Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1993-08-18
1996-05-28
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 44, 426 49, 426 52, 426656, 435 681, A23L 120
Patent
active
055209351
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation of PCT/DK92/00069 filed Jun. 3, 1992, which is incorporated herein by reference.
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention comprises a method for production of a pea protein hydrolyzate, a pea protein hydrolyzate and a use thereof.
2. Description of Related Art
Methods for production of vegetable protein hydrolyzates usually comprise a hydrolysis and a posttreatment in order to purify the vegetable protein hydrolyzate. An example of the hydrolysis appears from U.S. Pat. Nos. 4,324,805 and 4,100,024, and an example of the posttreatment appears from American Chemical Society Symposium No. 154, Synthetic Membranes, Vol. II, Hyper- and Ultrafiltration Uses.
Among dieticians on hospitals and homes for elderly people as well as for manufactureres of dietetic products, also intended for athletes, there is a need for special protein products. It is a desideratum that the protein should be fully soluble, also when heat treated, without raising the viscosity of the solution, and that the protein should exhibit a good nutritional value and that it will not cause organoleptic problems during formulation. Traditional protein products like pea isolate, soy isolate and gluten do not exhibit optimal properties; especially the solubility is a problem. By hydrolysis of the protein the solubility is improved. Hitherto the taste (bitterness) and/or processing costs have limited the availability of protein hydrolysates for generel applications. In selecting vegetable protein material for dietetic products meant for hospitalized people as the sole source of food special care shoudl be taken to diminish the content of phytate in the product since phytate reduces the bioavailability of certain minerals. Phytate is found in varying amounts in different vegetable raw materials, whereby pea protein exhibits a very low phytate content. This is reflected also in the hydrolysed protein making pea protein hydrolyzate a very convenient protein source for dietetic purposes in general, especially for critical patients.
Pea protein concentrate and isolate is an easily available protein source. Thus, it is the purpose of the invention to provide a pea protein hydrolyzate with good organoleptic properties and a method for production of the pea protein hydrolyzate with good organoleptic properties, which can be carried out with a relatively high yield.
SUMMARY OF THE INVENTION
Surprisingly, according to the invention it has been found that it is possible to provide a pea protein hydrolyzate of high purity and good organoleptic properties and that a certain combination of a non-pH-stat hydrolysis and an ultrafiltration provides a process for production of a well tasting and organoleptically acceptable product in high yield.
Thus, the method according to the invention for production of a pea protein hydrolyzate is characterized by the fact
1) that a pea protein product with at least 65% protein calculated as dry matter and water is mixed to a slurry with a protein content up to about 20%, preferably up to 12%,
2) that the mixture from step 1) by means of at least one protease is proteolytically hydrolyzed by means of a non-pH-stat method to a DH of between 15 and 35%,
3) that the hydrolysis is terminated by inactivation of the enzyme(s), and
4) that the mixture from step 3 is separated on an ultrafiltration unit with cut-off value above 5,000, the permeate constituting the protein hydrolyzate.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 shows the molecular weight distribution of a pea protein hydrolyzate according to the present invention.
FIG. 2 shows the distribution of peptides of a pea protein hydrolyzate according to the present invention.
DETAILED DESCRIPTION OF THE INVENTION
It is to be understood that the pea protein product used as raw material in step 1 can be any pea protein product, provided that the protein content thereof is at least 65% calculated as dry matter, i.e. pea protein concentrates (with a protein content of abo
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patent: 4100024 (1978-07-01), Adler-Nissen
patent: 4293571 (1981-10-01), Olofsson et al.
patent: 4324805 (1982-04-01), Olsen
patent: 4431629 (1984-02-01), Olsen
patent: 4482574 (1984-11-01), Lee
patent: 4677065 (1987-06-01), Buchbjerg et al.
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Orbit Search Services, File WPAT, Accession No. 81-63585D/35, Anonymous.
Eriksen Svend
Nielsen Per M.
Lambiris Elias J.
Novo Nordisk A S
Wong Leslie
Zelson Steve T.
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