J. Agric. Food Chem., 49 (3), 1208 -1212, 2001. 10.1021/jf000708x S0021-8561(00)00708-1
Web Release Date: January 31, 2001
Copyright © 2001 American Chemical Society
Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate
Mattias Fredrikson,* Pierre Biot, Marie Larsson Alminger, Nils-Gunnar Carlsson, and Ann-Sofie Sandberg
Department of Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Göteborg, Sweden, and Provital Industrie SA, Route fluviale 10, B7740 Warcoing, Belgium
Received for review June 8, 2000. Revised manuscript received December 7, 2000. Accepted December 7, 2000. This work was supported by FAIR CT 95-0193 and is part of NUTRIPEA C1004-95.
Abstract:
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.
Keywords: Pisum sativum; oligosaccharides; inositol phosphate; phytate; phytase