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

研究微波脱水工艺作为减少植物（豌豆）分离蛋白使用过程中异味的技术

• 批准号: 522283-2017
• 负责人: PratapSingh, Anubhav
• 金额: $ 3.64万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=697513
• 关键词: Investigating; microwave; dehydration; process; technology

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.

拟议的学术-工业研究项目探索了减少植物蛋白分离物中异味的途径，用于制备无过敏原和植物性食品。传统上，直接蒸汽注入用于减少蛋白质分离物中的异味。然而，蒸汽的高温导致熟豌豆风味的发展。这使得这种植物基蛋白质不适合用于需要相对清淡口味的产品（例如：非乳制酸奶替代品）。我们建议通过用低温技术取代常规的直接蒸汽注入（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物。首先，将开发一种基于气相色谱的方法来定量蛋白质异味化学。接下来，将优化MVD和LAF技术的产品和工艺参数。对于MVD方法，豌豆蛋白分离物应在高真空和低真空下以粉末和浆料的形式进行处理。在LAF方法中，含水豌豆蛋白提取物将用不同的乳酸菌菌株发酵，然后喷雾干燥。在优化工艺参数后，将评价经处理的豌豆蛋白分离物用于非乳制酸奶替代品的适用性。优化后的样品接下来将用于Daiya Foods Inc.的“工厂内”试验，并与基于异味强度、蛋白质功能性和消费者接受感观试验的传统DSI方法进行比较。在3年内，一种合适的技术将准备好取代传统的DSI工艺。至少有5名HQP将与工业合作伙伴密切合作进行培训，从而为他们在学术界，工业界和政府的职业生涯做好准备。此外，该项目还将为限制饮食的人生产食品，并将导致更多地依赖植物性产品，从而实现农业可持续性，改善工业经济，改善所有加拿大人的整体健康和福祉。