization to keep the cooled mixture within a temperature from 6 to 9°C before heading off to the second sub-step of homogenization to minimize the risk of protein denaturation by the heat generated from the first sub-step of homogenization. For example, if the cooled mixture reaches a temperature beyond a desired range of temperatures (e.g., 6 to 9°C) after the first sub-step of homogenization, the cooled mixture will be cooled down to the desired temperature range before undergoing the second sub-step of homogenization.

[0101] Preferably, step (c) of the homogenizing step may comprise the steps of: (cl), homogenizing the cooled protein mixture for a first homogenization period from 1 to 3 minutes; (c2). cooling the mixture from the first homogenization step to a temperature from 6 to 9°C; and(c3). homogenizing the mixture from the step (c2) of the cooling step for a second homogenization period from 1 to 3 minutes to obtain the pea protein blend.

[0102] In improving emulsification capacity of the pea protein blend, the ALA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 10:90 to 90: 10, from 15:85 to 85: 15, from 20:80 to 80:20, from 25:75 to 75:25, from 30:70 to 70:30, from 35:65 to 65:35, from 40:60 to 60:40, from 45:55 to 55:45, or 50:50. Preferably, the ratio of protein content of ALA to protein content of pea protein containing material in the pea protein blend may be from 50:50 to 95:5, from 50:50 to 90: 10, or from 50:50 to 80:20.

[0103] In one aspect, the pea protein containing material and the ALA may be hydrated together in step (a).Examples

[0104] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.Example 11.1. Materials and Method

[0105] Alpha lactalbumin (ALA) (Agropur) was mixed with pea protein isolate (PPI) (Cargill Incorporated) in different weight ratios (Table 1) to create ALA / PPI blends. Different functional properties, such as solubility, emulsification capacity, were studied in these ALA / PPI blends.Table 1

[0106] The composition of the ALA / PPI blends is shown in Table 2 and the blends were prepared as follows. PPI (e.g., 5.2 g of PPI for Blend #2) was hydrated in water (e.g., 44.8 g of water forBlend #2) at room temperature for about 1 hour to obtain a PPI aqueous mixture. ALA (e.g., 1.1 g of ALA for Blend #2) was hydrated in water (e.g., 48.9 g of water for Blend #2) at room temperature for about 1 hour to obtain an ALA aqueous mixture. The PPI aqueous mixture and the ALA aqueous mixture were then mixed at room temperature for about 15 minutes to obtain a protein mixture, which was then cooled to about 6 to 8°C. The cooled mixture was homogenized by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes to obtain the ALA / PPI blends. The homogenized samples were freeze-dried for further functionality assessments.Table 21.2 Results and Discussion1.2.1 Solubility

[0107] In the solubility study, samples of 5% protein dispersion were prepared for each blend in which the dispersion samples had a pH about 6.8 to about 7.2 (neutral samples). Then, acid-treated samples were prepared by adding an acid to the dispersion samples until an acidic pH of about 3.4 was achieved.

[0108] One neutral sample and one acid-treated sample were heated at 85°C for 30 minutes (heat- treated / neutral sample and heat-treated / acid-treated sample), while the other two samples were not heated (unheated / neutral sample and unheated / acid-treated sample). All the samples were centrifuged at 13000 rpm for 10 minutes. The protein concentration of the supernatant was determined by Dumas’s combustion. Solubilities of the samples, determined by the equation (1), were shown in Tables 3 and 4. Solubility change refers to a change in the solubility at a specific blend (i.e., at a specific ALA to PPI ratio) relative to the solubility at blend #1 (i.e., 100% PPI).Table 3Table 4

