Saskatchewan Food Industry Development Centre Inc.

Published purpose

There is a growing need in the pulse industry to expand the functional characteristics of pulse ingredients and a bigger need for dry or wet fractionating processors to understand what natural processes can be applied to enhance the functional attributes of dry or wet fractionated pulse ingredients. This project serves to establish a base for fractionating pulses into proteins and starches and then utilize natural modifications to transform the functional properties of these ingredients beyond their unmodified capacities. This will be done by first establishing a baseline for dry and wet fractionating of pulses and then applying hydrothermal or enzymatic treatments to the fractionation process to enhance their functional attributes or attempt to resolve some of the issues for where they are limiting. This project also serves to shed light on the effects of processing on the nutritional qualities of the manufactured proteins such as anti-nutritive factors.