Optimisation of pulse protein

Samenvatting

Pulses, the dried edible seeds of certain legumes, are attractive protein crops for their suitability to the European climate, with relatively high yields, and nitrogen-fixing properties. Proteins from pulses like peas and faba beans are increasingly desired by companies and consumers to replace animal proteins in products like meat and dairy alternatives. However, the current flavour and functionality of pulse proteins are not optimal for application in these products. Different processing strategies were investigated to improve the taste and aroma perception of pulse protein ingredients. In this presentation, results on heat treatment at different points during the processing of pea and faba bean will be presented and impact on taste and aroma and on protein functionality will be highlighted.