A blend of pea protein and bovine serum albumin 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 bovine serum albumin (BSA). The pea protein blend has an improved solubility and / or an improved gelation 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 and / or gelation of a pea protein blend are also described herein.

Description

A BLEND OF PEA PROTEIN AND BOVINE SERUM ALBUMIN AND A PROCESS FOR PREPARING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of United States Provisional Application No. 63 / 653,021, 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 bovine serum albumin (BSA). The BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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 bovine serum albumin (BSA) 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. The resulting pea protein blend has an improved solubility and / or an improved gelation, as compared to the same pea protein containing material.

[0010] The present disclosure also provides a process for improving solubility and / or gelation of a pea protein blend, comprising the steps of: (a) hydrating and mixing pea protein containing material and bovine serum albumin (BSA) 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. The BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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. The gelation can be heat-induced gelation.BRIEF DESCRIPTION OF THE FIGURES

[0011] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document.

[0012] Figure 1 shows the rheology results for blends of bovine serum albumin (BSA) and pea protein isolate (PPI) (BSA / PPI blends) used in the meat substitute patty samples.

[0013] Figure 2 shows the rheology results for methylcellulose emulsion used in the meat substitute patty samples.

[0014] Figure 3 shows the texture results for meat substitute patty samples using BSA / PPI blends in which the samples were cooked by skillet method.

[0015] Figure 4 shows the texture results for meat substitute patty samples using BSA / PPI blends in which the samples were cooked by sous vide method.DETAILED DESCRIPTION

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] As used herein, “room temperature” or “RT” refer to a temperature between about 20°C and about 25°C.

[0021] 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.

[0022] 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 gelation) and is suitable for use as an ingredient for incorporation into food products for human and / or animal consumption.Pea protein blend

[0023] The pea protein blend of the present disclosure comprises a pea protein containing material and bovine serum albumin (BSA).

[0024] 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, pea protein isolate can have protein content at least 70%, more preferably about 77 wt%, on a dry basis.

[0025] 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.

[0026] 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.

[0027] BSA is one of the components naturally present in whey protein. In one aspect, whey protein may naturally include about 5 wt% to about 10 wt% BSA.

[0028] 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, BSA is animal-product-free BSA.

[0029] In one aspect, BSA may be a recombinant BSA. The term “recombinant” in the context of proteins (e.g., bovine serum albumin) 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 BSA 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 BSA into RNA and then translate the RNA into BSA 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.

[0030] The BSA may be derived via culturing or fermentation. The BSA may be a fermented BSA. The term “fermented bovine serum albumin” is used here to refer to bovine serum albumin obtained via fermentation. The BSA may be a cultured BSA. The term “cultured bovine serum albumin” is used herein to refer to bovine serum albumin obtained via culturing (e.g., a cell culture). In some cases, the terms fermented bovine serum albumin and cultured bovine serum albumin refer to the same thing.

[0031] A benefit of recombinant BSA is that it may be used to prepare animal-product-free (e.g., vegan) foods.

[0032] The BSA and the pea protein containing material present in the pea protein blend may be in ratio of, protein content of BSA 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, from30:70 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 BSA 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.

[0033] 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 gelation, or any combinations thereof.

[0034] 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.

[0035] 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 60% (0.6 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 1,850% (18.5 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 1,850%, or from 60 to 1,700%, as compared to the same pea protein containing material.

[0036] 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%.

[0037] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, of about 15%, about 18%, about 20%, about 25%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 92%, or about 95%. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, in a range from 15 to 95%, from 18% to 92%, or from 20 to 90%.

[0038] 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 200%, at least 300%, at least 350%, at least 500%, at least 800%, at least 1,000%, at least 1,500% at least 1,700%, at least 1,850%, 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 200 to 2,000%, from 300 to 1,850%, or from 350 to 1,700%, as compared to the same pea protein containing material.

[0039] 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%.

[0040] In one aspect, the pea protein blend of the present disclosure, may have solubility, measured at a neutral pH 7, of about 20%, about 25%, about 30%, about 35%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 92%, or about 95%. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, in a range from 20 to 95%, from 25% to 92%, or from 30 to 90%.

[0041] 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 60%, at least 80%, at least 100%, at least 150%, at least 200%, at least 300%, at least 350%, at least 400%, or at least 450%, 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 450% 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 450%, from 50 to 400%, or from 60 to 350%, as compared to the same pea protein containing material.

