Grant: Alliance Grants

Plant protein is a potential environmentally friendly and favourable option to supplement the meat protein demand. One major challenge with the use and consumption of plant proteins is acceptability. Their market expansion is somewhat limited by the fact that they carry certain 'off-flavors' which cause an undesirable taste or odor. Aldehydes and alcohols are the main groups of volatile organic compounds (VOCs) that cause the undesired taste. They normally emerge during plant growth as well as protein production and extraction processes. Because of the large-scale production of peas in Saskatchewan, plant protein produced from pea is used in this work as case study.The aim of this project is to use ozone and evaluate its potential in oxidizing the VOCs that contribute to off-flavors in plant protein. Ozonation has been used in various applications including food processing in order to modify the functional properties of major components like proteins. In this project, the kinetics, and effects of ozonation on pea protein powders will be studied by varying the operating conditions, such as ozone concentration and the exposure time. The fluidization behavior of the pea protein powder particles during ozonation will also be studied. Using the kinetic and fluidization studies the feasibility of possible implementation of the overall process on a larger scale will be evaluated. The findings of this research will benefit the food industry, especially the collaborating companies to develop a process for improving the quality and acceptability of pea plant protein. In addition to the commercial value, this research will help Canada maintain its scientific and technological leading edge in the food industry. The research will create new knowledge for dissemination and training for HQPs in the food process industries.