EP3989738A1 - Verfahren zur herstellung leguminoseprotein - Google Patents

Verfahren zur herstellung leguminoseprotein

Info

Publication number
EP3989738A1
EP3989738A1 EP20747049.3A EP20747049A EP3989738A1 EP 3989738 A1 EP3989738 A1 EP 3989738A1 EP 20747049 A EP20747049 A EP 20747049A EP 3989738 A1 EP3989738 A1 EP 3989738A1
Authority
EP
European Patent Office
Prior art keywords
protein
proteins
seeds
suspension
heat treatment
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
Application number
EP20747049.3A
Other languages
English (en)
French (fr)
Inventor
Lucile CALMON
Aline LECOCQ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP3989738A1 publication Critical patent/EP3989738A1/de
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with 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
    • 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of plant proteins.
  • the invention relates in particular to a process for producing a protein composition of legumes, preferably peas, and the protein composition that can be obtained by this method.
  • the daily human protein requirements are between 12 and 20% of the food ration. These proteins are supplied both by products of animal origin (meat, fish, eggs, dairy products) and by products of plant origin (cereals, legumes, seaweed).
  • animal proteins have many disadvantages, both in terms of their allergenicity, in particular concerning proteins obtained from milk or eggs, and in terms of the environment in relation to the harmful effects of intensive breeding.
  • Soy has been, and remains, the first vegetable alternative to animal proteins. The use of soy nevertheless has certain disadvantages.
  • the soybean is more than frequently of GMO origin and obtaining its protein goes through a deoiling step using a solvent.
  • grain legumes including peas in particular, have developed strongly in Europe, mainly in France, as an alternative protein resource to animal proteins intended for animal and human consumption. Pea contains about 27% by weight of protein material.
  • pea is here considered in its broadest sense and includes in particular all wild varieties of “smooth pea”, and all mutant varieties of “smooth pea” and “wrinkled pea”("Wrinkledpea”), and whatever the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses). These seeds are non-GMO and do not require solvent deoiling.
  • Pea protein mainly pea globulin
  • Pea protein extraction process mention may be made of patent EP1400537.
  • the seed is ground in the absence of water (a so-called “dry grinding” process) to obtain a flour.
  • This flour will then be suspended in water to extract the protein.
  • pea suffers, in comparison with animal proteins, from so-called “pea”, “beany” or “vegetable” flavors.
  • This flavor is an undeniable brake in a good number of industrial applications, in particular food.
  • Lipoxygenase and saponins being sensitive to temperature, the addition of an additional heat treatment during the extraction step consisting of heating in a humid medium (bleaching), optionally combined with a quenching step a was contemplated in WO 2019/053387.
  • these steps use large amounts of water and generate soluble co-products that must be upgraded.
  • the use of this process does not make it possible to manufacture proteins with reduced gelling power.
  • “Roasting” or dry heating is used in the neighboring soybean industry.
  • An important issue for the pea industry is the preservation of pea starch, which must not be degraded in order to also be used industrially.
  • the soybean does not have starch: the soybean industry can therefore use very high heating temperatures in order to inhibit lipoxygenase without worrying about the starch problem.
  • Heating the seed can also cause functional modifications of the protein (for example solubility or emulsifying power), preventing certain upgrades, particularly in food.
  • functional modifications of the protein for example solubility or emulsifying power
  • the inventors have shown that a preliminary step of heat treatment of the seeds between 70 and 130 ° C for 1 to 6 minutes, advantageously between 100 and 120 ° C for 2 to 4 minutes made it possible to inhibit the activity of internal lipoxygenase while preserving the functionality of the starch and guaranteeing the extraction yield of the various components.
  • the process developed by the inventors makes it possible to obtain a legume protein composition whose functional properties are particularly suitable for applications of protein-enriched drinks: improved organoleptic, reduced gelling power and improved emulsifying power.
  • a method for producing a legume protein composition comprising the following steps:
  • legume seeds preferably chosen from peas, lupine and faba bean at a temperature between 70 and 130 ° C, for example between 80 and 125 ° C, especially between 100 ° C and 120 ° C, for 1 to 6 minutes, for example 1, 5 to 5 minutes, especially 2 to 4 minutes;
  • the extraction of proteins from said fraction comprises a step of coagulating the proteins in an aqueous solution at a pH between 4 and 6 and heat treatment of the solution between 45 ° C and 65 ° C, preferably 55 ° C, especially for 3.5 min to 4.5 min, preferably 4 min.
  • the coagulated proteins are recovered, preferably by centrifugation, and suspended in an aqueous solution.
  • the pH of the aqueous solution of coagulated proteins can then be adjusted between 6 and 8, preferably 7, and the aqueous suspension can be subjected to heat treatment between 130 and 150 ° C, preferably 140 ° C for 5 to 15s, preferably 10s.
