EP3681306A1 - Pea proteins with improved flavour, production method, and industrial uses - Google Patents
Pea proteins with improved flavour, production method, and industrial usesInfo
- Publication number
- EP3681306A1 EP3681306A1 EP18780195.6A EP18780195A EP3681306A1 EP 3681306 A1 EP3681306 A1 EP 3681306A1 EP 18780195 A EP18780195 A EP 18780195A EP 3681306 A1 EP3681306 A1 EP 3681306A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- pea
- peas
- proteins
- protein
- suspension
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010084695 Pea Proteins Proteins 0.000 title claims abstract description 65
- 235000019702 pea protein Nutrition 0.000 title claims abstract description 65
- 239000000796 flavoring agent Substances 0.000 title abstract description 28
- 235000019634 flavors Nutrition 0.000 title abstract description 28
- 238000004519 manufacturing process Methods 0.000 title description 3
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000018102 proteins Nutrition 0.000 claims abstract description 37
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 37
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 239000008194 pharmaceutical composition Substances 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims description 77
- 240000004713 Pisum sativum Species 0.000 claims description 39
- 241000219843 Pisum Species 0.000 claims description 38
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 239000000725 suspension Substances 0.000 claims description 18
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 claims description 16
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims description 16
- 238000000227 grinding Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000007900 aqueous suspension Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims description 8
- 239000012736 aqueous medium Substances 0.000 claims description 3
- 238000001238 wet grinding Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- 150000001875 compounds Chemical class 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 7
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- 230000007935 neutral effect Effects 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 102000003820 Lipoxygenases Human genes 0.000 description 4
- 108090000128 Lipoxygenases Proteins 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 102220502954 Polyhomeotic-like protein 1_S85F_mutation Human genes 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
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- 239000008188 pellet Substances 0.000 description 3
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- 230000000171 quenching effect Effects 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 208000033962 Fontaine progeroid syndrome Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000019728 animal nutrition Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000003795 desorption Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000003673 groundwater Substances 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
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- 238000005057 refrigeration Methods 0.000 description 2
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- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
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- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 230000002009 allergenic effect Effects 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
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- 238000004061 bleaching Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
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- 235000019688 fish Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
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- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 239000007924 injection Substances 0.000 description 1
- 238000009309 intensive farming Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
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- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
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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.
Abstract
The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.
Description
PROTÉINES DE POIS DONT LA FLAVEUR EST AMÉLIORÉE, PROCÉDÉ DE FABRICATION ET UTILISATIONS INDUSTRIELLES PEAS PROTEINS WITH IMPROVED FLAVOR, METHOD OF MANUFACTURE AND INDUSTRIAL USES
DOMAINE DE L'INVENTION FIELD OF THE INVENTION
La présente invention a pour objet des protéines de pois dont la flaveur est améliorée, leur procédé de fabrication incluant un broyage en milieu humide et l'utilisation de ces protéines dans une composition alimentaire ou pharmaceutigue . 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.
ART ANTÉRIEUR PRIOR ART
Les besoins guotidiens de protéines sont compris entre 12 et 20% de la ration alimentaire. Ces protéines sont fournies aussi bien par des produits d'origine animale (viandes, poissons, œufs, produits laitiers) gue par des aliments végétaux (céréales, légumineuses, algues). 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).
Cependant, dans les pays industrialisés, les apports en protéines sont majoritairement sous la forme de protéines d'origine animale. Or, de nombreuses études démontrent gu'une consommation excessive de protéines d'origine animale au détriment des protéines végétales est une des causes d'augmentation de cancers et maladies cardio-vasculaires . However, in industrialized countries, protein intakes are mainly in the form of proteins of animal origin. However, many studies show that excessive consumption of animal protein at the expense of vegetable protein is one of the causes of increase of cancer and cardiovascular diseases.
Par ailleurs, les protéines animales présentent beaucoup de désavantages, tant sur le plan de leur allergénicité, concernant notamment les protéines issues du lait ou des œufs, gue sur le plan environnemental en relation avec les méfaits de l'élevage intensif . In addition, 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.
Ainsi, il existe une demande croissante des industriels pour des protéines d'origine végétale possédant des propriétés nutritionnelles et fonctionnelles intéressantes sans pour autant présenter les inconvénients de composés d'origine animale. Thus, there is a growing demand from manufacturers for proteins of vegetable origin having interesting nutritional and functional properties without presenting the disadvantages of compounds of animal origin.
Depuis les années 70, le pois est la légumineuse à graines gui s'est le plus développée et Europe et majoritairement en France, notamment comme ressource protéigue pour l'alimentation animale mais aussi humaine. Le pois contient environ 27 % en
poids de matières protéiques. Le terme « pois » est ici considéré dans son acception la plus large et inclut en particulier toutes les variétés sauvages de « pois lisse » (« smooth pea »), et toutes les variétés mutantes de « pois lisse » et de « pois ridé » (« wrinkled pea ») , et ce quelles que soient les utilisations auxquelles on destine généralement lesdites variétés (alimentation humaine, nutrition animale et/ou autres utilisations). La protéine de pois, majoritairement de la globuline de pois, est extraite et valorisée industriellement depuis bon nombre d'années. On peut citer comme exemple de procédé d'extraction de la protéine de pois le brevet EP1400537. Dans ce procédé, la graine est broyée en absence d'eau (procédé dit de « broyage à sec ») afin d'obtenir une farine. Cette farine sera ensuite mise en suspension dans de l'eau afin d'en extraire la protéine. 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.
Malgré ses qualités indéniables, la protéine extraite du pois souffre, en comparaison des protéines animales, de flaveurs indésirables telles « pois » (« beany ») ou « végétale ». Cette flaveur est un frein indéniable dans bon nombre d'applications industrielles, en particulier alimentaires. Despite its undeniable qualities, the protein extracted from peas suffers from undesirable flavors such as "pea" ("beany") or "vegetable" in comparison with animal proteins. This flavor is an undeniable brake in many industrial applications, especially food.
Suite à de nombreuses études, il a été clairement mis en évidence qu'une des causes principales de ces flaveurs non désirées provient de la synthèse d'aldéhydes et/ou de cétones (en particulier l'hexanal) consécutive de l'action d'une lipoxygénase interne sur les lipides présents dans la graine de pois, en particulier lors de l'extraction des protéines. Les saponines et les 3-alkyl-2-méthoxypyrazines sont également des catégories de composés générant ces flaveurs non désirées (« Flavor aspects of puise Ingrédients », Wibke S.U. Roland, 2017). Following numerous studies, it has been clearly demonstrated that one of the main causes of these unwanted flavors comes from the synthesis of aldehydes and / or ketones (in particular hexanal) resulting from the action of an internal lipoxygenase on the lipids present in the pea seed, in particular during the extraction of proteins. Saponins and 3-alkyl-2-methoxypyrazines are also categories of compounds generating these unwanted flavors ("Flavor Aspects of the Ingredients", Wibke S.U. Roland, 2017).
