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Protein and Co-Products

Plant Protein Functionality and Food Applications

Tuesday, May 2, 2023
8:25 AM – 10:30 AM MDT
Room:207

    Chair(s)

  • Yonghui Li, PhD

    Associate Professor
    Grain Science and Industry
    Kansas State University
    Manhattan, KS, United States

  • YC

    Yifu Chu (he/him/his)

    PhD student
    University of Alberta
    Edmonton, AB, Canada

This session will discuss a model that uses AI-based approaches to improve the efficiency and effectiveness of bioactive peptide discovery and may inspire further collaboration between biochemists and bioinformaticians. Also, plant protein ingredients are under-utilized due to unpleasant flavor and poor functionalities. By understanding the compounds responsible for the flavor issues, it is possible to minimize their impacts on sensory characteristics of the protein. In addition, plant-based protein continues to extend into new markets. A talk will focus on how modulating protein structures can lead to more desirable functionalities.

Presentations:

  • 8:30 AM – 8:50 AM MDT
    Techno-functional properties of yellow pea protein isolates extracted using deep eutectic solvent and conventional extraction methods

    Presenting Author: Oladipupo Olatunde, MSC, PHD (he/him/his) – University of Manitoba

    Co-Author: Nandika Bandara, PhD, CFS (he/him/his) – University of Manitoba

  • 8:50 AM – 9:10 AM MDT
    Structure and function relationship of plant proteins in different processing and modifications

    Presenting Author: Yanting Shen, PhD – ADM

  • 9:10 AM – 9:30 AM MDT
    Flavor characteristics of plant protein and methods to mitigate undesirable flavors

    Presenting Author: Clifford Hall, III, PhD – South Dakota State University

  • 9:30 AM – 9:50 AM MDT
    Recent progress on the role of physical modification methods for improving foaming and emulsifying properties of legume proteins

    Presenting Author: Jiajia Rao, PhD (she/her/hers) – North Dakota State University

  • 9:50 AM – 10:10 AM MDT
    Functionality of pea protein globulins: Does their relative ratio matter?

    Presenting Author: Baraem Pam Ismail, PhD (she/her/hers) – University of Minnesota

  • 10:10 AM – 10:30 AM MDT
    Discovering bioactive peptides from food proteins through artificial intelligence

    Presenting Author: Yonghui Li, PhD – Kansas State University

    Co-Author: Zhenjiao Du – Kansas State University