Development of a new process and reactor unit for the preparation of pulse protein gels with improved functional properties and 3D printability
Method to improve the gelation and 3D printability of pulse proteins (e.g., peas, fava bean etc.) utilizing plasma bubbles and a specialized reactor The viscoelastic measurements and mechanical properties of gels indicated the method is suitable for 3D printing, with an increase in storage modulus, loss modulus and compressive stress
Highlights
- Method to improve the gelation and 3D printability of pulse proteins (e.g., peas, fava bean etc.) utilizing plasma bubbles and a specialized reactor
- The viscoelastic measurements and mechanical properties of gels indicated the method is suitable for 3D printing, with an increase in storage modulus, loss modulus and compressive stress
Opportunity
Researchers from the University of Alberta have developed a novel processing method of pulse protein gels which utilizes plasma activated water and microbubbles to improve the gelation and 3D printability (e.g., peas, fava bean etc.). The novel process method is scalable and involves the continuous treatment of pulse proteins with plasma treated water, homogenization of the solution, and then conducting heating and cooling steps to prepare protein gels. While pulse proteins have gained scientific and commercial interest due to their high nutritional value and low cost, their use as food ingredients and 3D printing have been limited due to their poor gelation and rheological properties. This new method of processing addresses these shortcomings by improving the functional properties of pulse proteins making pulse proteins gels more applicable in various food systems. Through this method, various nutraceutical/health enhancing properties of pulse proteins can be utilized to enhance nutritional and functional value of food products. Furthermore, this process can be scaled-up easily for continuous production of protein solution with improved functional properties and strong protein gels. Pea and fava bean proteins are being tested but the process can be used for other pulse and cereal proteins (chickpeas, lentil, lupin, canola, etc.).
Competitive advantage
- Scalable method to produce strong pulse protein gels suitable for 3D printing
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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