Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score
US12302925B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Mar 5, 2018 |
| Grant date | May 20, 2025 |
| Priority date | — |
| Expiry date | Mar 26, 2039 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/185
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.