[0042] Gelation is another important functional property of proteins. A gel is a three dimensional network formed between a solid and a liquid, entrapping water and small molecules. A protein gel can be formed by the application of heat, acid treatment, or enzyme treatment to a protein solution. A protein gel network is stabilized by covalent and / or noncovalent forces between protein-protein and protein-water molecules. Formation of a gel, in other words gelation, is influenced by several factors including, pH, temperature, heating rate, ionic strength, protein composition and molecular structure, presence of other constituents (such as sugars), and protein concentration.

[0043] Least gelation concentration (LGC) (i.e., the least amount of protein necessary to form a gel), is measured by preparing a series of protein solutions at various concentrations (e.g., 2 to 20% protein), and applying heat at a moderate rate. The heating temperature is determined based on the denaturation temperature of the protein being tested (e.g., ranges between 75 to 95°C).

[0044] In order to measure the strength of the gels formed, a concentration above the LGC is chosen and the gels are tested to evaluate hardness or other texture parameters using a TextureAnalyzer: either with a texture profile analysis (TP A) method, or some cutting or shearing protocol. Often the extent of resistance is measured, as an indication of hardness / strength, when a force is applied. In one aspect, the pea protein blend of the present disclosure, may have gel strength for heat-induced gelation (i.e., formation of a protein gel network by the application of heat) at 15% LGC and at 8 to 15% protein concentration of about 100 g, about 150 g, about 200 g, about 250 g, about 300 g, about 350 g, about 400 g, about 450, about 500 g, about 550 g, about 600 g, about 650 g, about 700 g, about 750 g, about 800 g, or about 850 g. Preferably, the pea protein blend may have strength for heat-induced gelation in a range from 100 to 850 g, from 150 to 800 g, or from 200 to 750 g.

[0045] In one aspect, the pea protein blend may have a gel strength at 15% LGC increased by at least 300%, at least 500%, at least 700%, at least 1,000%, at least 2,500%, at least 5,000%, at least 7,500%, at least 8,500%, at least 9,000%, as compared to the same pea protein containing material. The pea protein blend may have gel strength increased by at most 9,500% as compared to the same pea protein containing material. Preferably, the pea protein blend may have gel strength increased by a range from 300 to 9,000%, from 500 to 8,500%, or from 700 to 7,500%, as compared to the same pea protein containing material.

[0046] In one aspect, the pea protein blend is in a dry powder form.

[0047] In one aspect, the amounts of BSA and pea protein containing material - and thus the ratio of protein content of BSA 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.

[0048] In one aspect, to achieve an improved solubility in a pea protein blend, a relatively higher fraction of BSA, and thus a relatively higher fraction of protein content of BSA, may be present. Preferably, to achieve an improved solubility in the pea protein blend, BSA and pea protein containing material (preferably, pea protein isolate) present in the pea protein blend may be in a ratio of, protein content of BSA 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 BSA 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.

[0049] In one aspect, to achieve an improved gelation in a pea protein blend, a relatively higher fraction of BSA, and thus a relatively higher fraction of protein of BSA, may be present. Preferably, to achieve an improved gelation in the pea protein blend, BSA and pea protein containing material (preferably, pea protein isolate) present in the pea protein blend may be in a ratio of, protein content of BSA 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 contentof BSA 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.

[0050] In one aspect, ratios of protein content of BSA 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 BSA to protein content of pea protein isolate may be different from the applied ratio of protein content of BSA to protein content of pea protein concentrate.

[0051] In one aspect, attributes other than solubility and gelation 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

[0052] 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.

[0053] 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).

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] Dairy substitute products also refer to dairy alternative products, dairy analogue products, dairy mimicking products, dairy replacement products, and the like.

[0059] 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.

[0060] 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.

[0061] 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.

[0062] 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).

[0063] 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.

[0064] Preferably, the pea protein blend may be prepared by any process described in the present disclosure.Process for preparing a pea protein blend

[0065] 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 bovine serum albumin (BSA) 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. 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 gelation, or any combinations thereof.

[0066] 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, poweredpea protein, textured pea protein, or any combinations thereof. Preferably, the pea protein containing material may be pea protein isolate.

[0067] 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.

[0068] 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 BSA in water to obtain a BSA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

[0069] 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.

[0070] 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.

