A pea protein blend and a process for preparing the same

Abstract

The present disclosure relates to a process for preparing a pea protein blend 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 a cooling temperature from 0 to 19oC to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend. The pea protein blend has an improved solubility as compared to the same pea protein blend that had not been homogenized. The present disclosure also relates to a pea protein blend that comprises a pea protein containing material and ALA, and a food product that comprises the pea protein blend. A process for improving solubility of a pea protein blend is also described herein.

Description

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

[0001] This application claims the benefit of United States Provisional Application No. 63 / 653,032, filed May 29, 2024, which is hereby incorporated by reference in its entiretyFIELD 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 such food products.

[0005] Enhancing the functional properties of plant-based proteins help to increase commercial value and improve their applicability as high-value ingredients. Many approaches such as physical, chemical, and biological modifications have been used to improve the functional properties of plant-based proteins. Studies have reported that enzymatic and chemical methods (deamidation) to alter the protein functionality are often expensive and have scale-up concerns. Also, chemical modifications of plant-based proteins may increment the levels of toxicity, food allergy, and impaired nutrition which may cause adverse health effects.

[0006] While significant progress has been made in recent years towards comprehensive plantbased 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 plant-based proteins.SUMMARY

[0007] The present disclosure 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 a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend. The resulting pea protein blend has an improved solubility as compared to the same pea protein blend that had not been homogenized.

[0008] 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 a cooling temperature from 0 to 19°C to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture by high pressure homogenization (HPH) or ultrasonic homogenization (UH) 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.

[0009] The present disclosure also 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.

[0010] 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.

[0011] 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.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) that had undergone different homogenization treatments.

[0014] Figure 2 shows the turbidity results for the dairy substitute milk samples using ALA / PPI blends that had undergone different homogenization treatments.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) 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 blend that had not been homogenized. In other words, on comparing with the same pea protein blend that had not been homogenized, one or more attributes of the pea protein blend may be improved. Preferably, the same pea protein blend that had not been homogenized by high pressure homogenization (HPH) or ultrasonic homogenization (UH). The improved attribute may include, but may not be limited to, an improved solubility.

[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 2%, at least 3%, at least 4%, at least 5%, at least 8%, at least 10%, at least 12%, at least 15%, at least 18%, at least 20%, at least 25%, at least 30%, or at least 35%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility increased by at most 35% as compared to the same pea protein blend that had not been homogenized. Preferably, the pea protein blend may have solubility increased by a range from 2 to 35%, from 3 to 30%, or from 4 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0035] 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 2%, at least 3%, at least 4%, at least 5%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility, measured at an acidic pH 3.4, increased by at most 20% as compared to the same pea protein blend that had not been homogenized. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, increased by a range from 2 to 20 %, from 3 to 15%, or from 4 to 12%, as compared to the same pea protein blend that had not been homogenized.

[0036] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at a neutral pH 7, increased by at least 2%, at least 5%, at least 8%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility, measured at a neutralpH 7, increased by at most 35% as compared to the same pea protein blend that had not been homogenized. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, increased by a range from 2 to 35%, from 5 to 30%, or from 8 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0037] In one aspect, the pea protein blend is in a dry powder form.

[0038] 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.

[0039] 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. For example, the ratio of protein content of ALA to protein content of pea protein containing composition may be 50:50 or 80:20.

[0040] 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.

[0041] In one aspect, attributes other than solubility of the pea protein blend prepared by any process described in the present disclosure may be improved as compared to the same pea protein blend that had not been homogenized.Food product

[0042] 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.

[0043] 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).

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] Dairy substitute products also refer to dairy alternative products, dairy analogue products, dairy mimicking products, dairy replacement products, and the like.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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).

[0053] 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.

[0054] Preferably, the pea protein blend may be prepared by any process described in the present disclosure.Process for preparing a pea protein blend

[0055] 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend. The resulting pea protein blend has one or more improved attributes as compared to the same pea protein blend that had not been homogenized; preferably, the one or more improved attributes may include, but may not be limited to, an improved solubility.

