Study of plant protein aggregation to yield new functional properties

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Plant proteins are increasingly used in food and non-food areas owing to their sustainability, biodegradability and functionality in addition to their high nutritive value. Despite the great interest in plant proteins for creating new foods and biomaterials (e.g. emulsions, foams, gels), the molecular basis of their functionality is still far from clear. The long-term goal of my program is to continuously expand our basic understanding of the structure-function relationships of plant proteins and to apply this knowledge to develop healthier foods and biomaterials. The short-term goal focuses on study of plant protein aggregation to yield new functional properties. Globulin proteins from pulses and oats will be selected as models.******Globulin proteins generally form three types of aggregates with distinct morphologies: fibrils, spherical particles and strands. The use of specific protein aggregates with well characterized structures to create functionality is new and has attracted scientific interests. For example, the elongated morphology allows fibrils to create a space filling network at low volume, making them advantageous thickening and gelling ingredients. Aggregate morphology largely determines its functionality. For optimal functionality the aggregation process needs to be controlled to target specific morphology; this can be done if the aggregation mechanisms are understood. Therefore, specifically in this research, we aim to understand the plant globulin protein aggregation mechanisms in controlling aggregate morphology. We will then study how aggregates of different morphology can be used to create new functionality with emphasis on Pickering emulsions and fibirllar/percolating gels. Subsequently, these emulsions and gels will be converted into natural delivery systems of bioactive molecules to improve their stability and controlled release them in the small intestine for better absorption or health benefits. ******The knowledge gained through this research will represent a transformative tool for the food industry to develop emulsion- and gel-based foods of superior quality, with improved characteristics such as a prolonged shelf-life or better sensory properties. These tools will also enable the industry to tailor bioactive molecules (e.g. ω-3, lutein, enzymes) into novel functional foods to lower the risk of chronic disease and improve public health. The outcomes will benefit pharmaceutical, personal care and bio-product industries as well, which are also demanding natural and sustainable sources of plant origin. From an agricultural perspective, oat and pulse production represent key and major agricultural sectors in Canada. The proposed research will create new value-added opportunities for oat and pulse proteins and thus can enhance the profitability and sustainability of Canadian producers and processors alike.