Method for producing plant proteins with improved solubility

Abstract

The present invention relates to a method for producing a plant protein extract comprising providing an aqueous suspension of a plant protein composition acidified to its isoelectric pH, adding an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to correct the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, and heat treating the suspension at the corrected pH to form the plant protein extract. The invention also relates to a pea protein extract with a solubility, determined at 20°C and at pH 7, of greater than or equal to 50% and also with a reduced sodium content, and also to the use thereof for producing food products, in particular beverages.

Description

Description METHOD FOR MANUFACTURING PLANT PROTEINS WITH IMPROVED SOLUBILITY Scope of the invention

[0001] The present invention relates to a method for manufacturing a plant protein extract that yields proteins with higher solubility than those obtained using conventionally employed alkalis such as metal hydroxides. The invention also relates to a pea protein extract with a solubility of 50% or greater and, furthermore, a reduced sodium content. State of the art

[0002] Daily protein requirements are generally between 12 and 20% of the food ration. These proteins are provided by both animal products (meat, fish, eggs, dairy products) and plant-based foods (cereals, legumes, algae).

[0003] For a large portion of the population in industrialized countries, protein intake is still primarily in the form of animal protein. These proteins offer good nutritional and functional properties, allowing them to be used in a wide variety of food products.

[0004] However, numerous studies demonstrate that excessive consumption of animal protein, at the expense of plant-based protein, is a contributing factor to the increased incidence of cancer and cardiovascular disease. Furthermore, animal proteins present many disadvantages, both in terms of their allergenicity (particularly proteins from milk and eggs) and their environmental impact, linked to the harmful effects of intensive farming.

[0005] Thus, there is a growing demand from manufacturers for plant-based proteins with interesting nutritional and functional properties, without the drawbacks of animal-based proteins. This has led to the development of numerous types of plant protein extracts, such as plant protein isolates.

[0006] However, replacing animal proteins, particularly milk proteins, with these plant protein extracts is not always easy, as the nutritional and functional properties of plant proteins differ from those of animal proteins. Solubility is one of the important functional properties. Plant protein extracts can exhibit insufficient solubility, especially at a pH close to 7.

[0007] There are many types of plant-based proteins such as legume, cereal, or oilseed proteins.

[0008] Plant protein extraction can be achieved through various processes. Commonly used industrial processes often involve extracting plant protein by precipitating it at a pH close to its isoelectric point. This yields an acidified suspension of plant protein extract near its isoelectric point, which can then typically be heat-treated and dried to obtain a dry plant protein extract. This extract can be easily transported and stored before use in food manufacturing, for example. However, such protein extracts dried at this acidic pH are only slightly soluble at a pH close to 7.

[0009] For the production of plant protein extracts, the standard procedure involves neutralizing the plant protein extract suspension with a metallic hydroxide such as sodium hydroxide, then heat-treating this neutralized suspension before drying the resulting neutralized protein extract. The solubility of the dried plant protein extract is thus improved compared to that of the protein extract dried at an acidic pH. However, the solubility at pH 7 of the plant protein extracts obtained in this way may sometimes remain insufficient for certain plant proteins, which limits the use of the protein extracts to specific applications or necessitates additional processing.

[0010] Indeed, there are many applications where the use of such more soluble proteins can be beneficial, particularly in the beverage sector. For example, in the ready-to-drink beverage industry, and especially in the production of plant-based milk substitutes, obtaining a soluble protein makes it easier to prepare a beverage with a more pronounced mouthfeel. The beverage is more pleasant for the end consumer to drink. Similarly, in the field of powdered beverages (or powder mixes), good solubility is essential to avoid the unpleasant powdery texture in the mouth. Most of these beverages have a pH close to approximately 7. It would be advantageous to develop a process for improving the solubility of plant proteins, especially at this pH.

[0011] Furthermore, among plant-based proteins, pea protein offers numerous advantages. While milk protein provides significant nutritional and functional benefits, its high production cost can limit its use. As an alternative, pea protein also boasts excellent nutritional properties and characteristics that can be a suitable substitute for milk protein. Pea protein isolates can be obtained from non-GMO seeds, unlike soy protein isolates, which are typically derived from GMO seeds.

[0012] Since the 1970s, the pea has been the most widely cultivated legume in Europe, particularly as a protein source for both animal and human consumption. Peas contain approximately 27% protein by weight. The term "pea" is used here in its broadest sense and includes, in particular, all wild varieties of "smooth pea" and all mutant varieties of both "smooth pea" and "wrinkled pea."

[0013] Pea protein extracts, primarily pea globulin extracts, have been industrially produced for many years. Pea protein extracts often involve extracting pea protein by precipitating pea proteins at a pH close to their isoelectric point. This yields a suspension of acidified pea protein extract at a pH close to the isoelectric point. An example of a pea protein extraction process is the one described in document EP1909593. In this process, the seeds are dry-ground to obtain a flour.This flour is then suspended in water at room temperature in order to proceed to the various stages of pea protein extraction, which include thermal flocculation at isoelectric pH of the pea proteins, recovery of the proteins in the precipitate, rectification to a pH between 7 and 7.5 and possibly heat treatment of the pea proteins at the rectified pH.

[0014] While pea proteins offer numerous advantages, pea protein extracts can have lower solubility than, for example, dairy proteins. Therefore, the industry has developed several strategies to improve the solubility of these pea proteins.

[0015] One solution for improving the solubility of a pea protein extract is to perform hydrolysis, usually enzymatic, to modify the protein structure and make the extract more soluble. However, hydrolysis is an additional step that can be costly and may also present problems such as reduced protein content, decreased viscosity, and / or a less palatable taste, making it more difficult to use in certain applications. Hydrolyzed pea proteins are described, for example, in documents WO2019 / 090011 A1 and WO2017 / 129921 A1.

[0016] Other solutions involve physical processing steps of the pea protein. This physical processing can be mechanical or thermal.

[0017] US patent 10863755 B2 relates to a process comprising subjecting a pea protein composition to high-pressure homogenization to obtain a homogenized pea protein composition having a nitrogen solubility index greater than or equal to 88.0%. In this process, an aqueous fluid containing the pea protein composition is treated by a high-pressure homogenization step, this fluid having a pH value of 7.0 to 10.0. In the examples, it is shown that increasing solubility requires that the homogenization be carried out by first adjusting the aqueous protein fluid with sodium hydroxide to a pH of 7.2.

[0018] Document WO2023 / 232295 describes the production of pea proteins with a milky aromatic profile. The pea protein obtained in Example 1 has a solubility of 88.6% at pH 7. The protein extract is obtained, in particular, by a process in which an aqueous suspension of pea protein extract is adjusted to pH 7 using a sodium hydroxide solution before being heat-treated.

[0019] One drawback of some pea proteins is their potentially high sodium content. As illustrated in the examples in this application, pea protein isolates typically contain more than 1% sodium by weight of their dry matter. This sodium is introduced primarily during the extraction process, through the use of sodium hydroxide to adjust the pH. As explained in "Pea Protein Isolates: Structure, Extraction and Functionality" (Lam et al., 2018), sodium hydroxide is commonly used in this type of wet protein extraction process.This is particularly true of the highly soluble, non-hydrolyzed pea protein extracts described in the previously cited documents, since these are obtained by adjusting the pH of the pea protein extract with sodium hydroxide, generally around 7, before carrying out an additional homogenization or heat treatment step. However, the exclusive use of sodium hydroxide as an alkali to adjust the pH leads to an increase in sodium content, and the protein extracts thus obtained contain more than 1% sodium by weight of their dry matter.

[0020] However, some people may suffer from hypernatremia, which can be directly linked to a diet containing excessive amounts of sodium. Furthermore, while sodium is important for many key metabolic functions such as nerve impulse transmission and muscle contraction, excess sodium in the diet can also lead to adverse effects, such as causing heart disease or hypertension. The FAO therefore recommends a maximum intake of 2 grams per day for an adult (see "Sodium intake for adults and children," FAO, 2012). In addition to reducing the amount of added salt in the diet, using ingredients with a lower sodium content can help address the issues mentioned above. Thus, there is also a need to provide pea protein extracts with reduced sodium levels.

[0021] This is how various pea proteins with reduced sodium content were developed. To achieve this, alternative metal hydroxides were used in the extraction processes instead of sodium hydroxide. This yields pea protein extracts with reduced sodium levels. However, these pea protein extracts also exhibit lower solubilities, as shown below.

[0022] As an example, document WO2021105287 describes a pea protein isolate with a maximum sodium content of less than 0.6% by dry weight and a calcium content of less than 1% by dry weight. Unlike conventional pea protein extracts, which use only sodium hydroxide to neutralize the protein extract, the process described in WO2021105287 includes a pH adjustment step from 6 to 9 using alkalis including potassium hydroxide before a heat treatment step. According to the examples of the invention, by substituting potassium hydroxide for sodium hydroxide, the solubility of the resulting protein extract at pH 7 is 33%. Even when using a mixture of sodium hydroxide and potassium hydroxide as alkalis, the solubility of the resulting pea protein extract is only 41%.

