Research Objective

Project Description

To evaluate the potential of improving the flavor profile of pea protein isolate using enzymatic deamidation in the laboratory scale; to evaluate the potential of improving the flavor profile and functional properties of pea protein isolate using pH shifting and flavor-masking at lab scale; to scale up the best enzymatic deamidation process; to scale up the best pH shifting flavor-masking method; life cycle analyses.

Outcome

Related Research