Location: Sugarbeet and Potato Research
Project Number: 3060-21650-001-06-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Feb 29, 2020
(1) Determine the biochemical composition of starting pulse materials. (2) Optimize extraction protocols for maximum protein solubility. (3) Determine the effects of glucose addition and deamidation on the functional properties of pulse protein isolates. (4) Determine the effects of ultra-sonication and chemical disulfide bond cleavage on pulse protein isolate functionality. (5) Determine the nutritional quality of the experimental treatments through in vitro digestibility studies.
Baseline compositional values for pulse crops will be analyzed through the following measurements: proximate composition, amino acid content, digestibility, molecular weight distributions, reverse phase liquid chromatography and functionality testing. Molecular weight distributions will be determined by size exclusion liquid chromatography and microfluidic gel electrophoresis analysis. The solubility, foaming properties, emulsion properties, and gelling properties will be assessed for functional analysis. To optimize extraction protocols for maximum protein solubility, proteins will be extracted from pulse flour and from pulses steeped in water for 12 hours and ground. After centrifugation, proteins will be precipitated with HCl addition. Optimization of terminal precipitation (pH 3.5-4.5) will be assessed based on solubility of dried isolates. To determine the effects of glucose addition and deamidation on the functional properties of pulse protein isolates, pulse proteins will be treated with increasing amounts of glucose to measure functional properties as noted above. The effects of ultra-sonication and chemical disulfide bond cleavage on pulse protein isolate functionality will also be measured with the analyses noted above. Nutritional quality of the experimental treatments will be determined through in-vitro studies.