Research Objective
To evaluate the potential of improving the flavor profile of pea protein isolate using enzymatic deamidation in the laboratory scale.
Objective 4To scale up the best pH shifting flavor-masking method.
The primary objective of this project was to develop a scalable, clean-label processing approach to improve the flavour profile of yellow pea protein isolate by reducing or masking undesirable off-flavour notes. Two strategies were tested, and the resulting protein isolates were evaluated for flavour profile, techno-functional, and nutritional properties. The two strategies used were (1) enzyme-assisted structural modification of proteins and (2) synergistic pH shifting and cyclodextrin treatment.
Where and how was the research conducted?
The research was conducted in a laboratory and pilot-plant in Saskatoon, Saskatchewan.
Why?
Most pea flavour-improvement studies in the literature have used already prepared protein isolates and were mostly carried out at laboratory scale. Post-processing of protein isolates is not economical, and it would be more meaningful to apply flavour-improvement treatments/modifications during protein extraction, isolation, and drying. Such in-process flavour improvements produce a ready-to-use protein isolate with an improved flavour profile and avoid re-processing the isolates for flavour improvement, i.e., re-slurrying the isolate, applying treatments and re-drying.
Moreover, it is important to scale up these technologies to evaluate feasibility beyond the laboratory scale and support commercialization. Limited literature exists on scale-up studies related to flavour improvements in pea protein isolates.
Therefore, this study intends to address this gap in pea protein processing for flavour improvement.
How will this project benefit farmers and/or the agricultural industry?
Successful execution of this project will increase the value of pea protein isolates and open more avenues for different product applications. Moreover, this technology could be utilized to improve the flavour of other pulse crops, such as faba bean, chickpea, lentils, etc. Since Saskatchewan is a major pulse crop producer, this work will help expand the Saskatchewan pulse crop market through plant-based protein applications.
Objective: Evaluating the potential of improving the flavour profile of pea protein isolate (PPI) using enzyme-assisted structural modifications
A novel clean-label process was developed for producing pea protein isolate through enzyme-assisted protein structural modification. The technology was successfully scaled up and validated at pilot scale, demonstrating its technical feasibility and industrial applicability.
The process involves only minor modifications to the conventional alkaline extraction and isoelectric precipitation process currently used in commercial pea protein production. It avoids harsh processing conditions, such as extreme pH values and elevated temperatures, making integration into existing manufacturing facilities relatively straightforward.
The resulting protein isolates from this process have:
- ≥85% (weight/weight [w/w]) protein purity
- Enhanced Flavour Profiles: Flavour profiles improved due to reduced undesirable volatile compounds and increased pleasant volatile compounds.
- Variable Functionality & Digestibility: Some functional properties, such as water-holding and emulsification capacities, were improved, while others remained similar to the control except for solubility. Protein digestibility did not improve or decline.
Techno-economic analysis showed the strong commercialization potential of this novel clean-label process. A new manufacturing plant designed around this technology is projected to achieve a 54.47% return on investment, a payback period of 1.8 years, and a positive net present value of $497.2 million, highlighting its attractive economic performance.
Objective: Evaluating the potential of improving the flavour profile and functional properties of pea protein isolate using pH shifting and cyclodextrin.
A novel process using synergistic treatment of pH-shifting and cyclodextrin (CD) was developed at the laboratory scale:
Best Treatments: Out of the three CD types (i.e., alpha-CD, beta-CD and gamma-CD) and two pH-shifting conditions (i.e., pH 12 shifting and pH 2 shifting) tested, the pH 12 beta-CD and pH 2 gamma-CD treatments were found to be the best to improve the flavour of pea protein isolates compared to the control isolates.
The resulting protein isolates from this process have:
- 69-74% (w/w) Protein Purity
- Enhanced or Similar Flavour Profiles: Flavour profiles improved because undesirable volatile compounds were reduced.
- Variable Functionality: Significant improvements in solubility and emulsification properties, declines in water- and oil-holding capacities, and either improved or reduced foaming properties depending on the pH shift and type of cyclodextrin used in the synergistic treatment.
What are the results of this project in more detail?
Study 1: Development of an enzyme-assisted structural modification process to improve flavour
The outcomes of this research have been the subject of a provisional patent application (United States Provisional Application No: 64/101,078) and are currently under patent review. Because the intellectual property assessment is ongoing, the detailed results remain confidential and cannot be publicly disclosed until the patent office makes a final determination. A final report containing the complete research findings has been submitted to SPG for internal reference and evaluation as required.
Study 2: Investigating the combined effect of pH-Shifting and Cyclodextrin treatment on pea protein flavour and functionality.
A manuscript detailing the research findings for this objective was submitted to the International Journal of Food Science, and it is currently under peer review. A copy of the submitted manuscript is attached for reference. To preserve publication eligibility and protect the integrity of the review process, we kindly request that SPG treat the research findings as confidential and refrain from publicly disclosing the results until the manuscript has been accepted and published. In addition, a final report containing the complete research findings has been submitted to SPG for internal reference and evaluation, as required.
What benefit will these outcomes bring to farmers in Sask?
The successful commercialization of this technology is expected to deliver meaningful benefits to producers and the broader Saskatchewan and Canadian pulse industry. By using dehulled yellow pea flour sourced from Saskatchewan milling companies and derived from locally grown Canadian peas, this innovation creates a new, value-added demand stream for peas and potentially for other pulse crops. Increased demand for raw peas can translate to improved market stability and potentially higher returns for growers.