Understanding the relationship between processing conditions and structure-functionality of pulse protein ingredients for food application

AGT Foods使用各种加工技术(干磨、干馏和脱香)从萨斯喀彻温省的豆类中生产浓缩蛋白质和分离蛋白质。这些分离蛋白用于食品应用，包括各种基于乳液的食品，例如沙拉酱、沙拉酱、蛋黄酱等。然而，该公司面临着最终产品特性不一致的问题，尽管使用的成分来自相似的脉冲来源。有人假设，制备富含蛋白质的成分所涉及的脉冲源和各种技术可能直接导致其功能性质的变化。为了解决这个问题，并深入了解脉冲处理如何影响蛋白质组分的乳化行为，S大学的研究人员提议彻底调查脉冲蛋白质的界面和乳化特性作为各种技术的函数，以及它们在模拟食品系统中的应用，如沙拉酱和涂抹物。干磨、干馏和脱香技术生产的蛋白质具有不同的颗粒大小、聚集行为和分子结构。这些特性如何影响蛋白质的功能，特别是界面和乳化行为，是这项Engage奖励申请的重点。利用各种先进的蛋白质结构分析，我们将建立这种现象的机制，这将对AGT Foods建立自己的市场领导者地位，并在竞争激烈的脉冲蛋白质成分市场获得全球关注将是巨大的好处。凭借对结构-功能关系的先进知识，该公司将能够解决现场应用过程中最终产品不一致的问题，并通过提供增值、健康和可持续的食品配料为加拿大PULSE行业和加拿大人民带来重大利益。

AGT Foods produces protein concentrates and isolates from Saskatchewan pulses using various processing technologies (dry milling, dry fractionation and de-flavouring). These protein isolates are used in food applications, including various emulsion-based foods, e.g., salad dressings, spreads, mayonnaise, etc. However, the company is facing issues in terms of non-uniformity in the final product characteristics, despite using ingredients from similar pulse sources. It has been hypothesized that the pulse sources and various technologies involved in the preparation of protein-rich ingredients could be directly responsible for the variation in their functional properties. To resolve this problem and develop an in-depth understanding of how pulse processing influences emulsification behaviour of the protein fractions, researchers from U of S proposed a thorough investigation of the interfacial and emulsification properties of the pulse proteins as a function of various technologies along with their application in model food systems, such as salad dressings and spreadables. Dry milling, dry fractionation and de-flavouring technologies yield proteins with various particle size, aggregation behaviour and molecular structure. How these characteristics influence proteins' functionality, especially interfacial and emulsification behaviour is the focus of this Engage grant application. Using various advanced structural analyses of proteins, we will establish the mechanism of the phenomena, which would be of tremendous benefit to AGT Foods to establish themselves as a market leader and to secure global attention in a highly competitive pulse protein ingredient market. With this advanced knowledge on the structure-functional relationship the company would be able to resolve their problem of non-uniformity in final products during on-site applications, and providing significant benefit to Canadian pulse industry and to Canadian people by providing value-added, healthy and sustainable food ingredients.