Classifications

• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
  • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
  • A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/185—Vegetable proteins
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
  • C07K1/14—Extraction; Separation; Purification
  • C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/54—Proteins
  • A23V2250/548—Vegetable protein
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K38/00—Medicinal preparations containing peptides

Definitions

• the subject of the present invention is pea proteins whose flavor is improved, their method of manufacture including grinding in a moist medium and the use of these proteins in a food or pharmaceutical composition.
• Guotidian protein requirements are between 12 and 20% of the diet. These proteins are provided by animal products (meats, fish, eggs, dairy products) from plant foods (cereals, legumes, algae).
• animal proteins have many disadvantages, both in terms of their allergenicity, particularly concerning the proteins derived from milk or eggs, which is environmentally related in relation to the harms of intensive farming.
• pea Since the 1970s, pea has been the most widely grown seed legume in Europe and mainly in France, particularly as a protein resource for animal feed but also for humans. Pea contains about 27% in weight of protein materials.
• the term “pea” is considered here in its broadest sense and includes in particular all wild varieties of "smooth pea”, and all mutant varieties of "smooth pea” and “wrinkled pea”. ('Wrinkled pea'), irrespective of the uses for which such varieties are generally intended (human nutrition, animal nutrition and / or other uses).
• Pea protein mainly pea globulin, has been extracted and industrially valued for many years.
• An example of a process for extracting pea protein is EP1400537. In this process, the seed is milled in the absence of water (so-called “dry milling” process) to obtain a flour. This flour will then be suspended in water to extract the protein.
• pea (beany) or "vegetable” in comparison with animal proteins.
• This flavor is an undeniable brake in many industrial applications, especially food.
• a first solution is based on the masking of the flavor by adding chemical compounds selected for this purpose: this solution requires the user to introduce into its formulation a compound that it did not necessarily want to introduce and that can be a source of regulatory and / or allergenic problems.
• Another solution is described in patents US4022919 or WO015267 which teach since the 1970s that a treatment of said pea protein with water vapor makes it possible to obtain a protein whose flavor is improved.
• a first object of the present invention is a pea protein having a content of 3-methyl butanal greater than 3000 ppb, preferably greater than 4000 ppb, more preferably greater than 5000 ppb.
• a second object of the present invention is a method for extracting pea proteins comprising the following steps:
• step b) heat treatment of the suspension obtained during step a) while maintaining the temperature of said suspension for 2 to 4 minutes, preferably for 3 minutes;
• step b) cooling the peas of the suspension obtained in step b), preferably at a temperature below 10 ° C;
• step d) grinding peas from step c) in an aqueous medium to obtain an aqueous suspension of ground peas; e) extracting proteins from the aqueous suspension obtained in step d).
• a third object of the present invention is a pea protein obtained by the method of the present invention.
• a fourth object of the present invention is the use of a pea protein obtained by the method of the present invention in a food or pharmaceutical composition.
• pea is to be understood in this application as all wild varieties of “smooth pea”, and all mutant varieties of “smooth pea” and “wrinkled pea”. ).
• water must be understood in this application as all types of water that may be used in an industrial environment, particularly in the agri-food and pharmacy sectors.
• Non-exhaustive examples include demineralized water, potabilized water and decarbonated water.
• protein should be understood in the present application as macromolecules formed of one or more polypeptide chains consisting of the sequence of amino acid residues linked together by peptide bonds.
• the present invention relates more particularly to globulins (approximately 50-60% of pea proteins) and albumins (20-25%). Globulins of peas are subdivided mainly into three sub-families: leguminous, viciline and convicillin.
• flavor should be understood in the present application as the set of oral and nasal sensations that a person feels when eating a food product. This flavor can be analyzed and quantified using a trained sensory panel or by chemical analysis of compounds known to cause these sensations.
• the subject pea protein of the present invention is a pea protein having a specific content of certain chemical compounds.
• the pea protein according to the invention has a content of 3-methyl butanal greater than 3000 ppb, preferably greater than 4000 ppb, more preferably greater than 5000 ppb.
• the pea protein may also have a specific content of benzaldehyde.
• the pea protein according to the invention may in particular have a benzaldehyde content greater than 60 ppb, preferably greater than 70 ppb.
• the pea protein according to the invention may contain between 75% and 95% by weight of protein relative to the weight of dry matter.