L'homme de l'art a donc élaboré plusieurs solutions permettant d'améliorer la flaveur d'une protéine de pois commerciale et lui redonner un goût neutre. Une première solution repose sur le masquage de la flaveur par adjonction de composés chimiques sélectionnés à cette intention : cette solution oblige l'utilisateur à introduire dans sa formulation un composé qu'il
ne désirait pas forcément introduire et qui peut être source de problèmes réglementaire et/ou allergène. Une autre solution est décrite dans les brevets US4022919 ou WO015267 qui enseignent dès les années 1970 qu'un traitement de ladite protéine de pois avec de la vapeur d'eau permet l'obtention d'une protéine dont la flaveur est améliorée. Néanmoins, on peut reprocher à ce procédé le risque d'une modification des qualités fonctionnelles des protéines obtenues par dénaturation thermique (par exemple la perte de solubilité ou l'augmentation de sa capacité d'hydratation) ainsi que l'obligation d'ajout d'une étape de purification nécessaire avant utilisation. Ces solutions peuvent donc être efficaces mais elles obligent l'utilisateur final des protéines à effectuer des opérations de purification supplémentaires, susceptibles de modifier les fonctionnalités de la protéine de pois. L'homme de l'art a donc bien évidemment cherché à obtenir directement et simplement lors de son procédé d'extraction une protéine de pois dont la flaveur est améliorée. Those skilled in the art have therefore developed several solutions to improve the flavor of a commercial pea protein and give it a neutral taste. 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. Nevertheless, this method can be criticized for the risk of a modification of the functional qualities of the proteins obtained by thermal denaturation (for example the loss of solubility or the increase of its capacity of hydration) as well as the obligation to add a purification step required before use. These solutions can therefore be effective but they require the end user of the proteins to carry out additional purification operations that may modify the functionality of the pea protein. Those skilled in the art therefore obviously sought to obtain directly and simply during its extraction process a pea protein whose flavor is improved.
De nombreuses solutions potentielles ont été explorées dont, de manière non exhaustive, la sélection de cultivars de pois comportant moins de lipoxygénase ou bien la pré-germination des pois préalablement à l'extraction des protéines. On peut plus récemment évoquer la demande de brevet WO2017/120597 qui décrit un procédé incluant une précipitation de la protéine de pois par ajout de sels, plusieurs lavages, et une récupération par centrifugation . En dépit d'un procédé complexe utilisant de grandes quantités d'eau (pouvant aller jusque 30 fois la quantité de pois) , les flaveurs « pois » et « amère » sont toujours présentes dans la protéine de pois (voir graphes 18A, B et C) . La lipoxygénase et les saponines étant sensibles à la température, l'ajout d'un traitement thermique additionnel lors de l'étape d'extraction consistant en un chauffage en milieu humide (autrement dénommée opération de « blanchiment ») , combiné éventuellement avec une étape de trempe, ou un chauffage à sec (autrement dénommée opération de « toastage ») a été évidemment travaillée. Ces différentes solutions sont bien connues dans la
filière voisine du soja. Une problématique importante pour la filière pois consiste en la préservation de l'amidon de pois qui ne doit pas être déqradé afin d'être éqalement valorisé industriellement. La qraine de soja ne contient pas d'amidon : la filière soja peut donc utiliser des températures de chauffaqe très élevées afin d'inhiber la lipoxyqénase sans se soucier de la problématique amidon. Many potential solutions have been explored including, but not limited to, the selection of pea cultivars with less lipoxygenase or the pre-germination of peas prior to protein extraction. More recently, patent application WO2017 / 120597, which describes a process including precipitation of pea protein by addition of salts, several washes, and recovery by centrifugation, can be mentioned more recently. Despite a complex process using large amounts of water (up to 30 times the amount of pea), the "pea" and "bitter" flavors are still present in the pea protein (see graphs 18A, B and C). Since lipoxygenase and saponins are temperature-sensitive, the addition of additional heat treatment during the wet-heat extraction step (otherwise referred to as "bleaching" operation), optionally combined with a step quenching, or dry heating (otherwise referred to as "toastage" operation) was obviously worked out. These different solutions are well known in the sector close to soy. An important problem for the pea industry is the preservation of pea starch which must not be degraded in order to be equally valued industrially. Soya bean contains no starch: the soybean can therefore use very high heating temperatures in order to inhibit lipoxygenase without worrying about the starch problem.
L'utilisation combinée d'un traitement thermique tempéré et d'une trempe semble donc la solution la plus appropriée pour la filière pois. On peut par exemple citer la demande de brevet WO2015071499 qui enseiqne un procédé comprenant une trempe avec des bactéries lactiques à 40°C. Néanmoins, ces solutions ne sont pas encore satisfaisantes. Ce procédé, complexe et consommateur de qrande quantité d'eau du fait de la fermentation lactique, ne permet pas encore l'obtention d'une protéine de pois de flaveur complètement neutre (cf. Table 10 où l'odeur et/ou le qout de pois sont relevés dans chaque extrait) . The combined use of tempered heat treatment and quenching seems to be the most appropriate solution for the pea industry. For example, patent application WO2015071499 can be cited which teaches a process comprising quenching with lactic acid bacteria at 40 ° C. Nevertheless, these solutions are not yet satisfactory. This process, which is complex and consumes a large quantity of water because of lactic fermentation, does not yet make it possible to obtain a completely neutral flavor pea protein (see Table 10 for odor and / or qout). peas are taken from each extract).
Il est du mérite de la Demanderesse d'avoir entrepris des travaux pour répondre à ces besoins et d'avoir élaboré la présente invention. It is the merit of the Claimant to have undertaken work to meet these needs and to have developed the present invention.
Un premier objet de la présente invention est une protéine de pois ayant une teneur en 3-methyl butanal supérieure à 3000 ppb, de préférence supérieure à 4000 ppb, plus préférentiellement supérieure à 5000 ppb. Un second objet de la présente invention est un procédé d'extraction de protéines de pois comprenant les étapes suivantes : 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:
a) mise en œuvre de pois dans une solution aqueuse dont la température est comprise entre 70°C et 90°C, préférentiellement entre 75°C et 85°C, encore préférentiellement 80°C, afin obtenir une suspension eau-pois ; a) implementation of peas in an aqueous solution whose temperature is between 70 ° C and 90 ° C, preferably between 75 ° C and 85 ° C, more preferably 80 ° C, to obtain a water-pea suspension;
b) traitement thermique de la suspension obtenue lors de l'étape a) en maintenant la température de ladite
suspension pendant 2 à 4 min, préférentiellement pendant 3 min ; 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;
c) refroidissement des pois de la suspension obtenue lors de l'étape b) , préférentiellement à une température inférieure à 10°C ; c) cooling the peas of the suspension obtained in step b), preferably at a temperature below 10 ° C;
d) broyage des pois issus de l'étape c) en milieu aqueux afin d'obtenir une suspension aqueuse de pois broyés ; e) extraction de protéines de la suspension aqueuse obtenue lors de l'étape d) . 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).
