{"id":2660,"date":"2026-05-09T11:40:24","date_gmt":"2026-05-09T03:40:24","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2660"},"modified":"2026-05-09T11:40:30","modified_gmt":"2026-05-09T03:40:30","slug":"how-to-prevent-heat-denaturation-during-the-pea-protein-grinding-process","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/how-to-prevent-heat-denaturation-during-the-pea-protein-grinding-process\/","title":{"rendered":"Wie l\u00e4sst sich die Hitzedenaturierung beim Mahlen von Erbsenprotein verhindern?"},"content":{"rendered":"<p>Im sich rasant entwickelnden Markt f\u00fcr pflanzliche Proteine hat sich Erbsenprotein aufgrund seines hervorragenden Aminos\u00e4ureprofils, seiner geringen Allergenit\u00e4t und seines nachhaltigen Anbaus als vielversprechender Kandidat etabliert. Der Weg von der rohen gelben Erbse zum hochwertigen Proteinisolat oder -konzentrat ist jedoch mit technischen Herausforderungen verbunden. Eine der gr\u00f6\u00dften H\u00fcrden ist der Erhalt der biologischen und funktionellen Integrit\u00e4t des Proteins. <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/\" target=\"_blank\">Erbsenprotein<\/a> W\u00e4hrend des mechanischen Mahlvorgangs kann es durch Hitzedenaturierung \u2013 die strukturelle Ver\u00e4nderung von Proteinmolek\u00fclen aufgrund zu hoher Temperaturen \u2013 dazu kommen, dass ein ansonsten hochwertiges Produkt f\u00fcr Lebensmittelanwendungen unbrauchbar wird.<\/p>\n\n\n\n<p>Dieser umfassende Leitfaden untersucht die Mechanismen hitzebedingter Sch\u00e4den und bietet einen strategischen Fahrplan f\u00fcr die Erzielung ultrafeiner Vermahlung ohne Beeintr\u00e4chtigung der Proteinqualit\u00e4t.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-understanding-heat-denaturation-in-pea-protein-grinding\">Verst\u00e4ndnis der Hitzedenaturierung beim Mahlen von Erbsenprotein<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line.webp\" alt=\"Industrielle Erbsenprotein-Extraktionsanlagen f\u00fcr die gro\u00dftechnische Produktionslinie\" class=\"wp-image-2634\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-768x576.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Industrielle Erbsenprotein-Extraktionsanlagen f\u00fcr die gro\u00dftechnische Produktionslinie<\/figcaption><\/figure>\n\n\n\n<p>Um eine Hitzedenaturierung zu verhindern, m\u00fcssen wir zun\u00e4chst verstehen, was Hitzedenaturierung ist und warum sie beim Mahlen von Erbsen auftritt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-what-is-heat-denaturation\">Was ist Hitzedenaturierung?<\/h3>\n\n\n\n<p>Proteine sind komplexe, dreidimensionale Strukturen, die durch schwache Bindungen (Wasserstoffbr\u00fccken, Disulfidbr\u00fccken usw.) zusammengehalten werden. Hitzedenaturierung tritt ein, wenn die thermische Energie ausreicht, um diese Bindungen zu spalten, wodurch sich die Proteinketten entfalten oder \u201eaufrollen\u201c. Einmal entfaltet, aggregieren diese Proteine oft ungeordnet wieder, was zu einem Verlust der L\u00f6slichkeit und Funktionalit\u00e4t f\u00fchrt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-origin-of-heat-in-pea-protein-grinding\">Der Ursprung der W\u00e4rme beim Mahlen von Erbsenprotein<\/h3>\n\n\n\n<p>Bei der Verarbeitung von Erbsen in einer M\u00fchle \u2013 insbesondere bei der Trockenfraktionierung \u2013 wird die mechanische Energie, die zum Aufbrechen der Zellstruktur der Erbse eingesetzt wird, nicht effizient genutzt. Ein erheblicher Teil dieser kinetischen Energie wird aufgrund folgender Faktoren in thermische Energie umgewandelt:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Innere Reibung:<\/strong> Wenn Partikel mit hoher Geschwindigkeit aufeinanderprallen.