• the dry matter content of the pea protein according to the invention may be between 90% and 99.5% by weight relative to the weight of said pea protein before drying.
• Any reference assay method for quantifying the level of protein well known to those skilled in the art can be used.
• a total nitrogen assay (in% / crude) is performed and the result is multiplied by the coefficient 6.25.
• This well-known methodology in the field of vegetable proteins is based on the observation that proteins contain on average 16% of nitrogen. Any method of determining the dry matter well known to those skilled in the art can also be used.
• the pea protein according to the invention can in particular be obtained with the method described below.
• the method which is the subject of the present invention is a method for extracting pea proteins.
• the method according to the invention comprises a step a) of implementing peas in an aqueous solution whose temperature is between 70 ° C and 90 ° C to obtain a water-pea suspension.
• aqueous solution water will be understood that may optionally comprise additives such as in particular defoamers or bacteriostatic compounds.
• step a) may have undergone prior steps well known to those skilled in the art, such as including cleaning (removal of unwanted particles such as stones, dead insects, soil residues, etc. .) or else the elimination of the external fibers of the pea (cellulosic outer envelope) by a well-known step called "dehulling".
• the ratio of the amount of pea / amount of aqueous solution in step a) can in particular be chosen so that the aqueous solution covers all the peas.
• the mass ratio aqueous solution / pea is between 1 and 2.
• the temperature of the aqueous solution in step a) is between 70 ° C. and 90 ° C., preferably between 75 ° C. and 85 ° C., more preferably 80 ° C. Heating can be achieved using any installation well known to those skilled in the art such as a submerged heat exchanger.
• the pH of the aqueous solution in step a) can be adjusted to between 8 and 10, preferably to 9.
• the pH can be adjusted by adding acid and / or base, for example sodium hydroxide or hydrochloric acid.
• acid and / or base for example sodium hydroxide or hydrochloric acid.
• the method according to the invention comprises a heat treatment step b) carried out by maintaining the temperature of the water-pea suspension obtained in step a) between 70 ° C. and 90 ° C. for 2 to 4 min, preferably for 3 min. .
• the maintenance of the temperature can be achieved using any installation well known to those skilled in the art such as a submerged heat exchanger.
• the heat treatment of the water-pea suspension is preferably carried out with mechanical stirring, for example by using a motorized stirrer, or else under recirculation of the aqueous solution using a pump and a recycling loop. .
• the method according to the invention comprises a step c) of cooling the peas of the water-pea suspension obtained during step b). Indeed, at the end of step b), the peas can still reach high temperatures, which can be detrimental to certain compounds of interest sensitive to temperature, in particular starch but also vitamins.
• the cooling step c) is carried out in a new aqueous solution after emptying that used in steps a) and b).
• the cooling can in particular be carried out in two steps: the peas are firstly separated from the aqueous solution by any technique known to those skilled in the art such as filtration or centrifugation and then they are immersed in a volume of one hour. cold aqueous solution, whose temperature is between 5 ° C and 8 ° C, for a time to reach the target pea temperature of 10 ° C maximum.
• a refrigeration system for example an immersed system of tubular exchanger, may be used simultaneously.
• the water-pea suspension thus obtained can be used directly during step d).
• the temperature of the target weights of 10 ° C can be measured with an infrared thermometer or by introducing a probe thermometer inside the peas.
• An alternative mode consists of direct cooling of the water-pea suspension using a refrigeration system.
• the target temperature of the peas to be reached is also 10 ° C maximum.
• the method according to the invention comprises a step d) of grinding peas from step c) in an aqueous medium to obtain an aqueous suspension of ground peas.
• the peas may be completely covered with aqueous solution directly from step c).
• An alternative method consists of the partial or total emptying of the aqueous solution, followed by the grinding of the peas with the addition of a new aqueous solution during the grinding in a discontinuous manner, for example after the beginning of grinding, or continuously for the duration grinding.
• Grinding is carried out by any type of suitable technology known to those skilled in the art such as ball mills, conical grinders, helical mills or rotor / rotor systems.
• aqueous suspension of ground peas grading between 15% and 25% by weight of dry matter (DM), preferably 20% by weight.
• weight of MS based on the weight of said suspension.
• a pH control can be carried out.
• the pH of the aqueous pea suspension ground at the end of step d) is adjusted between 8 and 10, preferably the pH is adjusted to 9.
