Reduction of off-flavors and improvement of color of pea protein: Potentials and feasibility of ozone treatment processes

The overall goal of this project is to remove off-flavors from pea plant proteins using ozone. Considering the
dietary, animal welfare, and environmental impacts of animal proteins, there is growing awareness and interest in
alternative protein sources. Plant protein is one major alternative protein source whose utilization could help
address these sustainability issues. However, plant proteins do come with certain off flavors which limits their
widespread acceptance.
The removal of these off-flavors from plant proteins would increase the acceptability and widespread utilization of
these proteins, and this has a high potential to enhance the alternative protein industry. These research findings
will benefit both industrial partners involved in this project, as well as the food industry in improving the quality of
pea protein. This research will also help train and create knowledge, expertise, and experience for HQPs.

Faculty Supervisor:

Jafar Soltan;Lifeng Zhang

Student:

Partner:

Saskatchewan Pulse Growers;Pacific Ridge Trading Corp.

Discipline:

Engineering

Sector:

Agriculture

University:

University of Saskatchewan

Program: