Process Effects on the Constitutive Properties of Soft Aerated Food Materials

从我们丰富的植物蛋白资源中开发创新的工艺和产品对加拿大的经济和我们的生活质量至关重要。食物蛋白质的一个关键属性是它的通气性，通常通过操纵热加工来诱导蛋白质的功能变化来增强。研究这种功能的结构基础是具有挑战性的，因为充气系统是脆弱的，控制蛋白质构象的因素仍然没有解决，我们对蛋白质稳定气泡如何与其他成分（如纤维颗粒）相互作用的理解有限。基于过去的经验和高精度仪器，我和我的团队处于一个独特的位置来解决这些挑战，并发现过程历史，基本热力学转变和充气食品结构是如何相互关联的，以便我们可以优化加工，创造美味和健康的食品。我建议：***1)演示特定的热力学参数如何定义蛋白质的热过程窗口，以提高其功能***2)将蛋白质置于定义的热过程中，并评估由它们制成的充气食品的结构如何得到改善***3)确定由蛋白质溶液制成的充气食品的动力学如何随着颗粒的加入而改变。***高度精确的测量蛋白质溶液密度和超声波速度将允许基本的热力学参数定义纯化和商业蛋白质。表征这些参数的温度依赖性将确定温度范围，以建立改善蛋白质功能的热加工条件。热处理过程中功能变化的动力学研究将为工业吸收研究成果建立实际过程。显微镜，电阻率，超声波分析和剪切流变学将提供由加工蛋白质产生的充气食品结构的全面描述。定义良好的不同疏水性颗粒将成为模型成分，以研究气泡稳定性如何受到食品成分的挑战。***预期结果如下：***1)对蛋白质构象变化的定义，这些变化改善了它们在充气食品中的功能***2)对植物蛋白稳定充气结构的能力的全面表征；为开发有价值的功能成分提供路线图***3)量化商业植物蛋白的特性在多大程度上依赖于工艺历史***4)量化颗粒负载对气泡稳定性的关键限制，以提供优化营养负载策略的见解***5)好奇心激发的专业人员接受批判性思维和先进实验室技术的培训，以推动食品工业和学术研究的创新柔软的材料。

Developing innovative processes and products from our rich array of plant protein resources is vital to Canada's economy and to our quality of life. A key attribute for a food protein is its aeration capacity, often enhanced by manipulating thermal processing to induce functional changes in the protein. Investigation of the structural basis for this functionality is challenging because aerated systems are fragile, factors governing protein conformation are still unresolved, and we have a limited understanding of how protein-stabilized bubbles interact with other components such as fibre particles. Based on past experience and high-precision instrumentation, I and my team are in a unique position to address these challenges and to discover how process history, fundamental thermodynamic transitions, and aerated food structures are interrelated so that we can optimize processing to create palatable and healthy food products. I propose to:***1) Demonstrate how specific thermodynamic parameters define thermal process windows for proteins to improve their functionality***2) Subject proteins to defined thermal processes and evaluate how the structures of aerated foods made from them are improved***3) Determine how the dynamics of aerated foods created from protein solutions are altered as particles are incorporated. ***Highly precise measurements of protein solution density and ultrasonic velocity will allow fundamental thermodynamic parameters to be defined for purified and commercial proteins. Characterizing the temperature dependence of these parameters will identify temperature ranges to establish thermal process conditions for improved protein functionality. Kinetic studies of changes in functionality during thermal treatments will establish practical processes for industrial uptake of research outcomes. Microscopy, electrical resistivity, ultrasonic profiling and shear rheology will provide a thorough description of aerated food structures created from processed proteins. Well-defined particles of varying hydrophobicity will be model ingredients to investigate how bubble stability is challenged by food components. ***Anticipated outcomes are: ***1) Definition of the conformational changes in proteins that improve their functionality in aerated foods***2) A thorough characterization of the capacity of plant proteins to stabilize aerated structures, providing a roadmap for developing valuable functional ingredients***3) Quantification of the extent to which the properties of commercial plant proteins depend on process history***4) Quantification of the critical limits of particle loading on bubble stability to provide insights on optimized nutrient loading strategies***5) Curiosity-inspired professionals trained in critical thinking and advanced laboratory techniques to drive innovation in the food industry and in academic investigations of soft materials.