Effects of extrusion cooking and the use of oxidizing/reducing agents on the techno-functional properties of pulse flours

挤压蒸煮和使用氧化剂/还原剂对豆类面粉技术功能特性的影响

• 批准号: 533719-2018
• 负责人: KokselUstundag, Havva
• 金额: $ 1.82万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 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=655817
• 关键词: Effects; extrusion; cooking; use; oxidizing

Pulses like peas and lentils are very attractive food ingredients in a variety of products in the food industry due to being high in protein and fiber content. However, incorporating pulses (especially their protein-rich fractions) into foods and thus our daily diets is limited because of the lack of information regarding how their techno-functional properties (e.g., gelling, emulsifying, foaming, solubility, water- and oil-absorption capacity) are affected by processing conditions. AGT Food and Ingredients Inc. is one of the largest suppliers of value-added pulses, staple foods and food ingredients in the world, interested in diversifying their products to include novel pulse flours and proteins with techno-functional properties fit for a wide range of food products. This project has two main objectives. The first is to evaluate the changes in techno-functional properties of yellow pea and red lentil flours (two major products of the Company) as a result of extrusion cooking (a multi-step, baro-thermal process which is used worldwide in the development of novel food products) under a wide range of processing conditions. The second is to assess the changes in extrudate techno-functional properties as affected by the use of oxidizing and reducing agents (and how they promoting and/or inhibiting linkages in proteins). By understanding the underpinning mechanisms of process-formulation-product quality interactions, AGT Food and Ingredients Inc. will be able to expand their customer base and develop new product lines in this growing market sector. Project outcomes are anticipated to have a direct effect on the Canadian economy by further increasing pulse crop utilization, employment opportunities in the R&D, sales and technical services, and enhancing the innovation capacity in the sector. **

由于蛋白质和纤维含量较高，豌豆和小扁豆等豆类在食品行业的各种产品中都是非常有吸引力的食品成分。但是，将脉冲（尤其是其富含蛋白质的馏分）掺入食物中，因此我们的日常饮食受到限制，因为缺乏有关其技术功能性能（例如，胶凝，乳化，泡沫，溶解度，水和浸泡能力）的信息受到处理条件的影响。 AGT食品和成分Inc.是世界上最大的增值豆类，主食食品和食品成分的最大供应商之一，有兴趣将其产品多样化，包括新型的脉搏粉和具有技术功能性能的蛋白质，适合各种食品。该项目有两个主要目标。首先是评估由于挤出烹饪（一种在新范围的处理条件下，在全球范围内用于新的食品开发中用于新的食品开发中，在全球范围内用于全球范围内用于全球范围内用于全球范围内使用的黄色豌豆和红色小扁豆粉（公司的两种主要产品）的技术功能性能的变化。第二个是评估使用使用氧化和还原剂的影响（以及它们如何促进和/或抑制蛋白质中的链接）的挤出技术功能性能的变化。通过了解过程制定产品质量相互作用的基础机制，AGT Food and Infredients Inc.将能​​够扩大其客户群并在这个不断增长的市场领域开发新产品线。预计项目成果将通过进一步增加脉搏作物利用，研发，销售和技术服务的就业机会以及提高该行业的创新能力，对加拿大经济产生直接影响。 **