Pea Protein Isolate Viscosity and Solubility Control
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Solution Overview
Problem
Current nutritional formulations using pea protein face issues such as an undesirable sandy feel in the mouth due to granulometry and solubility problems, and excessive viscosity in high-protein content products, failing to meet sensory and functional properties comparable to milk protein.
Innovation Solution
Development of a pea protein isolate with specific properties, including 0.5-2% free amino acids, viscosity between 11-18×10−3 Pa·s, and solubility ranging from 30-70% across different pH zones, along with high digestibility and emulsifying capacity, allowing partial or total substitution for milk or soybean protein in various applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If pea protein is used in nutritional formulations, then cost is reduced and environmental impact is improved, but the formulation develops an undesirable sandy feel in the mouth and shows poor solubility
Solution Approach 1:
The patent applies parameter changes by carefully controlling the degree of hydrolysis (DH) within 5-10% and limiting free amino acids to 0.5-2%, which transforms the pea protein's physical and chemical properties to eliminate sandy feel while maintaining solubility
Solution Approach 2:
The patent creates a composite protein material by combining pea protein isolate with specific proportions of other proteins (milk protein 10-50%, soy protein 5-30%, rice protein 5-20%) to achieve balanced solubility and sensory properties that pure pea protein cannot provide
2Quantity of substance
If high protein content is achieved using pea protein, then nutritional value is improved, but viscosity becomes excessive
Solution Approach 1:
The patent controls viscosity by precisely managing the degree of hydrolysis (5-10%) and free amino acid content (0.5-2%), which modifies the protein's molecular structure to reduce intermolecular interactions and maintain low viscosity even at high protein concentrations
Solution Approach 2:
The patent introduces emulsifiers and other proteins as intermediary substances that interfere with pea protein aggregation, acting as spacers that prevent excessive viscosity development while maintaining high nutritional protein content
3Object-affected harmful factors
If pea protein isolate is developed with specific properties, then solubility and viscosity are improved, but the formulation complexity increases
Solution Approach 1:
The patent applies preliminary action by pre-processing the pea protein through controlled enzymatic hydrolysis and heat treatment before final formulation, establishing optimal solubility and viscosity characteristics in advance to simplify subsequent formulation steps
Data Source
AI summary
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:contains between 0.5 and 2% of free amino acids,has a viscosity:from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,from 10 to 14×10−3 Pa·s. at a shear rate of 40 s−1, andfrom 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,has a solubility:from 30 to 40% in pH zones from 4 to 5from 40 to 70% in pH zones from 6 to 8.The invention also relates to the use of this nutritional formulation as a single protein source of as a food supplement, intended for infants, children and/or adults.