[0110] As observed from Tables 3 and 4, solubility increased as the ALA fraction in the blend increased. Also, solubilities of the acid-treated samples were lower than the corresponding neutral samples. Upon heating, similar observations on solubilities of both acid-treated and neutral samples can be noted.1,2.2 Emulsification Capacity[OHl] In the emulsification capacity study, samples of 1% pea protein dispersion (pH 7.0) were prepared for each of the ALA / PPI blends. The samples were then titrated with soybean oil until emulsion broke. Emulsion capacities of the samples, determined by the equation (2), were shown in Table 5. Emulsification capacity change refers to a change in the emulsification capacity at a specific blend (i.e., at a specific ALA to PPI ratio) relative to the emulsification capacity at blend #1 (i.e., 100% PPI without any ALA).Table 5

[0113] As shown in Table 5, among the different ALA / PPI blends, blend #4 had an emulsification capacity comparable to the emulsification capacity of whey protein isolate (about 930 g oil / g protein).1.3 Conclusion

[0114] Pea protein has a relatively low solubility in acidic pH (less than 10%) and neutral pH (about 20%) conditions, so it cannot be used in preparing either acidic or neutral beverages. As shown in the studies above, by blending PPI with ALA, followed by homogenization, solubilities of the resulting ALA / PPI blends can be enhanced under both acidic and neutral conditions, making ALA / PPI blends suitable candidates for preparing acidic and neutral beverages.

[0115] Further, by blending PPI with ALA, followed by homogenization, the resulting ALA / PPI blends are shown to enhance emulsification, making the ALA / PPI blends appropriate candidates for food applications that require greater emulsification capacity, such as preparation of ice-cream, salad dressing, or meat substitute products.Example 2

[0116] Animal-product-free alpha lactalbumin (ALA) may be mixed with pea protein isolate (PPI) in different weight ratios (Table 6) to create animal-product-free ALA / PPI blends.Table 6

[0117] The composition of the animal-product-free ALA / PPI blends may be shown in Table 7 and the blends may be prepared as follows. PPI (e.g., 5.2 g of PPI for Blend #2) may be hydrated in water (e.g., 44.8 g of water for Blend #2) at room temperature for about 1 hour to obtain a PPI aqueous mixture. Animal-product-free ALA (e.g., 1.1 g of ALA for Blend #2) may be hydrated in water (e.g., 48.9 g of water for Blend #2) at room temperature for about 1 hour to obtain an animal-product-free ALA aqueous mixture. The PPI aqueous mixture and the animal-product-free ALA aqueous mixture may then be mixed at room temperature for about 15 minutes to obtain a protein mixture, which may be then cooled to about 6 to 8°C. The cooled mixture may be homogenized by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes to obtain the animal-product-free ALA / PPI blends. The homogenized samples were freeze-dried for further functionality assessments.Table 7Example 33.1 Materials and Method

[0118] Use of different blends of alpha lactalbumin (ALA) and pea protein isolate (PPI) as ingredients for making high acid beverages (HAB) was studied. ALA / PPI blends were prepared by the process described in Section 1.1 above. Recipes of the HAB made from the ALA / PPI blends are shown in Table 8. Concentrations of the ingredients were measured in wt% of the total weightof the recipe. Different characteristics of the HAB samples, such as turbidity and viscosity, were studied.Table 8

[0119] In making the HAB, water, heated to about 43°C, was added to hydrate the ALA / PPI blends and the 100% PPI sample for 2 minutes. All the remaining dry ingredients were added with stirring. Phosphoric acid and citric acid, diluted with water, was added and the resulting mixture was heated to 185°C for 10 minutes. The obtained HAB was collected in sterile Nalgene containers.3.2 Results and Discussion3,2, 1 Turbidity

[0120] Physical stability of the HAB samples was monitored using a TurbiscanTower(Microtrac, France). The apparatus included a detection head equipped with a near-infrared light source (880 nm) which scanned the length of the sample, acquiring transmission and backscattering data every 20 pm. The light source scanned the sample every hour from top to bottom and measured the percentage of light backscattered or transmitted during 24-hour period at 25 °C for HAB and 4°Cfor milk. The stability of the HAB samples was evaluated using the Turbiscan Stability Index (TSI) parameter calculated by the Towersoft 1.3.1.85 software. The TSI corresponds to a cumulative sum of all the backscattering or transmission variation of the entire sample due to destabilization. Therefore, a higher TSI indicated greater sample instability. Transmission and backscattering intensities were recorded over the whole sample height and over time to get a complete insight of sample stability / instability.

