Less is more: Less-refined pea ingredients for more plant-based food

Protein and starch-rich legumes play a crucial role in promoting sustainability and food security. However, developing legume varieties specifically suited for human consumption has been largely overlooked.
Gelation is an important property that gives foods their unique sensory and textural qualities. To enhance the weak gelation capacity of legume proteins, intensive and costly protein fractionation is often used to increase protein content. However, little is known about the gelling potential of less-refined legume protein and starch mixtures.

This project will explore different types of protein- and starch-rich peas (Pisum sativum) as raw materials. Instead of relying on conventional protein enrichment methods that have a high environmental impact, this project will investigate alternative ways to improve gelation. This includes using a wide range of genetically diverse pea accessions and studying starch-protein composite systems in less-refined protein ingredients.

Advanced genomics and proteomics tools will be used to analyze the genetic diversity and proteome profiles of 300 pea accessions from the Swedish University of Agricultural Science (SLU). Additionally, the project will examine how seed genotypes influence protein subunit composition and starch content. Gelation kinetics, based on protein-protein and protein-starch interactions, will be studied using small-angle X-ray scattering.

By leveraging the natural genetic variations of peas, the project aims to understand the gelation mechanisms of pea protein and starch mixtures. It also seeks to identify pea accessions with superior gelation properties that require minimal fractionation. Less-refined protein ingredients from these selected pea accessions could serve as environmentally friendly food ingredients for future human consumption.

Contact

PI, Associate Professor René Lametsch

Funding

Period: 2022-2026

Amount: DKK 4.000.000

Source: Novo Nordisk Foundation