Impact of Fluctuating Globulin:Albumin Ratio on Techno-functional and Sensory Properties of Pea Protein Isolates in Single and Mixed Systems

Pea protein isolates used in the formulation of vegetable analogues have variable and non-optimal techno-functional and sensory properties, limiting their acceptability to consumers. Studies have shown that the techno-functional properties of legume protein isolates are closely linked to the nature of the different protein classes, mainly globulins (GLO) and albumins (ALB). However, it is well known that the GLO:ALB ratio varies dramatically depending on environmental conditions, cultivation and the isolate production process used. At the same time, volatile and undesirable compounds in legumes come from lipid oxidation and also from proteolysis/degradation of amino acids. Thus, fluctuation in the GLO:ALB ratio of pea protein isolates could explain variability in techno-functional and sensory properties. Consequently, the overall aim of this project is to assess the extent to which fluctuation in the GLO:ALB ratio affects the techno-functional and sensory properties of pea protein isolates in single and mixed systems (protein-polysaccharide and protein-protein complex). Ultimately, this project will result in a better understanding of the importance of the protein fraction of isolates on their properties, with a view to developing new products and offering customized solutions to their customers. Processors will thus be able to develop unique, innovative formulations and finished products that meet consumer expectations.