FABACEAN PROTEIN HYDROLYSATE AS A HYPOALLERGENIC PROTEIN SOURCE IN FOOD COMPOSITIONS

摘要

The present invention relates to a protein hydrolyzate of Fabaceae, in particular bean and / or faba bean, its method of preparation and its use as a protein source, as a partial or total replacement for cow's milk proteins, in food compositions. The protein hydrolyzate of Fabaceae, in particular bean or faba bean, according to the invention has improved nutritional properties, in particular in terms of amino acid composition and digestibility, and makes it possible to provide a hypoallergenic protein source in food compositions. . Such food compositions are thus particularly suitable for feeding infants, adolescents, pregnant or breastfeeding women and the elderly.