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Project TitleLaboratory-Scale Production of Yellow Pea Protein Extract with Low Phytic Acid Content
Track CodeP29439
Short Description

Pea proteins have emerged as an economic replacement for a significant percentage of other proteins in many food products without impacting food color, taste or texture. They further offer health benefits such as weight management, muscle maintenance, improved blood circulation, calcium absorption and blood sugar regulation.[1] However, current extraction processes result in a high level of phytic acid, an antinutritional factor, and poor functional properties of the resulting pea protein isolate.

AAFC’s process yields a product with low phytic acid content that could be further refined by membrane technology. This improved product offers better protein digestibility, improved cation bioavailability and superior protein solubility. While current products are used in snacks, beverages, nutritional supplements, and meat alternatives and extenders, AAFC’s process opens new applications possibilities such as high-protein baby foods, enriched cereal-based matrices (bread, pasta, etc.) and oil-in-water emulsions for addition to beverages.

[1] Pea Protein Market worth 34.8 Million USD by 2020, Markets and Markets (November 2015).


The Technology

Currently, wet extraction processes result in a phytic acid level three times higher than that obtained with the AAFC process. The subsequent acidification step to obtain the pea protein isolate contributes to poor protein functionality. The undesirable effect of high phytic acid level depends on pH level: at pH <4.5, phytic acid forms binary complexes with protein; at pH >6.5, it forms ternary complexes with a divalent cation and protein.

Some existing processes achieve low phytic acid levels by treating pea protein with fungal-phytase, others use ultrafiltration.[1] The AAFC process uses potassium chloride as the extraction solvent instead of water; and can further apply membrane technology to purify the extract.

[1]Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate, Fredrikson M., Biot P., Alminger M.L., Carlsson N.G., Sandberg A.S. J Ag Food Chem. 2001 Mar; 49(3):1208-12.

The Offering

AAFC seeks to work with an industrial partner to validate the extraction process at pilot scale. Key issues to be resolved include process yield and product functionality at this larger scale when industrial unit operations, such as spray drying, are used. The pilot work could be accomplished through a one- to three-year licensing agreement under which AAFC could assist with the applied research.

Contact:  Normand Robert, Commercialization Officer

Tagsprotein, peas
Posted DateApr 7, 2016 9:20 AM