This enzyme-chitosan pretreatment reduces the dark color of plant protein ingredients by transforming phenolic compounds before high-moisture extrusion. The process retains nutritional and functional qualities, offering scalable integration into existing production lines.
The enzyme-chitosan pretreatment is designed to address the challenge of dark coloration in plant protein ingredients. This innovative solution targets phenolic compounds, which contribute to the dark appearance, transforming them before high-moisture extrusion. By doing so, the pretreatment not only improves color but also preserves the nutritional and functional quality of the proteins. This approach is scalable and can be integrated into existing production processes with minimal redesign, making it a practical choice for manufacturers aiming to enhance the appeal of plant-based products.
This pretreatment technology is at Technology Readiness Level 4, indicating that it has been validated in laboratory settings and is ready for further development in relevant processing environments. Future phases will involve co-development and sponsored research to optimize and validate the process under industrial conditions.
Utah State University is a comprehensive public land‑grant research university (Carnegie R1) serving Utah through a flagship Logan campus and a statewide network. Industry connects through the Innovation Campus research park, where companies co‑locate with faculty and access shared facilities. USU’s Space Dynamics Laboratory, a US Space Force–sponsored University Affiliated Research Center, offers mission‑driven pathways for space and defense collaboration. Statewide Extension offices and field sites enable pilot deployments and real‑world validation across Utah’s diverse settings. Research is supported by competitive federal funding from agencies such as NSF, USDA, NASA, and DoD, with Technology Transfer Services managing IP, licensing, and SBIR/STTR support.