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Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate

Mattias Fredrikson (Institutionen för livsmedelsvetenskap) ; P Biot ; Marie Alminger (Institutionen för kemi och biovetenskap, Livsmedelsvetenskap) ; Nils-Gunnar Carlsson (Institutionen för kemi och biovetenskap, Livsmedelsvetenskap) ; Ann-Sofie Sandberg (Institutionen för kemi och biovetenskap, Livsmedelsvetenskap)
Journal of Agricultural and Food Science (0021-8561). Vol. 49 (2001), 3, p. 1208-1212.
[Artikel, refereegranskad vetenskaplig]

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.

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Denna post skapades 2010-06-03. Senast ändrad 2015-09-04.
CPL Pubid: 122275


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Institutionen för livsmedelsvetenskap (1900-2003)
Institutionen för kemi och biovetenskap, Livsmedelsvetenskap (1900-2004)



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