• the pH rectification can be carried out by adding acid and / or base, for example soda or hydrochloric acid.
• the method according to the invention comprises a step e) of extracting proteins from the aqueous suspension of step d).
• Said extraction can be carried out by any type of process adequate, such as in particular the isoelectric pH precipitation of the proteins or their thermocauquing by heating.
• the purpose here is to separate the pea protein of interest from the other constituents of the aqueous suspension of step d).
• Such an example of a process is for example presented in the applicant's patent EP1400537, from para- graph 127 to para- graph 143
• Protein extraction may be preferentially concluded by drying using any technique known to the person skilled in the art. job. Non-limiting examples include lyophilization or even atomization.
• the pH of the proteins is rectified to 7 by addition of acids and / or bases such as hydrochloric acid or sodium hydroxide.
• the present invention also relates to a pea protein obtainable by the extraction process according to the invention.
• the pea protein obtained according to the process of the invention advantageously has a neutral flavor.
• the pea protein obtained with the process of the invention may contain between 75% and 95% by weight of protein relative to the weight of dry matter.
• the dry matter content of the pea protein obtained by the process of the invention may be between 90% and 99.5% by weight relative to the weight of said pea protein before it is dried.
• Any reference dosing method for quantifying the level of protein well known to those skilled in the art can be used.
• a total nitrogen (% / crude) dosage is made and the result is multiplied by the coefficient 6.25.
• This method well known in the field of plant proteins, is based on the observation that proteins contain on average 16% of nitrogen. Any method of dosing the dry matter well known to those skilled in the art can also be used.
• a first solution consists in the use of a panel of oranoleptic deodorant.
• a protocol used in the context of this invention is explained in Example 2.
• Flavor enhancement can also be evaluated by assaying compounds known to provide these unwanted flavors to the pea protein. These compounds can be, for example, listed in a non-exhaustive manner:
• the present invention also relates to the use of a pea protein obtained by the process according to the invention in a food or pharmaceutical composition.
• food composition is meant a composition intended for human or animal food.
• the term food composition includes food products and dietary supplements.
• pharmaceutical composition is meant a composition intended for therapeutic use.
• the outer fibers of the peas are first separated from the seeds by crushing (separation external shell and pea seed mechanics) and deglazing (sorting outer shells and pea seeds with compressed air).
• the peas are placed in a container containing 1.6 L of demineralised water heated to 80 ° C. The temperature of 80 ° C is maintained for 3 minutes.
• the peas are separated from the aqueous solution by filtration on a sieve with a mesh of 2 mm.
• the peas are then placed for 5 minutes in a second container containing 1.6 L of demineralized water whose temperature is regulated at a temperature of 7 ° C.
• This cooling is prolonged until the temperature of the peas is less than or equal to 10 ° C.
• the peas are separated from the aqueous solution by filtration on a sieve with a mesh of 2 mm.
• Peas weighing 1.3 kg due to water absorption, are introduced into the enclosure of a Robocoupe Blixer 4VV type mill. Pea milling is carried out at maximum speed for 1.5 minutes. Then, still grinding at maximum speed, 2.7 L of demineralized water is added over a period of 3 minutes. Finally, the grinding is prolonged for a period of 0.5 minutes. Finally, a homogenous ground water / pea grading 20% DM is obtained. This crushed material is centrifuged for 5 minutes at 5000 g.
• the supernatant, concentrating the proteins, is adjusted to pH5 and then heated at 60 ° C for 10 min to flocculate the proteins.
• the protein floc is recovered by centrifuging at 5000 g for 5 min.
• the floc is resuspended in a volume of water to obtain a fluid suspension to be able to adjust its pH to 7 with hydrochloric acid. This floc is then lyophilized.
• a pea protein containing 81% protein / MS and 95% DM is obtained.
• the final product is referenced "Pea protein of the invention according to Example 1".
• the outer fibers of the peas are first separated from the seeds by crushing (separation external shell and pea seed mechanics) and deglazing (sorting outer shells and pea seeds with compressed air).
• the peas are then subjected to lactic fermentation in drinking water containing 10 8 cfu of the strain Lactobacillus fermentum.
• the fermentation was conducted anaerobically in a closed chamber containing 400 kg of pea per m 3 without degassing at 40 ° C until a pH of 4.2 was reached.
