Dalhousie University

Published purpose

In the previous project SPP 005-1 the collaborator made significant progress in the development of novel extraction process for pea protein isolates based on using high pressure and temperature for the pre-treatment of yellow peas. Analysis of the pea protein isolate showed improvements in protein yield and reduced beany flavour. Using whole peas instead of pea flour would greatly reduce extraction costs and increase the efficiency of protein extraction for the industry. With this goal in mind, the project will evaluate combinations of highpressure pre-treatment and protein extraction conditions (temperature, time, isoelectric point), as well as protein washing as the key steps to enhancing the reduction of off-flavours and anti-nutritional factors.