[0056] A normal homogenization uses shear to break down large particles into smaller particles to achieve sample dispersion. High pressure homogenizer uses high speed rotating rotor to generate stronger shear to break down larger particles to smaller particles. This is more efficient than regular homogenizers because strong impact forces can be generated through high pressure, making sample dispersion more uniform. Ultrasound homogenizers disrupt tissues, cells, and large aggregates through cavitation and ultrasonic waves and can achieve comparable performance as high pressure homogenizer.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] 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.

[0062] 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.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] The cooled mixture may be homogenized by a high pressure homogenizer, an ultrasonic homogenizer, or any combinations thereof. Preferably, the cooled mixture may be homogenized by a high pressure homogenizer at 20 kpsi for 2 cycles to obtain the pea protein blend. Preferably, the cooled mixture may be homogenized by an ultrasonic homogenizer at 20 kHz for 10 minutes to obtain the pea protein blend.

[0067] Alternatively, 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. Preferably, the homogenization step by a dispersing device 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.

[0068] Preferably, the homogenization step by a dispersing device may comprise the steps of: (1). homogenizing the cooled protein mixture for a first homogenization period from 1 to 3 minutes;(2). cooling the mixture from the first homogenization step to a temperature from 6 to 9°C; and(3). homogenizing the mixture from the step (2) of the cooling step for a second homogenization period from 1 to 3 minutes to obtain the pea protein blend.

[0069] 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 may be 50:50 or 80:20.

[0070] 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

[0071] 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) 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 blend that had not been homogenized.

[0072] The pea protein blend may have solubility increased by at least 2%, at least 3%, at least 4%, at least 5%, at least 8%, at least 10%, at least 12%, at least 15%, at least 18%, at least 20%, at least 25%, at least 30%, or at least 35%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility increased by at most 35% as compared to the same pea protein blend that had not been homogenized. Preferably, the peaprotein blend may have solubility increased by a range from 2 to 35%, from 3 to 30%, or from 4 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0073] 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 2%, at least 3%, at least 4%, at least 5%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility, measured at an acidic pH 3.4, increased by at most 20% as compared to the same pea protein blend that had not been homogenized. Preferably, the pea protein blend may have solubility, measured at an acidic pH 3.4, increased by a range from 2 to 20 %, from 3 to 15%, or from 4 to 12%, as compared to the same pea protein blend that had not been homogenized.

[0074] In one aspect, the pea protein blend of the present disclosure may have solubility, measured at a neutral pH 7, increased by at least 2%, at least 5%, at least 8%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%, as compared to the same pea protein blend that had not been homogenized. The pea protein blend may have solubility, measured at a neutral pH 7, increased by at most 35% as compared to the same pea protein blend that had not been homogenized. Preferably, the pea protein blend may have solubility, measured at a neutral pH 7, increased by a range from 2 to 35%, from 5 to 30%, or from 8 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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 60minutes, preferably from 8 to 40 minutes, or more preferably from 10 to 20 minutes, to obtain the protein mixture.

[0079] 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 high pressure homogenizer, an ultrasonic homogenizer, or any combinations thereof, to obtain the pea protein blend. Preferably, the cooled mixture may be homogenized by a high pressure homogenizer at 20 kpsi for 2 cycles to obtain the pea protein blend. Preferably, the cooled mixture may be homogenized by an ultrasonic homogenizer at 20kHz for 10 minutes to obtain the pea protein blend.

[0080] Alternatively, 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. In one aspect, the homogenization step by a dispersing device 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 will be cooled down to the desired temperature range before undergoing the second sub-step of homogenization.

[0081] Preferably, the homogenization step by a dispersing device may comprise the steps of: (1). homogenizing the cooled protein mixture for a first homogenization period from 1 to 3 minutes;(2). cooling the mixture from the first homogenization step to a temperature from 6 to 9°C; and(3). homogenizing the mixture from the step (2) of the cooling step for a second homogenization period from 1 to 3 minutes to obtain the pea protein blend.

[0082] 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 50:50 or 80:20.

