Effects of extrusion cooking and the use of oxidizing/reducing agents on the techno-functional properties of pulse flours

挤压蒸煮和使用氧化剂/还原剂对豆类面粉技术功能特性的影响

• 批准号: 533719-2018
• 负责人: KokselUstundag, Havva
• 金额: $ 1.82万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=655817
• 关键词: Effects; extrusion; cooking; use; oxidizing

Pulses like peas and lentils are very attractive food ingredients in a variety of products in the food industry due to being high in protein and fiber content. However, incorporating pulses (especially their protein-rich fractions) into foods and thus our daily diets is limited because of the lack of information regarding how their techno-functional properties (e.g., gelling, emulsifying, foaming, solubility, water- and oil-absorption capacity) are affected by processing conditions. AGT Food and Ingredients Inc. is one of the largest suppliers of value-added pulses, staple foods and food ingredients in the world, interested in diversifying their products to include novel pulse flours and proteins with techno-functional properties fit for a wide range of food products. This project has two main objectives. The first is to evaluate the changes in techno-functional properties of yellow pea and red lentil flours (two major products of the Company) as a result of extrusion cooking (a multi-step, baro-thermal process which is used worldwide in the development of novel food products) under a wide range of processing conditions. The second is to assess the changes in extrudate techno-functional properties as affected by the use of oxidizing and reducing agents (and how they promoting and/or inhibiting linkages in proteins). By understanding the underpinning mechanisms of process-formulation-product quality interactions, AGT Food and Ingredients Inc. will be able to expand their customer base and develop new product lines in this growing market sector. Project outcomes are anticipated to have a direct effect on the Canadian economy by further increasing pulse crop utilization, employment opportunities in the R&D, sales and technical services, and enhancing the innovation capacity in the sector. **

由于蛋白质和纤维含量高，豌豆和扁豆等豆类在食品工业的各种产品中是非常有吸引力的食品成分。然而，将豆类（尤其是富含蛋白质的部分）纳入食物中以及我们的日常饮食中受到限制，因为缺乏有关其技术功能特性（例如胶凝、乳化、发泡、溶解度、水和油）的信息。吸收能力）受加工条件的影响。 AGT Food and Ingredients Inc. 是世界上最大的增值豆类、主食和食品配料供应商之一，有兴趣使其产品多样化，包括具有适合多种用途的技术功能特性的新型豆类面粉和蛋白质。食品。该项目有两个主要目标。第一个是评估黄豌豆粉和红扁豆粉（公司的两种主要产品）因挤压蒸煮（一种多步气压热处理工艺，在全球范围内用于开发的新型食品）在各种加工条件下。第二个是评估使用氧化剂和还原剂对挤出物技术功能特性的影响（以及它们如何促进和/或抑制蛋白质中的连接）。通过了解工艺-配方-产品质量相互作用的基础机制，AGT Food and Ingredients Inc. 将能够在这个不断增长的市场领域扩大其客户群并开发新的产品线。预计项目成果将通过进一步增加豆类作物的利用率、研发、销售和技术服务的就业机会以及增强该行业的创新能力，对加拿大经济产生直接影响。 **