阅读说明：本技术 改善的豌豆白蛋白、获得其的方法及其应用 (improved pea albumin, method for obtaining same and use thereof ) 是由 L·塞内科特 A·勒科克 M·巴拉塔 于 2018-04-27 设计创作，主要内容包括：本发明涉及一种豌豆白蛋白,其特征在于,其乳化活性得到改善,因为它可以乳化每克白蛋白多于600ml的玉米油。本发明还涉及一种用于获得根据本发明的豌豆白蛋白的方法。最后,本发明涉及根据本发明的豌豆白蛋白在工业应用,特别是食品和药物应用中的用途。(The present invention relates to pea albumin characterized by an improved emulsifying activity, since it can emulsify more than 600ml corn oil per gram albumin. The invention also relates to a method for obtaining pea albumin according to the invention. Finally, the invention relates to the use of pea albumin according to the invention in industrial applications, in particular food and pharmaceutical applications.)

1. Pea albumin characterized by an emulsifying activity of greater than 600ml corn oil per gram of albumin.

2. Pea albumin according to claim 1 having an emulsifying activity of more than 800ml corn oil per gram albumin.

3. Pea albumin according to claim 2 having an emulsifying activity of more than 1000ml corn oil per gram albumin.

4. a method for treating pea soluble fraction to obtain pea albumin as claimed in any one of the preceding claims, the method comprising:

a. Providing a soluble fraction of peas to the plant,

b. Followed by a vacuum degassing step of the soluble fraction of peas,

c. Followed by a step of microfiltration or centrifugation of the degassed soluble fraction to obtain a microfiltration permeate or a centrifugation supernatant,

d. Followed by a step of ultrafiltration of the microfiltration permeate or the centrifugation supernatant to obtain an ultrafiltration retentate,

e. Followed by an optional step of reverse osmosis of the ultrafiltration permeate to obtain a permeate and a retentate derived from the reverse osmosis,

f. subsequently neutralizing the pH of the retentate obtained during step d) or e),

g. Followed by UHT heat treatment of the neutralized retentate of step f),

h. Subsequently drying the heat-treated retentate of step g).

5. The method of claim 4, wherein the neutralization pH of step f) is between 6.5 and 7.5.

6. The process according to claim 4 or 5, wherein step f) is carried out by adding a base selected from sodium hydroxide, potassium hydroxide or aqueous ammonia, preferably sodium hydroxide.

7. The method according to any of the preceding claims, wherein the heat treatment of step g) is carried out at a temperature between 130 ℃ and 150 ℃, preferably 140 ℃, for a treatment time of between 5 and 15 seconds, preferably about 10 seconds.

8. The method according to any of the preceding claims, wherein the drying of step h) is performed by single stage spray drying.

9. Use of pea albumin according to any one of claims 1 to 3 for the production of a food formulation.

10. Use of pea albumin according to claim 9 for the production of a coffee whitener.

11. Use of pea albumin according to claim 9 for the production of a "ready-to-drink" beverage.

12. Use of pea albumin according to any one of claims 1 to 3 for the production of a cosmetic or pharmaceutical formulation.