Source: KANSAS STATE UNIV submitted to NRP
DEVELOPING AND UTILIZING FUNCTIONALLY ENHANCED PULSE PROTEINS AS NOVEL FOOD INGREDIENTS
Sponsoring Institution
Agricultural Research Service/USDA
Project Status
ACTIVE
Funding Source
USDA COOPERATIVE AGREEMENT
Reporting Frequency
Annual
Accession No.
0439200
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Sep 1, 2020
Project End Date
Aug 31, 2025
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
KANSAS STATE UNIV
(N/A)
MANHATTAN,KS 66506
Performing Department
(N/A)
Non Technical Summary
(N/A)
Animal Health Component
0%
Research Effort Categories
Basic
0%
Applied
0%
Developmental
100%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
2041410101030%
5021412101040%
7011414101030%
Knowledge Area
204 - Plant Product Quality and Utility (Preharvest); 502 - New and Improved Food Products; 701 - Nutrient Composition of Food;

Subject Of Investigation
1410 - Beans (dry); 1414 - Lentil; 1412 - Peas (dry);

Field Of Science
1010 - Nutrition and metabolism;
Goals / Objectives
The objectives of this project are to: 1) modify pulse (pea, lentil, and chickpea) proteins through acylation and/or glycosylation to enhance functional properties; 2) investigate physicochemical characteristics of the modified proteins and establish protein structure-function relationships; and 3) develop and characterize food products with the functionally enhanced pulse protein ingredients.
Project Methods
We will systematically investigate the effect of various types and amounts of anhydride (acetic, succinic, and 1-octenylsuccinic anhydrides) and carbohydrates (fructose, sucrose, pectin, and guar gum) on pulse protein functionality and other physicochemical properties. Measurements will include protein solubility tested at different pH values, least gelation concentration, water holding capacity, oil holding capacity, emulsifying activity, emulsion capacity, and emulsion stability. We will also optimize the modification process to develop innovative protein ingredients and will elucidate protein structure-function relationships. Promising functionally enhanced pulse proteins will be further evaluated in model food systems, including whole wheat bread and gluten-free bread.