Location: Small Grain and Food Crops Quality Research
Project Number: 3060-21650-002-014-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2020
End Date: Feb 28, 2025
Objective:
The objectives of this project are to: 1) modify pulse (pea, lentil, and chickpea) proteins through acylation and/or glycosylation to enhance functional properties; 2) investigate physicochemical characteristics of the modified proteins and establish protein structure-function relationships; and 3) develop and characterize food products with the functionally enhanced pulse protein ingredients.
Approach:
We will systematically investigate the effect of various types and amounts of anhydride (acetic, succinic, and 1-octenylsuccinic anhydrides) and carbohydrates (fructose, sucrose, pectin, and guar gum) on pulse protein functionality and other physicochemical properties. Measurements will include protein solubility tested at different pH values, least gelation concentration, water holding capacity, oil holding capacity, emulsifying activity, emulsion capacity, and emulsion stability. We will also optimize the modification process to develop innovative protein ingredients and will elucidate protein structure-function relationships. Promising functionally enhanced pulse proteins will be further evaluated in model food systems, including whole wheat bread and gluten-free bread.
