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** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** IN RESPONSE TO THE ESCALATING GLOBAL DEMAND FOR FOOD AND THE ENVIRONMENTAL REPERCUSSIONS OF TRADITIONAL ANIMAL PROTEIN SOURCES, THERE IS A PRESSING NEED TO TRANSITION TOWARDS SUSTAINABLE ALTERNATIVES. THE ADOPTION OF PLANT-BASED PROTEINS CAN REDUCE THE ENVIRONMENTAL IMPACT OF FOOD PRODUCTION. PULSE PROTEINS, LIKE PEA PROTEIN, OFFER A PROMISING SOLUTION DUE TO THEIR SUSTAINABILITY AND AFFORDABILITY. HOWEVER, THEIR WIDESPREAD USE IN FOOD PRODUCTS IS HINDERED BY SUBOPTIMAL FUNCTIONAL PROPERTIES AND ANTINUTRITIONAL FACTORS.THE MAJOR GOAL OF THIS PROJECT IS TO ADDRESS THE INCREASING CONSUMER DEMAND FOR HIGH QUALITY, PROTEIN-RICH, AND CLEAN-LABEL PLANT-BASED ALTERNATIVES AND PROPOSES A UNIQUE COMBINATION OF LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSES TO INDUCE STRUCTURAL TRANSFORMATIONS OF PEA PROTEINS AND INACTIVATE ANTINUTRITIONAL FACTORS.THE FOLLOWING OBJECTIVES ARE PROPOSED:OBJECTIVE 1: ESTABLISH THE FERMENTATION BEHAVIOR OF DIFFERENT LACTIC ACID BACTERIA CULTURES ON PEA PROTEIN CONCENTRATE SUBSTRATEOBJECTIVE 2:GAIN MECHANISTIC UNDERSTANDING FOR THE STRUCTURAL AND FUNCTIONAL CHANGES IN PEA PROTEIN CONCENTRATE AFTER LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSINGOBJECTIVE 3: CHARACTERIZE THE NUTRITIONAL QUALITY AND DIGESTIBILITY OF PEA PROTEIN CONCENTRATE THAT HAVE UNDERGONE LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSING.THE OUTCOMES OF THIS WORK CAN BE UTILIZED BY INDUSTRY TO DEVELOP NOVEL PLANT-PROTEIN FOODS WITH DESIRABLE TEXTURES AND SUPERIOR DIGESTIBILITY, BENEFITTING BOTH CONSUMERS, INDUSTRY, AND THE ENVIRONMENT.

$120,000FY2024National Institute of Food and AgricultureUSDA

Cornell University, Ithaca NY

Investigators

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** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** IN RESPONSE TO THE ESCALATING GLOBAL DEMAND FOR FOOD AND THE ENVIRONMENTAL REPERCUSSIONS OF TRADITIONAL ANIMAL PROTEIN SOURCES, THERE IS A PRESSING NEED TO TRANSITION TOWARDS SUSTAINABLE ALTERNATIVES. THE ADOPTION OF PLANT-BASED PROTEINS CAN REDUCE THE ENVIRONMENTAL IMPACT OF FOOD PRODUCTION. PULSE PROTEINS, LIKE PEA PROTEIN, OFFER A PROMISING SOLUTION DUE TO THEIR SUSTAINABILITY AND AFFORDABILITY. HOWEVER, THEIR WIDESPREAD USE IN FOOD PRODUCTS IS HINDERED BY SUBOPTIMAL FUNCTIONAL PROPERTIES AND ANTINUTRITIONAL FACTORS.THE MAJOR GOAL OF THIS PROJECT IS TO ADDRESS THE INCREASING CONSUMER DEMAND FOR HIGH QUALITY, PROTEIN-RICH, AND CLEAN-LABEL PLANT-BASED ALTERNATIVES AND PROPOSES A UNIQUE COMBINATION OF LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSES TO INDUCE STRUCTURAL TRANSFORMATIONS OF PEA PROTEINS AND INACTIVATE ANTINUTRITIONAL FACTORS.THE FOLLOWING OBJECTIVES ARE PROPOSED:OBJECTIVE 1: ESTABLISH THE FERMENTATION BEHAVIOR OF DIFFERENT LACTIC ACID BACTERIA CULTURES ON PEA PROTEIN CONCENTRATE SUBSTRATEOBJECTIVE 2:GAIN MECHANISTIC UNDERSTANDING FOR THE STRUCTURAL AND FUNCTIONAL CHANGES IN PEA PROTEIN CONCENTRATE AFTER LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSINGOBJECTIVE 3: CHARACTERIZE THE NUTRITIONAL QUALITY AND DIGESTIBILITY OF PEA PROTEIN CONCENTRATE THAT HAVE UNDERGONE LACTIC ACID FERMENTATION AND HIGH PRESSURE PROCESSING.THE OUTCOMES OF THIS WORK CAN BE UTILIZED BY INDUSTRY TO DEVELOP NOVEL PLANT-PROTEIN FOODS WITH DESIRABLE TEXTURES AND SUPERIOR DIGESTIBILITY, BENEFITTING BOTH CONSUMERS, INDUSTRY, AND THE ENVIRONMENT. · GrantIndex