Foam fractionation for the concentration of protein from the post-harvest Agri-processing waste

Foam fractionation is a cost-effective, environmentally friendly emerging technique used for the concentration of proteins from dilute protein sources. Wheat, sugar beets, and potatoes are extensively grown crops in Southern Alberta that generate substantial amounts of by-products through post-harvest processing. This waste is usually discarded without utilization and can undergo fermentation, leading to environmental degradation. In this study, the efficacy of foam fractionation method to concentrate protein in agri-processing waste streams from wheat flour (gliadin), sugar beet leaves (RuBisCo), and potato (patatin) will be examined. The purified fractions possess enhanced functional characteristics, such as enhanced solubility, foaming capacity, emulsification, and oil and water holding capacity. The interaction of natural colourants (e.g. ß-carotene) and proteins recovered from processing waste using foam fractionation will also be evaluated. Natural colourants enhance the visual appeal of food and provide antioxidant properties, but are susceptible to degradation when exposed to air, light, and high temperatures. The agri-processing waste proteins and ß-carotene complexes will potentially have increased stability, functional abilities and higher antioxidant capacity could be achieved.

Faculty Supervisor:

Chandra Singh

Student:

Partner:

Alberta Sugar Beet Growers

Discipline:

Life Sciences

Sector:

Agriculture

University:

Lethbridge College; Lethbridge Polytechnic

Program: