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doi:10.1094/CFW-62-4-0139 | VIEW ARTICLE


Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

M. G.Nosworthy,1,2M. C.Tulbek,3 and J. D.House1

Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.Corresponding author. Tel: +1.204.474.8055; Fax: +1.204.474.7593; E-mail: matthew.nosworthy@umanitoba.ca.AGT Food and Ingredients Inc. R&D Center, Saskatoon, SK, Canada. Cereal Foods World 62(4):139-142.

Protein quality is the characteristic of a protein source that satisfies the requirements for growth and maintenance. Although there is interest in alternatives to animal-based protein, the plant-based alternatives currently available require significant processing prior to human consumption. Certain processes, including protein concentration, isolation, and deflavoring, have direct applications for product development because the processed compounds are high in protein. These processes, however, can alter the quality of the protein produced by changing the amino acid composition or altering the digestibility of the protein. This article provides an overview that describes the effects the techniques of protein concentration, isolation, and deflavoring have on the protein quality of three pulse classes: pea, lentil, and faba bean.

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