Location: Potato, Pulse and Small Grains Quality Research
Project Number: 3060-21650-002-065-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2025
End Date: Dec 31, 2026
Objective:
The aim of this project is to demonstrate a feasible process that results in a superior functionality of co-extracted, cross- species -protein compared to existing plant proteins in the market is essential to their successful utilization. Specifically, (1) evaluate co-extraction conditions from pea, navy bean, and chickpea flour to produce a protein with synergistically enhanced nutrition and functionality, (2) scale-up protein co-extraction and evaluate the nutrition and functional properties, (3) assess the extrudability of the co-extracted protein compared to individual and blended pea, navy bean, and oat proteins, (4) investigate the effects of co-extraction and extrusion on the overall flavor profile of proteins, (5) evaluate the co-extracted protein in various food applications, and (6) evaluate an environmentally sustainable use of the starch/fiber co-product in a fermentation application.
Approach:
The aim of this project is to develop a sustainable and scalable approach to produce a co-extracted pulse (from pea, chickpea, and navy bean) protein isolate with synergistically improved functionality and nutrition for key food and beverage products, while valorizing co-products. A protein ingredient consisting of cross-species (peas, chickpea, and navy beans) proteins will be produced following typical processing parameters. Protein co-extraction conditions will be optimized by response surface methodology to achieve a synergistic enhancement in nutritional and functional properties compared to protein isolates from individual sources or a mixture thereof. Simple blending of existing protein isolates is impractical due to additional cost, water use, and energy employed during and post-production of individual protein isolates. In addition, protein isolates from different commercial sources are subjected to varying processing conditions, causing inconsistencies in the outcome of blending. Because translational research is key, the scalability of the co-extraction process will also be evaluated. For the first time, the proposed work will navigate the effect of protein co-extraction from three pulse crops, peas, chickpea, and navy beans on the nutritional, functional, and flavor properties for various food applications. The starch/fiber rich co-product will also be characterized for use in an environmentally sustainable fermentation application to reduce off flavor.