[0121] The turbidity results are shown in Fig. 1. Recipe 4 (100% PPI) underwent a clear visible sedimentation in about an hour (with a TSI value of about 3.67), whereas no visual destabilization was observed in the same period for Recipe 2 (80%ALA / 20%PPI) and Recipe 3 (50%ALA / 50%PPI) (having TSI values of 0.72 and 0.77 respectively).

[0122] Recipe 1 (100% ALA) did not show visible destabilization up to 14thhour with slight increase of TSI magnitude over the following 10 hours.

[0123] At the end of the 24-hour period, Recipe 4 had the highest TSI value, followed by Recipe 2 and Recipe 3 (100% ALA). Recipe 1 had the lowest TSI value.3,2,2 Viscosity

[0124] Viscosities of the HAB samples were measured (in unit of cP) on Day 1 (24 hours after the samples were prepared) and Day 8 using Brookfield Viscometer equipped with RV2 spindle. A fixed volume of the sample (100-120 mL) in a 200-mL beaker was measured each time. The measurements were reported at a spindle speed of 100 rpm for 30 seconds. All the measurements were conducted at refrigeration temperatures. Table 9 shows the viscosity results.Table 9

[0125] Viscosities for all HAB samples at Day 8 were higher than at Day 1. In any event, Recipe 1 (100% ALA) was clear and had the lowest viscosity, with no sedimentation being observed overtime.3,2.3 Color

[0126] The colors of HAB samples were measured using Labscan XE Colorimeter on Day 1 (24 hours after the samples were prepared) and Day 8. The color was measured in terms of L (lightness), a (red-green), b (yellow-blue) values. The sample was poured into a Hunter Lab 04- 7209-00 45mm glass cup up to the marked line for the measurement. All the measurements were conducted at refrigeration temperatures. The results are shown in Table 10.Table 10

[0127] As observed, Recipe 1 (100% ALA) was very clear and had no sedimentation or insoluble particles. Recipe 4 (100% PPI) had the highest “L” value, followed by Recipe 3 (50%ALA / 50%PPI) and Recipe 2 (80% ALA / 20%PPI).3.3 Conclusion

[0128] 100% pea protein HAB sample has the highest turbidity values amid all the samples from the start all the way to the end of the study, indicating that it is the most unstable sample. By blending pea protein with ALA, followed by homogenization, turbidities of the resulting HAB samples can be decreased and the resulting HAB samples thus become more stabilized. With this advantageous feature, the ALA / PPI blends are suitable candidates for preparing HAB.Example 44.1 Materials and Method

[0129] Use of different blends of alpha lactalbumin (ALA) and pea protein isolate (PPI) as ingredients for making dairy substitute milk was studied. ALA / PPI blends were prepared by theprocess described in Section 1.1 above. Recipes of the dairy substitute milk made from the ALA / PPI blends are shown in Table 11. Concentrations of the ingredients were measured in wt% of the total weight of the recipe. Different characteristics of the dairy substitute milk samples, such as turbidity and viscosity, were studied.Table 11

[0130] In making the dairy substitute milk, water, heated to about 43°C, was added to hydrate the ALA / PPI blends and the 100% PPI sample for 2 minutes. All the remaining dry ingredients were added with stirring and the resulting mixture was heated to about 60°C. High oleic sunflower oil was added and mixed for 5 minutes to form an emulsion. The emulsion was homogenized at 2,500 PSI and heated at 85°C for 10 minutes. The obtained dairy substitute milk was collected in sterile Nalgene containers and refrigerated.4.2 Results and Discussion4.2.1 Turbidity

[0131] The same instrument and methodology applied in measuring turbidity for high acidic beverages, as discussed in Section 3.2.1, were also used in measuring turbidity for dairy substitute milk samples, except that Turbiscan Stability Index (TSI) value was measured on Day 8 also.