  • the method may further comprise a step of drying the aqueous suspension of the coagulated proteins.
  • a legume protein composition which can be obtained according to a process as described in the first aspect of said invention.
  • composition protein that can be obtained according to a process as described in the first aspect of said invention.
  • FIG. 1 shows the viscosity analysis profile of protein compositions obtained by a process comprising heat treatment of the seeds for 4 min at 100 ° C or 2 min at 120 ° C or without heat treatment.
  • the dry legume seeds preferably chosen from peas, lupine and faba bean, to a temperature between 70 and 130 ° C, for example between 80 and 125 ° C, in particular between 100 ° C and 120 ° C, for 1 to 6 minutes, for example 1, 5 to 5 minutes, especially 2 to 4 minutes;
  • protein composition should be understood in the present application as a composition obtained by extraction and refining, said composition comprising proteins, macromolecules formed from one or more polypeptide chains consisting of the chain of residues of 'amino acids linked together by peptide bonds.
  • the present invention relates more particularly to globulins (approximately 50-60% of pea proteins).
  • the Pea globulins are mainly subdivided into three subfamilies: legumines, vicilins and convicilins.
  • legume will be understood in the present application to the family of dicotyledonous plants of the order Fabales. It is one of the most important families of flowering plants, the third after Orchidaceae and Asteraceae by number of species. It has approximately 765 genera comprising more than 19,500 species.
  • Several legumes are important cultivated plants including soybeans, beans, peas, chickpeas, field beans, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob tree, licorice, lupine.
  • the legume protein is chosen from the group consisting of peas, beans, broad beans and field beans and their mixtures, preferably peas.
  • peas includes in particular all the wild varieties of “smooth peas” and all the mutant varieties of “smooth peas” and “wrinkled peas”.
  • the peas can undergo before the heating and grinding steps of the process according to the invention steps well known to those skilled in the art, such as in particular cleaning (removal of unwanted particles such as stones, dead insects, earth residues, etc.) and also a skinning of the external fibers (also called "dehulling" in English) between 70 and 130 ° C, for example between 80 and 125 ° C, in particular between 100 ° C and 120 ° C, for 1 to 6 minutes, for example 1.5 to 5 minutes, especially 2 to 4 minutes;
  • the method according to the invention comprises a step i) consisting of a heat treatment of the seeds at a temperature between 70 and 130 ° C, for example between 80 and 125 ° C, in particular between 100 ° C and 120 ° C , for a time of 1 to 6 minutes, for example from 1.5 to 5 minutes, in particular between 2 and 4 minutes.
  • This heat treatment is a dry heat treatment, that is to say it takes place in the absence of additional aqueous solvent to that present in the seed.
  • This dry heat treatment, or toasting differs from a microwave treatment in that the heat is provided by convection, which allows precise control of the heat treatment of the seeds (time and temperature).
  • This dry heat treatment is particularly advantageous because it can be carried out easily, without for example controlling the relative humidity. As exemplified in the present application, it is important to respect the time and temperature intervals in order to be able to inhibit the activity of internal lipoxygenase while preserving the functionality of the starch and ensuring the extraction yield of the various components. .
  • the temperature is between 110 and 120 ° C, for example 120 ° C. This choice makes it possible to obtain a very low protein composition viscosity, which is an additional advantage in certain food applications such as high protein drinks.
  • This step optionally ends with the removal of the outer fibers of the pea (cellulose outer shell) by a well-known step also called "dehulling".
  • the method according to the invention comprises a step ii) of grinding the seeds into flour and suspending in an aqueous solution.
  • the grinding is carried out by any type of suitable technology known to those skilled in the art such as ball mills, conical mills, helical mills, air jet mills or rotor / rotor systems.
  • water can be added continuously or discontinuously, at the start, in the middle or at the end of grinding, in order to obtain at the end of the stage an aqueous suspension of ground peas titrating between 15% and 25% by weight of dry matter (DM), preferably 20% by weight of DM, relative to the weight of said suspension.
  • DM dry matter
  • a pH control can be performed at the end of grinding.
  • the pH of the aqueous suspension of ground peas at the end of step ii) is adjusted between 8 and 10, preferably the pH is adjusted to 9.
  • the pH adjustment can be carried out by adding acid and / or base, for example soda or hydrochloric acid.
  • acid and / or base for example soda or hydrochloric acid.
  • ascorbic acid, citric acid or potash and soda are preferred.
  • the method according to the invention then consists of a step iii) of separating the soluble components from the aqueous suspension, preferably by centrifugal force.
  • This step makes it possible to separate the soluble fractions from the insoluble fractions of the suspension.
  • the insoluble fractions mainly consist of starch and polysaccharides called "internal fibers".
  • the proteins are concentrated in the soluble fraction (supernatant).
