Comparative Effects of High Pressure Processing and Thermal Treatment on Pulse Protein Structure, Function, and Digestibility - Allie Hall, Ph.D. Candidate, Moraru Lab, Cornell University
From Rajni Aneja
Ph.D. Candidate, Moraru Lab, Cornell University
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