[0132] The turbidity results are shown in Fig. 2. No visual destabilization or separation was observed for all the dairy substitute milk samples in the entire 24-hour period (all having TSI values less than 1.0).On Day 8, Recipe 4 (100% PPI) had the highest TSI, suggesting that Recipe 4 was the most destabilized compared to the other samples. Even so, no visual destabilization was observed for Recipe 4 and the other three samples as well (all having TSI values less than 3.0, indicating that destabilization remained non-visual).4.2.2 Viscosity

[0133] The same instrument and methodology applied in measuring viscosity for high acidic beverages, as discussed in Section 3.2.2, were also used in measuring viscosity for dairy substitute milk samples. Table 12 shows the viscosity results.Table 12

[0134] Recipe 4 (100% PPI) had the highest viscosity followed by Recipe 2 (80%ALA / 20%PPI) on both measurement days. No sedimentation was observed in any of the samples.4,2,3 Color

[0135] The same instrument and methodology applied in measuring color for high acidic beverages, as discussed in Section 3.2.3, were also used in measuring color for dairy substitute milk samples. Table 13 shows the color results.Table 13

[0136] Recipe 1 (100% ALA) had the highest “L” value, followed by Recipe 2 (80% ALA / 20%PPI). There was not a huge difference in all the “L”, “a”, and “b” values on Day 8. No sedimentation was observed on Day 8.4.3 Conclusion

[0137] No sedimentation was observed for all the four dairy substitute milk samples. By blending pea protein with ALA, followed by homogenization, viscosities of the resulting dairy substitute milk samples can be decreased, making ALA / PPI blends suitable candidates for preparing dairy substitute milk.CLAUSES DESCRIBING THE INVENTION

[0138] Clause 1. A pea protein blend, comprising: a. pea protein containing material; and b. alpha lactalbumin (ALA); wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0139] Clause 2. The pea protein blend of clause 1 having an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material.

[0140] Clause 3. The pea protein blend of any of the preceding clauses, wherein the pea protein containing material is in a form of a pea protein concentrate or a pea protein isolate, wherein the pea protein is a hydrolyzed protein, a non-hydrolyzed protein, or any combinations thereof.

[0141] Clause 4. The pea protein blend of any of the preceding clauses having solubility increased by a range from 30 to 2,000%, from 50 to 1,800%, or from 70 to 1,700%, as compared to the same pea protein containing material.

[0142] Clause 5. The pea protein blend of any of the preceding clauses having solubility, measured at an acidic pH 3.4, increased by a range from 100 to 2,000%, from 200 to 1,800%, or from 300 to 1,700%, as compared to the same pea protein containing material.

[0143] Clause 6. The pea protein blend of any of the preceding clauses having solubility, measured at a neutral pH 7, increased by a range from 30 to 500%, from 50 to 400%, or from 70 to 350%, as compared to the same pea protein containing material.

[0144] Clause 7. The pea protein blend of any of the preceding clauses having emulsification capacity increased by a range from 25 to 350%, from 30 to 300%, or from 50 to 250%, as compared to the same pea protein containing material.

[0145] Clause 8. The pea protein blend of any of the preceding clauses, wherein the pea protein blend is in dry powder form.

[0146] Clause 9. The pea protein blend of any of the preceding clauses, wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, 5:95, 10:90. 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85: 15, 90: 10, or 95:5, preferably in a ratio of 50:50 or 80:20.

[0147] Clause 10. The pea protein blend of any of the preceding claims, wherein ALA is animal- product-free ALA.

[0148] Clause 11. The pea protein blend of any of the preceding clauses, wherein ALA is recombinant ALA.