[0023] Other pea protein isolates already containing low sodium levels have been obtained by replacing sodium hydroxide with calcium hydroxide. For example, document EP2911524 describes such low-sodium pea protein extracts. The solubility of this protein extract is even lower than that of the protein extract obtained with potassium hydroxide, as its solubility at pH 7.5 is less than 15%. While this isolate is perfectly suited for use in baked goods, it is unsuitable for other food applications requiring high solubility. The preparation of this isolate has been reproduced and reported in the Examples section to confirm its low solubility at pH 7.

[0024] Thus, in the documents described above, pea protein extracts have a reduced sodium content, i.e., less than or equal to 1%, but exhibit reduced solubility at pH 7, well below 50%. As shown in the Examples section, currently available commercial pea proteins either have satisfactory solubility but a high sodium content, or a reduced sodium content but relatively low solubility at pH 7. While some of these commercial pea protein extracts have a high sodium content and reduced solubility, the reverse is not true.

[0025] Document WO 2021 / 168221 describes a plant protein composition comprising a dried plant protein isolate containing an alkali phosphate salt. The alkali phosphate salt may include sodium or potassium salts. The composition may exhibit a solubility at pH 7 of at least 20%, 25%, 30%, 40%, 50%, or 60%, this solubility depending in particular on the amounts of alkali phosphate in the composition. The amounts of alkali phosphate added to the plant protein isolate can vary widely, from 10% to 95%. However, as shown in the experimental section, and in particular in Example 2, to obtain high solubility, especially above 50%, it is necessary, according to this document, to add a specific salt, TexturMelt LM85 (TXM). The composition of TXM comprises a mixture of sodium polyphosphate salts.Furthermore, the quantities of salts of this particular phosphate are very significant, amounting to approximately 35-45% by dry weight relative to the total protein weight. This embodiment thus results in an extremely high sodium content, exceeding 10% by dry weight relative to the total protein weight. Moreover, the general description in WO 2021 / 168221 notes that, in order to achieve significantly increased solubility, regardless of the alkaline phosphate salt used (sodium or potassium), the mineral content in the protein extract produced is also very high, as this extract requires the incorporation of substantial amounts of phosphorus, sodium, and / or potassium. This inevitably leads to the production of protein extracts with a lower protein content. The high mineral content also degrades the taste of the protein extract.Furthermore, it is recommended to reduce the phosphorus content of certain foods to protect kidney health, especially in people suffering from kidney failure or on dialysis.

[0026] From the foregoing, it follows that the industry is constantly seeking new extraction processes to obtain plant proteins with improved solubility, particularly at pH 7. It would also be of interest to provide new pea protein extracts that can simultaneously exhibit high solubility at pH 7 and a reduced sodium content. It is precisely such a process, improving the solubility of plant proteins, that the inventors have succeeded in obtaining. Furthermore, according to a particular variant of this process where the plant protein source is pea, it has been possible to provide a pea protein extract with high solubility at pH 7, while also having a reduced sodium content. The invention will now be described below. Summary of the invention

[0027] A first object of the invention relates to a process for manufacturing a plant protein extract comprising: - supplying an aqueous suspension of a plant protein composition acidified to its isoelectric pH, - addition of an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to rectify the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, - heat treatment of the suspension at the rectified pH to form the vegetable protein extract.

[0028] According to one variant, the alkaline composition includes a carbonate salt.

[0029] According to one variant, the salt is a monovalent cation salt.

[0030] According to one variant, the salt is chosen from sodium carbonate, potassium carbonate, and a mixture of sodium carbonate and potassium carbonate.

[0031] According to a variant of the process of the invention, the alkaline composition comprises a mixture of sodium carbonate and potassium carbonate, the mass quantity of sodium carbonate relative to the mass quantity of potassium carbonate advantageously ranging from 75 / 25 to 25 / 75, preferably from 70 / 30 to 55 / 45.

[0032] According to one variant, the temperature of the heat treatment stage ranges from 110 to 145°C, advantageously from 130 to 142°C.

[0033] According to one variant, the heat treatment step has a duration ranging from 0.01 to 30 seconds, advantageously ranging from 0.1 to 10 seconds, for example ranging from 0.15 to 1 second.

[0034] According to one variant, the vegetable protein extract has a solubility determined at 20°C and pH 7 greater than or equal to 30%, advantageously greater than or equal to 50%, preferably greater than or equal to 60%, more preferably greater than 70%, more preferably greater than or equal to 75%, for example greater than or equal to 80%.

[0035] According to one variant, the process further includes a step of rapid cooling of the protein extract obtained at the end of the heat treatment step.

[0036] According to one variant, the process also includes a final drying step of the vegetable protein extract.

[0037] According to one variant, the vegetable protein extract is a legume protein extract, preferably a pea protein extract.

[0038] The process of the invention makes it possible to obtain a plant protein extract with a higher solubility at pH 7 than that of a plant protein extract obtained by a process differing only in that the suspension is rectified with metal hydroxides. Furthermore, in a preferred embodiment where a specific alkaline composition is used and the plant protein is pea, it is possible to obtain a pea protein extract exhibiting high solubility at pH 7, while having a reduced sodium content.

[0039] The invention also relates to a pea protein extract having a determined solubility at 20°C and pH 7 greater than or equal to 50%, said extract comprising an amount of sodium, expressed in relation to the dry matter of the protein extract, less than 0.90%, for example from 0.20 to 0.85%, preferably from 0.50 to 0.80%.

[0040] According to one variant, the pea protein extract includes an amount of potassium, expressed relative to the dry matter of the protein extract, ranging from 0.5 to 2.0%, preferably ranging from 0.7 to 1.8%.

[0041] According to one variant, the protein extract has a solubility at pH 7 greater than or equal to 60%, advantageously greater than or equal to 70%, advantageously still greater than 75%, for example greater than or equal to 80%.

[0042] According to one variant, the protein extract has a solubility at 20°C and pH 4 of less than or equal to 25%, generally from 10 to 20%.

[0043] According to one variant, the protein extract has a dry matter content ranging from 85 to 100% by weight relative to the weight of the pea protein extract.

[0044] According to one variant, the protein in the protein extract has a degree of hydrolysis of less than 6%.

[0045] According to one variant, the protein extract comprises a total quantity of minerals, expressed as a percentage of the dry matter of the protein extract, of less than 8%, or less than 6.5%, advantageously ranging from 4.0 to 5.5%.

[0046] According to one variant, the protein extract includes an amount of phosphorus, expressed relative to the dry matter of the protein extract, ranging from 0.5 to 2.0%, preferably ranging from 0.7 to 1.8%.

[0047] According to one variant, the protein extract comprises an N6.25 protein content greater than or equal to 60%, expressed as a dry mass of protein extract, or ranges from 60% to 99%, or from 75% to 99%, or from 80% to 99%, or from 82% to 95%.

[0048] The invention also relates to the use of the pea protein extract according to the invention for the manufacture of food products, in particular beverages.

[0049] The invention will now be described in detail in the detailed description below. Detailed description of the invention

[0050] One object of the invention relates to a process for manufacturing a plant protein extract. "Plant protein extract" generally means a composition extracted from plants obtained by a process comprising protein enrichment, such that the composition consists mainly of protein, in particular a protein content of N6.25 expressed on a dry matter basis, greater than or equal to 60%. The protein extract preferably comprises a protein content of N6.25 ranging from 60% to 99% on a dry matter basis, more preferably ranging from 75% to 99% on a dry matter basis. Advantageously, the plant protein extract has a protein content of N6.25 expressed on a dry matter basis greater than or equal to 80%, or from 80% to 99%, for example, ranging from 82% to 95%. To determine the protein content, the soluble nitrogen fraction contained in the sample is determined according to the Dumas A method., 1826, Annales de chimie, 33, 342, as cited by Buckee, 1994, in Journal of the Institute of Brewing, 100, pp. 57-64, then the protein content is obtained by multiplying the nitrogen content, expressed as a percentage by mass of dry product, by a factor of 6.25. This method, also known as the combustion nitrogen determination method, consists of the complete combustion of the organic matrix under oxygen. The gases produced are reduced with copper and then dried, and the carbon dioxide is trapped. The nitrogen is then quantified using a universal detector. The vegetable protein extract according to the invention may comprise, in addition to vegetable proteins, other minor constituents, such as starch, lipids, dietary fiber, and / or sugars. Generally, the total lipid content ranges from 0 to 15%, specifically from 1 to 10%, for example from 4 to 8% in dry mass of vegetable protein extract.The total lipid content can be determined by conventional methods, such as the method described in the examples section. The sugar content can range from 0 to 10%, typically from 0.5 to 5% on a dry weight basis of vegetable protein extract. The sugar content can be determined by high-performance liquid chromatography (HPLC). Generally, the total starch content ranges from 0 to 20% on a dry weight basis of vegetable protein extract, for example, from 0 to 10%, particularly from 0.5 to 5%. This total starch content can be measured using method AOAC 996.11 (2005). Generally, the total dietary fiber content in the vegetable protein extract can range from 0 to 20%, for example, from 1 to 18%, particularly from 2 to 10%. This content can be determined by method AOAC 985.29.

