FUNCTIONALIZATION OF PEA PROTEINS USING COLD EXTRUSION FOR APPLICATIONS THAT INCLUDE EMULSIFICATION AND GELATION

2. Specific Objectives of Research1. Develop structure function relationships between in silico bioinformatic models of legumin, vicilin, and convicilin, interpreted by FTIR, DSC, and SDS - PAGE, and real-world performance in gels and emulsions.2. Induce structural modifications to pea protein's hydrophobic regions by cold denaturation and cold extrusion in order to develop novel protein structures with good emulsification and gelling properties.3. Utilize modified proteins in order to create gels and emulsions and test these model food systems with rheological techniques that have been proven to be strong indicators of product quality and stability, particularly with model emulsion products, during shelf life, building relationships between bioinformatics and shelf life stability.4. Evaluate the success of cold extrusion modifications of pea proteins and fine tune/modify to obtain the most successful functional properties