Un troisième objet de la présente invention est une protéine de pois obtenue par le procédé de la présente invention. A third object of the present invention is a pea protein obtained by the method of the present invention.
Un quatrième objet de la présente invention est l'utilisation d'une protéine de pois obtenue par le procédé de la présente invention dans une composition alimentaire ou pharmaceutique . 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.
Le terme « pois » doit se comprendre dans la présente demande comme toutes les variétés sauvages de « pois lisse » (« smooth pea »), et toutes les variétés mutantes de « pois lisse » et de « pois ridé » (« wrinkled pea ») . The term "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". ).
Le terme « eau » doit se comprendre dans la présente demande comme tous les types d'eau susceptibles d'être utilisés en milieu industriel, en particulier en agroalimentaire et en pharmacie. On peut citer de manière non-exhaustive l'eau déminéralisée, l'eau potabilisée et l'eau décarbonatée . The term "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.
Le terme « protéine » doit se comprendre dans la présente demande comme les macromolécules formées d'une ou de plusieurs chaînes polypeptidiques constituées de l'enchaînement de résidus d'acides aminés liés entre eux par des liaisons peptidiques. Dans le cadre particulier des protéines de pois, la présente invention concerne plus particulièrement les globulines (environ 50-60% des protéines du pois) et les albumines (20-25%). Les globulines de
pois se subdivisent principalement en trois sous-familles les légumines, les vicilines et les convicilines . The term "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. In the particular context of pea proteins, 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.
Le terme « flaveur » doit se comprendre dans la présente demande comme l'ensemble des sensations buccales et nasales qu'une personne ressent lors de la consommation d'un produit alimentaire. Cette flaveur peut être analysée et quantifiée à l'aide d'un panel sensoriel entraîné ou bien par analyse chimique des composés connus pour provoquer ces sensations. The term "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.
Les différents objets de l'invention seront mieux compris dans la description détaillée de l'invention qui suit. The various objects of the invention will be better understood in the detailed description of the invention which follows.
La protéine de pois objet de la présente invention est une protéine de pois ayant une teneur spécifique en certains composés chimiques. Ainsi, la protéine de pois selon l'invention présente une teneur en 3-methyl butanal supérieure à 3000 ppb, de préférence supérieure à 4000 ppb, plus préférentiellement supérieure à 5000 ppb. The subject pea protein of the present invention is a pea protein having a specific content of certain chemical compounds. Thus, 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.
Selon un mode de réalisation préféré, la protéine de pois peut présenter en outre une teneur spécifique en benzaldéhyde . Ainsi, la protéine de pois selon l'invention peut notamment présenter une teneur en benzaldéhyde supérieure à 60 ppb, de préférence supérieure à 70 ppb. According to a preferred embodiment, the pea protein may also have a specific content of benzaldehyde. Thus, the pea protein according to the invention may in particular have a benzaldehyde content greater than 60 ppb, preferably greater than 70 ppb.
La protéine de pois selon l'invention peut contenir entre 75% et 95% en poids de protéines par rapport au poids de matière sèche. La teneur en matière sèche de la protéine de pois selon l'invention peut être entre 90% et 99,5% en poids par rapport au poids de ladite protéine de pois avant son séchage. Toute méthode de dosage référence pour quantifier le taux de protéines bien connue de l'homme de l'art peut être utilisée. De préférence, on réalise un dosage de l'azote total (en %/brut) et on multiplie le résultat par le coefficient 6,25. Cette méthodologie bien connue dans le domaine des protéines végétales se base sur le constat
que les protéines contiennent en moyenne 16% d'azote. Toute méthode de dosage de la matière sèche bien connue de l'homme du métier peut être également utilisée. 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. Preferably, 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.
La protéine de pois selon l'invention peut notamment être obtenue avec le procédé décrit ci-après. The pea protein according to the invention can in particular be obtained with the method described below.
Le procédé objet de la présente invention est un procédé d'extraction de protéines de pois. The method which is the subject of the present invention is a method for extracting pea proteins.
Le procédé selon invention comprend une étape a) de mise en œuvre de pois dans une solution aqueuse dont la température est comprise entre 70°C et 90°C pour obtenir une suspension eau-pois. 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.
Par solution aqueuse, on comprendra de l'eau pouvant éventuellement comprendre des additifs tels que notamment des composés antimousses ou bactériostatiques . By aqueous solution, water will be understood that may optionally comprise additives such as in particular defoamers or bacteriostatic compounds.
Les pois mis en œuvre dans l'étape a) auront pu subir au préalable des étapes bien connues de l'homme du métier, telles que notamment un nettoyage (élimination des particules non désirées telles que pierres, insectes morts, résidus de terre, etc.) ou bien encore l'élimination des fibres externes du pois (enveloppe externe cellulosique) par une étape bien connue appelée « dehulling ». The peas implemented in 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".
Le ratio quantité de pois/quantité de solution aqueuse dans l'étape a) peut notamment être choisi de manière à ce que la solution aqueuse recouvre l'intégralité des pois. De manière préférentielle, le ratio massique solution aqueuse/pois est compris entre 1 et 2. 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. Preferably, the mass ratio aqueous solution / pea is between 1 and 2.
La température de la solution aqueuse dans l'étape a) est comprise entre 70°C et 90°C, préférentiellement entre 75°C et 85°C, encore préférentiellement 80°C. Le chauffage peut être réalisé à l'aide de toute installation bien connue de l'homme de l'art telle qu'un échangeur thermique immergé. 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.
Le pH de la solution aqueuse dans l'étape a) peut être ajusté entre 8 et 10, préférentiellement à 9. Le pH peut être ajusté par ajout d'acide et/ou de base, par exemple de soude ou
d'acide chlorhydrique . L'utilisation d'une solution tampon, bien que non nécessaire, est envisageable. 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. The use of a buffer solution, although not necessary, is conceivable.
Le procédé selon l'invention comprend une étape b) de traitement thermique réalisé en maintenant la température de la suspension eau-pois obtenue à l'étape a) entre 70°C et 90°C pendant 2 à 4 min, préférentiellement pendant 3 min. Le maintien de la température peut être réalisé à l'aide de toute installation bien connue de l'homme de l'art telle qu'un échangeur thermique immergé. 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.