[0051] The term "plant protein" refers to all proteins derived from legumes, cereals, oilseeds, and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in mixtures, chosen from the same family or from different families.

[0052] In this application, the term "cereals" refers to cultivated plants of the grass family that produce edible grains, for example, wheat, oats, rye, barley, maize, sorghum, or rice. Tubers may include carrots, cassava, konjac, potatoes, Jerusalem artichokes, and sweet potatoes. Oilseeds are generally plants that produce seeds from which oil is extracted. Oilseeds may include sunflowers, rapeseed, peanuts, sesame, pumpkins, or flax.

[0053] Preferably, the vegetable protein is a legume protein. "Legumes" are plants of the Fabaceae family, also known as Leguminosae. Legumes that may be used according to the present invention include, but are not limited to, peas, broad beans, alfalfa, clover, beans (including, for example, broad beans), chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind. The legume is preferably selected from peas, broad beans, or a mixture of peas and broad beans. Advantageously, the vegetable protein extract is a legume protein extract, preferably a pea protein extract.

[0054] Vegetable protein extract is generally called vegetable protein isolate or vegetable protein concentrate, depending on the extraction process used or the protein content.

[0055] Supply of an aqueous suspension

[0056] The process of the invention comprises providing an aqueous suspension of a plant protein composition acidified to its isoelectric pH, which can be obtained in various ways, as explained in the description below.

[0057] The supply of an aqueous protein suspension extracted from acidified plants, at a pH close to their isoelectric point, generally involves a solubilization step in an aqueous liquid of the proteins contained in the plants, preferably ground. During this solubilization step, a suspension of ground plants is typically created in the aqueous liquid. Depending on the type of plant material, it may be in the form of seeds, whole plants, or pieces. The seeds or whole plants may be peeled before being ground. The temperature of the aqueous solution can range from 2°C to 80°C, generally between 5°C and 30°C. Heating can be achieved using any equipment well-known to those skilled in the art, such as an immersion heat exchanger.

[0058] The suspension of crushed plants can thus be made by suspending in aqueous liquid a flour of plants obtained by dry grinding of plants, generally in the form of seeds.

[0059] Alternatively, a suspension of shredded plant material can be prepared by wet grinding. In this case, the suspension of shredded plant material can be obtained directly during the wet grinding process; the water present in the suspension can be retained at the end of grinding but can also be replenished.

[0060] The aqueous liquid may be water, possibly including additives such as antifoaming or bacteriostatic compounds.

[0061] Depending on the variant where the plant material is ground by wet grinding prior to the grinding stage, the aqueous plant suspension may have a plant material-to-aqueous-solution weight ratio of between 0.5 and 2. When ground by wet grinding, the aqueous plant suspension may be continuously passed through one or more grinders to obtain the ground aqueous plant suspension. The grinder(s) may be any type of grinder suitable for wet grinding, such as ball mills, conical mills, helical mills, or grinders equipped with rotor / stator systems. In one variant, the grinder may be the one used in the examples in document WO2019 / 053387 on behalf of the Applicant.In the variant where the grinder is of the rotor-stator type, this type of grinder allows for continuous grinding by passing the water-plant suspension through it. According to a preferred sub-variant, the process combines two cutting stages (pre-cut and then cut) using different rotor-stator grinders for each cut. The pre-cut and then the cut can be carried out consecutively, or alternatively, the cut can take place after pre-cutting and storage of the water-plant suspension. Such grinders are described in document WO2019 / 158589. It is also possible to use the suspension preparation method described in document WO2023 / 232295. Optionally, dilution with water can be carried out during or at the end of this stage to form the aqueous suspension of ground plants.According to one variant, during grinding, water is added continuously or discontinuously to dilute the aqueous suspension.

[0062] Preferably, at the end of the step of supplying an aqueous suspension of crushed plants, the resulting aqueous suspension has a dry matter content ranging from 10 to 30%, for example from 15 to 25%.

[0063] Various extraction methods can be used to enrich the plant protein content. These include solid-liquid separation methods, which separate a soluble phase from an insoluble phase in suspension. Examples of such methods include decanters, centrifugal decanters, filters, and hydrocyclones. To achieve protein enrichment, the solubility of proteins can be altered by adding chemical compounds such as acids or bases. This allows certain proteins to become soluble or insoluble, thereby improving the efficiency of the solid-liquid separation process. Proteins are then preferentially found in the soluble phase (when the proteins are solubilized) or the solid phase (when the proteins are insolubilized or precipitated).Thus, a person skilled in the art can easily provide the vegetable protein suspension useful to the invention using known means of vegetable protein extraction.

[0064] The aqueous suspension of ground plant material generally has a pH ranging from 6 to 9. One approach involves adjusting the pH of the ground plant material suspension. Another approach involves adjusting the pH of the aqueous liquid used for solubilization before the ground plant material suspension is formed. This pH adjustment can be carried out in a stirred tank. The duration of this adjustment can vary, for example, from 1 to 240 minutes, but is generally 5 to 60 minutes. To adjust the pH, any type of acid and / or base, organic or inorganic, or mixtures thereof, can be added. Examples of acids include hydrochloric acid, sulfuric acid, ascorbic acid, citric acid, or mixtures thereof.If a base is required, hydroxides, carbonates, or bicarbonates can be used, including sodium hydroxide, potassium hydroxide, lime, sodium carbonate, potassium carbonate, sodium bicarbonate, or potassium bicarbonate, and mixtures thereof. The addition of the base or acid, as well as the pH measurement, can be performed online. The base and / or acid can be in aqueous solution.

[0065] The next step typically involves the solid-liquid separation of a soluble phase from an insoluble phase. Generally, the soluble phase obtained from the aqueous suspension is rich in protein. The insoluble phase obtained from the aqueous suspension is generally rich in starch and dietary fiber.

[0066] Solid-liquid separation can be achieved using at least one separation step with a decanter, such as a decanter centrifuge, a centrifuge, or hydrocyclones. Recovery of the soluble phase can be carried out by any method known to those skilled in the art, typically by overflow, decantation, or with the aid of a sieve or filter. The soluble phase is typically an aqueous composition, preferably with a pH between 6 and 9, and more preferably between 6.0 and 7.0. The dry matter content of the protein fraction can vary, for example, from 3 to 15%.

[0067] According to the process, protein precipitation can be achieved by adjusting the pH of the soluble phase obtained after solid-liquid separation of the ground plant suspension to the isoelectric point of the plant protein. "Isoelectric point" refers to the pH at which, or close to, the net electrical charge of the protein in the liquid phase is zero. The term "close to," when referring to an isoelectric point value, means that the stated isoelectric point value is an approximation and may vary from 1% to 25% of the indicated value. For example, the use of "close to X" includes a variation of + / -1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24% or 25% of the value X. In one embodiment, the isoelectric pH is 4.8 or is close to 4.8.The pH can be adjusted to a range between 4.0 and 5.7, preferably between 4.2 and 5.7, or even between 4.6 and 5.0. These pH ranges are particularly suitable when the plant is peas. A person skilled in the art will also be able to adjust the pH according to the specific plant being grown. pH adjustment can be carried out by adding an acid, organic or inorganic, such as hydrochloric acid, sulfuric acid, ascorbic acid, or citric acid, as well as mixtures thereof. If a base is required, hydroxides, carbonates, or bicarbonates can be used, including sodium hydroxide, potassium hydroxide, lime, sodium carbonate, potassium carbonate, sodium bicarbonate, or potassium bicarbonate, and mixtures thereof. This step can be performed in a tank, with or without agitation. It can be more or less long, lasting for example from 1 to 240 minutes, generally from 5 to 60 minutes.This addition of acid or base can also be done in-line. The acid or base can be in the form of an aqueous solution. Preferably, this process also includes a step of heat treatment of the protein fraction at the adjusted pH. This step includes a heating stage of the precipitated protein suspension. This stage is carried out at a temperature ranging from 30 to 100°C, for example, from 50 to 80°C, to form a suspension of precipitated proteins. This step facilitates coagulation of the proteins in the soluble phase in order to precipitate them in larger quantities. It can be carried out, for example, for a duration ranging from 1 second to 15 minutes, advantageously from 1 to 30 seconds, preferably from 1 to 20 seconds, most preferably from 1 to 10 seconds. A heat exchanger is generally used to perform this heating.It can be based on the principle of indirect heating or on the principle of direct heating, generally by steam injection. Preferably, heating is carried out by steam injection. Advantageously, the heat treatment step comprises a heating stage followed by a cooling stage of the precipitated protein suspension. In the variant where the heat treatment step includes, following the heating stage of the precipitated protein suspension, a cooling stage of said suspension, this cooling stage is preferably achieved by rapid cooling known as "flash cooling," resulting in immediate cooling. This rapid cooling is generally achieved by applying a vacuum to the precipitated protein suspension, the applied vacuum being determined according to the chosen cooling temperature.