[0083] In one aspect, the pea protein containing material and the ALA may be hydrated together in step (a).Examples

[0084] 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

[0085] 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, were studied in these ALA / PPI blends.Table 1

[0086] The composition of the ALA / PPI blends is shown in Table 2 and the blends were prepared as follows. PPI (e.g., 1.3 g of PPI for Blend #2) was hydrated in water (e.g., 48.7 g of water for Blend #2) at room temperature for about 1 hour to obtain a PPI aqueous mixture. ALA (e.g., 4.3 g of ALA for Blend #2) was hydrated in water (e.g., 45.7 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 split into four samples for different homogenization treatments to obtain the ALA / PPI blends: a. no homogenization (NH) with stirring only; b. homogenization by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes; c. homogenization by a high pressure homogenizer (HPH) at about 20 kpsi for 2 cycles; and d. homogenization by an ultrasonic homogenizer (UH) at about 20 kHz for about 10 minutes. The homogenized samples were freeze-dried for further functionality assessments.Table 21.2 Results and Discussion1.2.1 Solubility

[0087] 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.

[0088] 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 Tables 3 (Blend #1) and 4 (Blend #2). Solubility change refers to a change in the solubility of a sample at a specific homogenization treatment relative to the NH sample.Table 3Table 4

[0090] As observed from Tables 3 and 4, at the acidic pH 3.4, homogenization treatment increased solubilities of the samples. Similar patterns were observed at the neutral pH 7.1.3 Conclusion

[0091] Homogenization treatment was shown to enhance solubility at both acidic and neutral conditions as compared to NH samples.Example 2

[0092] Animal-product-free alpha lactalbumin (ALA) may be mixed with pea protein isolate (PPI) in different weight ratios (Table 5) to create animal-product-free ALA / PPI blends.Table 5

[0093] The composition of the animal-product-free ALA / PPI blends is shown in Table 6 and the blends were prepared as follows. PPI (e.g., 1.3 g of PPI for Blend #2) was hydrated in water (e.g.,48.7 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., 4.3 g of ALA for Blend #2) was hydrated in water (e.g.,45.7 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 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 split into four samples for different homogenization treatments to obtain the animal-product-free ALA / PPI blends: a. no homogenization (NH) with stirring only, b. homogenization by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes; c. homogenization by a high pressure homogenizer (HPH) at about 20 kpsi for 2 cycles; and d. homogenization by an ultrasonic homogenizer (UH) at about 20 kHz for about 10 minutes The homogenized samples were freeze-dried for further functionality assessments.Table 6Example 33.1 Materials and Method

[0094] Use of different blends of alpha lactalbumin (ALA) (Agropur) and pea protein isolate (PPI) (Cargill Incorporated), undergoing different homogenization treatments, as ingredients for making high acid beverages (HAB) was studied. A 50%ALA / 50%PPI blends were prepared as follows. About 3.2 g PPI was hydrated in about 46.8 g water at room temperature for about 1 hour to obtain a PPI aqueous mixture. About 2.7 g ALA was hydrated in about 47.3 g water 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 split into three samples for different homogenization treatments to obtain the ALA / PPI blends: a. homogenization by a high pressure homogenizer (HPH) at about 20 kpsi for 2 cycles; b. homogenization by an ultrasonic homogenizer (UH) at about 20 kHz for about 10 minutes; and c. homogenization by a dispersing device (Ultra-Turrax) of about 14,000 rpm for about 4 minutes.

[0095] Recipes of the HAB made from the ALA / PPI blends are shown in Table 7. Concentrations of the ingredients were measured in wt% of the total weight of the recipe. Different characteristics of the HAB samples, such as turbidity and viscosity, were studied.Table 7

[0096] 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

[0097] 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°C for 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.

[0098] The turbidity results are shown in Fig. 1. At the start of the study, TSI values of all the three samples increased in which Recipe 2 (UH treatment) had the highest increase rate. TSI values for Recipe 1 (HPH treatment) and Recipe 2 gradually became stabilized. At the end of the 24-hour period, these two samples had comparable TSI values (<8 for Recipe 1 and <10 for Recipe 2) in which some destabilization may be visible.

