BIOCHEMICAL VARIABILITY OF PULSE CROPS AND ITS IMPACT ON FOOD APPLICATIONS

The premise of this research is based on the fact that the biochemistry of pulse crops as it relates to functionality is not well understood. Without this knowledge it is difficult if not impossible to optimize processing condition to provide consumers with consistent product. Here, the greatest hurdle that has prevented successful incorporation of pulse products into foods is large variability inherent to the raw commodity.This proposal utilizes a robust treatment plan to identify these biochemical features while simultaneously assessing how processing affects them. In doing so, this project will address the following objectives:1. Determine the biochemical composition of starting materials2. Optimize extraction protocols for maximum protein solubility3. Determine the effects of glucose addition and deamidation on the functional properties of pulse protein isolates4. Determine the effects of ultra-sonication and chemical disulfide bond cleavage on pulse protein isolate functionality5. Determine the nutritional quality of the experimental treatments through in-vitro digestibility studies6. Developing innovative processes to facilitate inclusion of pulse flours into bread and other bakery applications