[0068] At the end of this step, precipitated proteins are formed in suspension. The next step consists of a solid-liquid separation of the precipitated plant proteins from the soluble phase. This solid-liquid separation can be carried out using the means described for solid-liquid separation methods previously mentioned. The plant protein formed during this step mainly comprises proteins insoluble at the isoelectric point, which are separated from the liquid fraction. The liquid fraction generally contains other proteins that are soluble at the isoelectric point, for example, albumins, but also soluble carbohydrates. Recovery of the solid fraction provides an aqueous suspension of a plant protein composition acidified to a pH close to its isoelectric point, which is useful for the process of the invention.This protein composition of plants, acidified to a pH close to its isoelectric pH, may notably include globulins.

[0069] An aqueous suspension of a plant protein composition acidified to a pH close to its isoelectric point can have a dry matter content generally ranging from 25 to 50%, or even 30 to 40%. The mass composition of this protein composition can vary and will generally consist mainly of proteins other than soluble proteins from the liquid fraction, but also starch, lipids, dietary fiber, and / or sugars in the aforementioned quantities.

[0070] The constituents of the plant protein composition provided in the first step of suspension preparation are generally those of the previously disclosed plant protein extract, with the difference that the plant protein composition does not include any additional constituents added to the aqueous suspension after this first step. These additional constituents may include various minerals derived from carbonate or bicarbonate salts.

[0071] Addition of an alkaline composition

[0072] Indeed, the manufacturing process of the vegetable protein extract includes the addition of an alkaline composition comprising at least one carbonate salt or one bicarbonate salt to said suspension to rectify to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70. The process may include several steps of adding carbonate salt(s) and / or bicarbonate salt(s), identical or different.

[0073] According to one variant, the alkaline composition may be a solid composition of salt or a mixture of carbonate and / or bicarbonate salts. According to a second variant, the alkaline composition may be an aqueous composition of salt or a mixture of carbonate and / or bicarbonate salts. According to this variant, the aqueous composition is generally an aqueous composition consisting of water and at least one carbonate salt and / or one bicarbonate salt, said salt(s) generally being in a form dissolved in water. Preferably, the salt is a monovalent cation salt, for example, a sodium salt, a potassium salt, or a mixture of these salts. Preferably, the alkaline composition comprises at least one carbonate salt. The carbonate salt may be selected from sodium carbonate, potassium carbonate, and a mixture of sodium carbonate and potassium carbonate.This may be a composition comprising at least one carbonate salt other than sodium carbonate. Thus, the alkaline composition preferably comprises a mixture of sodium carbonate and a carbonate salt other than sodium carbonate, the mass ratio of sodium carbonate to carbonate salt other than sodium carbonate advantageously ranging from 75 / 25 to 25 / 75, preferably from 70 / 30 to 55 / 45. The alkaline composition preferably comprises a mixture of sodium carbonate and potassium carbonate, the mass ratio of sodium carbonate to potassium carbonate advantageously ranging from 75 / 25 to 25 / 75, preferably from 70 / 30 to 55 / 45. Advantageously, the aqueous alkaline composition has a concentration of carbonate or bicarbonate salt(s) ranging from 1 to 300 grams per liter, advantageously ranging from 25 to 250 grams per liter.This concentration can be adjusted according to the solubility constant of the selected carbonate. pH adjustment can be carried out in a tank, with or without stirring. The process can vary in duration, lasting from 1 to 240 minutes, but typically from 5 to 60 minutes. This addition of the alkaline solution can be done online.

[0074] In this application, the pH of the suspension or any type of solution is the pH value at 20°C. In other words, when an aqueous suspension of an acidified plant protein composition is rectified to a pH ranging from 6.2 to 7.0, this pH is the pH at 20°C. To determine this pH, a sample of the suspension or solution can be placed in an atmosphere at 20°C until thermal equilibrium is reached, before its pH is measured using a pH meter. Alternatively, the pH can be determined online. In this case, it is advisable to plot the pH at 20°C determined as described above against the pH determined online, or to use a pH meter coupled with a temperature sensor that allows for direct adjustment of the pH value at 20°C.

[0075] In addition to the addition(s) of carbonates or bicarbonates, possibly in the form of alkaline aqueous composition(s), steps can also be taken to modify the dry matter by adding water to the suspension.

[0076] Preferably, before the heat treatment step, the pH-rectified suspension has a dry matter content of 10 to 25%, for example 15 to 20%.

[0077] Thermal treatment

[0078] The manufacturing process for vegetable protein extract also includes heat treatment of the pH-corrected suspension to form the vegetable protein extract. This heat treatment can vary widely, ranging from 70 to 145°C, with the duration easily controlled by a person skilled in the art. A heat treatment is generally characterized by a time / temperature profile. This step reduces, or even eliminates, microorganisms and enzymes present in the pH-corrected suspension. This heat treatment step can thus be, for example, a pasteurization or sterilization step. Preferably, the temperature of the heat treatment step ranges from 70 to 145°C, advantageously from 110 to 145°C, for example, from 130 to 142°C. The duration of this step will be adjusted to achieve the objective of the heat treatment.The heat treatment step of the mixture can last from 0.01 seconds to 20 minutes, for example, from 0.1 seconds to 10 minutes. The heat treatment step of the mixture can last from 0.01 to 30 seconds, advantageously from 0.1 to 10 seconds, for example, from 0.15 to 1 second. Advantageously, the duration ranges from 0.01 to 30 seconds, advantageously from 0.1 to 10 seconds, or even from 0.15 to 1 second, particularly when the temperature ranges from 110 to 145°C, advantageously from 130 to 142°C. At the end of this step, the vegetable protein extract is produced.

[0079] The resulting plant protein extract may exhibit a solubility at pH 7 greater than that of a plant protein extract differing in its manufacturing process only in the use of a composition comprising a metal hydroxide rather than the alkaline composition comprising the carbonate salt or the bicarbonate salt. The plant protein extract may exhibit a solubility determined at 20°C and pH 7 greater than or equal to 30%, advantageously greater than or equal to 50%, preferably greater than or equal to 60%, preferably greater than or equal to 70%, preferably greater than or equal to 75%, for example, greater than or equal to 80%. The plant protein extract may exhibit a solubility determined at 20°C and pH 7 less than or equal to 100%, in particular less than or equal to 95%, for example, less than or equal to 90%.The plant protein extract may have a solubility at 20°C and pH 7 ranging from 70% to 95%, preferably from 75% to 90%. Advantageously, the plant protein extract obtained has a solubility at pH 7 at least 5% higher than that of a control plant protein extract, which differs in its manufacturing process only in the use of an alkaline composition comprising a metal hydroxide for the pH adjustment step, instead of the alkaline composition comprising the carbonate salt or the bicarbonate salt. Advantageously, the control plant protein extract is made with a composition of metal hydroxide(s) having the same metal ions and in the same metal mass concentrations as the alkaline composition comprising the carbonate salt or the bicarbonate salt.For clarification, if necessary, this means that if the alkaline composition used for the rectification step includes 1 mol / L of sodium carbonate, the control plant protein extract is prepared with a sodium hydroxide composition including 1 mol / L of sodium hydroxide. Preferably, the resulting plant protein extract has a solubility at pH 7 at least 10% higher than that of the control plant protein extract, for example, at least 20% higher or at least 30% higher.

[0080] Preferably, the vegetable protein extract has a solubility at 20°C and pH 4 of less than or equal to 25%, generally from 10 to 20%.

[0081] Solubility: TEST A

[0082] Solubility at 20°C at pH 4 and solubility at 20°C at pH 7 can be determined at a concentration of 2.5% by mass. Solubility at 20°C at pH 4 and solubility at 20°C at pH 7 can be determined according to the TEST A method described below:

[0083] Measurement of solubility in water

[0084] This measurement is based on diluting the sample in distilled water, centrifuging it, and analyzing the supernatant.

[0085] Operating procedure:

[0086] In a 400 ml beaker, introduce 150 g of distilled water at a temperature of 20°C + / - 2°C, mix with a magnetic stir bar and add precisely 5 g of the sample to be tested.

[0087] Adjust the pH to the desired value with NaOH or 0.1 N HCl (e.g. pH 4 or pH 7).

[0088] Top up the water content to 200g.

[0089] Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g. Collect 25 g of the supernatant.

[0090] Place in a crystallizing dish that has been previously dried and weighed.

[0091] Place in an oven at 103°C + / - 2°C for 1 hour.

[0092] Then place in a desiccator (with desiccant) to cool to room temperature and weigh.

