Location: Small Grain and Food Crops Quality Research
Project Number: 3060-21650-002-011-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2020
End Date: Feb 28, 2024
Objective:
1. Establish effect of temperature and plasticizer on pea protein cross-linking efficiency with tannins; 2. Determine the effect of thermo-mechanical conditions on the solubility, rheology, and texture of tannin cross-linked pea protein; and 3. Determine effect of tannin cross-linking on functional properties of pea proteins in select products.
Approach:
For Objective 1, the effects of temperature, plasticizer (water), and pH on pea protein interaction with tannins from grapeseed and sorghum will be assessed by studying interaction dynamics, protein conformation, particle size, and molecular weight distribution. For Objective 2, we will use a laboratory scale twin screw extruder to observe how industry relevant thermo-mechanical conditions (shear configuration, temperature, shaft speed, and moisture) impact tannin-protein interactions. Key variables of interest will include texture, oil absorption, water solubility and water absorption indices. For Objective 3, we will use a pilot scale twin screw extruder to optimize protein-tannin complex texture, and use produced texturized vegetable proteins in patties as meat extenders and meat replacers. The products will be tested for instrumental and consumer sensory quality.
