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

A process for pea-protein isolate production, resulting in low content of p hytate and oligosaccharides, has been developed. Oligosaccharides were remo ved from the protein fraction through ultrafiltration. Ultrafiltration of 5 0- and 100-kD molecular-weight cutoffs (MWCOs) were tested, and both effect ively separated the oligosaccharides from the protein. Phytate degradation was achieved by incubation of the pea-protein solution by addition of exoge nous phytase enzyme. An almost complete degradation of inositol hexa-, pent a-, tetra-, and triphosphates was reached using an incubation time of 1 h. The reduced content of oligosaccharides and inositol phosphates is likely t o 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.