[0149] Clause 12. The pea protein blend of any of the preceding clauses, wherein the animal- product-free ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of animal-product-free ALA to protein content of pea protein containing material, 5:95, 10:90. 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90: 10, or 95:5.

[0150] Clause 13. The pea protein blend of any of the preceding clauses, wherein the recombinant ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of recombinant ALA to protein content of pea protein containing material, 5:95,10:90. 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85: 15, 90: 10, or 95:5.

[0151] Clause 14. A food product comprising the pea protein blend of any of the preceding clauses, wherein the food product is a meat substitute product or a dairy substitute product.

[0152] Clause 15. Use of the pea protein blend of any of clauses 1 to 13 to prepare a meat substitute product or a dairy substitute product.

[0153] Clause 16. A process for preparing a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and e. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the pea protein blend has an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material.

[0154] Clause 17. The process of clause 16, wherein the cooled protein mixture is homogenized by a dispersing device, a high pressure homogenization, and / or an ultrasonic homogenization.

[0155] Clause 18. The process of any of clauses 16 to 17, wherein step (a) comprises the steps of: al. hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; a2. hydrating ALA in water to obtain an ALA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

[0156] Clause 19. The process of any of clauses 16 to 18, wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0157] Clause 20. The process of any of clauses 16 to 19, wherein the pea protein containing material is mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

[0158] Clause 21. The process of any of clauses 16 to 20, wherein the ALA is mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, more preferably from 1 :8 to 1 : 50, to obtain the ALA aqueous mixture.

[0159] Clause 22. The process of any of clauses 16 to 21, wherein the pea protein aqueous mixture is mixed with ALA aqueous mixture for a mixing period in a range from 5 to 60 minutes,preferably from 8 to 40 minutes, more preferably from 10 to 20 minutes to obtain the protein mixture.

[0160] Clause 23. The process of any of clauses 16 to 22, wherein in step (a) the pea protein containing material and the ALA are hydrated together.

[0161] Clause 24. The process of any of clauses 16 to 23, wherein ALA is animal-product-free ALA.

[0162] Clause 25. The process of any of clauses 16 to 24, wherein ALA is recombinant ALA.

[0163] Clause 26. A process for improving solubility of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and c. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 50:50 to 95:5, from 50:50 to 90: 10, or from 50:50 to 80:20.

[0164] Clause 27. A process for improving emulsification capacity of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and c. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 50:50 to 95:5, from 50:50 to 90: 10, or from 50:50 to 80:20.

[0165] Clause 28. The process of any of clauses 26 to 27, wherein the cooled protein mixture is homogenized by a dispersing device, a high pressure homogenization, and / or an ultrasonic homogenization.

[0166] Clause 29. The process of any of clauses 26 to 28, wherein step (a) comprises the steps of: al. hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; a2. hydrating ALA in water to obtain an ALA aqueous mixture; anda3. mixing the pea protein aqueous mixture and the A A aqueous mixture to obtain the protein mixture.

[0167] Clause 30. The process of any of clauses 26 to 29, wherein the pea protein containing material is mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

[0168] Clause 31. The process of any of clauses 26 to 30, wherein the ALA is mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, more preferably from 1 :8 to 1 : 50, to obtain the ALA aqueous mixture.

[0169] Clause 32. The process of any of clauses 26 to 31, wherein ALA is animal-product-free ALA.

[0170] Clause 33. The process of any of clauses 26 to 32, wherein ALA is recombinant ALA.

Claims

CLAIMSWhat is claimed is:

1. A pea protein blend, comprising: a. pea protein containing material; and b. alpha lactalbumin (ALA); wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

2. The pea protein blend of claim 1 having an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material.

3. The pea protein blend of any of the preceding claims, wherein the pea protein containing material is in a form of a pea protein concentrate or a pea protein isolate, wherein the pea protein is a hydrolyzed protein, a non-hydrolyzed protein, or any combinations thereof.

