Plant protein is getting more attention and pea is a sustainable locally produced crop. Unfortunately, similarly to most plant proteins, pea protein ingredients also contain antinutrients that can affect the protein quality. The present project will optimize a wet extraction procedure and characterization of protein isolate. We aim to obtain protein with high nutritional value and low level of the antinutrient saponins.
Thus, the student will have both hands-on expertise in relation to processing (double screw pressing and filtration) and analytical work (LC-DAD and/or LC-MS). Protein composition and quality will further be characterized by in vitro digestibility, amino acid composition and SDS-page.