Le traitement thermique de la suspension eau-pois est préférentiellement réalisé sous agitation mécanique, par exemple par utilisation d'un agitateur motorisé, ou bien encore sous recirculation de la solution aqueuse à l'aide d'une pompe et d'une boucle de recyclage. 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. .
Le procédé selon l'invention comprend une étape c) de refroidissement des pois de la suspension eau-pois obtenue lors de l'étape b) . En effet, à l'issue de l'étape b) , les pois peuvent encore atteindre des températures élevées ce qui peut porter préjudice à certains composés d'intérêt sensibles à la température, en particulier l'amidon mais aussi les vitamines. 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.
Selon un mode de réalisation préféré, l'étape c) de refroidissement est réalisée dans une nouvelle solution aqueuse après vidange de celle ayant servi lors des étapes a) et b) . Ainsi, le refroidissement peut notamment être réalisé en deux étapes : les pois sont tout d'abord séparés de la solution aqueuse par toute technique connue de l'homme du métier comme la filtration ou la centrifugation puis ils sont immergés dans un volume d'une solution aqueuse froide, dont la température est comprise entre 5°C et 8°C, pendant un temps permettant d'atteindre la température des pois cible de 10°C maximum. Afin d'abaisser la température, on pourra éventuellement utiliser simultanément un système de réfrigération, par exemple un système immergé d' échangeur tubulaire . La suspension eau-pois ainsi obtenue peut être utilisée directement lors de l'étape d) .
La température des poids cible de 10 °C peut notamment être mesurée avec un thermomètre infrarouge ou en introduisant un thermomètre à sonde à l'intérieur des pois. According to a preferred embodiment, the cooling step c) is carried out in a new aqueous solution after emptying that used in steps a) and b). Thus, 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. In order to lower the temperature, 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.
Un mode alternatif consiste en un refroidissement direct de la suspension eau-pois à l'aide d'un système de réfrigération. La température cible des pois à atteindre est également de 10°C maximum. 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.
Le procédé selon l'invention comprend une étape d) de broyage des pois issus de l'étape c) en milieu aqueux afin d'obtenir une suspension aqueuse de pois broyés. Les pois peuvent être intégralement recouverts de solution aqueuse provenant directement de l'étape c) . Un mode alternatif consiste en la vidange partielle ou totale de la solution aqueuse, suivie du broyage des pois avec ajout d'une nouvelle solution aqueuse lors du broyage de manière discontinue, par exemple après le début du broyage, ou en continu pendant toute la durée du broyage. 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.
Le broyage est effectué par tout type de technologie adéquate connu de l'homme du métier tel que des broyeurs à billes, des broyeurs coniques, des broyeurs hélicoïdaux ou bien des systèmes rotor/rotor. 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.
Lors du broyage, de l'eau est ajoutée de manière continue ou discontinue afin d'obtenir en fin d'étape une suspension aqueuse de pois broyés titrant entre 15% et 25% en poids de matière sèche (MS) , préférentiellement 20% en poids de MS, par rapport au poids de ladite suspension. During grinding, water is added continuously or discontinuously in order to obtain at the end of the stage an 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.
En fin de broyage, un contrôle du pH peut être effectué. De préférence, le pH de la suspension aqueuse de pois broyés en fin d'étape d) est ajusté entre 8 et 10, préférentiellement le pH est ajusté à 9. La rectification de pH peut être effectuée par ajout d'acide et/ou de base, par exemple de la soude ou de l'acide chlorhydrique . At the end of grinding, a pH control can be carried out. Preferably, 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.
Le procédé selon l'invention comprend une étape e) d'extraction de protéines de la suspension aqueuse de 1 ' étape d) . Ladite extraction peut être réalisée par tout type de procédé
adéquat, tel que notamment la précipitation à pH isoélectrique des protéines ou encore leur thermocoaqulation par chauffaqe. Le but est ici de séparer les protéines de pois d'intérêt des autres constituants de la suspension aqueuse de l'étape d) . Un tel exemple de procédé est par exemple présenté dans le brevet EP1400537 de la Demanderesse, du paraqraphe 127 au paraqraphe 143 L'extraction des protéines peut se conclure de manière préférentielle par un séchaqe à l'aide de toute technique connue de l'homme du métier. On peut citer de manière non limitative la lyophilisation ou bien encore 1 ' atomisation . De manière préférentielle, avant séchaqe, le pH des protéines est rectifié à 7 par ajout d'acides et/ou de bases tels qu'acide chlorhydrique ou soude. 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. Preferably, before drying, the pH of the proteins is rectified to 7 by addition of acids and / or bases such as hydrochloric acid or sodium hydroxide.
La présente invention a éqalement pour objet une protéine de pois susceptible d'être obtenue par le procédé d'extraction selon l'invention. La protéine de pois obtenue selon le procédé de l'invention présente avantaqeusement une flaveur neutre. 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.
La protéine de pois obtenue avec le procédé de l'invention peut contenir entre 75% et 95% en poids de protéines par rapport au poids de matière sèche. La teneur en matière sèche de la protéine de pois obtenue par le procédé de l'invention peut être entre 90% et 99,5% en poids par rapport au poids de ladite protéine de pois avant son séchaqe. Toute méthode de dosaqe référence pour quantifier le taux de protéines bien connue de l'homme de l'art peut être utilisée. De préférence, on réalise un dosaqe de l'azote total (en %/brut) et on multiplie le résultat par le coefficient 6,25. Cette méthodoloqie bien connue dans le domaine des protéines véqétales se base sur le constat que les protéines contiennent en moyenne 16% d'azote. Toute méthode de dosaqe de la matière sèche bien connue de l'homme du métier peut être éqalement utilisée. 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. Preferably, 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.
Afin de quantifier les flaveurs, une première solution consiste en l'utilisation d'un panel de déqustation orqanoleptique . Il existe plusieurs protocoles normalisés afin de
qualifier et/ou quantifier la présence et/ou l'absence de certaines flaveurs. Un protocole utilisé dans le cadre de cette invention est explicité dans l'exemple 2. In order to quantify the flavors, a first solution consists in the use of a panel of oranoleptic deodorant. There are several standardized protocols for Qualify and / or quantify the presence and / or absence of certain flavors. A protocol used in the context of this invention is explained in Example 2.
On peut évaluer éqalement l'amélioration de la flaveur en dosant des composés connus pour apporter ces flaveurs non désirées à la protéine de pois. Ces composés peuvent être par exemple, listés de manière non exhaustive : 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:
• l'hexanal ; • hexanal;
• les saponines ; • saponins;
• les 3-alkyl-2-méthoxypyrazines ; • 3-alkyl-2-methoxypyrazines;
• le 3-methyl butanal ; • 3-methyl butanal;
• le benzaldéhyde . • benzaldehyde.
