Pea protein gels
Method for improving the gelling properties of pea protein to achieve meat like texture Gels of high mechanical strength are created without using chemical reagents or enzymes
Highlights
- Method for improving the gelling properties of pea protein to achieve meat like texture
- Gels of high mechanical strength are created without using chemical reagents or enzymes
Opportunity
Pea protein gels with highly crosslinked polymer-like network and significantly improved mechanical properties were prepared by utilizing two separate methods. A pH-shifting pre-treatment method resulted in high compressive strength, excellent elasticity and water holding capacity, comparable to animal protein based gels such as whey protein and gelation gels. Another method, a cold-plasma pre-treatment method reduced gelling temperature from 95oC to 70-80oC. This reduced temperature is generally the internal temperature that can be achieved for cooked food in households. In both methods, the gels are achieved without using chemical crosslinking reagents (e.g. glutaraldehyde) or expensive crosslinking enzymes (transglutaminase). The pea protein gel achieved through the pH shifting method is in the range of similar properties of animal protein derived gels. Therefore, it can potentially be used as a new gelling ingredient in food formulations such as meat binder and fat replacer to create food with improved quality and nutritive value, or used in meat analogues for vegetarian foods.
Competitive advantage
- Strong vegan pea protein gels with compressive strength of 21kPa, similar to gelatin
- Excellent elasticity and water holding capacity (>95%)
- Hypoallergenic, non GMO, gluten free, vegan protein
- Ingredient to provide texture to plant protein based food products and meat analogues
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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