  • Starch and fibers can also be separated by carrying out a first sieving step to remove the internal fibers of the pea.
  • This first step is made necessary by the fact that the internal fibers of the pea bind very easily to the starch and proteins of the pea. It is then necessary to multiply the washing of these fibers in order to extract the starch or associated proteins.
  • the suspension freed from internal fibers is centrifuged to generate a “light phase” mainly containing proteins, and a “heavy phase” mainly containing starch.
  • the method according to the invention comprises a step iv) of extracting the proteins from the soluble components.
  • Said extraction can be carried out by any type of suitable process, such as in particular precipitation at isoelectric pH of proteins or else thermocoagulation by heating.
  • the extraction of the proteins consists of a step of coagulating the proteins in an aqueous solution at a pH between 4 and 6, preferably 5, followed by heating at a temperature between 45 and 65 ° C, preferably 55 ° C.
  • the contact time can be between 1 min and 30 minutes, for example between 1 min and 10 min, preferably between 3 min and 5 min, even more preferably 5 min.
  • the aim here is to separate the pea proteins of interest from the other constituents of the supernatant of step iv). It is essential to properly control the time / temperature scale.
  • the heating is carried out by indirect injection of steam, for example in a double jacket equipping a stirred tank.
  • the coagulated proteins also called coagulated protein floc can then be recovered by centrifugation.
  • the solid fractions which have concentrated the proteins are thus separated from the liquid fractions which have concentrated the sugars and the salts.
  • the floc is then suspended in an aqueous solution, preferably diluted with water.
  • the dry matter is then adjusted between 10% and 20%, preferably 15% by weight of dry matter relative to the weight of said suspension.
  • the pH of the protein floc can then be corrected to a value between 6 and 8, preferably 7.
  • the pH is adjusted using any acidic and basic reagent (s).
  • the use of ascorbic acid, citric acid or potash and soda are preferred.
  • the extraction of the proteins can preferably be concluded with drying using any technique known to those skilled in the art.
  • the coagulated protein floc is dried to achieve a dry matter greater than 80%, preferably greater than 90% by weight of proteins relative to the weight of said dry matter. Any technique well known to those skilled in the art, such as freeze-drying or even atomization, is used to do this. Atomization is the preferred technology, particularly multi-effect atomization.
  • the dry matter content is measured by any method well known to those skilled in the art.
  • the method known as "by desiccation" is used. It consists in determining the quantity of water evaporated by heating a known quantity of a sample of known mass: The sample is weighed at the start and a mass m1 in g is measured; The water is evaporated by placing the sample in a heated chamber until the mass of the sample has stabilized, the water being completely evaporated (preferably, the temperature is 105 ° C under atmospheric pressure), we weigh the final sample and a mass m2 in g is measured.
  • the dry matter is obtained by the following calculation: (m2 / m1) * 100.
  • a legume protein composition in which the legume is chosen in particular from peas, lupine and field bean, which can be obtained according to a process as described. in the first aspect of said invention.
  • the protein composition of legumes according to the invention exhibits a high protein content of greater than 80%, preferably greater than 85%, even more preferably greater than 90% by weight of protein relative to the total weight of the protein. dry matter.
  • the protein richness is measured by any technique well known to those skilled in the art.
  • a determination of the total nitrogen is carried out (in percentage by weight of nitrogen relative to the total dry weight of the composition) 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% nitrogen. Any method of assaying the dry matter well known to those skilled in the art can also be used.
  • the protein composition according to the invention is innovative because its organoleptic profile is improved, in particular the "vegetable” or “beany” component.
  • This component is conventionally evaluated using an organoleptic tasting panel.
  • This difference can also be characterized by analyzing the volatile compounds using gas chromatography equipped with a mass spectrophotometer.
  • This composition can also be characterized by an optimized gelling power, in that it is reduced by a factor of approximately 2 compared to a legume protein composition obtained by a production process not comprising a step of heat treatment of legume seeds.
  • gelling power is meant the functional property consisting in the ability of a protein composition to form a gel or a network, increasing the viscosity and causing the generation of a state of the material intermediate between the liquid and liquid states. solid.
  • gel strength can also be used. To quantify this gelling power, it is therefore necessary to generate this network and assess its strength. To carry out this quantification, in the present invention, test A is used, the description of which is as follows:
  • Phase 1 heating from a temperature of 20 ° C +/- 2 ° C to a temperature of 80 ° C +/- 2 ° C in 10 minutes;
  • Phase 2 stabilization at a temperature of 80 ° C +/- 2 ° C for 120 minutes;