<\/li>\n\n\n\n<li><strong>Mechanische Reibung:<\/strong> Kontakt zwischen dem Material und den Mahlk\u00f6rpern (Schlagwalzen, Mahlscheiben oder Mahlstiften).<\/li>\n\n\n\n<li><strong>Luftkompression:<\/strong> In Hochgeschwindigkeitssystemen wie Luftklassiererm\u00fchlen (ACM) entsteht durch die Kompression der Luft in der Kammer W\u00e4rme.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-critical-threshold-for-pea-protein\">Der \u201ekritische Schwellenwert\u201c f\u00fcr Erbsenprotein<\/h3>\n\n\n\n<p>Erbsenproteine (Legumin und Vicilin) beginnen typischerweise bei Temperaturen zwischen 60 \u00b0C und 80 \u00b0C zu denaturieren. F\u00fcr hochwertige Lebensmittelanwendungen, bei denen \u201enative\u201c Funktionalit\u00e4t (wie hohe Emulgier- oder Schaumbildung) erforderlich ist, kann jedoch selbst eine l\u00e4ngere Einwirkung von 45 \u00b0C bis 50 \u00b0C subtile Strukturver\u00e4nderungen ausl\u00f6sen, die die Qualit\u00e4t des Endprodukts mindern.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-critical-inquiries-addressing-the-why-and-how\">Kritische Fragen \u2013 Die Auseinandersetzung mit dem \u201eWarum\u201c und dem \u201eWie\u201c<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-question-1-why-is-solubility-the-first-casualty-of-heat-denaturation\">Frage 1: Warum ist die L\u00f6slichkeit das erste Opfer der Hitzedenaturierung?<\/h3>\n\n\n\n<p><strong>Antwort:<\/strong> Die L\u00f6slichkeit ist wohl die wichtigste funktionelle Eigenschaft von Erbsenprotein. Durch Erhitzen entfaltet sich das Protein und legt dabei die hydrophoben (wasserabweisenden) Gruppen frei, die zuvor im Inneren des Proteins verborgen waren. Diese hydrophoben Gruppen meiden naturgem\u00e4\u00df Wasser, wodurch die Proteinmolek\u00fcle verklumpen (aggregieren). Einmal aggregiert, sind sie unl\u00f6slich. F\u00fcr einen K\u00e4ufer, der einen cremigen Proteinshake oder eine stabile Fleischalternative herstellen m\u00f6chte, f\u00fchrt unl\u00f6sliches Protein zu einer k\u00f6rnigen Textur und schlechter Bindung, was den Marktwert des Pulvers erheblich mindert.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-question-2-is-high-speed-grinding-naturally-incompatible-with-pea-protein-integrity\">Frage 2: Ist Hochgeschwindigkeitsmahlen von Natur aus mit der Integrit\u00e4t des Erbsenproteins unvereinbar?<\/h3>\n\n\n\n<p><strong>Antwort:<\/strong> Nicht unbedingt. Zwar erzeugen h\u00f6here Drehzahlen mehr Reibung, der entscheidende Faktor ist jedoch die Verweilzeit. Hitzesch\u00e4den h\u00e4ngen sowohl von der Temperatur als auch von der Zeit ab. Eine M\u00fchle, die mit sehr hoher Drehzahl arbeitet und das Material nahezu sofort auswirft, kann weniger Sch\u00e4den verursachen als eine langsamere M\u00fchle, in der das Pulver mehrere Minuten in einer hei\u00dfen Kammer verbleibt. Moderne Luftklassiererm\u00fchlen (ACM) l\u00f6sen dieses Problem, indem sie mit gro\u00dfen Luftmengen die Partikel aus der Mahlzone \u201efegen\u201c, sobald diese die Zielgr\u00f6\u00dfe erreicht haben. Dadurch wird die intensive Mahlung effektiv von der W\u00e4rmeentwicklung entkoppelt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-strategic-benefits-of-preventing-denaturation\">Die strategischen Vorteile der Verhinderung der Denaturierung<\/h2>\n\n\n\n<p>Die Priorisierung der Temperaturkontrolle w\u00e4hrend des Erbsenprotein-Isolierungsprozesses bietet Herstellern drei wesentliche Vorteile:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-1-retention-of-functional-properties\">1. Erhalt der funktionellen Eigenschaften<\/h3>\n\n\n\n<p>Natives (nicht denaturiertes) Erbsenprotein ist eine vielseitige Zutat. Durch die Vermeidung von Hitzesch\u00e4den beh\u00e4lt das fertige Pulver seine folgenden Eigenschaften:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Emulgierung:<\/strong> Die F\u00e4higkeit, \u00d6l und Wasser zu mischen, ist entscheidend f\u00fcr vegane Mayonnaisen und Dressings.