Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate
Artikel i vetenskaplig tidskrift, 2001

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.

Författare

Mattias Fredrikson

Institutionen för livsmedelsvetenskap

P Biot

Marie Alminger

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Nils-Gunnar Carlsson

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Ann-Sofie Sandberg

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 49 3 1208-1212

Ämneskategorier

Biokemi och molekylärbiologi

Kemi

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1021/jf000708x