4. The pea protein blend of any of the preceding claims having solubility increased by a range from 30 to 2,000%, from 50 to 1,800%, or from 70 to 1,700%, as compared to the same pea protein containing material.

5. The pea protein blend of any of the preceding claims having solubility, measured at an acidic pH 3.4, increased by a range from 100 to 2,000%, from 200 to 1,800%, or from 300 to 1,700%, as compared to the same pea protein containing material.

6. The pea protein blend of any of the preceding claims having solubility, measured at a neutral pH 7, increased by a range from 30 to 500%, from 50 to 400%, or from 70 to 350%, as compared to the same pea protein containing material.

7. The pea protein blend of any of the preceding claims having emulsification capacity increased by a range from 25 to 350%, from 35 to 300%, or from 50 to 250%, as compared to the same pea protein containing material.

8. The pea protein blend of any of the preceding claims, wherein the pea protein blend is in dry powder form.

9. The pea protein blend of any of the preceding claims, wherein the ALA is animal-product- free ALA.

10. A food product comprising the pea protein blend of any of the preceding claims, wherein the food product is a meat substitute product or a dairy substitute product.

11. Use of the pea protein blend of any of claims 1 to 9 to prepare a meat substitute product or a dairy substitute product.

12. A process for preparing a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and c. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the pea protein blend has an improved solubility and / or an improved emulsification capacity as compared to the same pea protein containing material.

13. The process of claim 12, wherein the cooled protein mixture is homogenized by a dispersing device, a high pressure homogenization, and / or an ultrasonic homogenization.

14. The process of any of claims 12 to 13, wherein step (a) comprises the steps of: al. hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; a2. hydrating ALA in water to obtain an ALA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

15. The process of any of claims 12 to 14, wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

16. The process of any of claims 12 to 15, wherein the pea protein containing material is mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

17. The process of any of claims 12 to 16, wherein the ALA is mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, more preferably from 1 :8 to 1 : 50, to obtain the ALA aqueous mixture.

18. The process of any of claims 12 to 17, wherein the pea protein aqueous mixture is mixed with the ALA aqueous mixture for a mixing period in a range from 5 to 60 minutes, preferably from 8 to 40 minutes, more preferably from 10 to 20 minutes to obtain the protein mixture.

19. The process of any of claims 12 to 18, wherein in step (a) the pea protein containing material and the ALA are hydrated together.

20. The process of any of claims 12 to 19, wherein the ALA is animal-product-free ALA.

21. A process for improving solubility of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and c. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 50:50 to 95:5, from 50:50 to 90:10, or from 50:50 to 80:20.

22. A process for improving emulsification capacity of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; b. cooling the protein mixture to a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; andс. homogenizing the cooled protein mixture to obtain the pea protein blend; wherein the ALA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of ALA to protein content of pea protein containing material, from 50:50 to 95:5, from 50:50 to 90:10, or from 50:50 to 80:20.

23. The process of any of claims 21 to 22, wherein the cooled protein mixture is homogenized by a dispersing device, a high pressure homogenization, and / or an ultrasonic homogenization.

24. The process of any of claims 21 to 23, wherein step (a) comprises the steps of: al. hydrating the pea protein containing material in water to obtain a pea protein aqueous mixture; a2. hydrating ALA in water to obtain an ALA aqueous mixture; and аз . mixing the pea protein aqueous mixture and the ALA aqueous mixture to obtain the protein mixture.

25. The process of any of claims 21 to 24, wherein the pea protein containing material is mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to 1 :50, preferably from 1 :5 to 1 :45, more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

26. The process of any of claims 21 to 25, wherein the ALA is mixed with water in a weight ratio of, ALA to water, from 1 :5 to 1 :60, preferably from 1 :6 to 1 :55, more preferably from 1 :8 to 1 : 50, to obtain the ALA aqueous mixture.

27. The process of any of claims 21 to 26, wherein the ALA is animal -product-free ALA.

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