Investigating microwave-dehydration process as a technology to reduce off-flavors during use of plant(pea)-protein isolates

拟议的学术-工业研究项目探索了减少植物蛋白分离中异味的方法，用于制备无过敏原和植物性食品。传统上，直接蒸汽注入是用来减少蛋白质分离中的异味的。然而，蒸汽的高温会产生煮熟的豌豆味道。这使得这种以植物为基础的蛋白质不适合用于味道相对平淡的产品(例如：非乳制品酸奶替代品)。我们建议用低温技术取代传统的直接注汽(DSI)方法来解决这个问题。我们将测试一种新的微波真空脱水(MVD)技术和乳酸发酵(LAF)方法，以消除与异味相关的挥发性物质。首先，将开发一种基于气相色谱的方法来定量蛋白质的异味化学。接下来，将优化MVD和LAF技术的产品和工艺参数。对于MVD方法，豌豆分离蛋白应在高真空和低真空下以粉末和浆体的形式处理。在LAF方法中，豌豆蛋白提取液将与不同菌株的乳酸菌发酵，然后喷雾干燥。在优化工艺参数后，将评估经过处理的豌豆分离蛋白是否适合用于非乳酸奶替代品。优化后的样品接下来将用于大亚食品公司的工厂内试验，并与传统的DSI方法进行比较，该方法基于无味强度、蛋白质功能和消费者接受的感官试验。在3年内，一种合适的技术将准备好取代传统的DSI工艺。至少5名HQP将在与行业合作伙伴的密切合作下接受培训，从而为他们在学术界、工业和政府等领域的职业生涯做好准备。此外，该项目将能够为饮食受限的人生产食物，并将导致更多地依赖植物性产品，从而促进农业的可持续性、更好的工业经济以及改善所有加拿大人的整体健康和福祉。

The proposed academic-industrial research project explores avenues to reduce off-flavors in plant-protein isolates to be used for preparation of allergen-free and plant-based food products. Traditionally, direct steam injection is used to reduce off-flavours in protein isolates. However, the high temperature of steam causes development of a cooked pea flavour. This renders such plant-based protein unsuitable for use in products requiring a relatively bland taste (ex: non-dairy yoghurt alternates). We propose to solve this problem by replacing the convention direct steam injection (DSI) method with low-temperature technologies. We will test a novel microwave-vacuum dehydration (MVD) technique and a lactic-acid fermentation (LAF) approach to eliminate the volatiles associated with off-flavours. First, a gas-chromatography based method will be developed to quantify the protein off-flavour chemistry. Next, product and process parameters for MVD and LAF technologies will be optimized. For the MVD method, pea protein isolate shall be treated in the form of a powder and slurry at both high- and low-levels of vacuum. In the LAF method, an aqueous pea protein extract will be fermented with different strains of lactic-acid bacteria and then spray-dried. After optimization of the process parameters, treated pea protein isolates will be evaluated for suitability for use in non-dairy yoghurt alternatives. The optimized samples shall next be used in 'in-plant' trials at Daiya Foods Inc., and compared against the traditional DSI method based on off-flavor intensity, protein functionality and a consumer acceptance sensory trial. Within 3 years, an appropriate technology will be ready to replace the conventional DSI process. Atleast 5 HQPs will be trained in close collaboration with industrial partner, thus preparing them for careers in academia, industry and government alike. In addition, this project shall enable production of food for people with restrictive diet, and will lead to greater reliance on plant-based products, translating in agricultural sustainability, better industrial economy and improvement in overall health and well-being of all Canadians.************