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. **

像豌豆和小扁豆这样的豆类是食品工业中各种产品中非常有吸引力的食品成分，因为它们富含蛋白质和纤维。然而，将豆类（特别是其富含蛋白质的部分）纳入食品和我们的日常饮食是有限的，因为缺乏有关其技术功能特性（例如，胶凝，乳化，发泡，溶解度，吸水和吸油能力）如何受加工条件影响的信息。AGT食品和配料公司是世界上最大的增值豆类、主食和食品配料供应商之一，对产品多样化感兴趣，包括具有技术功能特性的新型豆类面粉和蛋白质，适用于各种食品。这个项目有两个主要目标。首先是评估黄豌豆粉和红扁豆粉（公司的两种主要产品）在多种加工条件下挤压烹饪（一种多步骤、气压热过程，在世界范围内用于开发新型食品）的技术功能特性的变化。其次是评估使用氧化剂和还原剂对挤出物技术功能特性的影响（以及它们如何促进和/或抑制蛋白质中的联系）。通过了解工艺-配方-产品质量相互作用的基本机制，AGT食品和配料公司将能够扩大他们的客户群，并在这个不断增长的市场领域开发新的产品线。预计项目成果将对加拿大经济产生直接影响，进一步提高脉冲作物的利用率，增加研发、销售和技术服务方面的就业机会，并增强该行业的创新能力。**