Un procédé permettant de quantifier la teneur de ces différents composés utilisé dans le cadre de cette invention est explicité dans l'exemple 4. A method for quantifying the content of these various compounds used in the context of this invention is explained in Example 4.
La présente invention a éqalement pour objet l'utilisation d'une protéine de pois obtenue par le procédé selon l'invention dans une composition alimentaire ou pharmaceutique. 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.
En effet, du fait de sa flaveur neutre, une telle protéine de pois est d'un intérêt certain dans de nombreuses applications industrielles, en particulier dans l'industrie aqroalimentaire ou pharmaceutique, et en nutrition animale. Indeed, because of its neutral flavor, such a pea protein is of interest in many industrial applications, particularly in the food industry or pharmaceutical, and animal nutrition.
Par composition alimentaire on entend une composition destinée à l'alimentation humaine ou animale. Le terme composition alimentaire enqlobe les produits alimentaires et les compléments alimentaires. Par composition pharmaceutique on entend une composition destinée à un usaqe thérapeutique. By food composition is meant a composition intended for human or animal food. The term food composition includes food products and dietary supplements. By pharmaceutical composition is meant a composition intended for therapeutic use.
Les exemples qui suivent permettent de mieux illustrer la Demande, sans toutefois en limiter la portée. The following examples illustrate the Application better, but without limiting its scope.
Exemple 1 : Préparation d'une protéine de pois selon l'inventionExample 1 Preparation of a pea protein according to the invention
0,8 kq de pois sont mis en œuvre. Les fibres externes des pois sont tout d'abord séparées des qraines par concassaqe (séparation
mécanique de l'enveloppe externe et de la graine de pois) et dépélliculage (tri des enveloppes externe et des graines de pois à l'aide d'air comprimé) . Les pois sont placés dans un récipient contenant de 1,6 L d'eau déminéralisée chauffée à 80°C. La température de 80 °C est maintenue pendant 3 minutes. Les pois sont séparés de la solution aqueuse par filtration sur un tamis dont la maille est de 2 mm. Les pois sont ensuite placés pendant 5 minutes dans un second récipient contenant de 1,6 L d'eau déminéralisée dont la température est régulée à une température de 7°C. On prolonge ce refroidissement jusqu'à ce que la température des pois soit inférieure ou égale à 10°C. Les pois sont séparés de la solution aqueuse par filtration sur un tamis dont la maille est de 2 mm. Les pois, pesants 1,3 kg du fait d'une absorption d'eau, sont introduits dans l'enceinte d'un broyeur de type Robocoupe Blixer 4VV. Un broyage du pois est effectué à vitesse maximale pendant 1,5 minute. Puis, toujours en broyant à vitesse maximale, on ajoute 2,7 L d'eau déminéralisée sur une période de 3 minutes. Enfin, on prolonge le broyage pendant une période de 0,5 minutes. On obtient au final un broyât homogène eau/pois titrant 20% de MS . Ce broyât est centrifugé 5 min à 5000 g. Le surnageant, concentrant les protéines, est ajusté à pH5 puis chauffé à 60°C pendant 10 min pour faire floculer les protéines. Le floc protéique est récupéré en centrifugeant à 5000 g pendant 5 min. Le floc est remis en suspension dans un volume d'eau permettant d'obtenir une suspension fluide afin de pouvoir rectifier son pH à 7 avec de l'acide chlorhydrique . Ce floc est ensuite lyophilisé. On obtient une protéine de pois titrant 81% de protéines/MS et 95% de MS . Le produit final est référencé « Protéine de pois de l'invention selon l'exemple 1». 0.8 kq of peas are used. 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".
Exemple comparatif 1 : Préparation d'une protéine de pois selon l'art antérieur WO2015071499 Comparative Example 1: Preparation of a pea protein according to the prior art WO2015071499
0,8 kg de pois sont mis en œuvre. Les fibres externes des pois sont tout d'abord séparées des graines par concassage (séparation
mécanique de l'enveloppe externe et de la graine de pois) et dépélliculage (tri des enveloppes externe et des graines de pois à l'aide d'air comprimé) . Les pois sont ensuite soumis à une fermentation lactique dans de l'eau potabilisée contenant 108 cfu de la souche Lactobacillus fermentum. La fermentation a été conduite en mode anaérobique, dans une enceinte fermée, contenant 400 kg de pois par m3, sans dégazage, à 40°C, jusqu'à atteindre un pH de 4,2. Les pois sont ensuite séparés du milieu de fermentation par filtration puis sont rincés avec un volume équivalent d'eau déminéralisée. Les pois sont introduits dans l'enceinte d'un broyeur de type Robocoupe Blixer 4W. Un broyage du pois est effectué à vitesse maximale pendant 1,5 minute. Puis, toujours en broyant à vitesse maximale, on ajoute une certaine quantité d'eau déminéralisée sur une période de 3 minutes afin d'atteindre en final environ 20% de MS . Enfin, on prolonge le broyage pendant une période de 0,5 minutes. On obtient un broyât homogène eau/pois. Ce broyât titrant environ 20% de MS est centrifugé 5 min à 5000 g. Le surnageant, concentrant les protéines, est chauffé à 75°C pendant 15 sec. Le surnageant est ensuite ajusté à pH 4,7 afin d'obtenir une floculation isoélectrique des protéines. Le floc protéique est récupéré en centrifugeant à 5000 g pendant 5 min. On lyophilise le produit final qui sera référencé « Protéine de pois de l'art antérieur selon exemple comparatif 1 ». Exemple comparatif 2 : Préparation d'une protéine de pois selon l'art antérieur WO2017120597 0.8 kg of peas are implemented. 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
90 g de NUTRALYS® S85F (isolât de protéines de pois commercial) est mélangé avec 750 g d'eau potabilisée dans un récipient sous agitation. Le pH est ajusté à 9 par ajout de soude 6N et le mélange est agité ainsi pendant 5 min. On ajout ensuite une quantité suffisante de CaCl2 4M afin d'obtenir une concentration de 30 mM de CaCl2. Le pH est ensuite ajusté à 4,6 avec de l'acide chlorhydrique 6 N. La solution est centrifugée 5 min à 2200 g. le surnageant est éliminé et le culot est lavé par introduction
d'une quantité d'eau correspondante à 15 fois le poids de culot. La solution est centrifuqée à nouveau 5 min à 2200 q. Le culot est récupéré puis lyophilisé. Le produit final sera référencé « Protéine de pois de l'art antérieur selon l'exemple comparatif 2 ». 90 g of NUTRALYS® S85F (commercial pea protein isolate) is mixed with 750 g of drinking water in a stirred vessel. 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".