[0099] TSI value for Recipe 3 (Dispersing device treatment) increased throughout the entire 24- hour period. At the end of the study, Recipe 3 had the highest TSI value (about 18) and sedimentation or separation were readily visible.3.2.2 Viscosity

[0100] 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. Themeasurements were reported at a spindle speed of 100 rpm for 30 seconds. All the measurements were conducted at refrigeration temperatures. Table 8 shows the viscosity results.Table 8

[0101] Viscosity for Recipe 1 (HPH treatment) dropped by half on Day 8 while that for Recipe 2 (UH treatment) remained relatively the same throughout the study. Recipe 2 also had a lower viscosity than that of Recipe 1.3,2,3 Color

[0102] The colors of dairy substitute milk samples were measured using Labscan XE Colorimeter on Day 1 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 04-7209-0045mm glass cup up to the marked line for the measurement. All the measurements were conducted at refrigeration temperatures. The results are shown in Table 9.Table 93.3 Conclusion

[0103] The HAB sample homogenized by dispersing device has the highest turbidity values from the start all the way to the end of the study, indicating that it is the most unstable sample By treating the ALA / PPI blends with high pressure homogenization or ultrasonic 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 treated with either high pressure homogenization or ultrasonic homogenization are suitable candidates for preparing HAB.Example 44.1 Materials and Method

[0104] Use of different blends of alpha lactalbumin (ALA) (Agropur) and pea protein isolate (PPI) (Cargill Incorporated), undergoing different homogenization treatments, as ingredients for making dairy substitute milk was studied. A 50%ALA / 50%PPI blends having different homogenization treatments were prepared by the process described in Section 3.1 above. Recipes of the dairy substitute milk made from the ALA / PPI blends are shown in Table 10. 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 10

[0105] 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

[0106] 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.

[0107] The turbidity results are shown in Fig. 2. At the start of the study, TSI values of all the three samples increased and gradually became stabilized. At the end of the 24-hour period, destabilization remained non-visual for Recipe 1 (HPH treatment) and Recipe 2 (UH treatment) (both having TSI values lower than 1.6).4.2.2 Viscosity

[0108] 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 11 shows the viscosity results.Table 11

[0109] Viscosity for Recipe 1 (HPH treatment) increased more than twice on Day 8 while that for Recipe 2 (UH treatment) remained relatively the same throughout the study. Recipe 2 also had a lower viscosity than that of Recipe 1.4,2.3 Color

[0110] 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. The results are shown in Table 12.Table 124.3 Conclusion

[0111] By treating the ALA / PPI blends with high pressure homogenization or ultrasonic homogenization, the resulting dairy substitute milk samples are stabilized with minimal destabilization observed. With this advantageous feature, the ALA / PPI blends treated with either high pressure homogenization or ultrasonic homogenization are suitable candidates for preparing dairy substitute milk.CLAUSES DESCRIBING THE INVENTION

[0112] Clause 1. 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend; wherein the pea protein blend has an improved solubility as compared to the same pea protein blend that had not been homogenized.

[0113] Clause 2. The process of clause 1, 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

[0114] Clause 3. The process 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, from 5:95 to 95:5, from 20:80 to 80:20, or from 45:55 to 55:45.

[0115] Clause 4. The process of any of the preceding clauses, 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.

[0116] Clause 5. The process of any of the preceding clauses, 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.

[0117] Clause 6. The process of any of the preceding clauses, 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.

[0118] Clause 7. The process of any of the preceding clauses, wherein in step (a) the pea protein containing material and the ALA are hydrated together.

[0119] Clause 8. The process of any of the preceding clauses, wherein ALA is animal -product- free ALA.

[0120] Clause 9. The process of any of preceding clauses, wherein ALA is recombinant ALA.

[0121] Clause 10. 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) 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.

[0122] Clause 11. The process of clause 10, 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.

[0123] Clause 12. The process of any of clauses 10 to 11, 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.

[0124] Clause 13. The process of any of clauses 10 to 12, 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.

[0125] Clause 14. The process of any of clauses 10 to 13, wherein the same pea protein blend that had not been homogenized by high pressure homogenization (HPH) or ultrasonic homogenization (UH).

[0126] Clause 15. The process of any of clauses 10 to 14, wherein ALA is animal -product-free ALA.

[0127] Clause 16. The process of any of clauses 10 to 15, wherein ALA is recombinant ALA.

[0128] Clause 17. 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

[0129] Clause 18. The pea protein blend of clause 17 having an improved solubility as compared to the same pea protein blend that had not been homogenized.

[0130] Clause 19. The pea protein blend of any of clauses 17 to 18, 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.