• the peas are then separated from the fermentation medium by filtration and then rinsed with an equivalent volume of demineralised water.
• the peas are introduced into the enclosure of a Robocoupe Blixer 4W type grinder.
• Pea milling is carried out at maximum speed for 1.5 minutes. Then, still grinding at maximum speed, a certain amount of demineralized water is added over a period of 3 minutes to finally reach about 20% DM. Finally, the grinding is prolonged for a period of 0.5 minutes. Homogeneous ground water / pea is obtained. This crushed material titrating approximately 20% of MS is centrifuged for 5 min at 5000 g. The supernatant, concentrating the proteins, is heated at 75 ° C for 15 sec. The supernatant is then adjusted to pH 4.7 in order to obtain an isoelectric flocculation of the proteins. The protein floc is recovered by centrifuging at 5000 g for 5 min. The final product which will be referenced "pea protein of the prior art according to comparative example 1" is lyophilized. Comparative Example 2: Preparation of a pea protein according to the prior art WO2017120597
• NUTRALYS® S85F commercial pea protein isolate
• the pH is adjusted to 9 by adding 6N sodium hydroxide and the mixture is stirred for 5 min.
• a sufficient amount of 4M CaCl 2 is then added to obtain a concentration of 30 mM CaCl 2 .
• the pH is then adjusted to 4.6 with 6N hydrochloric acid.
• the solution is centrifuged for 5 min at 2200 g. the supernatant is removed and the pellet is washed by introduction a corresponding amount of water at 15 times the pellet weight.
• the solution is centrifuged again for 5 minutes at 2200 ⁇ .
• the pellet is recovered and freeze-dried.
• the final product will be referenced "Pea protein of the prior art according to Comparative Example 2".
• Example 2 Methodology of a sensory panel making it possible to discriminate the flavors of pea proteins
• the panel is made up of 30 people who are expert in the definition of pea protein in water.
• the products were suspended at 5% by weight in Evian® brand water, with 0.3% by weight of sucrose, and homogenized using a plunger.
• Example 2 The table below summarizes the organoleptic evaluations carried out using the methodology described in Example 2.
• the products tested are the pea proteins produced according to Example 1 and Comparative Examples 1 and 2 as well as two commercial proteins. : NUTRALYS® S85F and PISANE® B9. Analysis ser
• the pea protein obtained by the process of the invention has a "pea” flavor and a "bitter” flavor much less than those of the pea proteins of the comparative examples and commercially tested pea proteins.
• the pea protein of the invention can therefore be advantageously introduced into a food or pharmaceutical composition because of its neutral taste.
• Example 4 ITEX GC / MS analysis methodology for quantifying the content of 3-methyl butanal and benzaldehyde in pea protein
• the ITEX analysis parameters are as follows:
• Example 3 By correlating the results of the sensory analysis of Example 3 and the results obtained by ITEX GC / MS analysis, it appears that the sample obtained according to the invention is the only one to have a content of 3-methyl butanal greater than 3000 ppb and a benzaldehyde content greater than 60 ppb.
• the proteins having a high content of 3-methyl butanal and of benzaldehyde have a better organoleptic quality, particularly as regards the "bitter” and “pea” flavors, compared to that of the pea proteins of the comparative examples. and commercial pea proteins tested.

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• Proteomics, Peptides & Aminoacids (AREA)
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• 2017
  • 2017-09-15 FR FR1758570A patent/FR3071132B1/fr active Active
• 2018
  • 2018-09-14 CN CN201880059841.6A patent/CN111093383A/zh active Pending
  • 2018-09-14 AU AU2018334101A patent/AU2018334101A1/en active Pending
  • 2018-09-14 WO PCT/FR2018/052261 patent/WO2019053387A1/fr unknown
  • 2018-09-14 US US16/645,883 patent/US11673924B2/en active Active
  • 2018-09-14 EP EP18780195.6A patent/EP3681306A1/de active Pending
  • 2018-09-14 CA CA3074325A patent/CA3074325A1/fr active Pending
  • 2018-09-14 KR KR1020207007153A patent/KR20200049784A/ko not_active Application Discontinuation
  • 2018-09-14 BR BR112020005133-0A patent/BR112020005133A2/pt active Search and Examination
  • 2018-09-14 JP JP2020515209A patent/JP7231618B2/ja active Active

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