Value-added applications of pulse proteins for human foods

豆类蛋白在人类食品中的增值应用

• 批准号: 488330-2015
• 负责人: Chen, Lingyun
• 金额: $ 5.79万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=647364
• 关键词: Value; added; applications; pulse; proteins

Pulse proteins are gaining in popularity among food manufacturers; however, this source must overcome a number of industry hurdles before reaching its full market potential. The food industry is finding it difficult to obtain a consistent pulse protein supply with the necessary quality in their product formulations. Proteins from different suppliers differ substantially in quality and performance as a food ingredient. On the other hand, pulse protein manufacturers have focused on the manufacturing process and product characteristics without adequate attention to emerging food quality preferences of the industry. The proposed research aims to address these key industry problems by investigating how pulse protein structure at the molecular level varies in different pulse crops and varieties; how they change under processing and food preparation conditions; and how these relate to the final characteristics of food products. It is expected this research will lead to development of new/improved processing to generate novel plant protein functional ingredients and high protein foods to improve public health or target specific consumer needs (e.g gluten-free or vegetarian/vegan). Pulse processors and food manufacturers can better expand their market reach and strengthen their global competitive capabilities. In the long run, the fundamental knowledge generated through this research will help food scientists and industry develop high quality Canadian pulse protein ingredients. This will strengthen the Canadian pulse industry which would typically lose profit by exporting the unprocessed seeds. This will also support innovations in the food and beverage sector of Canada. Not only will it enhance the profitability and sustainability of both agricultural and ingredient/food processing industries, but it will provide safe and high quality food products to consumers in Canada and around the world. These technologies will naturally be transferred to personal care, pharmaceutical and bio-product industries as replacements for synthetics, which would assist with making products "greener" or more sustainable.

脉冲蛋白在食品制造商中越来越受欢迎；然而，在充分发挥其市场潜力之前，这种来源必须克服一些行业障碍。食品工业发现很难在其产品配方中获得具有必要质量的一致脉冲蛋白供应。作为一种食品原料，来自不同供应商的蛋白质在质量和性能上存在很大差异。另一方面，脉冲蛋白制造商专注于制造工艺和产品特性，而没有充分关注行业新兴的食品质量偏好。本研究旨在通过研究不同脉冲作物和品种的脉冲蛋白结构在分子水平上的差异来解决这些关键的产业问题；它们在加工和食品制备条件下如何变化；以及这些与食品的最终特性之间的关系。预计这项研究将导致开发新的/改进的加工工艺，以产生新的植物蛋白功能成分和高蛋白食品，以改善公众健康或针对特定消费者需求（例如无麸质或素食/纯素食）。脉冲处理器和食品制造商可以更好地扩大他们的市场范围，加强他们的全球竞争力。从长远来看，通过这项研究产生的基础知识将有助于食品科学家和工业界开发高质量的加拿大脉冲蛋白成分。这将加强加拿大豆类产业，该产业通常会因出口未经加工的种子而损失利润。这也将支持加拿大食品和饮料行业的创新。它不仅将提高农业和配料/食品加工行业的盈利能力和可持续性，而且将为加拿大和世界各地的消费者提供安全和高质量的食品。这些技术自然会被转移到个人护理、制药和生物制品行业，作为合成材料的替代品，这将有助于使产品“更环保”或更可持续。