METHOD FOR PRODUCING MODIFIED PEA PROTEIN

• Main Authors: NAKAGOSHI, Hiroyuki, TAKAYANAGI, Hiroshi, ISHIDA, Rikiya
• Format: Patent
• Language: English; French; German
• Published: 05.07.2023
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

A method for producing a modified pea protein (pea protein with improved solubility); a modified pea protein obtained by the production method; and a method for improving the solubility of a pea protein are provided by the present invention.A method for producing a modified pea protein by using a water dispersion of a pea ground product as a starting material, including performing (I) a step of adding an acid and collecting the precipitate, and (II) a step of conducting an enzyme reaction by adding protein deamidase, in this order or reverse order, and modified pea protein obtained by the method. A method for improving solubility of a modified pea protein, including performing the above-mentioned steps (I), (II) in this order or reverse order.