[0093] The soluble solids content, expressed as a percentage by weight, is given by the following formula: (ml - m2) * (200 + P) % solubility = - * 100 PI * P

[0094] Or - P = weight, in g, of the sample = 5 g - m1 = weight, in g, of the crystallizer after drying - m2 = weight, in g, of the empty crystallizing dish - P1 = weight, in g, of the collected sample = 25 g

[0095] Preferably, the process of the invention comprises, following the heat treatment step and the formation of the plant protein extract, a cooling step for the protein extract obtained after the heat treatment. In one embodiment, this cooling step is achieved by flash cooling. In another embodiment, this cooling step is carried out with a heat exchanger. Any other suitable means may be used. These means may be used alone or in combination. A flash cooling step typically lasts less than 15 seconds. It can be achieved, for example, by applying a vacuum. After this step, the temperature may vary depending on the temperature of the preceding step.Generally, the cooling temperature is selected so that the difference between the heat treatment temperature and the cooling temperature ranges from 10 to 80°C, for example, from 30 to 70°C. The temperature of the vegetable protein extract after cooling can range from 20 to 100°C, for example, from 25 to 85°C, advantageously from 50 to 85°C or from 50 to 70°C. In the case of rapid cooling by vacuum, the vacuum level is selected by a person skilled in the art to obtain the desired temperature.

[0096] When carbonate salts are dissolved in water, hydrogen carbonate ions (also called bicarbonate) can be formed, and there is an equilibrium between these hydrogen carbonate ions and the carbonate ions present in the solution (Equilibrium 1). Similarly, the hydrogen carbonate ions present in the water can also form dissolved carbon dioxide, and there is an equilibrium between these hydrogen carbonate ions and the carbon dioxide dissolved in the aqueous solution (Equilibrium 2). Each of these two reactions at equilibrium consumes a proton, and this is why carbonate and bicarbonate salts are alkali metals. In aqueous solution, another equilibrium (Equilibrium 3), linked to atmospheric pressure, exists between the carbon dioxide dissolved in the water and the gaseous carbon dioxide that is released: thus, when the amount of carbon dioxide in the water increases, more gaseous carbon dioxide can also be released.These 3 equilibria are represented below.

[0097] Balance 1

[0098] Balance 2 HCO3 + H + Dissolved CO2 + H2O

[0099] Balance 3 Dissolved CO2 + H2O CO 2 gaz + H2O

[0100] During the heating process, the equilibrium in the water is altered in a way that ultimately promotes the formation of carbon dioxide, which is then released. The carbonate and bicarbonate content in the plant protein extract tends to decrease accordingly, also leading to proton consumption. This heat treatment process thus makes the solution more alkaline.

[0101] Without being linked to any specific theory, one hypothesis is that the efficiency of the process of the invention may be related to the way carbonate and bicarbonate salts react in solution. Although this explanation does not account for the improved solubility of the plant proteins obtained by the process of the invention, the inventor believes that these equilibrium phenomena and the impact of heat treatment on the fate of carbonate and bicarbonate ions play an important role in this improvement.

[0102] Furthermore, by applying the optional vacuum, the equilibrium between dissolved carbon dioxide in water and gaseous carbon dioxide will shift further because atmospheric pressure is reduced: the vacuum will promote the release of dissolved carbon dioxide from water, which will affect equilibrium 2 and thus favor the consumption of a hydrogen carbonate ion and a proton. The consumption of a hydrogen carbonate ion and a proton will also affect equilibrium 1 and favor the consumption of a carbonate ion and another proton. Thus, this vacuum step can also contribute to reducing the carbonate content in the plant protein extract and also contribute to proton consumption. This is how this optional vacuum step makes the solution more basic.

[0103] This also explains why these heat treatment steps combined with this empty stage allow the carbonate and bicarbonate contents to be reduced to such low levels that they are undetectable in the vegetable protein extract.

[0104] Preferably, the process does not include a step of hydrolysis of the vegetable protein. Preferably, the protein in the vegetable protein extract is unhydrolyzed. Preferably, the vegetable protein has a degree of hydrolysis of less than about 6%, for example, less than about 5%. The DH of the vegetable protein can be determined from the protein nitrogen and amino nitrogen and calculated as follows: Amino nitrogen (%) DH = * Protein nitrogen (%) 100

[0105] With : - Protein nitrogen is measured according to the Dumas method detailed above. - Amino nitrogen can be determined using the OPA method known to those skilled in the art.

[0106] A method for measuring DH is detailed below:

[0107] The measurement is based on the method of determining amino nitrogen on proteins and protein isolates according to the invention by the MEGAZYME kit (reference K-PANOPA) and the calculation of the degree of hydrolysis.

[0108] Principle:

[0109] The "amino nitrogen" groups of the free amino acids in the sample react with N-acetyl-L-cysteine ​​and Ophthaldialdehyde (OPA) to form isoindole derivatives.

[0110] The amount of isoindole derivative formed during this reaction is stoichiometric with respect to the amount of free amino nitrogen. It is the isoindole derivative that is measured by the increase in absorbance at 340 nm.

[0111] Operating procedure:

[0112] In a 100 ml beaker, introduce an exactly weighed test portion P* of the sample to be analyzed. (This test portion will be from 0.5 to 5.0 g depending on the amino nitrogen content of the sample.)

[0113] Add approximately 50 ml of distilled water, homogenize and transfer into a 100 ml volumetric flask, add 5 ml of 20% SDS and bring to volume with distilled water; shake for 15 minutes on the magnetic stirrer at 1000 rpm.

[0114] Dissolve 1 tablet from bottle 1 of the Megazyme kit in 3 ml of distilled water and shake until completely dissolved. Have one test tablet on hand.

[0115] This solution #1 must be prepared extemporaneously.

[0116] The reaction takes place directly in the spectrophotometer cuvettes. - White: Introduce 3.00 ml of solution no. 1 and 50 ml of distilled water. - Standard: Introduce 3.00 ml of solution no. 1 and 50 pl from bottle 3 of the Megazyme kit. - Sample: Introduce 3.00 ml of solution no. 1 and 50 µl of the sample preparation.

[0117] Mix the cuvettes and read the absorbance measurements (A1) of the solutions after approximately 2 minutes using a spectrophotometer at 340 nm (spectrophotometer equipped with cuvettes of 1.0 cm optical path, capable of measuring at a wavelength of 340 nm, and verified according to the operating procedure described in the manufacturer's technical manual relating to it).

[0118] Then initiate the reactions immediately by adding 100 pl of the OPA solution from bottle 2 of the Megazyme kit into the spectrophotometer cuvettes.

[0119] Mix the contents of the vats and place them in the dark for about 20 minutes.

[0120] Next, read the absorbance measurements of the blank, the standard, and the samples using the spectrophotometer at 340 nm.

[0121] Calculation method:

[0122] The free amino nitrogen content, expressed as a percentage by mass of the product as is, is given by the following formula: (Aaech — Aablc)x 3.15 x 14.01 xVx 100 (AAech — AA blc) x 12.974 xV [NH2 % gross] - 6803 x 0.05 x 1000 xm “ mx lOOO

[0123] Or : - AA = A2 - A1 - V = Volume of the flask - m = mass of the test sample in g - 6803 = extinction coefficient of the isoindole derivative at 340 nm (in L.mol-1 .cm-1 ) - 14.01 = molar mass of Nitrogen (in g.mol-1) - 3.15 = final volume in the tank (in ml) - 0.05 = test sample in the tank (in ml).

[0124] The hydrolysis degree (HD) of non-hydrolyzed plant proteins can vary depending on the type of plant. For example, legume protein, such as pea protein, generally has a degree of hydrolysis of less than 6%, for example, less than 5%.

[0125] Preferably, the process does not involve enzymatic modification of the plant protein. Preferably, the protein in the extract is neither enzymatically modified nor hydrolyzed.

[0126] The process of the invention is simple because it does not require membrane filtration techniques such as microfiltration, ultrafiltration, or reverse osmosis. Preferably, the process of the invention does not include a membrane filtration step.

[0127] The process of the invention may also include a drying step for the plant protein extract. This step allows the extract to be solidified, particularly into a powder. Generally, this drying step is carried out to achieve a dry matter content of 85% to 100%, preferably exceeding 94% by weight of dry matter relative to the weight of the plant protein extract obtained by the process of the invention. The dry matter content can be determined using an infrared moisture balance. Any suitable technique, such as freeze-drying, flash drying, drum drying, or spray drying, may be used to achieve this dry matter content. The process may also include a grinding or micronization step. Spray drying is the preferred technology, particularly multi-effect spray drying.The technique(s) can be chosen so that the powder exhibits a widely varying particle size d50, for example, from 10 to 500 µm, or from 50 to 500 µm, typically from 50 to 150 µm. The particle size d50 can be determined using a dry method by laser granulometry with the Fraunhofer optical model. For example, Malvern Mastersizer models, such as the Malvern Mastersizer MS 3000+, can be used, following the instructions in the manual.

[0128] The process of the invention may include, between the different steps of the process, at least one additional step of high-pressure and / or ultrasonic homogenization of the plant protein extract. According to one embodiment, the process of the invention does not include any additional step of high-pressure and / or ultrasonic homogenization of the plant protein extract.

[0129] The plant protein extract obtained by the process may have a pH, when determined at 20°C in aqueous solution, ranging from 6.8 to 8.0. The aqueous solution may have a dry matter content of 10%. This pH can be determined after preparing an aqueous solution of the plant protein extract at 10% dry matter, by placing the necessary quantities of plant protein extract to obtain this dry matter in distilled water and mixing under magnetic stirring for 10 minutes, then measuring the pH with a pH meter.