<\/li>\n\n\n\n<li><strong>Gelierung:<\/strong> Die F\u00e4higkeit, beim Erhitzen durch den Endverbraucher eine feste Struktur zu bilden, ist f\u00fcr Fleischersatzprodukte (pflanzliche Burger) unerl\u00e4sslich.<\/li>\n\n\n\n<li><strong>Sch\u00e4umen:<\/strong> Unverzichtbar f\u00fcr Milchalternativen und Backwaren.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-2-improved-color-and-flavor-profile\">2. Verbessertes Farb- und Geschmacksprofil<\/h3>\n\n\n\n<p>Hitze beeinflusst nicht nur Proteine, sondern kann auch die Maillard-Reaktion (die Wechselwirkung zwischen Proteinen und Restzuckern) sowie die Oxidation von Restlipiden ausl\u00f6sen. Effektive K\u00fchlung verhindert die Verst\u00e4rkung von \u201er\u00f6stigen\u201c oder \u201ebohnenartigen\u201c Fehlgeschm\u00e4ckern und sorgt daf\u00fcr, dass das Pulver seine gew\u00fcnschte hellcremefarbene Farbe beh\u00e4lt. Dadurch l\u00e4sst es sich leichter in verschiedene Lebensmittelrezepturen einarbeiten, ohne das Aussehen des Endprodukts zu beeintr\u00e4chtigen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-3-enhanced-protein-shift-efficiency\">3. Verbesserte Effizienz des \u201eProtein Shift\u201c-Prozesses<\/h3>\n\n\n\n<p>Bei der Trockenfraktionierung geht es darum, die Proteinpartikel anhand ihrer Gr\u00f6\u00dfe und Dichte von den St\u00e4rkek\u00f6rnern zu trennen. Denaturierte Proteine neigen dazu, mit St\u00e4rke zu verklumpen. Durch die K\u00fchlung des Materials und den Erhalt des nativen Zustands der Proteine kann der Luftklassierer die leichteren, proteinreichen Partikel sauberer von den schwereren, st\u00e4rkereichen Partikeln trennen. Dies f\u00fchrt zu einer h\u00f6heren Proteinkonzentration (z. B. von 221 TP3T in der Roherbse auf 55\u2013601 TP3T im Konzentrat).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-step-by-step-guide-to-preventing-heat-damage\">Schritt-f\u00fcr-Schritt-Anleitung zur Vermeidung von Hitzesch\u00e4den<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine.webp\" alt=\"Sojaprotein-Ultrafeinmahlmaschine\" class=\"wp-image-2585\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-768x512.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Sojaprotein-Ultrafeinmahlmaschine<\/figcaption><\/figure>\n\n\n\n<p>Um einen \u201ek\u00fchlen\u201c Schleifprozess zu erzielen, ist ein mehrschichtiger Ansatz erforderlich, der die Auswahl der Hardware und die Prozessoptimierung kombiniert.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-1-selection-of-the-right-milling-technology\">Schritt 1: Auswahl der richtigen Fr\u00e4stechnologie<\/h3>\n\n\n\n<p>Vermeiden Sie herk\u00f6mmliche Hammerm\u00fchlen oder Kugelm\u00fchlen, die lange Verweilzeiten und eine schlechte W\u00e4rmeableitung aufweisen. Entscheiden Sie sich stattdessen f\u00fcr eine<a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/air-classifier-mill\/\" target=\"_blank\"> <strong>Windsichterm\u00fchle (ACM)<\/strong><\/a>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Warum:<\/strong> Die ACM integriert Mahlen und Windsichtung in einem Arbeitsgang. Das hohe Luft-Material-Verh\u00e4ltnis dient als integriertes K\u00fchlsystem.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-2-implementation-of-dehumidified-cold-air-intake\">Schritt 2: Implementierung der Zufuhr entfeuchteter Kaltluft<\/h3>\n\n\n\n<p>Die normale Umgebungsluft kann hei\u00df und feucht sein, was die Klebrigkeit von Proteinen verst\u00e4rkt.