Progress 02/15/19 to 02/14/23
Outputs
Target Audience:? One target audience in this project were processors that produce plant protein beverages and ultimately the consumers that purchase these products. Plant protein-based beverages continue to generate demand among consumers in the US and overseas. Processors have not been able to fulfill the specific demand for plant-based beverages with high protein content (>6% w/w). This is due to the inherent instability of larger protein bodies (i.e., protein quaternary structures) that are predominant in plant protein isolates. Within the realm of this project, the target audience (processors) were reached through the presentation of results in the Institute of Food Technologists (IFT) annual meeting in 2020, 2021, and 2023 (upcoming). The IFT meeting is unique as it is attended by both members of the scientific community as well as members of the food industry. A second target audience in this project was the scientific community. The understanding of the physical methods driving protein quaternary structure and protein monomeric expression remains of interest in the scientific community, especially for researchers interested in plant protein functionality. This project reached this community by both the presentation of results in the IFT meeting and the publication of a manuscript on the peered reviewed journal Food Hydrocolloids. A third audience of interest was undergraduate and graduate students, who represent the next generation of food technologists driving innovation in the food science space. This audience was reached through the participation of two undergraduate students and two graduate students in the project. One team participated in experiments related to the breakdown of soy and pea protein quaternary structures using high pressure jet processing. The other team worked in determining the effect of ionic environments on the breakdown of almond and soy protein quaternary structures. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students, one MSc student, and one PhD student actively participated in various aspect of this project. They received training on physicochemical properties of food proteins and novel nonthermal processing. One student currently continues her education toward a BSc degree in Food Science at the Pennsylvania State University, another student is graduating in this Spring of 2023 with a BSc in Food Science and secured a position in R&D in a US based food company, another finished her MSc degree in Food Science and is currently pursuing a PhD degree in Food Science at the Ohio State University. The fourth student finished a PhD degree in Food Science and is currently a tenure-track Assistant Professor in the University of Wisconsin-River Falls. How have the results been disseminated to communities of interest?Restults were disseminated through peer reviewed publcations and confereces (see publications and conferences). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This project highlighted the importance of new nonthermal technologies (e.g., high pressure jet processing) on the development of novel protein-based functionality. As interest in plant-based protein foods continue to increase, this project demonstrated that high pressure jet processing and the modification of ionic environments allows for increased protein content in aqueous phases and better functionality. This project also allowed for the training of the next generation of food science professional as overall four students participated on various aspects of the project throughout its lifespan. ?
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Oquendo, L.A., Lewis, G., Mahdinia, E. and Harte, F., 2023. Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolate aqueous dispersions. Food Hydrocolloids, 138, p.108437.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Bodinger, L. D., & Harte, F. (July 16-19,2023). Effects of Sodium Citrate on Almond Proteins for Almond-Based Beverage Products" Institute of Food Technologists Annual Meeting, submitted
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2023
Citation:
Bodinger, L. D., & Harte, F. (April 15, 2022 - April 17, 2022). "Effects of Sodium Citrate on Almond Proteins for Almond-Based Beverage Products," 2022 Undergraduate research exhibition, Pennsylvania State University, University Park, peer-reviewed/refereed, Accepted. Colleges.
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Progress 02/15/21 to 02/14/22
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two students (One graduate, one undergraduate) worked on the project and gained experiennce on plant protein functionality. A poster research presentation was done by the undergraduate student. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Work will continue on the effect of ionic environments on plant protein isolates under objectives 2 and 3 of the project.
Impacts
What was accomplished under these goals?
Emulsifying salts (e.g., sodium citrate) cause the dissociation of protein quaternary structures, improving food product stability and functionality. The dairy alternative industry expected to double its current value of $22.6 billion by 2040, with almond being a common plant-based alternative. Our continuous monitoring unit (CMU), programmed using LabView software, was used to monitorthe turbidity, fluorescence, and rheological properties of almond protein solutions with varying concentrations and temperatures.To characterize the effects of sodium citrate (SC) on almond protein quaternary strucutres, the CMU was usedat ranging salt concentrations and the turbidity, rheological properties, and solubility of almond protein powder (APP) dispersions prepared from three commercial sources were evaluated.APP was reconstituted (1% w/w, 40C 1 h), filtered (7um pore size), and pH adjusted to 8. Thefluorescence (emission 325 nm, excitation 350 nm), viscosity of each APP at a range of sodium citrate content (up to 250 mM), and temperature (0-35C) were measured via the CMU. Triplicate measurements of each APP were used to determine average and percent deviation.Ultracentrifuged (60,000xG, 1 h, 20C) APP with increasing concentrations of SC were evaluated vai SDS-PAGE for protein monemericdetermination. Our results indicated thathigh concentrations of SC caused the breakdown of almond protein quaternary structure, seen as increased fluorescence, decreased in viscosity, and increasing presence of monomeric units observed through gel electrophoresis. The ionic environment was found to determine the presence of monomeric units in almond protein isolates.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Bodinger, L., Harte, F., and Lewis, G. 2021. Undergraduate research expo. Pennsylvania State University. Poster presentation.
