Comparative performance of differentially extracted pea fibre based on end-use quality - Pulse Canada

加拿大脉冲行业设定了“2025年25”的目标，即到2025年在非传统市场或最终用途应用中实现脉冲产量的25%（200万吨）的增量使用。豌豆战略的重点是通过增加面粉和馏分加工以及饲料消费，将110万吨的增量产量导向新市场。数据和应用证据帮助脉冲公司增加面粉和馏分对新买家的销售。随着脉冲蛋白产量的增加，脉冲副产品如纤维的供应也在增加。豌豆纤维可以从分离和磨碎的种皮或通过湿提取工艺生产。对于湿法提取，在蛋白质提取过程中，不溶性纤维与淀粉成分一起分离，可溶性纤维在蛋白质沉淀后存在于上清中。考虑到可溶性、不可溶性纤维和伴随的碳水化合物的不同比例，通过不同工艺从豌豆中提取的纤维将在不同的食品平台上显示出独特的功能。本研究的目的是通过评估每种豆源纤维的功能特性和在食品中的性能来描述其特定的增值机会。红河学院理工学院将通过草原研究厨房（PRK）进行必要的研究，以了解食品服务的质量需求，以增加加拿大干豆品种的使用。PRK团队将充分利用学院在与脉冲面粉和提取物应用工作相关的现有能力和专业知识。脉冲加拿大代表加拿大脉冲产业，并有能力通过与国内和国际食品公司的沟通努力来推进该项目的成果，以便在他们的产品中利用这些成果。

The Canadian pulse industry has set a '25 by 2025' target for achieving incremental use of 25% of pulse production (2 million tonnes) in non-traditional markets or end-use applications by 2025. The strategy for peas is focused on directing an incremental volume of 1,100,000 tonnes to new markets through increased processing into flours and fractions as well as consumption in feed. Data and application evidence helps pulse companies increase the sales of flours and fractions to new buyers. With an increase in pulse protein production there is an increased supply of pulse co-products such as fibre. Pea fibre can be produced from isolated and ground seed coat or by wet extraction processes. For wet extraction, insoluble fibres are separated alongside the starch components during protein extraction, and the soluble fibres are present in the supernatant following protein precipitation. Given their distinct ratios of soluble:insoluble fibre and accompanying carbohydrates, fibres extracted from peas by different processes will demonstrate unique functional across food platforms. The objective of this research will be to delineate the specific value-added opportunity for each pea-derived fibre by evaluating their functional properties and performance in food. Red River College Polytechnic will conduct the research required for understanding the quality needs of food service for the increased use of Canadian dry bean varieties through the Prairie Research Kitchen (PRK). The PRK team will capitalize on the College's existing capabilities and expertise in relations to application work with pulse flours and extracts. Pulse Canada represents the Canadian pulse industry and has the ability to advance the results of this project through communication efforts with national and international food companies in a position to utilize the results in their products.