University of Saskatchewan

Published purpose

The project will examine the impact of solid state and submerged fermentation, and enzymatic modification on the functional and nutritional properties of commercial pulse (e.g., yellow pea, faba bean and lentil) protein concentrates or isolates. Fermentation of pulse fractions will be done using traditional GRAS strains, Aspergillus niger, A. oryzae, and Lactobacillus plantarum, under different fermentation conditions (pH, temperature and time) to obtain different levels of hydrolysis (5, 10, 15 and 20%). Similarly, proteases (Trypsin and Savinase) will be added to modify protein isolates under different conditions (enzyme: substrate ratios, temperatures, pH and times) to obtain similar levels of hydrolysis. Changes to the protein’s surface properties will be measured, along with their functionality (e.g., solubility, emulsifying, water/oil holding and foaming). Changes to levels of anti-nutritional compounds and protein quality (PDCAAS and digestibility) will also be examined as the result of processing.