August 14, 2019
12 Noon CST
The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is essential to both the food industry and the consumer. However, there is limited consumer and producer knowledge of plant proteins other than soy. Food producers are seeking information on the nutritional, physiological and functional characteristics of plant proteins. Additionally, efficient extraction and functionalization procedures are needed.
This presentation will cover the evaluation of various plant proteins from pea, camelina, and pennycress, highlighting their structural and functional properties as impacted by extraction and functionalization procedures, as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate (WPI) and soy protein isolate (SPI).