Exemple 2 : Méthodologie d' un panel sensoriel permettant de discriminer les flaveurs des protéines de pois Example 2: Methodology of a sensory panel making it possible to discriminate the flavors of pea proteins
Le panel est constitué de 30 personnes, expertes en déqustation de protéine de pois dans l'eau. The panel is made up of 30 people who are expert in the definition of pea protein in water.
Les produits ont été mis en suspension à 5% en poids dans de l'eau de marque Evian®, avec 0,3% en poids de saccharose, et homoqénéisés à l'aide d'un mixeur plonqeant . The products were suspended at 5% by weight in Evian® brand water, with 0.3% by weight of sucrose, and homogenized using a plunger.
Ils sont ensuite présentés aux panélistes à température ambiante. They are then presented to the panelists at room temperature.
Les conditions de déqustation étaient les suivantes : The conditions of dequstation were as follows:
- au laboratoire d'analyse sensorielle : box individuels de déqustation, murs blancs, ambiance calme (pour faciliter la concentration) ; - the sensory analysis laboratory: individual dequstation boxes, white walls, calm atmosphere (to facilitate concentration);
- lumière blanche (pour avoir exactement la même vision du produit) ; - white light (to have exactly the same vision of the product);
- en fin de matinée ou d'après-midi (pour être au maximum des capacités sensorielles) ; - at the end of the morning or afternoon (to be at the maximum of the sensory capacities);
- produits anonymes par un code à 3 chiffres (pour éviter que le code n'influence l'appréciation des produits) ; - anonymous products with a 3-digit code (to prevent the code from influencing the assessment of products);
- produits présentés dans un ordre aléatoire (pour éviter les effets d'ordre et de rémanence) . - products presented in a random order (to avoid the effects of order and remanence).
La méthodoloqie employée pour comparer les produits était le Profil Libre (Williams et Lanqron, 1984). Il s'aqit de comparer les produits entre eux en réalisant une succession de notations : les panélistes choisissent les descripteurs qui leur semblent les plus pertinents pour discriminer les produits entre eux et notent les produits selon ces descripteurs, tel que montré dans le tableau ci-dessous :
non plutôt plutôt The methodology used to compare the products was Free Profile (Williams and Lanqron, 1984). It is a question of comparing the products between them by realizing a succession of notations: the panelists choose the descriptors which seem to them the most relevant to discriminate the products between them and note the products according to these descriptors, as shown in the table below. below: no rather rather
Descripteur perçu faible faible moyen fort fort sensoriel 0 1 2 3 4 5 Descriptor perceived weak weak medium strong strong sensory 0 1 2 3 4 5
133 133
457 678 910 457 678 910
Odeur pois 452 Pea smell 452
La liste de descripteurs présentée aux panélistes était la suivante : The list of descriptors presented to the panellists was as follows:
Exemple 3 : Conclusions de la comparaison des différentes protéines Example 3: Conclusions of the comparison of the different proteins
Le tableau ci-dessous synthétise les évaluations organoleptiques réalisées à l'aide de la méthodologie décrite dans l'exemple 2. Les produits testés sont les protéines de pois produites selon l'exemple 1 et les exemples comparatifs 1 et 2 ainsi que deux protéines commerciales : NUTRALYS® S85F et PISANE® B9.
Analyse ser 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
Echantillon Sample
Flaveur pois :iiiiiiF:i:iSisS:iiiim:S:Séiiiiiii NUTRALYS® S85F 4 4Peas Flavor: iiiiiiF: i: iSisS: iiiim : S: Seiiiiiii NUTRALYS® S85F 4 4
PISANE® B9 4 4PISANE® B9 4 4
Protéine de pois de Pea protein from
l'invention selon l'exemple 1 1 the invention according to example 1 1
1 1
Protéine de pois de l'art Art Pea Protein
antérieur selon l'exemple 4 4 previous according to example 4 4
comparatif 1 comparative 1
Protéine de pois de l'art Art Pea Protein
antérieur selon l'exemple 4 4 previous according to example 4 4
comparatif 2 comparative 2
On observe que la protéine de pois obtenue par le procédé de l'invention présente une flaveur « pois » et une flaveur « amère » bien moindre que celles des protéines de pois des exemples comparatifs et des protéines de pois commerciales testées. La protéine de pois de l'invention peut donc être avantageusement introduite dans une composition alimentaire ou pharmaceutique du fait de son goût neutre . It is observed that 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.
Exemple 4 : Méthodologie d' analyse par ITEX GC/MS pour quantifier la teneur en 3-methyl butanal et benzaldehyde dans la protéine de pois Example 4: ITEX GC / MS analysis methodology for quantifying the content of 3-methyl butanal and benzaldehyde in pea protein
L'analyse par extraction dans un tube ( In-tube Extraction - ITEX) suivie d'une chromatographie en phase gazeuse couplée à la spectrométrie de masse (GC/MS) permet de quantifier les teneurs en composés organiques volatils dans la protéine de pois. On réalise tout d'abord une extraction des composés avec la succession d'étapes suivantes : Extraction analysis in a tube (In-tube Extraction - ITEX) followed by gas chromatography coupled with mass spectrometry (GC / MS) quantifies volatile organic compounds in the pea protein. The compounds are first extracted with the following sequence of steps:
1. introduire dans un flacon de 15ml 0.5g d'échantillon de protéine de pois à analyser et 10ml d'un mélange1. put in a 15ml bottle 0.5g of pea protein sample to analyze and 10ml of a mixture
Acétone/Eau (80/20) Acetone / Water (80/20)
2. agiter 30min à température ambiante (environ 20-25°C) puis laisser décanter en laissant au repos 2. Agitate 30min at room temperature (approx. 20-25 ° C) and allow to settle, leaving at rest
3. récupérer la phase surnageante liquide par filtration sur filtre 0.45μπ\ dans un flacon type Headspace de 10ml
4. évaporer à sec la phase Acétone/Eau sous flux d'azote3. recover the liquid supernatant phase by filtration on a 0.45 μm filter in a 10 ml Headspace bottle 4. Dry evaporate the Acetone / Water phase under a stream of nitrogen
5. fermer le flacon Head-Space 5. close the Head-Space bottle
On réalise ensuite une analyse par ITEX / GCMS . L'appareillage commercial utilisé est un GCMS Bruker GC-456 Scion SQ éguipé d'un passeur CTC Combipal avec option ITEX An analysis is then carried out by ITEX / GCMS. The commercial equipment used is GCMS Bruker GC-456 Scion SQ equipped with a CTC Combipal conveyor with ITEX option