[0071] BSA may be hydrated in water with gentle mixing at an BSA hydration temperature for an BSA hydration period to obtain the BSA aqueous mixture. The BSA aqueous mixture can be a solution or a dispersion. The BSA hydration temperature may be room temperature. The BSA 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 BSA may be hydrated in water at room temperature for about 1 hour to obtain the BSA aqueous mixture.

[0072] BSA may be mixed with water in a weight ratio of, BSA 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 BSA aqueous mixture.

[0073] The pea protein aqueous mixture and the BSA aqueous mixture may be mixed at a mixing temperature for a mixing period to obtain a protein mixture. In one aspect, pea protein and BSA may be sufficiently dispersed, preferably completely dispersed, in the pea protein aqueous mixture and the BSA 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 30minutes, from 10 to 20 minutes, or from 12 to 18 minutes. For example, the mixing period may be 15 minutes.

[0074] 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.

[0075] 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 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.

[0076] 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.

[0077] 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.

[0078] The BSA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of BSA 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.

[0079] In one aspect, the pea protein containing material and the BSA may be hydrated together in step (a).Process for improving solubility of a pea protein blend

[0080] 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 bovine serum albumin (BSA) 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. 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.

[0081] The pea protein blend may have solubility increased by at least 30% (0.3 time), at least 50% (0.5 time), at least 60% (0.6 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 1,850% (18.5 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 1,850%, or from 60 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 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%.

[0083] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at an acidic pH 3.4, of about 15%, about 18%, about 20%, about 25%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 92%, or about 95%. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, in a range from 15 to 95%, from 18% to 92%, or from 20 to 90%.

[0084] 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 200%, at least 300%, at least 350%, at least 500%, at least 800%, at least 1,000%, at least 1,500% at least 1,700%, at least 1,850%, 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 200 to 2,000%, from 300 to 1,850%, or from 350 to 1,700%, as compared to the same pea protein containing material.

[0085] 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%.

[0086] In one aspect, the pea protein blend of the present disclosure, may have solubility, measured at a neutral pH 7, of about 20%, about 25%, about 30%, about 35%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 92%, or about 95%. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, in a range from 20 to 95%, from 25% to 92%, or from 30 to 90%.

[0087] 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 60%, at least 80%, at least 100%, at least 150%, at least 200%, at least 300%, at least 350%, at least 400%, or at least 450%, 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 450% 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 450%, from 50 to 400%, or from 60 to 350%, as compared to the same pea protein containing material.

[0088] 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 BSA in water to obtain an BSA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

[0089] 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.

[0090] In step (a2), the BSA may be mixed with water in a weight ratio of, BSA 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 BSA and water may be mixed at an BSA hydration temperature (e.g., room temperature), and for an BSA 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 BSA aqueous mixture.

[0091] In step (a3), the pea protein aqueous mixture and the BSA aqueous mixture may be mixed at a mixing temperature (e.g., room temperature), for a mixing period in a range from 5 to 60minutes, preferably from 8 to 40 minutes, or more preferably from 10 to 20 minutes, to obtain the protein mixture.

[0092] 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.

[0093] 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.

[0094] 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.

[0095] In improving solubility of the pea protein blend, the BSA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of BSA 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 BSA 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.

[0096] In one aspect, the pea protein containing material and the BSA may be hydrated together in step (a).Process for improving gelation of a pea protein blend

[0097] The present disclosure provides a process for improving gelation of a pea protein blend. The process comprises the steps of (a) hydrating and mixing pea protein containing material and bovine serum albumin (BSA) 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. In one aspect, the pea protein blend may be optionally freeze-dried or spray-dried. The resulting pea protein blend may have an improved gelation as compared to the same pea protein containing material, wherein the gelation can be heat-induced gelation.

[0098] Least gelation concentration (LGC) can be used to measure the gelation capacity of a protein (e.g., pea protein), in which a lower LGC suggests a better gelation capacity of the protein.

[0099] A pea protein containing material, preferably a pea protein isolate, may have a least gelation concentration (LGC) of about 15%.

[0100] In one aspect, the pea protein blend of the present disclosure may have LGC of about 6%, about 8%, about 10%, or about 12%. Preferably, the pea protein blend may have LGC in a range from 6 to 12%, or from 8 to 10%.