  • Phase 3 cooling from a temperature of 80 ° C +/- 2 ° C to a temperature of 20 ° C +/- 2 ° C in 30 min
  • the imposed stress rheometers is the AR 2000 model from TA instruments, equipped with a down geometry and a Peltier effect temperature control system.
  • paraffin oil is added to the samples.
  • a "rheometer" within the meaning of the invention is a laboratory apparatus capable of making measurements relating to the rheology of a fluid or of a gel. It applies a force to the sample. Generally of low characteristic dimension (very low mechanical inertia of the rotor), it allows to study basically the mechanical properties of a liquid, gel, suspension, paste, etc., in response to an applied force.
  • imposed stress makes it possible, by applying a sinusoidal stress (oscillation mode), to determine the intrinsic viscoelastic quantities of the material, which depend in particular on time (or on the angular speed w) and on the temperature .
  • this type of rheometer provides access to the complex module G * , itself allowing access to the modules G ′ or elastic part and G ′′ or viscous part.
  • This composition can also be characterized by an optimized emulsifying power, in that it is increased by a factor of approximately 2 relative to a protein composition of legumes obtained by a production process not comprising a step. heat treatment of legume seeds.
  • emulsifying power or also “emulsifying capacity” is meant the maximum amount of oil that can be dispersed in an aqueous solution containing a defined amount of emulsifier before phase rupture or inversion of the emulsion (Sherman , 1995). In order to quantify it, the Applicant has developed a test making it possible to quantify it easily, quickly and in a reproducible manner:
  • phase shift If a bad emulsion is obtained (phase shift), the test is repeated at point 1 by reducing the quantities of water and corn by 50%,
  • the maximum quantity of oil (Qmax in ml) that can be emulsified is thus determined iteratively, -
  • the emulsifying capacity is therefore the maximum quantity of corn oil that can be emulsified per gram of product,
  • the protein composition of legumes preferably of the protein isolate of legumes, chosen from peas, lupine and field beans, even more preferably the pea protein isolate according to the invention.
  • the protein compositions obtained by practicing the method according to the invention can be characterized by an improved organoleptic profile, a gel strength divided by at least a factor of 2 and an emulsifying power at least doubled in comparison.
  • legume protein compositions obtained without heat treatment of legume seeds These characteristics are particularly suitable for protein-enriched drinks such as RTDs (“Ready To Drink”), alternatives to vegetable-based milk or drinks in powders to be reconstituted or “Powder-mix”.
  • the drop in the gelling power also allows an increase in the protein content without resulting in a drink that is too thick.
  • the emulsifying power is also of interest, e.g. in order to stabilize essential fatty acids
  • Example 1 Influence of the heating parameters of leguminous seeds in the protein production method.
  • yellow pea seeds (Pisum Savitum) will be used which have been cleaned and free from external bodies such as pebbles.
  • Several heat treatment technologies are applied for comparative purposes:
  • the pretreatment by dry heating makes it possible to improve the flavor of the proteins obtained while preserving the functionality of the starch and ensuring the extraction yield of the various components.
  • Example 2 Examples aiming to demonstrate the effect of a dry heat treatment on the quality of the protein composition obtained.
  • the aim of this example is to demonstrate the effect of a dry heat treatment on the quality of the protein composition obtained.
  • the protein compositions according to the invention have an almost doubled emulsifying capacity and a reduced gel strength.
  • the viscosity of the protein compositions are measured using a TA Instrument AR 2000 rheometer equipped with a down geometry and a Peltier effect temperature regulation system. The measurement is carried out at a temperature of 20 ° C and at a shear rate 0.006 to 600s-1 in 3 min.
  • the protein composition according to the invention produced at a temperature of 120 ° C also has a lower viscosity ( Figure 1).
  • a process similar to the process for manufacturing the protein composition a. (that obtained without pretreatment) is carried out, by replacing the grinding of pea cotyledons using a stone mill by wet grinding of pea cotyledons as described in document WO 2019/053387 in Example 1
  • This grinding consists of the implementation of the pea cotyledons in an aqueous solution at 80 ° C, the heat treatment for 3 minutes while maintaining said solution at this temperature, the recovery then cooling to 10 ° C of these peas in immersing them in water regulated at 7 ° C, then grinding these peas in solution.
  • a comparative protein composition is obtained having a gel strength which is not reduced compared to the protein composition a.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Peptides Or Proteins (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP20747049.3A 2019-06-28 2020-06-26 Verfahren zur herstellung leguminoseprotein Pending EP3989738A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1907143A FR3097864B1 (fr) 2019-06-28 2019-06-28 Procédé de production de protéine de légumineuse
PCT/FR2020/051122 WO2020260841A1 (fr) 2019-06-28 2020-06-26 Procédé de production de protéine de légumineuse