[0130] The vegetable protein extract obtained by the process may contain less than 2% sodium, expressed as a percentage of the dry matter of the vegetable protein extract. The vegetable protein extract obtained by the process may also contain less than 2% potassium, expressed as a percentage of the dry matter of the vegetable protein extract. Advantageously, the vegetable protein extract obtained by the process contains less than 0.90% sodium, expressed as a percentage of the dry matter of the vegetable protein extract. This reduced sodium content is achieved by a variant of the process of the invention in which the pH is rectified with an alkaline composition comprising a carbonate salt other than sodium carbonate.This may include an alkaline composition comprising a mixture of sodium carbonate and a carbonate salt other than sodium carbonate, for example, potassium carbonate, as described above. The alkaline composition used in the manufacture of this plant protein extract preferably comprises a mixture of sodium carbonate and a carbonate salt other than sodium carbonate, with the mass ratio of sodium carbonate to the mass ratio of the carbonate salt other than sodium carbonate advantageously ranging from 75 / 25 to 25 / 75, and preferably from 70 / 30 to 55 / 45. Preferably, the alkaline composition comprises a mixture of sodium carbonate and potassium carbonate, with the mass ratio of sodium carbonate to potassium carbonate advantageously ranging from 75 / 25 to 25 / 75, and preferably from 70 / 30 to 55 / 45.Preferably, the sodium content, expressed as a percentage of the dry matter of the vegetable protein extract, ranges from 0.20 to 0.85%, for example, from 0.50 to 0.80%. Preferably, the potassium content, expressed as a percentage of the dry matter of the vegetable protein extract, ranges from 0.5 to 2.0%, preferably from 0.7 to 1.8%.

[0131] Generally, the vegetable protein extract obtained by the process contains less than 2% calcium, expressed as a percentage of the dry matter of the vegetable protein extract. Preferably, the calcium content, expressed as a percentage of the dry matter of the vegetable protein extract, is less than 0.5%, for example, ranging from 0 to 0.25%.

[0132] The quantities in the different minerals are easily adjusted by the person in the trade by selecting the appropriate quantities of the different salts of carbonate or bicarbonate.

[0133] The quantification of sodium, potassium, and calcium is well known to those skilled in the art of chemistry and biochemistry. All appropriate analytical methods exist for quantifying these levels. For the purposes of this application, the quantification of sodium, potassium, and calcium is preferably carried out by flame absorption spectrometry.

[0134] Generally, the vegetable protein extract obtained by the process includes an amount of phosphorus, expressed relative to the dry matter of the protein extract, ranging from 0.5 to 2.0%, preferably ranging from 0.7 to 1.8%, or from 0.8 to 1.3%.

[0135] The vegetable protein extract obtained by the process may contain a total mineral content, expressed as a percentage of the dry matter of the protein extract, of less than 8%, or less than 6.5%, advantageously ranging from 4.0% to 5.5%. This total mineral content may also be referred to as the ash content.

[0136] The total mineral content of the vegetable protein extract can be obtained by measuring the total mineral content relative to the wet mass of a sample of vegetable protein extract with a known dry matter content, using, for example, the following method: - In a previously dried and weighed (m1) and tared container, place a test sample (m0). - Carefully heat the container and its contents on the hot plate until the test sample is completely carbonized. Then place the container in an oven set at 550°C ± 20°C until the carbon residue disappears. - Place the container and the residue in the desiccator, allow to cool to room temperature, and weigh, i.e. m2- The residue at calcination represents the quantity of minerals, expressed as a percentage by mass, obtained from the sample as is, is given by the formula: (m2 — ml) x 100 mO

[0137] Or : mO is the mass, in grams, of the test sample. m1 is the mass, in grams, of the empty gondola before incineration. m2 is the mass, in grams, of the gondola after incineration.

[0138] From this mass quantity of minerals and the dry matter of the vegetable protein extract, it is possible to calculate the mass quantity of minerals in the powder of the vegetable protein extract, expressed in relation to its dry matter.

[0139] It is specified that, except in cases where two embodiments cannot be combined, the different modes of the process described above are obviously combinable with each other.

[0140] Pea protein extract

[0141] Furthermore, another object of the invention relates to a pea protein extract comprising a reduced amount of sodium and also exhibiting good solubility at pH 7. Indeed, among vegetable protein extracts, pea protein extracts comprising a reduced amount of sodium which are already known have the disadvantage of being poorly soluble at pH 7.

[0142] The invention thus relates to a pea protein extract having a solubility greater than or equal to 50%, the solubility being determined at 20°C and pH 7, said extract comprising an amount of sodium, expressed in relation to the dry matter of the protein extract, of less than 0.90%.

[0143] Such a pea extract can be obtained by the process of the invention. The reduced sodium content can, in particular, be obtained by a variant of the process of the invention in which the pH is rectified with an alkaline composition comprising a carbonate salt other than sodium carbonate. This may, in particular, be an alkaline composition comprising a mixture of sodium carbonate and a carbonate salt other than sodium carbonate, for example, potassium carbonate, as described above. The alkaline composition preferably comprises a mixture of sodium carbonate and a carbonate salt other than sodium carbonate, the mass ratio of sodium carbonate to the mass ratio of the carbonate salt other than sodium carbonate advantageously ranging from 75 / 25 to 25 / 75, preferably from 70 / 30 to 55 / 45.Preferably, the alkaline composition comprises a mixture of sodium carbonate and potassium carbonate, the mass ratio of sodium carbonate to potassium carbonate advantageously ranging from 75 / 25 to 25 / 75, and preferably from 70 / 30 to 55 / 45. As demonstrated in the Examples section, using such alkaline compositions, it is possible to obtain the pea protein extracts of the invention. Furthermore, compared to a pea protein extract obtained from an alkaline composition comprising only one or more potassium salts, a pea protein extract obtained from the preferred alkaline composition comprising a mixture of sodium carbonate and potassium carbonate provides an improved taste: indeed, the use of potassium carbonate alone can cause a metallic taste in the pea protein extract produced.

[0144] Advantageously, the amount of sodium, expressed in relation to the dry matter of the pea protein extract, ranges from 0.20 to 0.85%, for example from 0.50 to 0.80%.

[0145] The pea protein extract according to the invention may comprise an amount of potassium, expressed as a percentage of the dry matter of the protein extract, ranging from 0.5 to 2.0%, preferably ranging from 0.7 to 1.8%.

[0146] Generally, the pea protein extract according to the invention may comprise a phosphorus content, expressed as a percentage of the dry matter of the protein extract, ranging from 0.5% to 2.0%, preferably from 0.7% to 1.8%, or from 0.8% to 1.3%. This phosphorus content is related to the natural presence of phosphorus in peas, particularly in the form of phytates, organic phosphates, and phospholipids. These levels are typical of the phosphorus content generally found in a pea protein extract produced by a process that does not include an additional phosphate addition step.

[0147] The pea protein extract according to the invention may comprise a total mineral content, expressed as a percentage of the dry matter of the protein extract, of less than 6.5%, advantageously ranging from 4.0% to 5.5%. This total mineral content may also be referred to as the ash content.

[0148] Preferably, the pea protein extract according to the invention has a solubility at 20°C and pH 7 of 60% or more, advantageously 70% or more, and even more advantageously 75% or more, for example, 80% or more. The pea protein extract according to the invention may have a solubility at 20°C and pH 7 of 100% or less, in particular 95% or less, for example, 90% or less. The pea protein extract according to the invention may have a solubility at 20°C and pH 7 ranging from 70% to 95%, preferably from 75% to 90%.

[0149] The pea protein extract according to the invention generally has a solubility at 20°C and pH 4 of less than or equal to 25%, generally from 10 to 20%.

[0150] As explained above, the pea protein extract according to the invention may or may not contain residual carbonate, depending on whether or not the vacuum sealing step of the pea protein extract is performed. According to one embodiment of the invention, the amount of carbonate expressed as a percentage of the dry matter of the protein extract is greater than 0.20%.

[0151] The pea protein extract according to the invention can have a pH, when determined at 20°C in aqueous solution, ranging from 6.8 to 8.0.

[0152] The pea protein extract according to the invention can have a dry matter content ranging from 85 to 100%.

[0153] Preferably, the protein in the pea protein extract according to the invention has a degree of hydrolysis of less than 5%. Preferably, the protein in the pea protein extract according to the invention is enzymatically unmodified and unhydrolyzed.

[0154] Use of pea protein extract

[0155] This application also describes the use of the pea protein extract of the invention for the manufacture of food products, in particular beverages.

[0156] In general, the pea protein extract of the invention can be used in food and beverage products, which may contain up to 100% by weight relative to the total dry weight of the food or beverage, for example, from approximately 1% to approximately 80% by weight relative to the total dry weight of the food or beverage. All intermediate amounts (i.e., 2%, 3%, 4%, ..., 77%, 78%, 79% by weight relative to the total weight of the food or beverage) may be used, as well as all intermediate ranges based on these amounts. These food and beverage products can be adapted for vegetarian or vegan populations.

