The University of British Columbia

Published purpose

Pea proteins are now a major ingredient used in plant-based foods, with Canada being recognized as a major producer and exporter of dry peas. Pea protein concentrates and isolates are a complex mixture of proteins, the structure and composition of which directly impacts the functionality of pea protein ingredients, such as their ability to remain soluble, bind water, and form and stabilize emulsions and foams. Protein functionality thus affects the overall food quality. Pea protein structure and composition is affected by the use of different isolation methods (e.g., dry- and wetfractionation), processing conditions, and different pea varieties, which in turn determines the functionality of these as ingredients in food. A clear understanding of how these different factors are interrelated is currently lacking, particularly for commercially-prepared samples. This project will combine analyses of protein composition, structure and functionality focused on commercially-relevant pea protein concentrates and isolates. This project will help reveal how different processing conditions affect pea protein structure and composition and, in-turn, functionality. This knowledge could be used by industry to optimize the manufacture of pea protein ingredients with improved function, sensory and nutritive properties.