Yellow Pea Protein
8.7 هزار بار بازدید -
8 سال پیش
-
Two researchers at Agriculture and
Two researchers at Agriculture and Agri-Food Canada have developed the knowledge and expertise to extract very high-quality protein from yellow peas. Take a look at our video to learn more.
For a transcript of this video, please see our website: http://www.agr.gc.ca/eng/?id=14786195....
Follow us on our other platforms for the latest Agriculture and Agri-Food Canada updates!
-Website: http://www.agr.gc.ca/eng/home/?id=139...
-Facebook: @CanadianAgriculture
Facebook: CanadianAgriculture
-Twitter: @AAFC_Canada
https://twitter.com/AAFC_Canada?ref_s...
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Full Video Transcript:
Narrator: Legumes are an essential source of plant– and amino acid–based proteins. They’re central to the diet of people of many different cultures. Canada is the largest producer and exporter of dry peas in the world. Saskatchewan is the province that produces the most dry peas. Two researchers at Agriculture and Agri-Food Canada have developed the knowledge and expertise to extract very high-quality protein from peas.
Agriculture and AgriFood Canada Research Scientist Martin Mondor speaks in his laboratory: The current process used involves adding acids to precipitate the proteins. But this process damages the proteins, which makes it really impossible to incorporate them into food matrices. The ultrafiltration process, on the other hand, minimizes protein denaturation, so you end up with very high solubility.
Martin Mondor speaks in his laboratory: It uses a lot fewer chemicals, but the result is just as good. The first step is to produce the flour. Extraction is simple. We suspend the flour in a quantity of water. The preferred ratio is one to ten. What happens is that the protein transfers from the flour in the alcohol phase or in the water. Next, we remove the residue and concentrate the protein solution by means of ultrafiltration. After drying it, we know that the product will be 90% pure protein.
Agriculture and AgriFood Canada Research Scientist Dr. Sébastien Villeneuve in his laboratory speaks: We want it to be durable until consumption. Once it’s in the digestive system, we want it to break down so the essential nutrient compounds will be assimilated. So we build a food with the goal of breaking it down in the digestive system. I work a lot with bread and pasta and the protein structure is really important. And if we’re able to add an ingredient, it will integrate into the structure. When you compare it with other commercially available isolates, it’s as if you’re putting sand in the structure. So, there’s nothing that takes. That’s where we’re seeing big differences.
Martin Mondor: It’s a lot cheaper to produce than animal protein. What’s also interesting is that it’s gluten-free. We have a product—a protein isolate—which is vastly superior to what you can find on the market today.
Narrator: Consumer and industry interest in plant proteins is constantly growing, which bodes well since world population growth is inevitable.
Dr. Sébastien Villeneuve speaks: You can’t just add it to a food to make the food satisfying. There’s quite a lot of research and development work that needs to be done. The future of plant proteins is really very promising.
For a transcript of this video, please see our website: http://www.agr.gc.ca/eng/?id=14786195....
Follow us on our other platforms for the latest Agriculture and Agri-Food Canada updates!
-Website: http://www.agr.gc.ca/eng/home/?id=139...
-Facebook: @CanadianAgriculture
Facebook: CanadianAgriculture
-Twitter: @AAFC_Canada
https://twitter.com/AAFC_Canada?ref_s...
------------------------------------
Full Video Transcript:
Narrator: Legumes are an essential source of plant– and amino acid–based proteins. They’re central to the diet of people of many different cultures. Canada is the largest producer and exporter of dry peas in the world. Saskatchewan is the province that produces the most dry peas. Two researchers at Agriculture and Agri-Food Canada have developed the knowledge and expertise to extract very high-quality protein from peas.
Agriculture and AgriFood Canada Research Scientist Martin Mondor speaks in his laboratory: The current process used involves adding acids to precipitate the proteins. But this process damages the proteins, which makes it really impossible to incorporate them into food matrices. The ultrafiltration process, on the other hand, minimizes protein denaturation, so you end up with very high solubility.
Martin Mondor speaks in his laboratory: It uses a lot fewer chemicals, but the result is just as good. The first step is to produce the flour. Extraction is simple. We suspend the flour in a quantity of water. The preferred ratio is one to ten. What happens is that the protein transfers from the flour in the alcohol phase or in the water. Next, we remove the residue and concentrate the protein solution by means of ultrafiltration. After drying it, we know that the product will be 90% pure protein.
Agriculture and AgriFood Canada Research Scientist Dr. Sébastien Villeneuve in his laboratory speaks: We want it to be durable until consumption. Once it’s in the digestive system, we want it to break down so the essential nutrient compounds will be assimilated. So we build a food with the goal of breaking it down in the digestive system. I work a lot with bread and pasta and the protein structure is really important. And if we’re able to add an ingredient, it will integrate into the structure. When you compare it with other commercially available isolates, it’s as if you’re putting sand in the structure. So, there’s nothing that takes. That’s where we’re seeing big differences.
Martin Mondor: It’s a lot cheaper to produce than animal protein. What’s also interesting is that it’s gluten-free. We have a product—a protein isolate—which is vastly superior to what you can find on the market today.
Narrator: Consumer and industry interest in plant proteins is constantly growing, which bodes well since world population growth is inevitable.
Dr. Sébastien Villeneuve speaks: You can’t just add it to a food to make the food satisfying. There’s quite a lot of research and development work that needs to be done. The future of plant proteins is really very promising.
8 سال پیش
در تاریخ 1395/09/01 منتشر شده
است.
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