[0157] A particularly interesting use of the pea protein extract of the invention relates to its use in the manufacture of drinks which, due to greater solubility, can have a more pleasant mouthfeel than those obtained from other commercially available pea proteins containing the same sodium content.

[0158] In beverages, the protein content can vary widely and can also be classified as a "high-protein drink." The protein content can range, for example, from 1 to 12% by dry weight relative to the total weight of the beverage, and in particular from 3 to 10% relative to the total weight of the beverage. Beverages can be of all types and include plant-based milk alternatives or milk substitutes, including barista-style milks and coffee creamers.This may also include other ready-to-drink beverages, acidic or not, such as carbonated beverages (including, but not limited to, carbonated soft drinks), non-carbonated beverages (including, but not limited to, non-carbonated soft drinks such as flavored waters, fruit juices, and sweetened or unsweetened tea or coffee-based beverages), alcoholic beverages such as beers or spirits, smoothies, and beverage concentrates (including, but not limited to, liquid concentrates and syrups, as well as non-liquid "concentrates," such as freeze-dried and / or powdered preparations or "powder mixes"). The beverages may also contain hydrocolloids.

[0159] Beverages comprising or using the pea protein extract of the invention may advantageously have a pH around 7, for example ranging from 6 to 8.

[0160] The food products that may be concerned include bakery products such as bread products (including, but not limited to, leavened and unleavened breads, sandwich breads, yeast breads and unleavened breads such as baking soda breads), breads comprising all types of wheat flour, breads comprising all types of flour other than wheat (such as potato, rice, barley, spelt and rye flours), gluten-free breads; mixes for the preparation of said bread products; sweet bakery products (including, but not limited to, rolls, cakes, pies, pastries, waffles, pancakes, muffins, pancakes, and biscuits); mixes for the preparation of said sweet bakery products;pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery and other products, such as cream fillings); snack bars (including, but not limited to, energy, cereal, nut, and / or fruit bars).

[0161] This can also include set desserts such as custards, flans, and puddings. Another type of dessert can be frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream – including regular ice cream, soft-serve ice cream, and all other types of ice cream – and frozen non-dairy desserts such as non-dairy ice cream, sorbet, and others).

[0162] Other products conventionally prepared from animal milk may also include the pea protein extract of the invention to form substitutes. These may be acidified and / or fermented products, for example, lactic acid, vegan, or mesophilic cultures. They may include yogurts (including, but not limited to, full-fat, reduced-fat, and fat-free yogurts, which may be free of milk proteins and lactose). The term "yogurts" also includes soft cheeses and fromage frais. They may also include cheese substitutes such as spreadable, processed, cooked and uncooked pressed cheeses, soft cheeses, stretched-curd cheeses, and blue cheeses. These can be Emmental, string cheese, ricotta, provolone, parmesan, munster, mozzarella, montereyjack, Manchego, bleu, fontina, feta, edam, double Gloucester, camembert, Cheddar, brie, asiago and Havarti.It can also include other products such as vegetable butters or fresh cream.

[0163] Other products that may include the pea protein extract of the invention are also sauces such as salad dressings or sauces based on mayonnaise or ketchup or syrups.

[0164] The pea protein extract of the invention can also be incorporated into confectionery products (including, but not limited to, gummy candies, soft candies, hard candies, chocolates, caramels, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded cereals, flaked cereals, and puffed cereals); and cereal coating compositions for the preparation of breakfast cereals. It can also be used in sweet spreads (including, but not limited to, jellies, jams, nut butters such as peanut butter, spreads, and other spreadable products).

[0165] The pea protein extract of the invention can also be used as a carrier or encapsulation of flavor.

[0166] Other types of food and beverages not mentioned here, but which conventionally contain one or more proteins, may also be considered within the scope of the present invention. In particular, animal feed (such as pet food) is explicitly considered.

[0167] Pea protein extract can also be used, possibly after texturizing, in meat substitutes such as emulsified sausages or hamburgers, or in fish or seafood substitutes. It can also be used in egg replacement formulations or for the manufacture of protein products such as tofu or tempeh. Textured proteins generally refer to proteins textured by extrusion, including dry extrusion (also known as Textured Vegetable Protein) and high-moisture extrusion. Extruders can be single-screw, twin-screw, or multi-screw. In twin-screw extrusion, the extrusion can be co-rotating or counter-rotating. Examples of multi-screw extrusion include the planetary extruder and the ring extruder.Other more specific technologies can also be mentioned, such as "shear cell" technology, microextrusion, or 3D printing.

[0168] Food products or beverages can be used in specialized nutrition, for example for specific populations such as babies or infants, children, adolescents, adults, the elderly, athletes, and people with illnesses. These can include nutritional meal replacement formulas, complete nutritional drinks (for example, for weight management), or in clinical nutrition (for example, tube feeding or enteral nutrition).

[0169] Pea protein extract can be used as a sole protein source, but it can also be used in combination with other additional proteins, whether plant or animal-based. These additional proteins may be hydrolyzed or non-hydrolyzed. Generally, these additional proteins are available as concentrates or isolates. The term "plant protein" refers to all proteins derived from cereals, oilseeds, legumes, and tuberous plants, as well as all proteins derived from algae and microalgae, or from fungi and yeast, used alone or in mixtures, whether from the same family or different families. "Legumes" generally refers to the family of dicotyledonous plants in the order Fabales.Several legumes are important cultivated plants, including soybeans, beans (particularly mung beans), chickpeas, broad beans, peanuts, cultivated lentils, alfalfa, various clovers, broad beans, carob, licorice, and lupins. The additional legume protein may be selected from these legumes or be a pea protein, similar to that of the invention. In this application, the term "cereals" refers to cultivated plants of the grass family that produce edible grains, such as wheat, oats, rye, barley, maize, sorghum, or rice. Tubers may include carrots, cassava, konjac, potatoes, Jerusalem artichokes, and sweet potatoes. Oilseed plants are generally plants that produce seeds from which oil is extracted. Oilseed crops can be chosen from sunflower, rapeseed, peanut, sesame, pumpkin or flax.Animal proteins can be, for example, egg or milk proteins, such as whey proteins, casein, or caseinates. The pea protein extract of the invention can thus be used in combination with one or more of these proteins or amino acids to improve the nutritional properties of the final product, for example, to enhance the PDCAAS of the proteins in the final product or to provide other functionalities.

[0170] Pea protein extract can also be used for the manufacture of pharmaceutical products or in fermentation, for example for the production of fungal metabolites or metabolites by cell culture.

[0171] The invention and its advantages will now be illustrated in the detailed embodiments described in the examples section below. It should be noted that these examples are not exhaustive of the present invention. Examples

[0172] Analytical methods

[0173] Analyses of pea protein extract powders are carried out one month after manufacture, according to the methods described above.

[0174] The dry matter content was determined using an infrared moisture balance.

[0175] The N6.25 protein content was determined using the quantification of protein nitrogen by the Dumas method.

[0176] The total quantity of minerals was determined by measuring the ash content.

[0177] The amounts of sodium and potassium were determined by flame absorption spectrometry.

[0178] The pH of the pea protein extract powder was determined at 20°C by immersing a calibrated pH meter in a pea protein extract solution comprising 10% dry matter previously prepared from distilled water and pea protein extract powder, mixing under magnetic stirring for 10 minutes, and then measuring the pH with a pH meter.

[0179] The solubilities of pea protein extracts were determined at pH 4 and pH 7 according to the TEST A method.

[0180] The degrees of hydrolysis (DH) of pea protein extracts are determined as indicated above in the description part of the invention, by determining as explained the amounts of amino nitrogen and using the amounts of protein nitrogen to calculate the DH.

[0181] Furthermore, the pH of the protein suspensions formed during the process, after the various additions of alkaline compositions, and also after the heat treatment and rapid cooling step, was determined at 20°C. Example 1: Pea protein according to the invention

[0182] Approximately 900 kg of peas were processed. The outer fibers of the peas were first separated from the seeds by crushing (mechanical separation of the outer husk and the pea seed) and hulling (sorting the outer husks and hulled pea seeds using compressed air). The crushed seeds were then ground in a high-speed attrition mill to obtain pea flour. The flour was then cooled with compressed air. This flour was subsequently rehydrated with water by a high-shear rotor-stator system to allow for rapid and efficient hydration. This pea suspension was then transferred to a stirred storage tank. This pea suspension was then fed into a separation system that uses centrifugal force to separate the constituents by employing a centrifugal force field generated by the movement of the mixture within a stationary device.This technology allows the separation of a heavy fraction consisting mainly of starch and dietary fiber, while the light fraction ("overflow") consists mainly of protein.