Publications (1)

Publication Number Publication Date
EP3989738A1 true EP3989738A1 (de) 2022-05-04

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Application Number Title Priority Date Filing Date
EP20747049.3A Pending EP3989738A1 (de) 2019-06-28 2020-06-26 Verfahren zur herstellung leguminoseprotein

Country Status (8)

Country Link
US (1) US20220312794A1 (de)
EP (1) EP3989738A1 (de)
JP (1) JP2022538603A (de)
CN (1) CN114007439A (de)
AU (1) AU2020307219A1 (de)
CA (1) CA3143863A1 (de)
FR (1) FR3097864B1 (de)
WO (1) WO2020260841A1 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3127370A1 (fr) 2021-09-24 2023-03-31 Roquette Freres Methode de reduction de l’amertume d’une proteine de legumineuse
FR3136144A1 (fr) 2022-06-03 2023-12-08 Roquette Freres Proteines de pois presentant un univers aromatique lacte
FR3145671A1 (fr) * 2023-02-14 2024-08-16 Roquette Freres Isolat de proteine vegetale ameliore via traitement par biomasse de cellule entiere

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3598610A (en) * 1969-07-18 1971-08-10 Ralston Purina Co Treating full-fat,hull enclosed cotyledon seed material
CA994164A (en) * 1972-01-24 1976-08-03 Swift And Company Manufacture of flavor-free substantially undenatured legume seeds
US4022919A (en) 1975-02-14 1977-05-10 The Griffith Laboratories, Limited Removal of bitter flavor from pea flour
DE19932884C1 (de) 1999-07-16 2000-08-10 Braun Gmbh Epilationsgerät
FR2844515B1 (fr) 2002-09-18 2004-11-26 Roquette Freres Procede d'extraction des composants de la farine de pois
US20070042103A1 (en) * 2005-08-17 2007-02-22 Solae, Llc. Isolated Soy Protein Having High Molecular Weight Protein Fractions and Low Molecular Weight Protein Fractions
CN113349283A (zh) * 2014-07-28 2021-09-07 伯康营养科学(Mb)公司 豆类蛋白质产品（“yp810”）的制备
CN109153982B (zh) 2016-01-07 2024-07-30 睿普食品公司 产品类似物或该种类似物的组分及其制备工艺
FR3071132B1 (fr) * 2017-09-15 2019-10-18 Roquette Freres Proteines de pois dont la flaveur est amelioree, procede de fabrication et utilisations industrielles

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Publication number Publication date
JP2022538603A (ja) 2022-09-05
AU2020307219A1 (en) 2022-01-27
WO2020260841A1 (fr) 2020-12-30
CN114007439A (zh) 2022-02-01
FR3097864A1 (fr) 2021-01-01
FR3097864B1 (fr) 2024-06-07
US20220312794A1 (en) 2022-10-06
CA3143863A1 (fr) 2020-12-30

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