Plant protein - polysaccharide interactions and their structure controlling role in foods

点击翻译按钮获取中文摘要

The long-term strategy for this research program is to better understand the interactions between food-grade plant proteins and polysaccharides, and their structure-controlling role as food ingredients. Protein-polysaccharide interactions play significant roles in controlling structure, texture and stability in food systems, coatings and packaging materials. In order to control these interactions to give desired functionality (e.g., gel/film-forming, emulsifying, foaming, etc.), a greater understanding of the factors affecting these interactions is required. Although there has been a significant amount of work involving milk proteins and polysaccharides, knowledge relating to the interactions plant proteins with polysaccharides and its impact on functionality are limited. Although my research group has made contributions in this area, the search for plant-based non-soy alternatives in foods (e.g., acidic beverages, emulsion-based products) is of significant interest due increased consumer concerns over the safety of animal-derived products, and their dietary preferences based on moral and religious prohibitions/decisions. Over the next five years (2014-2019), mechanisms associated with pea protein and pectin interactions will be studied under conditions driven by attractive forces, their assembly into larger structures, and their stabilizing role in acidic solutions (e.g., acidic beverages) and model oil-in-water food emulsions will be examined. Pectin will be modified to alter the structure and surface properties of the polysaccharides to better tailor and control their interactions with pea proteins to optimize their performance as potential blended food ingredients. Outcomes arising from this program could lead to improved functionality of pea proteins, and greater utilization as ingredients for food. Fundamental knowledge gained as part of this program could also be transitioned into other fields such as, pharmaceutical, cosmetic and biomedical arenas for controlled delivery applications. Advanced HQP training within this program will provide trainees with extensive fundamental knowledge of food proteins, ingredient interactions and food systems, and the advanced instruments used to study them; preparing HQP for careers in academia, government or the food industry.