Current projects involve the extraction, modification, and functionalization of various plant proteins following novel approaches, while also investigating flavor and nutritional quality. Projects aim at relating structural characteristics to functional properties, bioactivity, and allergenicity. The projects target the characterization and modification of novel plant protein ingredients and protein in waste streams for utilization in unique and high-end applications.
For more information about a project, please email us at [email protected]
- PPIC Funded Protein Research Projects
- Externally Funded Protein Research Projects
- Externally Funded & PPIC Funded
PPIC Funded Protein Research Projects - In Progress:
Plant Protein Blending: Inducing Molecular Interactions to Enhance Texturization
AI-Driven Prediction of Plant Protein Flavor Biotransformation during Fermentation and Experimental Validation
Next-generation food processing: Developing environmentally friendly strategies to produce chickpea protein isolates
Completed PPIC Funded Protein Research Projects
Impact of Pea Storage Protein Fractions and Their Ratio on Functionality and Nutritional Quality
Flavor Reactions with Plant Proteins
Impact of Cold Plasma Treatment on Pea Protein Structural and Functional Characteristics
An Interdisciplinary Strategy for Improving Hemp Protein as a Food Ingredient through Plant Breeding and Processing
Enhancing Pennycress Oilseeds as a New Protein Source by Improving Flavor and Protein Extractability
Externally Funded Protein Research Projects - In Progress:
Scalability, Sustainability and Economic Feasibility of a Green Process for Co-Extraction of Protein and Oil from Sustainable Sources
Developing high-quality protein ingredients from dry beans for food applications
Enhancing Pea Protein Functionality through Glycation Following a Novel and Efficient Upcycling Approach
Legumes of the Future: Developing Methodologies and Germplasm to Enhance the Functionality and Nutritional Quality of Pea Protein
Evaluating navy beans as a source of high quality/value protein ingredients
Protein profiling and characterization of diverse oat lines
Functionalization of Plant Proteins
Maximizing the Value of Alfalfa Protein by Controlling Endogenous Protease Activity and Evaluating the Quality of all Streams from Protein Extraction
Hemp grain characterization for food applications
Protein Blending: Impact on Functionality Nutrition and Flavor Attributes
Completed Externally Funded Protein Research Projects
Characterizing and Texturizing Proteins from Pulses to Form Fibers with Textures that Mimic Chicken
Optimization of Extraction of Camelina (Camelina sativa) Protein and Screening for Varietal Differences
Impact of Selective Breeding, Extraction Conditions, and Modification Technologies on Pennycress Protein Structural, Functional, and Nutritional Characteristics
Extraction and Modification of Pea Protein for Improved Functionality, Flavor, and Nutrition
Protein-Flavor Interactions in Food Matrices
Sweetening the Crop: Perennial Flax for Ecosystem Benefits
Enzymatic modification of pea protein isolate for improved functionality
Improving the Functionality of Low Protein Streams for High Value Applications
Extraction, Modification, and Structural/Functional Characterization of Camelina Protein
The Effect of Limited Enzymatic Hydrolysis and Maillard-Induced Glycation on Soy Protein Immunoreactivity and Functionality
Proteomics Approach to Characterize Intermediate Wheatgrass Proteins
Identification of key volatile compounds contributing to pennycress aroma
Externally Funded & PPIC Funded Protein Research Projects
Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification
Scaling of Endogenous Maillard-Induced Glycation to Produce Pea Protein Isolate with Enhanced Solubility and Thermal Stability
Sustainable oilseed Camelina sativa is approximately 30-38% oil and 25-30% protein. The seeds are pressed using a Carver press to remove as much oil as possible without using heat to preserve the integrity of the protein.
Hemp seeds dehulled by graduate student Laura Eckhardt using Buhler equipment.
Field Pennycress (Thlaspi arvense). Photo courtesy of Forever Green.
Camelina sativa
Hemp is a novel source of protein that the PPIC is currently exploring!
Master's student Allie Schneider uses hydrophobic interaction chromatography to isolate her glycated pea protein.
Graduate student Vaidehi Digambar Narkar mills her camelina seeds into flour.
PhD. candidate Chelsey Hinnenkamp uses a two-stage homogenizer to form emulsions using WPC, procream, and high oleic fish oil.
Claire Boyle assesses the denaturation state of her camelina protein using differential scanning calorimetry.
Lucy Hansen, a graduate student in Pam's research lab, uses the Leco to analyze nitrogen content of her pea protein protein isolates and assess their solubility under different conditions.
Graduate student Fan Bu uses cold plasma jet technology on her pea protein isolate.
Graduate student Laura Eckahrdt removes oil from hemp seeds using a Carver Press.
Master's student Benjamin Millis elucidates the protein profile of various oat varieties using size-exclusion HPLC.