[0131] Clause 20. The pea protein blend of any of clauses 17 to 19 having solubility increased by a range from 2 to 35%, from 3 to 30%, or from 4 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0132] Clause 21. The pea protein blend of any of clauses 17 to 20 having solubility, measured at an acidic pH 3.4, increased by a range from 2 to 20 %, from 3 to 15%, or from 4 to 12%, as compared to the same pea protein blend that had not been homogenized

[0133] Clause 22. The pea protein blend of any of clauses 17 to 21 having solubility, measured at a neutral pH 7, increased by a range from 2 to 35%, from 5 to 30%, or from 8 to 25%, as compared to the same pea protein blend that had not been homogenized.

[0134] Clause 23. The pea protein blend of any of clauses 17 to 22, wherein the pea protein blend is in dry powder form.

[0135] Clause 24. The pea protein blend of any of clauses 17 to 23, wherein the pea protein blend is prepared by the process of any of clauses 1 to 9.

[0136] Clause 25. The pea protein blend of any of clauses 17 to 24, wherein ALA is animal- product-free ALA.

[0137] Clause 26. The pea protein blend of any of clauses 17 to 25, wherein ALA is recombinant ALA.

[0138] Clause 27. The pea protein blend of any of clauses 17 to 26, wherein the same pea protein blend that had not been homogenized by high pressure homogenization (HPH) or ultrasonic homogenization (UH).

[0139] Clause 28. A food product comprising the pea protein blend of any of clauses 17 to 27, wherein the food product is a meat substitute product or a dairy substitute product.

[0140] Clause 29. Use of the pea protein blend of any of clauses 17 to 27 to prepare a meat substitute product or a dairy substitute product.

Claims

CLAIMSWhat is claimed is:

1. 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend; wherein the pea protein blend has an improved solubility as compared to the same pea protein blend that had not been homogenized.

2. The process of any of claim 1, 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.

3. The process of any of the preceding claims, 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.

4. The process of any of the preceding claims, wherein the pea protein containing material is mixed with water in a weight ratio of, pea protein containing material to water, from 1 :3 to1 :50, preferably from 1 :5 to 1 :45, more preferably from 1 :6 to 1 :40, to obtain the pea protein aqueous mixture.

5. The process of any of the preceding claims, 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.

6. The process of any of the preceding claims, 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.

7. The process of any of the preceding claims, wherein in step (a) the pea protein containing material and the ALA are hydrated together.

8. The process of any of the preceding claims, wherein the ALA is animal-product-free ALA.

9. 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 by high pressure homogenization (HPH) or ultrasonic homogenization (UH) 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.

10. The process of claim 9, 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.

11. The process of any of claims 9 to 10, 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.

12. The process of any of claims 9 to 11, 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.

13. The process of any of claims 9 to 12, wherein the ALA is animal-product-free ALA.

14. 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.

15. The pea protein blend of claim 14 having an improved solubility as compared to the same pea protein blend that had not been homogenized.

16. The pea protein blend of any of claims 14 to 15, 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.

17. The pea protein blend of any of claims 14 to 16 having solubility increased by a range from 2 to 35%, from 3 to 30%, or from 4 to 25%, as compared to the same pea protein blend that had not been homogenized.

18. The pea protein blend of any of claims 14 to 17 having solubility, measured at an acidic pH 3.4, increased by a range from 2 to 20 %, from 3 to 15%, or from 4 to 12%, as compared to the same pea protein blend that had not been homogenized.

19. The pea protein blend of any of claims 14 to 18 having solubility, measured at a neutral pH 7, increased by a range from 2 to 35%, from 5 to 30%, or from 8 to 25%, as compared to the same pea protein blend that had not been homogenized.

20. The pea protein blend of any of claims 14 to 19, wherein the pea protein blend is in dry powder form.

21. The pea protein blend of any of claims 14 to 20, wherein the pea protein blend is prepared by the process of any of claims 1 to 8.

22. The pea protein blend of any of claims 14 to 21, wherein the ALA is animal-product-free ALA.

23. A food product comprising the pea protein blend of any of claims 14 to 22, wherein the food product is a meat substitute product or a dairy substitute product.

24. Use of the pea protein blend of any of claims 14 to 22 to prepare a meat substitute product or a dairy substitute product.

Images