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Progress 02/15/20 to 02/14/21
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?In the next reportng period, work will continue on the effect of emulsifying salts on plant protein dispersions. We plan to focus on Almond protein isolates, as there is strong interest by consumers and the industry. Almond protein isolates are difficult to stabilize in aqueous systems.
Impacts
What was accomplished under these goals?
Work on Objective 2 was conducted on this reporting period.Emulsifying salts are used throughout the dairy industry to improve beverage stability and processed cheese functionality. Although not much work has been done on the use of these salts in the alternative milk industry, these salts are used in various milk analogues (e.g., soy milk, almond milk). The objective of this work was to analyze the impact of three sodium-based emulsifying salts (i.e., sodium acid pyrophosphate (SAPP), sodium citrate (SC), and sodium hexametaphosphate (SHMP)) on soy protein isolate (SPI) dispersion turbidity and viscosity using a Continuous Monitoring Unit (CMU). The CMU allowed for automated monitoring of SPI dispersion properties with variation in salt concentration and temperature. The impact of SAPP on SPI dispersion properties was highly pH dependent, causing acid-induced aggregation and precipitation of SPI at sufficient concentrations (ca. 7-9 mM, depending on temperature). SC and SHMP had limited effects on SPI dispersion turbidity, causing small increases in SPI dispersion turbidity at low salt concentrations (< 5 mM). Although the addition of SC caused minimal effects on SPI dispersion viscosity, SHMP addition caused a linear increase in SPI dispersion viscosity. These results are useful for understanding the impact of these sodium-based emulsifying salts in the alternative dairy industry.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Astorga, L., Voronin, G., Mahdinia, E., and Harte, F. Effect of High-Pressure Jet Processing on the Physicochemical and Structural Properties of Pea Protein Isolates. Oral. Institute of Food Technologists Annual Meeting. FIRST Digital Experience July 19-21, virtual meeting due to Covid19
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2021
Citation:
Astorga Oquendo, L. & Roberts, R. 2021, Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolates in aqueous dispersions, Pennsylvania State University. MSc thesis.
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Progress 02/15/19 to 02/14/20
Outputs
Target Audience:
Nothing Reported
Changes/Problems:Conducting a research project under the restrictions imposed by COVID-19 over the last 2 years has been challenging. Nevertheless, the objectives of the project are being met with a small delay. We are in the process of requesting a one-year no-cost extension to complete experiments under objective 2. What opportunities for training and professional development has the project provided?Two graduate students and a postdoctoral research associatedtrained on the use of high pressure jet technology, and the protein characterization unit develop in the Harte Lab. Two students participated in the Institute of Food Technologist annual meeting in 2021. How have the results been disseminated to communities of interest?An oral presentation was done in the Institute of Food Technologists annual meeting and two publications are in the process of submission to the Food Hydrocolloids Journal What do you plan to do during the next reporting period to accomplish the goals?Experiments will continue under Objective 2 with almond protein isolates. The objective is to further demonstrate that ionic environments ultimately determine the balance between protein quaternary structures and monomeric (or subunit) forms, determining overall solubility. Work will also continue on the submission of the two manuscripts to the Food Hydrocolloids Journal will be completed.
Impacts
What was accomplished under these goals?
Experiments under Objective 1 were completed, and a publication will be submitted to Food Hydrocolloids. We demonstrated that high pressure jet technology is able to increase foaming and solubility properties of soy and pea protein isolates. Under Objective 2, we were able to demonstrate that the use of emulsifying salts does change the rheological properties and solubilities of soy and almond protein isolates. Experiments under objective 3 failed to demonstrate that proteins and polysaccharides interacted under ionic environments.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2021
Citation:
Astorga, L., Voronin, G., Mahdinia, E., and Harte, F. Effect of High-Pressure Jet Processing on the Physicochemical and Structural Properties of Pea Protein Isolates. Oral.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2021
Citation:
Astorga, L. 2021. EFFECT OF HIGH-PRESSURE JET PROCESSING ON THE STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF PLANT PROTEIN ISOLATES IN AQUEOUS DISPERSIONS. MS Thesis, Pennsylvania State University
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