[0183] This light protein fraction (overflow) was adjusted with hydrochloric acid to pH 5 in a stirred tank and then pasteurized at 77°C for less than 5 seconds. The protein fraction was then flash-cooled. Immediately, the pasteurized protein fraction was passed through a Flottweg Z3 centrifugal decanter, from which the heavy fraction (precipitated pea protein underflow) was recovered. This heavy fraction (precipitated pea protein underflow) (approximately 30% dry matter) was diluted with water to obtain a mixture containing 18%–20% dry matter. This mixture, at approximately 35°C, was then rectified to a pH of 6.06 at 20°C with solid sodium carbonate at a ratio of 11 g of sodium carbonate per kg of dry matter. Then the mixture is adjusted to a pH at 20°C of 6.60 with liquid potassium carbonate having a concentration of 100 g / L.The pH values ​​at 20°C were determined by allowing the protein suspension to cool to 20°C and then determining their pH using a calibrated pH meter.

[0184] This rectified mixture was heat-treated at 120°C for 5 seconds and then flash-cooled by applying a vacuum to cool the suspension to approximately 75°C. After this flash-cooling step, the pH of the suspension at 20°C was 7.30. This pea protein floc was then dried in a TGE brand nozzle sprayer. The recovered pea protein powder was then analyzed (mineral composition, solubility at pH 4 and 7). Examples 2 to 7

[0185] Examples 2 and 3 of the process of the invention are identical to Example 1 except that the pH during the adjustment steps with sodium and potassium carbonates were carried out at the pH indicated in the Table.

[0186] Example 4 of the process of the invention is identical to Example 1 except that the pH of the protein mixture obtained from the heavy fraction is adjusted to a pH of 6.70 using exclusively sodium carbonate.

[0187] Reference Example 5 is identical to Example 1 except that the pH of the protein mixture obtained from the heavy fraction is adjusted to a pH of 6.95 using exclusively 4% sodium hydroxide (dry weight). Reference Example 6 is identical to Example 1 except that the pH of the protein mixture obtained from the heavy fraction is adjusted to a pH of 7.43 using exclusively 4% sodium hydroxide.

[0188] Reference Example 7 is identical to Example 1 except that the pH of the protein mixture obtained from the heavy fraction is adjusted to a pH of 7 using exclusively calcium hydroxide at 4% dry matter.

[0189] Table 1 shows the different pH values, as well as the relative mass proportions of sodium carbonate and potassium carbonate for pea protein extracts 1 to 4.

[0190] [Table 1]

[0191] Table 2 includes the dry matter analyses of pea protein extracts, their protein content expressed relative to dry matter, their total mineral content, their sodium and potassium content, their pH, and their solubilities determined at pH 4 and pH 7.

[0192] [Table 2]

[0193] Furthermore, the degrees of hydrolysis of the pea protein extract are all between 4 and 5.

[0194] Analyses demonstrate that the pea protein extracts obtained by the process of the invention (examples 1 to 4) all exhibit excellent solubility at pH 7, of approximately 75-90%. Solubility at pH 4 is similar for all samples.

[0195] Compared with pea protein extracts obtained by processes using sodium hydroxide (examples 5 and 6) as a replacement for the alkaline composition comprising sodium and / or potassium carbonate, the solubility at pH 7 is approximately 10% higher, regardless of the rectification pH (6.95 or 7.43).

[0196] Example 7, in which calcium hydroxide is used as an alkali to adjust the pH (as described in EP2911524), demonstrates that the solubility at pH 7 is less than 15%. This confirms that, in the case of metal hydroxides, substituting sodium hydroxide with another metal hydroxide tends to reduce the solubility of the resulting protein extract. Document WO2021105287, which describes the use of potassium hydroxide as a partial or total substitute for sodium hydroxide for pH adjustment prior to heat treatment, also exhibited the same trend.

[0197] Conversely, examples 1 to 3, which use mixtures of potassium carbonate and sodium carbonate to adjust the pH, demonstrate that solubility is only slightly affected by replacing sodium carbonate with another carbonate. Thus, the advantage of using such a mixture is that it maintains excellent solubility at pH 7 for the pea protein extract, while significantly reducing the sodium content in the protein extract.

[0198] Table 3 shows the analyses of pea protein extracts from the market.

[0199] [Table 3]

[0200] These analyses of commercially available protein extracts demonstrate that they do not exhibit high solubility if their sodium content is reduced. Indeed, the SHUANGTA FOOD® PEA PROTEIN 80 protein extract, which has a solubility of approximately 80% at pH 7, contains 1.05% sodium by dry weight. Conversely, EMSLAND EMPRO® E86, which has the lowest sodium content among these samples (0.85% by mass), has a solubility of 22% at pH 7.

[0201] These examples thus demonstrate the full interest of the present invention: - the process of the invention, using a carbonate salt in place of a hydroxide, makes it possible to improve the solubility at pH 7 of vegetable protein extracts; - a particular mode of this process allows the manufacture of a pea protein extract with reduced sodium content (0.81%, 0.75% and 0.65% for examples 1, 2 and 3) which also has a high solubility at pH 7, around 80% for these examples.

Claims

1. Claims

1. A process for manufacturing a plant protein extract comprising: - supplying an aqueous suspension of a plant protein composition acidified to its isoelectric pH, - addition of an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to rectify the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, - heat treatment of the suspension at rectified pH to form the vegetable protein extract.

2. A process according to claim 1 characterized in that the alkaline composition comprises a carbonate salt.

3. A process according to any one of claims 1 or 2 characterized in that the salt is a monovalent cation salt.

4. A process according to any one of claims 1 to 3 characterized in that the salt is selected from sodium carbonate, potassium carbonate and a mixture of sodium carbonate and potassium carbonate.

5. A process according to any one of claims 1 to 4 characterized in that the alkaline composition comprises a mixture of sodium carbonate and potassium carbonate, the mass amount of sodium carbonate relative to the mass amount of potassium carbonate advantageously ranging from 75 / 25 to 25 / 75, preferably from 70 / 30 to 55 / 45.

6. A process according to any one of claims 1 to 5 characterized in that the temperature of the heat treatment step is from 110 to 145°C, advantageously from 130 to 142°C.

7. A method according to any one of claims 1 to 6 characterized in that the heat treatment step has a duration of 0.01 to 30 seconds, advantageously from 0.1 to 10 seconds, for example from 0.15 to 1 second.

8. A process according to any one of claims 1 to 7 characterized in that the vegetable protein extract has a determined solubility at 20°C and pH 7, greater than or equal to 30%, advantageously greater than or equal to 50%, preferably greater than or equal to 60%, more preferably greater than or equal to 70%, more preferably greater than or equal to 75%, for example greater than or equal to 80%.

9. A process according to any one of claims 1 to 8 characterized in that it further comprises a step of rapid cooling of the protein extract obtained at the end of the heat treatment step.

10. A process according to any one of claims 1 to 9 characterized in that it further comprises a final step of drying the vegetable protein extract.

11. A process according to any one of claims 1 to 10 characterized in that the vegetable protein extract is a legume protein extract, preferably a pea protein extract.

12. Pea protein extract having a determined solubility at 20°C and pH 7 greater than or equal to 50%, said extract comprising an amount of sodium, expressed in relation to the dry matter of the protein extract, of less than 0.90%, for example from 0.20 to 0.85%, preferably from 0.50 to 0.80%.

13. Pea protein extract according to claim 12 characterized in that it comprises an amount of potassium, expressed in relation to the dry matter of the protein extract, of 0.5 to 2.0%, preferably of 0.7 to 1.8%.

14. Pea protein extract according to any one of claims 12 or 13 characterized in that it has a solubility at pH 7 greater than or equal to 60%, advantageously greater than or equal to 70%, advantageously still greater than or equal to 75%, for example greater than or equal to 80%.

15. Pea protein extract according to any one of claims 12 to 14 characterized in that it has a solubility at 20°C and pH 4 less than or equal to 25%, generally from 10 to 20%.

16. Pea protein extract according to any one of claims 12 to 15 characterized in that it has a dry matter content of 85 to 100% by weight relative to the weight of the pea protein extract.

17. Pea protein extract according to any one of claims 12 to 16 characterized in that the protein in the extract has a degree of hydrolysis of less than 6%.

18. Pea protein extract according to any one of claims 12 to 17 characterized in that it comprises a total amount of minerals, expressed in relation to the dry matter of the protein extract, of less than 8%.

19. Pea protein extract according to any one of claims 18 characterized in that the total quantity of minerals, expressed in relation to the dry matter of the protein extract, is less than 6.5%, advantageously ranging from 4.0 to 5.5%.

20. Pea protein extract according to any one of claims 12 to 19 characterized in that it comprises an amount of phosphorus, expressed as a percentage of the dry matter of the protein extract, ranging from 0.5 to 2.0%, preferably ranging from 0.7 to 1.8%.

21. Pea protein extract according to any one of claims 12 to 20 characterized in that it comprises a protein content N6.25 greater than or equal to 60%, expressed as dry mass of protein extract, or ranging from 60% to 99%, or from 75% to 99%, or from 80% to 99%, or from 82% to 95%.

22. Use of the pea protein extract according to any one of claims 12 to 21 for the manufacture of food products, in particular beverages.

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