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FR3151967A1 - GELLING PEA PROTEINS AT TEMPERATURE - Google Patents

GELLING PEA PROTEINS AT TEMPERATURE Download PDF

Info

Publication number
FR3151967A1
FR3151967A1 FR2308588A FR2308588A FR3151967A1 FR 3151967 A1 FR3151967 A1 FR 3151967A1 FR 2308588 A FR2308588 A FR 2308588A FR 2308588 A FR2308588 A FR 2308588A FR 3151967 A1 FR3151967 A1 FR 3151967A1
Authority
FR
France
Prior art keywords
temperature
gelling
pea proteins
preferably ranging
viscosity
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
FR2308588A
Other languages
French (fr)
Inventor
Bernard Caulier
François Delannoy
Christophe Laroche
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
Priority to FR2308588A priority Critical patent/FR3151967A1/en
Priority to PCT/EP2024/025242 priority patent/WO2025031613A1/en
Publication of FR3151967A1 publication Critical patent/FR3151967A1/en
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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

L’invention concerne une protéine de pois fonctionnalisée présentant un pouvoir gélifiant selon un TEST A d’au moins 300 Pa, de préférence allant de de 500 à 2000 Pa, tout préférentiellement allant de 600 à 1800 Pa et une viscosité déterminée inférieure à 0,5 Pa.s, la viscosité étant mesurée à 15% en poids de matière sèche, à un taux de cisaillement de 40s-1 et une température de 20°C, un procédé d’obtention d’une telle protéine et son utilisation dans des produits alimentaires ou des boissons. The invention relates to a functionalized pea protein having a gelling power according to a TEST A of at least 300 Pa, preferably ranging from 500 to 2000 Pa, most preferably ranging from 600 to 1800 Pa and a determined viscosity of less than 0.5 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a process for obtaining such a protein and its use in food products or beverages.

FR2308588A 2023-08-09 2023-08-09 GELLING PEA PROTEINS AT TEMPERATURE Pending FR3151967A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR2308588A FR3151967A1 (en) 2023-08-09 2023-08-09 GELLING PEA PROTEINS AT TEMPERATURE
PCT/EP2024/025242 WO2025031613A1 (en) 2023-08-09 2024-08-06 Temperature-gelling pea proteins

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2308588 2023-08-09
FR2308588A FR3151967A1 (en) 2023-08-09 2023-08-09 GELLING PEA PROTEINS AT TEMPERATURE

Publications (1)

Publication Number Publication Date
FR3151967A1 true FR3151967A1 (en) 2025-02-14

Family

ID=89767415

Family Applications (1)

Application Number Title Priority Date Filing Date
FR2308588A Pending FR3151967A1 (en) 2023-08-09 2023-08-09 GELLING PEA PROTEINS AT TEMPERATURE

Country Status (1)

Country Link
FR (1) FR3151967A1 (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0522800A2 (en) 1991-07-09 1993-01-13 Dalgety Plc Protein concentrates
EP1400537A1 (en) 2002-09-18 2004-03-24 Roquette Frˬres Process for extracting components from pea flour
EP1909593B1 (en) * 2005-08-05 2010-09-29 Roquette Frères Pea protein composition
WO2011124862A1 (en) 2010-04-09 2011-10-13 Roquette Freres Process for manufacturing soluble and functional plant proteins, products obtained and uses
WO2019053387A1 (en) 2017-09-15 2019-03-21 Roquette Freres Pea proteins with improved flavour, production method, and industrial uses
WO2020221978A1 (en) 2019-04-29 2020-11-05 Roquette Freres Gelling leguminous protein
WO2021260169A1 (en) 2020-06-26 2021-12-30 Improve Production of non-precipitated plant protein isolates
WO2022174339A1 (en) 2021-02-16 2022-08-25 The Governors Of The University Of Alberta Pulse protein gelation
WO2023076541A2 (en) 2021-10-29 2023-05-04 Corn Products Development, Inc. Method for obtaining a gelled plant protein composition using transglutaminase

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0522800A2 (en) 1991-07-09 1993-01-13 Dalgety Plc Protein concentrates
EP1400537A1 (en) 2002-09-18 2004-03-24 Roquette Frˬres Process for extracting components from pea flour
EP1400537B2 (en) * 2002-09-18 2014-04-09 Roquette Frères Extraction of the components from pea flour
EP1909593B1 (en) * 2005-08-05 2010-09-29 Roquette Frères Pea protein composition
WO2011124862A1 (en) 2010-04-09 2011-10-13 Roquette Freres Process for manufacturing soluble and functional plant proteins, products obtained and uses
WO2019053387A1 (en) 2017-09-15 2019-03-21 Roquette Freres Pea proteins with improved flavour, production method, and industrial uses
WO2020221978A1 (en) 2019-04-29 2020-11-05 Roquette Freres Gelling leguminous protein
WO2021260169A1 (en) 2020-06-26 2021-12-30 Improve Production of non-precipitated plant protein isolates
JP2023532314A (en) * 2020-06-26 2023-07-27 インプルーヴ Generation of non-precipitating plant protein isolates
WO2022174339A1 (en) 2021-02-16 2022-08-25 The Governors Of The University Of Alberta Pulse protein gelation
WO2023076541A2 (en) 2021-10-29 2023-05-04 Corn Products Development, Inc. Method for obtaining a gelled plant protein composition using transglutaminase

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