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

J Agric Food Chem. 2001 Mar;49(3):1208-12. doi: 10.1021/jf000708x.


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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Biological Availability
  • Food Handling / methods
  • Humans
  • Infant
  • Infant Food*
  • Inositol Phosphates / analysis
  • Molecular Weight
  • Oligosaccharides / isolation & purification*
  • Phytic Acid / isolation & purification*
  • Pisum sativum / chemistry*
  • Plant Proteins, Dietary / isolation & purification*
  • Ultrafiltration


  • Inositol Phosphates
  • Oligosaccharides
  • Plant Proteins, Dietary
  • Phytic Acid