Standardization of Protein Analysis

Chair(s)

• FB

  Frederic Baudouin, PhD

  Senior Researcher
  Rothamsted Research, UK
  Dury, France
• 

  Janitha Wanasundara, PhD (she/her/hers)

  Research Scientist
  Saskatoon Research and Development Centre
  Agric & Agri-Food Canada
  Saskatoon, Canada

This session will discuss quantitation approaches for B vitamins and levodopa in faba bean using ultra-high-performance liquid chromatography-electrospray ionization triple quadrupole mass spectrometry. A talk will present methods for measuring functional properties of pulse and soy materials to meet the demands of health-conscious consumers. The session will also address texture design, development, and characterization of the physical properties of plant proteins for use in alternative burger applications to inspire the audience to design plant protein food products that meet both functional and consumer texture needs.

Presentations:

• 2:30 PM – 3:10 PM MDT

  Development of methods for assessing certain functional properties of pulse and soy materials
  

  Presenting Author: Ning Wang, PhD – Canadian Grain Commission
• 3:10 PM – 3:30 PM MDT

  Quantification of vicine, convicine, levodopa and B vitamins from faba bean and processed seeds
  

  Presenting Author: Haixia Zhang, PhD (she/her/hers) – The University of Winnipeg

  Co-Author: Albert Vandenberg (he/him/his) – University of Saskatchewan
• 3:30 PM – 3:50 PM MDT

  Protein solubility index (PSI): a new simple and unified index for measuring plant protein quality
  

  Presenting Author: Keshun Liu, PhD (he/him/his) – U.S. Dept. of Agriculture, Agric. Research Service
• 3:50 PM – 4:10 PM MDT

  Instrumental texture analysis of textured proteins for alternative meat application
  

  Presenting Author: Catherine Bomont (she/her/hers) – Ingredion Inc

  Co-Author: Roxanna Shariff (she/her/hers) – Ingredion

  Co-Author: Marjorie Welchoff – Ingredion
• 4:10 PM – 4:30 PM MDT

  Panel discussion