Comparative
Effects of High Pressure Processing and Thermal Treatment on Pulse Protein
Structure, Function, and Digestibility
Increasing the utilization of plant proteins in our food
system has the potential to impart far-reaching benefits to global food
security, the environment, and human health. In addition, with consumers
growing increasingly health and sustainability-conscious, there is a
rapidly growing market for high quality plant-based protein products.
Despite this, the use of plant proteins in our food system is still
relatively limited due to nutritional, functional, logistical, financial,
and sensory challenges. For instance, the functionality of plant proteins
is not as understood and oftentimes does not compare to that of traditional
ingredients. In addition, plant protein quality is generally low due to
limited amino acid profiles, poor digestibility, and the presence of
antinutritional factors. Structural modification of plant proteins is a
viable strategy for overcoming challenges with respect to plant protein
functionality and quality. This seminar will focus on high pressure
processing (HPP) as a potential tool to elicit changes in pulse (pea,
lentil, faba bean) protein functionality and quality via structural
modification. Data will be presented on HPP-induced changes in pulse
protein structure, function, and digestibility in comparison to thermal
treatments in systems with protein concentrations characteristic of
protein-fortified beverages and protein gels.
April 20, 2021