[0101] Gel strength can also be used to measure the gelation capacity of a protein (e.g., pea protein), in which a higher gel strength suggests a better gelation capacity of the protein. In one aspect, the pea protein blend of the present disclosure, may have gel strength for heat-induced gelation (i.e., formation of a protein gel network by the application of heat) at 15% LGC and at 8 to 15% protein concentration of about 100 g, about 150 g, about 200 g, about 250 g, about 300 g, about 350 g, about 400 g, about 450, about 500 g, about 550 g, about 600 g, about 650 g, about 700 g, about 750 g, about 800 g, or about 850 g. Preferably, the pea protein blend may have strength for heat-induced gelation in a range from 100 to 850 g, from 150 to 800 g, or from 200 to 750 g.

[0102] In one aspect, the pea protein blend may have a gel strength at 15% LGC increased by at least 300%, at least 500%, at least 700%, at least 1,000%, at least 2,500%, at least 5,000%, at least 7,500%, at least 8,500%, at least 9,000%, as compared to the same pea protein containing material. The pea protein blend may have gel strength increased by at most 9,500% as compared to the same pea protein containing material. Preferably, the pea protein blend may have gel strength increased by a range from 300 to 9,000%, from 500 to 8,500%, or from 700 to 7,500%, as compared to the same pea protein containing material.

[0103] 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 BSA in water to obtain an BSA aqueous mixture; and (a3) mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

[0104] 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.

[0105] In step (a2), the BSA may be mixed with water in a weight ratio of, BSA 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 BSA and water may be mixed at an BSA hydration temperature (e.g., room temperature), and for an BSA 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 BSA aqueous mixture.

[0106] In step (a3), the pea protein aqueous mixture and the BSA 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.

[0107] 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.

[0108] 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.

[0109] In improving gelation of the pea protein blend, the BSA and the pea protein containing material present in the pea protein blend may be in a ratio of, protein content of BSA 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 BSA 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.

[0110] In one aspect, the pea protein containing material and the BSA may be hydrated together in step (a).Examples[OHl] 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

[0112] Bovine serum albumin (BSA) (Sigma) was mixed with pea protein isolate (PPI) (Cargill Incorporated) in different weight ratios (Table 1) to create BSA / PPI blends. Different functional properties, such as solubility and gelation were studied in these BSA / PPI blends.Table 1

[0113] The composition of the BSA / 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. BSA (e.g., 1.1 g of BSA 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 a BSA aqueous mixture. The PPI aqueous mixture and the BSA 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 9°C. The cooled mixture was homogenized by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes to obtain the BSA / PPI blends. The homogenized samples were freeze-dried for further functionality assessments.Table 21.2 Results and Discussion1.2,1 Solubility

[0114] 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.

[0115] All the neutral and acid-treated 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 Table 3. Solubility change refers to a change in the solubility at a specific blend (i.e., at a specific BSA to PPI ratio) relative to the solubility at blend #1 (i.e., 100% PPI).Table 3

[0117] As observed from Table 3, solubility increased as the BSA fraction in the blend increased. Also, solubilities of the acid-treated samples were lower than the corresponding neutral samples.1.2.2 Heat-induced Gelation

[0118] In the heat-induced gelation study, least gelation concentration (LGC) and gel strength of the BSA / PPI blends were measured.

[0119] For measuring LGC, 5 mL of 8 to 15% protein solution (based on protein w / w) was prepared and mixed for one hour. Then, 1 mL of the protein solution was pipetted to a microcentrifuge tube and placed in a water bath of 95°C for 30 minutes. The samples were cooled at refrigeration temperature. The lowest concentration needed to form a gel was noted as the LGC. A gel was formed when the microcentrifuge tube was inverted without slippage and the shape of the mixture was kept when the mixture was removed from the tube.

[0120] LGC of the samples are shown in Table 4.Table 4

[0121] As shown in Table 4, BSA gelled at 10% and addition of BSA decreased LGC of the blend, facilitating gelation capacity of the blends. While blend #5 (100% BSA) gelled at 10%, incorporation of 20% PPI in blend #4 (80% BSA / 20% PPI) decreased LGC to 8%, indicating potential synergistic effects of the BSA / PPI blending.

