MODIFIED PEA PROTEIN PRODUCTION METHOD

WIPO Patent Application WO/2021/002436

A1

The present invention addresses the issue of providing: a production method for modified pea protein (pea protein having increased viscosity); a modified pea protein (pea protein having increased viscosity) obtained using said method; and a method for increasing the viscosity of pea protein.　A modified pea protein production method and a modified pea protein obtained using same, said production method including: a step (1) in which peas are dried, ground, and mixed with water or peas are wet-ground in water, to obtain a water dispersion of ground peas; a step (2) in which transglutaminase is added to the water dispersion obtained in step (1) or a solution having solids removed from the water dispersion obtained in step (1) and an enzymatic reaction solution is obtained; and a step (3) in which acid is added to the enzymatic reaction solution obtained in step (2) and precipitate is recovered. Also provided is a method for increasing the viscosity of pea protein that includes steps (1)–(3).

TAKAYANAGI HIROSHI (JP)
NAKAGOSHI HIROYUKI (JP)
ISHIDA RIKIYA (JP)

PCT/JP2020/026035

January 07, 2021

July 02, 2020

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AJINOMOTO KK (JP)

A23J3/14; A23L11/00

JP2004283173A	2004-10-14
JP2019509036A	2019-04-04
CN101703147A	2010-05-12
CN101703147A	2010-05-12
JP2004283173A	2004-10-14
JPS6427471A	1989-01-30
JP2019124835A	2019-07-25

BARAC MIROLJUB, PESIC MIRJANA, STANOJEVIC SLADJANA, KOSTIC ALEKSANDAR, CABRILO SLAVICA: "TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW", APTEFF, vol. 46, 2015, pages 1 - 18, XP055784060
See also references of EP 3995001A4

TAKASHIMA, Hajime (JP)

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