Preparation of plant protein microgels and applications
Pulse protein microgels prepared via segregative phase separation. Precise control of microgel size Stabilized emulsions showed no creaming after 28 days of storage. Microgels demonstrated use as natural stabilizers for oil-in-water emulsions.
Highlights
- Pulse protein microgels prepared via segregative phase separation.
- Precise control of microgel size
- Stabilized emulsions showed no creaming after 28 days of storage.
- Microgels demonstrated use as natural stabilizers for oil-in-water emulsions.
Opportunity
Researchers at the University of Alberta have developed a novel method of preparing protein microgels from pulse proteins using protein-polysaccharide segregative phase separation. The method efficiently produces microgels of controlled size with low energy consumption. Using lentil and fava bean protein, the size of the microgels produced could be controlled to yield a desired size of 3, 7, 15 , and 19 μm. Compared to untreated protein-stabilized emulsions, which creamed after one day, the microgel- stabilized emulsions showed no creaming after 28 days. The choice of microgel size for optimal performance is related to the oil content of the emulsion. Legume protein microgels are softer than whey protein microgels and have sourcing advantages over the use of animal proteins. These plant protein microgels have demonstrated potential in biomedical, cosmetics, food and nutrition applications. The method supports the large-scale protein microgel production and has added advantages including, low energy requirement, absence of organic solvents, and simplicity in equipment. It is also operates with greater energy efficiency compared to high-pressure homogenization. Compared to emulsion-based processes such as microfluidics, it avoids the need for organic solvents and surfactants due to low surface tension of w/w emulsions. Furthermore, it employs simple and readily available equipment, in contrast to the sophisticated apparatus required for microfluidics.
Competitive advantage
- Customized microgel production
- Long lasting stable emulsifications
- Large scale, energy efficient production without the use of organic solvents
- Alternative to whey protein or other animal based protein
Status
- Patent pending
About University of Alberta
The University of Alberta is a large, comprehensive public research university in Edmonton with multiple campuses and a strong applied research culture. Industry engages through co-located labs and pilot-scale facilities, as well as established co-op and internship programs that place talent with partners year-round. Integration with Alberta’s province-wide hospital system supports clinical research and accelerates translation. Companies also benefit from proximity to regional industry clusters and collaboration hubs on and near campus for joint R&D and prototyping. Supported by NSERC, CIHR, SSHRC, and Canada Foundation for Innovation funding—plus provincial and industry support—the tech transfer office manages IP, licensing, and startup formation with streamlined sponsored-research agreements.
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