Roquette Freres

Claire Dhalleine

Pierrick Duflot

Manuel Barata

Jean-Marc Verrin

Damien Passe

Sophie Delepierre

Sophie Duvet

The invention relates to a method for fractionating soluble fractions of peas, including, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method of the invention does not use any organic solvent other than water.

Method for fractionating soluble fractions of peas, fraction thus obtained and upgrade thereof

A method for fractionating soluble fractions of peas, includes, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method does not use any organic solvent other than water.

The invention relates to a process for manufacturing soluble and functional plant proteins, characterized in that it comprises at least one functionalizing step that consists of a treatment of 0.01 s to 1 s constituted of a step of heating plant proteins at a temperature of 100&#xb0; C. to 160&#xb0; C. and a step of cooling the heated plant proteins. The invention also relates to a process for converting non-functional plant proteins to functional proteins. Another subject of the invention is a plant protein, characterized in that it has a solubility in water of greater than 50% (with the exception of a potato protein for which the solubility in water is 25%), an emulsifying capacity between 700,000 mPa&#xb7;s and 1,200,000 mPa&#xb7;s for a sample directly placed at 4&#xb0; C. for 24 h (with the exception of a potato protein for which the emulsifying capacity for a sample directly placed at 4&#xb0; C. for 24 h is between 400,000 mPa&#xb7;s and 600,000 mPa&#xb7;s) and between 500,000 mPa&#xb7;s and 1,100,000 mPa&#xb7;s for a sample treated at 75&#xb0; C. then placed at 4&#xb0; C. for 24 h and an emulsifying capacity between 70% and 95%. A further subject of the invention is the use of said plant protein in the manufacture of food.

Process for manufacturing soluble and functional plant proteins, products obtained and uses

A method for preparing alkaline hydrolysates of plant proteins, which includes the following steps: 1) preparing a suspension of proteins selected from the group consisting of pea proteins, potato proteins and maize proteins, at a dry matter content of between 10 and 15%; 2) adjusting the pH, with stirring, to a value between 9.5 and 10.5 using, as the only alkaline agent, one or more alkali metal hydroxides selected from the group consisting of sodium hydroxide and potassium hydroxide; 3) heating the resulting suspension at a temperature between 70 and 80&#xb0; C., for 4 to 6 hours; 4) neutralizing said heated suspension using an inorganic acid, preferably hydrochloric acid; 5) drying the neutralized suspension so as to obtain the alkaline hydrolysate.

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Compiegne, France

Claire Dhalleine