[0122] In the measurement of gel strength, 5 mL of 8 to 15% protein solution (based on protein w / w) was prepared and mixed for one hour. Then, 1 mL of the protein solution was pipetted to a microcentrifuge tube and placed in a water bath of 95°C for 30 minutes. The tip of the microfuge tube was carefully cut off to gently remove the gel out of the tube. Then, a compression test was carried out on the gel in a texture analyzer (Stable Microsystems) to determine the gel strength, expressed as the force exerted on the gel to reach the maximum compression distance.

[0123] Gel strength (at 15% LGC) of the samples are shown in Table 5.Table 5

[0124] As shown in Table 5, addition of BSA significantly increased gel strength, facilitating gelation of the blends. Blend #4 (80% BSA / 20% PPI) showed a gel strength similar to whey protein isolate (about 115g).1.3 Conclusion

[0125] 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 BSA, followed by homogenization, solubilities of the resulting BSA / PPI blends can be enhanced significantly under both acidic and neutral conditions, making BSA / PPI blends suitable candidates for preparing acidic and neutral beverages.

[0126] The above observations also show that by blending PPI with BSA, followed by homogenization, gelling properties of the resulting BSA / PPI blends can be enhanced significantly, making the BSA / PPI blends suitable candidates for food application such as preparation of meat substitute products or dairy substitute products (e.g., cheese, cream cheese, yogurt).Example 2

[0127] Animal-product-free bovine serum albumin (BSA) may be mixed with pea protein isolate (PPI) in different weight ratios (Table 6) to create animal-product-free BSA / PPI blends.Table 6

[0128] The composition of the animal-product-free BSA / 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 BSA (e.g., 1.1 g of BSA 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 BSA aqueous mixture. The PPI aqueous mixture and the animal-product-free BSA 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 BSA / PPI blends. The homogenized samples were freeze-dried for further functionality assessments.Table 7Example 33.1 Materials and Method

[0129] Use of different blends of bovine serum albumin (BSA) and pea protein isolate (PPI) as ingredients for making meat substitute patty was studied. BSA / PPI blends were prepared by the process described in Section 1.1 above.

[0130] In making the meat substitute patty, an emulsion was first prepared by mixing dry ingredients of pea protein, BSA / PPI blends (or 100% BSA), and psyllium fiber with oil. Water was then added with mixing for about 3 to 5 minutes until a paste formed. Composition of the emulsion is shown in Table 8. Two BSA / PPI blends of 80%BSA / 20%PPI and 50%BSA / 50%PPI, as well as 100% BSA, were used as ingredients in the patty samples.Table 8

[0131] Next, a brine solution was prepared in which, based on the total weight of the brine solution, about 1.62 wt% salt (or about 0.69 wt% based on the total weight of the meat substitute patty) was added to about 98.38 wt% water (or about 41.44 wt% based on the total weight of the meat substitute patty) under about 4°C. The brine solution was then added to hydrate texturized pea protein (TPP) until all water was absorbed and TPP became dull in appearance. Emulsion was mixed with the hydrated TPP until a uniform mixture was obtained. Coconut fat chips were then added to the resulting uniform mixture to obtain a dough, which was chilled to about -3°C. The cooled mixture was shaped in a form of a burger patty of above 113g.

[0132] Composition of the meat substitute patty is shown in Table 9.Table 9

[0133] Meat substitute patty sample not having any BSA, or BSA / PPI blends (i.e., 100% PPI) was also prepared with the above steps. Compositions of the emulsion and the resulting meat substitute patty using the 100% pea protein patty are shown in Tables 10 and 11 respectively.Table 10Table 113.2 Results and Discussion3,2,1 Rheology

[0134] Rheology was measured using a Controlled Stress Rheometer Model 502 (Anton Paar) equipped with a CC27 geometry with a C-PTD200 accessory, operated via RheoPlus software (V3.62). The rheological measurement method included 4 intervals, namely (1). isothermal mechanical recovery and equilibrium interval, (2). heating interval, (3). isothermal hold interval, and (4). cooling interval. Conditions of each interval were shown in Table 12. Each sample wascovered in paraffin oil to prevent moisture loss during the measurement. All of the above samples were made at 12 % protein in solution with 0.5% xanthan in order to suspend the insoluble pea solids.Table 12

[0135] Complex modulus measured the stiffness of the gel formed by the blends. The complex modulus results for all the blends, including the 100% PPI sample, is shown in Fig. 1. Study on the complex modulus of 1% methylcellulose emulsion (as control) is shown in Fig. 2. The first curve of the rotated U-shaped curve represented the heating from 20°C to 95°C (i.e., Interval 2 in Table 12), and the second curve represented the cooling from 95°C to 20°C (i.e., Interval 4 in Table 12).