Les paramètres d'analyse ITEX sont les suivants : The ITEX analysis parameters are as follows:
• Température seringue 100 °C • Syringe temperature 100 ° C
• Température piège 40°C • Trap temperature 40 ° C
• Température incubation 100 °C • Incubation temperature 100 ° C
· Vitesse agitation 500 rpm · Stirring speed 500 rpm
• Volume extraction ΙΟΟΟμΙ • Extraction volume ΙΟΟΟμΙ
• Nombre extraction (Extraction strokes) 200 • Extraction number (Extraction strokes) 200
• Vitesse extraction ΙΟΟΟμΙ/s • Extraction speed ΙΟΟΟμΙ / s
• Attente avant remontée (Pull-up delay) 2000 ms • Wait before pull-up delay (2000 ms)
· Température désorption 300°C · Desorption temperature 300 ° C
• Vitesse désorption 100 μΐ/s • Desorption rate 100 μs / sec
• Vitesse injection 100 μΐ/s • injection speed 100 μΐ / s
• Température nettoyage piège 300 °C • Trap cleaning temperature 300 ° C
• Temps nettoyage piège 20 min Les paramètres d'analyse GC/MS sont les suivants : • trap cleaning time 20 min The GC / MS analysis parameters are as follows:
• Colonne Vf-Wax 30m * 0.25mm ; df 0.25μπ\ • Column Vf-Wax 30m * 0.25mm; 0.25μπ df
• Prog T°C : 3 min à 50°C, 5°C/min jusgu'à 230°C, 20min à 230°C • Prog T ° C: 3 min at 50 ° C, 5 ° C / min up to 230 ° C, 20 min at 230 ° C
• Injecteur mode Split 1 :10 250°C • Split Mode Injector 1: 10 250 ° C
· Hélium : 1 ml/min · Helium: 1 ml / min
On réalise enfin l'intégration des données obtenues sur le chromatogramme GC/MS en dosant sélectivement le 3-methyl butanal et le benzaldehyde . Pour ce faire, on utilise des échantillons
standards de ces produits et on pratique selon les connaissances générales de l'homme du métier. The data obtained on the GC / MS chromatogram are finally integrated by selectively dosing 3-methyl butanal and benzaldehyde. To do this, we use samples standards of these products and practice according to the general knowledge of the skilled person.
Le tableau ci-dessous présente les résultats obtenus avec les échantillons commerciaux et obtenus dans les exemples précédents de cette demande de brevet : The table below presents the results obtained with the commercial samples and obtained in the preceding examples of this patent application:
En corrélant les résultats de l'analyse sensorielle de l'exemple 3 et les résultats obtenus par analyse ITEX GC/MS, il apparaît que l'échantillon obtenu selon l'invention est le seul à présenter une teneur en 3-methyl butanal supérieure à 3000 ppb et une teneur en benzaldehyde supérieure à 60 ppb. 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.
Il apparaît donc que les protéines présentant une teneur élevée en 3-methyl butanal et en benzaldéhyde ont une meilleure qualité organoleptique, notamment en ce qui concerne les flaveurs « amère » et « pois », par rapport à celle des protéines de pois des exemples comparatifs et des protéines de pois commerciales testées .
It therefore appears that 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.
Claims
1. Protéine de pois caractérisée en ce que la teneur en 3- methyl butanal est supérieure à 3000 ppb, de préférence supérieure à 4000 ppb, plus préférentiellement supérieure à 5000 ppb. 1. Pea protein characterized in that the content of 3-methyl butanal is greater than 3000 ppb, preferably greater than 4000 ppb, more preferably greater than 5000 ppb.
2. Protéine de pois selon la revendication 1, caractérisée en ce que la teneur en benzaldéhyde est supérieure à 60 ppb, préférentiellement supérieure à 70 ppb. 2. Pea protein according to claim 1, characterized in that the benzaldehyde content is greater than 60 ppb, preferably greater than 70 ppb.
3. Procédé d'extraction de protéines de pois comprenant les étapes suivantes : A method of extracting pea proteins comprising the steps of:
a) mise en œuvre de pois dans une solution aqueuse dont la température est comprise entre 70°C et 90°C, préférentiellement entre 75°C et 85°C, encore préférentiellement 80°C, afin obtenir une suspension eau-pois ; a) implementation of peas in an aqueous solution whose temperature is between 70 ° C and 90 ° C, preferably between 75 ° C and 85 ° C, more preferably 80 ° C, to obtain a water-pea suspension;
b) traitement thermique de la suspension obtenue lors de l'étape a) en maintenant la température de ladite suspension entre 70°C et 90°C pendant 2 à 4 min, préférentiellement pendant 3 min ; b) heat treatment of the suspension obtained in step a) by maintaining the temperature of said suspension between 70 ° C and 90 ° C for 2 to 4 min, preferably for 3 min;
c) refroidissement des pois de la suspension obtenue lors de l'étape b) , préférentiellement à une température inférieure à 10°C ; c) cooling the peas of the suspension obtained in step b), preferably at a temperature below 10 ° C;
d) broyaqe des pois issu de l'étape c) en milieu aqueux afin d'obtenir une suspension aqueuse de pois broyés ; e) extraction de protéines de la suspension aqueuse obtenue lors de l'étape d) . 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).
4. Procédé selon la revendication 3 caractérisé en ce que l'étape c) de refroidissement est réalisée dans une nouvelle solution aqueuse après vidanqe de celle ayant servi lors des étapes a) et b) .
4. Process according to claim 3, characterized in that the cooling step c) is carried out in a new aqueous solution after draining from that used in steps a) and b).
5. Procédé selon la revendication 3 ou 4 caractérisé en ce que le pH de la solution aqueuse de l'étape a) est ajusté entre 8 et 10, préférentiellement à 9. 5. Method according to claim 3 or 4 characterized in that the pH of the aqueous solution of step a) is adjusted between 8 and 10, preferably 9.
6. Procédé selon l'une quelconque des revendications 3 à 5 caractérisé en ce que le pH de la suspension aqueuse de pois broyés en fin d'étape d) est ajusté entre 8 et 10, préférentiellement à 9. 6. Method according to any one of claims 3 to 5 characterized in that the pH of the aqueous pea suspension milled end of step d) is adjusted between 8 and 10, preferably 9.
7. Protéine de pois susceptible d'être obtenue par le procédé d'extraction selon l'une quelconque des revendications 3 à 6. 7. Pea protein obtainable by the extraction process according to any one of claims 3 to 6.
8. Utilisation d'une protéine de pois selon les revendications 1 à 2 ou obtenue par le procédé selon l'une quelconque des revendications 3 à 6 dans une composition alimentaire ou pharmaceutique .