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aktion:<\/strong> Installieren Sie am Lufteinlass der M\u00fchle eine K\u00e4ltemaschine und ein L\u00fcftungsger\u00e4t. Durch die Zufuhr von auf 5\u201310 \u00b0C gek\u00fchlter Luft in die M\u00fchle schaffen Sie einen thermischen Puffer. Selbst wenn beim Mahlvorgang W\u00e4rme entsteht, bleibt die Ablufttemperatur deutlich unterhalb der Denaturierungsschwelle.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-3-precision-control-of-feed-rates\">Schritt 3: Pr\u00e4zise Steuerung der Vorschubgeschwindigkeiten<\/h3>\n\n\n\n<p>Eine \u00dcberlastung der M\u00fchle erh\u00f6ht die innere Reibung und verringert das Luft-Feststoff-Verh\u00e4ltnis, was zu einem sprunghaften Anstieg der Temperaturen f\u00fchrt.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aktion:<\/strong> Verwenden Sie einen gravimetrischen Dosierer, um eine gleichm\u00e4\u00dfige, optimierte Dosierrate zu gew\u00e4hrleisten, die einen maximalen Luftkontakt mit jedem Partikel erm\u00f6glicht.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-4-optimization-of-tip-speed-and-classifier-rpm\">Schritt 4: Optimierung der Umfangsgeschwindigkeit und der Drehzahl des Klassierers<\/h3>\n\n\n\n<p>Der Mahlgrad sollte gerade so hoch sein, dass das Protein freigesetzt wird, ohne es zu \u00fcberverarbeiten.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aktion:<\/strong> Die Rotorspitzengeschwindigkeit sollte feinjustiert werden. F\u00fcr Erbsenprotein ist eine Spitzengeschwindigkeit von 80\u2013100 m\/s oft ausreichend. Gleichzeitig sollte die Geschwindigkeit des Klassierers so angepasst werden, dass ein \u201efreies\u201c Partikel sofort aus der Kammer entfernt wird.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-5-real-time-thermal-monitoring\">Schritt 5: Thermische Echtzeit\u00fcberwachung<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aktion:<\/strong> Installieren Sie hochpr\u00e4zise Temperatursensoren sowohl an der Mahlkammer als auch am Zyklonauslass. Konfigurieren Sie eine automatische Sicherheitsabschaltung oder einen Bypass, falls die Austrittstemperatur 45 \u00b0C \u00fcberschreitet.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein.webp\" alt=\"Ultrafeine Vermahlung f\u00fcr Sojaprotein\" class=\"wp-image-2549\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-768x576.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Ultrafeine Vermahlung f\u00fcr Sojaprotein<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-practical-outcomes-results-from-the-field\">Praktische Ergebnisse \u2013 Resultate aus der Praxis<\/h2>\n\n\n\n<p>Wie sieht Erfolg in einem realen Produktionsumfeld aus? Hier sind drei typische Ergebnisse der Umsetzung der oben genannten Strategien:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-case-a-the-ultra-fine-success\">Fall A: Der \u201eultrafeine\u201c Erfolg<\/h3>\n\n\n\n<p>Ein Hersteller von gelben Erbsen strebte einen D90-Wert von 20 \u03bcm an, um ein angenehmes Mundgef\u00fchl zu gew\u00e4hrleisten. Durch den Einsatz eines gek\u00fchlten ACM-Systems wurde eine Austrittstemperatur von 38 \u00b0C erreicht.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ergebnis:<\/strong> Das resultierende Pulver wies einen Stickstoffl\u00f6slichkeitsindex (NSI) von 921 TP3T auf, nahezu identisch mit dem des Rohmaterials. Der Proteingehalt des Konzentrats erreichte durch Trockenfraktionierung 581 TP3T.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-case-b-meat-analogue-performance\">Fall B: Leistung von Fleischersatzprodukten<\/h3>\n\n\n\n<p>Ein B2B-Lieferant hatte Probleme mit \u201ek\u00f6rnigen\u201c pflanzlichen Burger-Patties. Nach der Umstellung auf ein Kaltmahlverfahren \u00fcberwachten sie die Gelst\u00e4rke ihres Erbsenproteins.