[0136] It is observed that the 100% PPI sample started with a higher complex modulus than any of the BSA / PPI blends or the 100% BSA sample and the 100% PPI sample did not become firm upon heating and cooling.

[0137] The 100% BSA sample and the 80%BSA / 20% PPI blend showed similar complex modulus after heating, suggesting that the 20% PPI in the blend can be replaced with BSA without compromising functionality. After heating from 60°C to 90°C, both the 100% BSA sample and the 80%BSA / 20% PPI blend formed firm gels, which retained their firmness upon cooling.

[0138] Further from Fig. 1, the 100% BSA sample, the 80%BSA / 20% PPI blend, and the 50%BSA / 50% PPI blend started to firm up at around 62°C, around 65°C, and around 73°C, respectively. The 1% methylcellulose control sample started to firm up at around 75°C (Fig. 2).3,2,2 Texture analysis

[0139] Kramer Shear Cell Test was used to measure the texture properties of the cooked patty samples. Measurement was taken at eating temperature (55°C). TAXT2 Plus (Stable MicroSystems) tensile tester was equipped with a 50 kg load cell and the mini-Kramer shear cell (Stable Micro Systems), aligned for equal gaps on all sides. The force applied to the sample was recorded in compression test mode with 2.00 mm / s test speed and 10.00 mm / s post-test speed. The target mode was distance, with a distance of 35 mm. No trigger was used in the method. The height was calibrated with each testing session and zeroed by holding a flat article on the bottom side of the rails for Kramer knife detection, followed by a 35 mm probe retraction. The strength (i.e., force) measured by the mini-Kramer shear cell test measured the resistance to deformation through failure of the patty samples.

[0140] The texture results shown in Fig. 3 and Fig. 4 are an average of three measurements where the patty samples were cooked by skillet method and sous vide method, respectively.

[0141] For sous vide cooking, samples were formed into silicone ice cubes and covered with a film to prevent evaporation. The tray holding the silicone ice cubes was floated in a water bath with a cover on at 80°C (target temperature) for half an hour. This allowed for the precise target cooking temperature to be attained.

[0142] 80°C was the target cooking temperature for the skillet cooking as well but, in this case, a 350°C skillet was used to heat the burger patty on alternate sides over the course of 10 to 15 minutes. A thermocouple was inserted into the center of the burger patty until it read the target temperature of 80°C.

[0143] As observed, both cooking methods gave similar results where 100% BSA sample and 80%BSA / 20%PPI sample had the highest hardness, followed by 50%BSA / 50% PPI sample and then the 100% PPI sample.3.3 Conclusion

[0144] By blending pea protein with BSA, followed by homogenization, the resulting meat substitute patty samples developed firmness upon heating and maintained this firmness after cooling, making BSA / PPI blends suitable candidates for preparing meat substitute patty. Also, the BSA / PPI blends were shown to be capable of cold gelling and / or increasing viscosity upon cooling.CLAUSES DESCRIBING THE INVENTION

[0145] Clause 1. A pea protein blend, comprising: a. pea protein containing material; and b. bovine serum albumin (BSA);wherein the BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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.

[0146] Clause 2. The pea protein blend of clause 1 having an improved solubility and / or an improved gelation as compared to the same pea protein containing material.

[0147] 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.

[0148] 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 1,850%, or from 60 to 1,700%, as compared to the same pea protein containing material.

[0149] 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 200 to 2,000%, from 300 to 1,850%, or from 350 to 1,700%, as compared to the same pea protein containing material.

[0150] 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 450%, from 50 to 400%, or from 60 to 350%, as compared to the same pea protein containing material.

[0151] Clause 7. The pea protein blend of any of the preceding clauses having gel strength for heat-induced gelation increased by a range from 300 to 9,000%, from 500 to 8,500%, or from 700 to 7,500%, as compared to the same pea protein containing material.

[0152] Clause 8. The pea protein blend of any of the preceding clauses, wherein the pea protein blend is in dry powder form.

[0153] Clause 9. The pea protein blend of any of the preceding clauses, wherein the BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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.

[0154] Clause 10. The pea protein blend of any of the preceding clauses, wherein BSA is animal- product-free BSA.

