Performing Department
(N/A)
Non Technical Summary
In response to the escalating global demand for food and the environmental repercussions of traditional animal protein sources, there is a pressing need to transition towards sustainable alternatives. The adoption of plant-based proteins can reduce the environmental impact of food production. Pulse proteins, like pea protein, offer a promising solution due to their sustainability and affordability. However, their widespread use in food products is hindered by suboptimal functional properties and antinutritional factors.The major goal of this project is to address the increasing consumer demand for high quality, protein-rich, and clean-label plant-based alternatives and proposes a unique combination of lactic acid fermentation and high pressure processes to induce structural transformations of pea proteins and inactivate antinutritional factors.The following objectives are proposed:Objective 1: Establish the fermentation behavior of different lactic acid bacteria cultures on pea protein concentrate substrateObjective 2:Gain mechanistic understanding for the structural and functional changes in pea protein concentrate after lactic acid fermentation and high pressure processingObjective 3: Characterize the nutritional quality and digestibility of pea protein concentrate that have undergone lactic acid fermentation and high pressure processing.The outcomes of this work can be utilized by industry to develop novel plant-protein foods with desirable textures and superior digestibility, benefitting both consumers, industry, and the environment.
Animal Health Component
0%
Research Effort Categories
Basic
70%
Applied
20%
Developmental
10%
Goals / Objectives
The majorgoals of this project are below:The first major goal of this fellowship is the educational and professional development of PD Huang to enhance her career readiness. Specific objectives include:Objective 1: Advance technical knowledge and research experience through research work and literature review.Objective 2: Develop professionally through ancillary activities (e.g. conferences, workshops, seminars, IFTSA and departmental involvement) by building network, improving oral and written communication skills, improving breadth of expertise, and strengthening leadership and collaborative skills.The second major goal of this fellowship is the advancement of fundamental knowledge on the effects of HPP and lactic acid fermentation, and applied knowledge that can be used to improveplant protein foods. Using pea protein as a model for other legumes, the work will include the following specific objectives:Objective 1: Establish fermentation behavior of different lactic acid bacteria cultures and effect of high pressure processing on pea protein concentrate substrateObjective 2: Determine effects of fermentation and high pressure processing on pea protein structure and functionalityObjective 3: Evaluate thenutritional impact of fermentation and high pressure processingon pea protein.
Project Methods
Objective 1:Establish fermentation behavior of LAB and the effect of HPP on cell viability in peaprotein concentrate substrate.The impact of different lactic acid bacteria starter cultures (Lactobacillus plantarum,commercial blends from Chr. Hansen) and glucose supplementation on the acidification rate and fermentation behavior in a pea protein concentrate substrate will be evaluated. Pea protein solutions will be prepared using pea protein concentrate (PPC) and Milli-Q water based on established methodology.Fermentation will start with preparing the starter cultures under optimal growth conditionsfollowing the manufacturer's instructions, inoculation of PPC solutions, andincubation under anaerobic conditions at 37 °C for ~10 h, until a pH of 4.6 or lower is reached.To stop the fermentation performance of the strains, all pea protein samples will be quickly cooled to 1 °C.High pressure processing (HPP) of fermented PPC samples, packaged in flexible pouchesor HPP-compatible bottles, will be carried out at600 MPa for 4 min at5°C. Un-inoculated samples will be used as controls. Prior to and after high pressure processing, samples will be assessed for physical properties (pH, apparent viscosity, texture), viable cell counts, and EPS production based on visual observation of slimy or ropy phenotypes in colonies on cell count plates. Cultures and conditions that result in consistent acidification of pea protein concentrate within 12h will be used in following objectives.This work will establish some crucial unknowns, such as the length of fermentation needed to hit the target pH, whether there is a need for an additional carbon source, and the viability of cells after HPP. Obj. 1 will also inform the choice of starter culture(s) for subsequent objectives.Objective 2:Determine effects of fermentation and high pressure processing on pea protein structure and functionality.Sample preparation will follow Obj. 1. Fermented, non-fermented, and non-HPP will be assessed for viscosity, texture, syneresis, rheology, and water holding capacity using established methodology. If Obj. 1 demonstrates cell viability, cell counts, texture, viscosity will be monitored over a 21-day shelf-life period. Sub-samples of each sample type will be frozen for Obj. 3.The findings from this objective will be used to evaluate the effects of fermentation and HPP, alone and in combination, and can be used to optimize the physical characteristics of gels. Samples that show promising functionality will be selected for analysis.Objective 3:Evaluate thenutritional impact of lactic acid fermentation and high pressure processing on pea protein.Protein quality is a combination of protein digestibility, amino acid composition, and amino acid bioavailability. To gauge overall protein digestibility, the degree of proteolysis in fermented and non-fermented samples will be determined after staticin vitrodigestion following the COST INFOGEST 2.0 protocol, previously used in our lab, in which samples are exposed to oral, gastric, and intestinal digestion phases with simulated digestive fluids and enzymes. Samples after gastric and intestinal digestion will be neutralized and snap-frozen with liquid nitrogen, and digesta will undergo serial ultrafiltration prior to analysis to exclude digestive enzymes.Degree of proteolysis,activity/content of antinutritional factors (trypsin inhibitor activity, α-galactoside content, and phytic acid content), andamounts of essential amino acids with assistance from CornellBiotechnology Resource Center will be analyzed in undigested samples to understand differences with and without fermentation.This objective will allow the comparison of protein quality (digestibility, amino acid profile) between samples. Results for activity/content of antinutritional factors will help identify reasons for changes in digestibility. Successful project completion will facilitate the broader application of these processes with pulse protein ingredients.