Location: Sugarbeet and Potato Research
Project Number: 3060-21650-002-015-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2020
End Date: Feb 28, 2024
Objective 1: Evaluate the effects of thermal and nonthermal high pressure processing (HPP) treatments on protein in vitro digestibility and trypsin inhibitor activity for several pulse (pea, lentil, faba bean) proteins. Objective 2: Characterize the impact of thermal and HPP treatments on the structure and functionality of pulse proteins. Objective 3: Develop combination treatments that maximize functionality of pulse protein concentrates while effectively inactivating antinutritional factors.
To address Objective 1, we will measure changes in degree of proteolysis upon in vitro digestion of pulse proteins, as well as changes in trypsin inhibitor activity after thermal and high pressure processing (HPP) treatments. To address Objective 2, we will perform an array of structure and function analyses on pulse proteins after thermal and HPP treatments. To address Objective 3, we will explore treatment combinations (HPP and minimal heat; minimal heat and HPP) for optimal functionality and inactivation of antinutritional factors to improve pulse protein usage in food products and to enhance nutritional value. Two protein concentrations will be used to emulate protein concentrations characteristic of protein fortified beverages (5% protein) or gelled (tofu-like) structures (15% protein).