8. Use of a pea protein according to claims 1 to 2 or obtained by the method according to any one of claims 3 to 6 in a food or pharmaceutical composition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1758570A FR3071132B1 (en) | 2017-09-15 | 2017-09-15 | PEAS PROTEINS WITH IMPROVED FLAVOR, METHOD OF MANUFACTURE AND INDUSTRIAL USES |
| PCT/FR2018/052261 WO2019053387A1 (en) | 2017-09-15 | 2018-09-14 | Pea proteins with improved flavour, production method, and industrial uses |
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| Publication Number | Publication Date |
|---|---|
| EP3681306A1 true EP3681306A1 (en) | 2020-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP18780195.6A Pending EP3681306A1 (en) | 2017-09-15 | 2018-09-14 | Pea proteins with improved flavour, production method, and industrial uses |
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| Country | Link |
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| US (1) | US11673924B2 (en) |
| EP (1) | EP3681306A1 (en) |
| JP (1) | JP7231618B2 (en) |
| KR (1) | KR20200049784A (en) |
| CN (1) | CN111093383A (en) |
| AU (1) | AU2018334101A1 (en) |
| BR (1) | BR112020005133A2 (en) |
| CA (1) | CA3074325A1 (en) |
| FR (1) | FR3071132B1 (en) |
| WO (1) | WO2019053387A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP7245827B2 (en) * | 2017-10-04 | 2023-03-24 | ロケット フレール | Pea protein composition with improved nutritional value |
| BR112021023971A2 (en) | 2019-05-29 | 2022-01-25 | Roquette Freres | Co-atomized vegetable protein with reduced flavor and aroma |
| FR3097864A1 (en) | 2019-06-28 | 2021-01-01 | Roquette Freres | Process for the production of legume protein |
| FR3104906A1 (en) * | 2019-12-23 | 2021-06-25 | Roquette Freres | LOW LIPID PEA PROTEIN ISOLATE |
| TW202239331A (en) * | 2020-12-23 | 2022-10-16 | 比利時商科舒克拉 格魯普瓦爾科迎有限公司 | Method for extracting pulse proteins |
| CN112931786B (en) * | 2021-03-26 | 2023-01-06 | 江南大学 | Preparation method of pea yogurt with low beany flavor |
| CN113170833A (en) * | 2021-05-21 | 2021-07-27 | 江南大学 | Method for improving flavor of pea protein isolate |
| CN113170832A (en) * | 2021-05-21 | 2021-07-27 | 江南大学 | Method for reducing content of volatile components in pea protein isolate |
| CN113170834A (en) * | 2021-05-24 | 2021-07-27 | 江南大学 | Method for removing 2-methoxy-3-isopropyl- (5/6) -methylpyrazine in pea protein isolate |
| WO2022248601A1 (en) | 2021-05-25 | 2022-12-01 | Roquette Freres | Leguminous protein compositions having improved acid-gelling properties |
| CN113812505A (en) * | 2021-09-18 | 2021-12-21 | 优承生物科技(烟台)有限公司 | Process for extracting plant protein from germinated beans |
| FR3127370A1 (en) | 2021-09-24 | 2023-03-31 | Roquette Freres | METHOD OF REDUCING THE BITTERNESS OF A LEGUMINE PROTEIN |
| WO2023196407A1 (en) * | 2022-04-06 | 2023-10-12 | Eat Just, Inc. | Isolated plant protein compositions with lowered volatile organic compounds |
| FR3136144A1 (en) | 2022-06-03 | 2023-12-08 | Roquette Freres | PEA PROTEINS PRESENTING A MILK AROMATIC UNIVERSE |
| FR3140518A1 (en) | 2022-10-10 | 2024-04-12 | Roquette Freres | Process for manufacturing deodorized pea protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US4022919A (en) * | 1975-02-14 | 1977-05-10 | The Griffith Laboratories, Limited | Removal of bitter flavor from pea flour |
| US20020001651A1 (en) | 2000-01-24 | 2002-01-03 | Norris Leslie Marie | Method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds |
| FR2844515B1 (en) | 2002-09-18 | 2004-11-26 | Roquette Freres | PROCESS FOR EXTRACTING COMPONENTS OF PEA FLOUR |
| FR2889417B1 (en) | 2005-08-05 | 2008-02-08 | Roquette Freres | TEXTUREED PEAS PROTEINS |
| FR2889416B1 (en) | 2005-08-05 | 2007-10-26 | Roquette Freres | COMPOSITION OF PEAS PROTEINS |
| FR2958501B1 (en) * | 2010-04-09 | 2012-11-23 | Roquette Freres | PROCESS FOR PRODUCING SOLUBLE AND FUNCTIONAL PLANT PROTEINS, PRODUCTS OBTAINED AND USES THEREOF |
| KR20130079408A (en) * | 2010-05-07 | 2013-07-10 | 버콘 뉴트라사이언스 (엠비) 코포레이션 | A method of producing soluble protein solutions from pulses and product thereof |
| FR2960129B1 (en) * | 2010-05-20 | 2014-10-10 | Roquette Freres | PROCESS FOR THE PREPARATION OF ALKALINE HYDROLYSATES OF PLANT PROTEINS |
| SG187936A1 (en) * | 2010-08-24 | 2013-03-28 | Abbott Lab | Nutritional products having improved organoleptic properties |
| US20120288588A1 (en) * | 2011-05-12 | 2012-11-15 | Jon Barron | Functional cereal formulation |
| DK3071046T3 (en) * | 2013-11-18 | 2022-05-09 | Cosucra Groupe Warcoing Sa | PROCEDURE FOR EXTRACTION OF PEA PROTEINS |
| CN104206644B (en) * | 2014-09-12 | 2016-06-01 | 山东健源生物工程股份有限公司 | The pea separation protein preparation technology of a kind of improvement |
| CA3010624C (en) * | 2016-01-07 | 2022-02-22 | Ripple Foods, Pbc | Product analogs or components of such analogs and processes for making same |
| CN105746841A (en) * | 2016-03-04 | 2016-07-13 | 上海中新裕祥化工有限公司 | Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste |
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| KR20200049784A (en) | 2020-05-08 |
| AU2018334101A1 (en) | 2020-03-26 |
| US11673924B2 (en) | 2023-06-13 |
| CA3074325A1 (en) | 2019-03-21 |
| JP7231618B2 (en) | 2023-03-01 |
| US20200277344A1 (en) | 2020-09-03 |
| JP2020533010A (en) | 2020-11-19 |
| BR112020005133A2 (en) | 2020-09-15 |
| CN111093383A (en) | 2020-05-01 |
| FR3071132A1 (en) | 2019-03-22 |
| FR3071132B1 (en) | 2019-10-18 |
| WO2019053387A1 (en) | 2019-03-21 |
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