Pea Protein Composition With Reduced Antitryptic Factors

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Pea proteins suffer from a nutritional power below animal and soy proteins due to the presence of antitryptic factors, which inhibit digestion, and existing solutions to improve their PDCAAS involve adding wheat proteins that may contain gluten, posing additional disadvantages.

Innovation Solution

A process to produce a pea protein composition by extracting and separating globulins and albumins, reducing the content of antitryptic factors in albumin-rich pea extracts, and combining them to achieve a mass ratio of 65/35 to 85/15, resulting in a PDCAAS of 1.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If pea protein is used as a plant-based protein source, then environmental impact is reduced and allergenicity is lowered, but nutritional quality (PDCAAS) deteriorates due to presence of anti-nutritional factors

Engineering Contradiction:

Improveallergenicity and environmental impactVSAvoidnutritional quality (PDCAAS)

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The pea protein is segmented into two distinct fractions: a globulin-rich fraction and an albumin-rich fraction. This segmentation allows selective processing where the albumin fraction undergoes specific treatment to remove anti-nutritional factors while the globulin fraction is preserved, ultimately combining them to achieve high PDCAAS without compromising the benefits of plant-based protein

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Anti-nutritional factors are extracted specifically from the albumin-rich fraction through controlled processing. This extraction removes the harmful components while retaining the beneficial albumin proteins, which are then combined with the globulin fraction to create a high-quality pea protein composition with PDCAAS of 1

Inventive Principle:

Principle #2Taking out (Extraction)

2Reliability

If anti-nutritional factors are removed from pea protein, then digestibility and PDCAAS improve, but production complexity increases

Engineering Contradiction:

Improvedigestibility and PDCAASVSAvoidproduction process complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The production process is segmented into distinct stages: extraction of globulin-rich fraction, separation of albumin-rich fraction, selective treatment of the albumin fraction to remove anti-nutritional factors, and final combination. This segmentation allows each step to be optimized independently, managing overall process complexity while achieving PDCAAS of 1

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The albumin-rich fraction acts as an intermediary that undergoes specific processing to remove anti-nutritional factors. By treating this intermediate fraction separately rather than the whole protein, the process efficiently reduces harmful factors while maintaining production feasibility, leading to improved digestibility and PDCAAS

Inventive Principle:

Principle #24Intermediary (Mediator)

3Reliability

If wheat proteins are added to improve pea protein PDCAAS, then nutritional quality improves, but risk of gluten contamination increases

Engineering Contradiction:

ImprovePDCAASVSAvoidgluten contamination risk

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

Instead of using external protein sources like wheat to compensate for pea protein's low PDCAAS, the invention converts the naturally occurring albumin fraction of pea protein (which contains anti-nutritional factors) into a benefit by selectively removing those factors. This approach achieves PDCAAS of 1 using only pea proteins, eliminating gluten contamination risk while maintaining high nutritional quality

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The composition achieves a PDCAAS of 1, improving nutritional quality and digestibility while avoiding allergenicity and environmental issues associated with animal proteins.

Implementation Method 1

A process to produce a pea protein composition by extracting and separating globulins and albumins

Methodology Applied

Scientific EffectExtraction:

Implementation Method 2

extracting and separating globulins and albumins

Methodology Applied

Scientific EffectSeparation:

Implementation Method 3

reducing the content of antitryptic factors in albumin-rich pea extracts

Methodology Applied

Scientific EffectPurification:

Data Source

PatentUS12478654B2Pea protein composition having improved nutritional quality

Publication Date: 2025.11.25 ROQUETTE FRERES SA

AI summary

The present invention relates to a pea protein composition, the nutritional quality of which, in particular the PDCAAS thereof, is improved, as well as to a method for producing same and to the use of this composition in a food or pharmaceutical composition.