Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate.
A process for pea-protein isolate production, resulting in low content of phytate and oligosaccharides, has been developed. Oligosaccharides were removed from the protein fraction through ultrafiltration. Ultrafiltration of 50- and 100-kD molecular-weight cutoffs (MWCOs) were tested, and both effectively separated the oligosaccharides from the protein. Phytate degradation was achieved by incubation of the pea-protein solution by addition of exogenous phytase enzyme. An almost complete degradation of inositol hexa-, penta-, tetra-, and triphosphates was reached using an incubation time of 1 h. The reduced content of oligosaccharides and inositol phosphates is likely to result in reduced flatulence and improved mineral bioavailability. These qualities of the pea-protein isolate make it a suitable protein source for infant formula production.
Fredrikson
M
M
Department of Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Göteborg, Sweden. mf@fsc.chalmers.se
Biot
P
P
Alminger
M L
ML
Carlsson
N G
NG
Sandberg
A S
AS
D001682:Biological Availability; D005511:Food Handling / Q000379:methods; D006801:Humans; D007223:Infant; D007225:Infant Food; D007295:Inositol Phosphates / Q000032:analysis; D008970:Molecular Weight; D009844:Oligosaccharides / Q000302:isolation & purification*; D018532:Pisum sativum / Q000737:chemistry*; D010833:Phytic Acid / Q000302:isolation & purification*; D014674:Plant Proteins, Dietary / Q000302:isolation & purification*; D014462:Ultrafiltration
D007295:Inositol Phosphates; D009844:Oligosaccharides; D014674:Plant Proteins, Dietary; D010833:Phytic Acid