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ergebnis:<\/strong> Das kaltvermahlene Protein zeigte im Vergleich zum vorherigen Hochtemperaturverfahren eine um 301 % h\u00f6here Gelst\u00e4rke, wodurch die Kunden die Menge an teuren Bindemitteln (wie Methylcellulose) in ihren Rezepturen reduzieren konnten.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-case-c-color-consistency-in-batch-production\">Fall C: Farbkonsistenz in der Chargenproduktion<\/h3>\n\n\n\n<p>Eine Produktionsst\u00e4tte in einem tropischen Klima litt in den Sommermonaten unter einer Vergilbung ihres Proteinpulvers. Durch die Installation eines geschlossenen K\u00fchlkreislaufs:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ergebnis:<\/strong> Der Wei\u00dfgradindex (WI) des Pulvers blieb das ganze Jahr \u00fcber konstant. Dank dieser Stabilit\u00e4t konnten sie einen langfristigen Vertrag mit einer Premiummarke f\u00fcr Milchalternativen abschlie\u00dfen, die f\u00fcr ihre Erbsenmilch eine strikte Farb\u00fcbereinstimmung verlangte.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-conclusion\">Abschluss<\/h2>\n\n\n\n<p>Die Vermeidung von Hitzedenaturierung beim Vermahlen von Erbsenprotein ist nicht nur eine technische Frage der Pr\u00e4ferenz, sondern eine grundlegende Voraussetzung f\u00fcr die Herstellung hochwertiger Lebensmittelzutaten. Durch das Verst\u00e4ndnis der thermischen Empfindlichkeit des Materials und den Einsatz fortschrittlicher luftgek\u00fchlter Mahltechnologien wie der <strong><a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/contact\/\" target=\"_blank\">Epic Powder MJW Serie<\/a><\/strong>So k\u00f6nnen die Hersteller sicherstellen, dass die \u201eKraft der Erbse\u201c vom Feld bis zum Teller vollst\u00e4ndig erhalten bleibt.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized is-style-rounded\"><img loading=\"lazy\" decoding=\"async\" width=\"721\" height=\"721\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp\" alt=\"Emily Chen\" class=\"wp-image-2497\" style=\"width:150px;height:150px\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp 721w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-12x12.webp 12w\" sizes=\"(max-width: 721px) 100vw, 721px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-style-large is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Vielen Dank f\u00fcrs Lesen. Ich hoffe, mein Artikel war hilfreich. Hinterlassen Sie gerne einen Kommentar. Bei weiteren Fragen k\u00f6nnen Sie sich auch an den Online-Kundendienst von Zelda wenden.<\/p>\n<cite>                                                                                                                                                         \u2014 Gepostet von <a href=\"https:\/\/www.linkedin.com\/company\/76603359\/admin\/dashboard\/\" rel=\"nofollow\" >Emily Chen<\/a><\/cite><\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<div class=\"wp-block-contact-form-7-contact-form-selector\">\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f2347-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"2347\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/de\/wp-json\/wp\/v2\/posts\/2660#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Kontakt Formular\" novalidate=\"novalidate\" data-status=\"init\" 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Der Weg von der rohen gelben Erbse zum hochwertigen Proteinisolat oder -konzentrat ist jedoch mit technischen Herausforderungen verbunden. Eine der gr\u00f6\u00dften H\u00fcrden ist die Aufrechterhaltung [\u2026]<\/p>","protected":false},"author":1,"featured_media":2585,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Prevent Heat Denaturation During the Pea Protein Grinding Process? - Protein Fractionation &amp; 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