[0155] Clause 11. The pea protein blend of any of the preceding clauses, wherein BSA is recombinant BSA.

[0156] Clause 12. The pea protein blend of any of the preceding clauses, wherein the animal- product-free BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of animal-product-free BSA to protein content of pea protein containingmaterial, 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.

[0157] Clause 13. The pea protein blend of any of the preceding clauses, wherein the recombinant BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of recombinant BSA 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.

[0158] 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.

[0159] 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.

[0160] Clause 16. A process for preparing a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and bovine serum albumin (BSA) 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, or an improved gelation, as compared to the same pea protein containing material.

[0161] 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.

[0162] 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 BSA in water to obtain a BSA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

[0163] Clause 19. The process of any of clauses 16 to 18, wherein the BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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.

[0164] 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.

[0165] Clause 21. The process of any of clauses 16 to 20, wherein the BSA is mixed with water in a weight ratio of, BSA 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 BSA aqueous mixture.

[0166] Clause 22. The process of any of clauses 16 to 21, wherein the pea protein aqueous mixture is mixed with BSA 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.

[0167] Clause 23. The process of any of clauses 16 to 22, wherein in step (a) the pea protein containing material and the BSA are hydrated together.

[0168] Clause 24. The process of any of claims 16 to 23, wherein BSA is animal-product-free BSA.

[0169] Clause 25. The process of any of clauses 16 to 24, wherein BSA is recombinant BSA.

[0170] 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 bovine serum albumin (BSA) 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 BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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.

[0171] Clause 27. A process for improving gelation of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and bovine serum albumin (BSA)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 BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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.

[0172] Clause 28. The process of clause 27, wherein the gelation is heat-induced gelation.

[0173] Clause 29. The process of any of clauses 26 to 28, wherein the cooled protein mixture is homogenized by a dispersing device, a high pressure homogenization, and / or an ultrasonic homogenization.

[0174] Clause 30. The process of any of clauses 26 to 29, 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 BSA in water to obtain a BSA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

[0175] Clause 31. The process of any of clauses 26 to 30, 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.

[0176] Clause 32. The process of any of clauses 26 to 31, wherein the BSA is mixed with water in a weight ratio of, BSA 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 BSA aqueous mixture.

[0177] Clause 33. The process of any of clauses 26 to 32, wherein BSA is animal-product-free BSA.

[0178] Clause 34. The process of any of clauses 26 to 33, wherein BSA is recombinant BSA.

Claims

CLAIMSWhat is claimed is:

1. A pea protein blend, comprising: a. pea protein containing material; and b. bovine serum albumin (BSA); wherein the BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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 gelation 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 1,850%, or from 60 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 200 to 2,000%, from 300 to 1,850%, or from 350 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 450%, from 50 to 400%, or from 60 to 350%, as compared to the same pea protein containing material.

7. The pea protein blend of any of the preceding claims having gel strength for heat-induced gelation increased by a range from 300 to 9,000%, from 500 to 8,500%, or from 700 to 7,500%, 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 BSA is animal-product- free BSA.

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 bovine serum albumin (BSA) 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, or an improved gelation, 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 BSA in water to obtain a BSA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

15. The process of any of claims 12 to 14, wherein the BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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, or 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 BSA is mixed with water in a weight ratio of, BSA 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 BSA aqueous mixture.

18. The process of any of claims 12 to 17, wherein the pea protein aqueous mixture is mixed with the BSA 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 BSA are hydrated together.

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

21. A process for improving solubility of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and bovine serum albumin (BSA) 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 BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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 gelation of a pea protein blend, comprising the steps of: a. hydrating and mixing pea protein containing material and bovine serum albumin (BSA) 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 BSA and the pea protein containing material are present in the pea protein blend in a ratio of, protein content of BSA 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 claim 22, wherein the gelation is heat-induced gelation.

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

25. The process of any of claims 21 to 24, 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 BSA in water to obtain a BSA aqueous mixture; and a3. mixing the pea protein aqueous mixture and the BSA aqueous mixture to obtain the protein mixture.

26. The process of any of claims 21 to 25, 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, or more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

27. The process of any of claims 21 to 26, wherein the BSA is mixed with water in a weight ratio of, BSA 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 BSA aqueous mixture.

28. The process of any of claims 21 to 27, wherein BSA is animal-product-free BSA.

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