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Phase Behavior of Concentrated Pea Protein Isolate-pectin Mixture and Their Application
November 20, 2020
10:00 AM - 11:00 AM

Recorded on: November 20, 2020
10:00 a.m. CT
Presenter: Yang Lan, Post-doctoral Research Fellow, North Dakota State University

This webinar focused on a study which sought to develop an alternative method to study phase behaviors of concentrated solutions of pea protein–pectin mixtures by identifying critical phase transition pH values. Yang Lan, a post-doctoral research fellow at North Dakota State University, and his colleagues found that pH values could be identified using state diagram by classifying phase behaviors into five groups and labeling them with five symbols. The researchers also sought to explore two applications of pea protein-pectin complexes. This study’s findings include that the formation of pea protein–pectin soluble complexes could improve pea protein solubility at acid pH conditions and enhance protein thermal stability. Further, applying complex coacervates to encapsulate hempseed oil at optimal conditions can improve oxidative stability of oil.

Yang Lan is a post-doctoral research fellow at North Dakota State University. He just completed his doctoral degree in this August in the cereal and food science program at North Dakota State University. During his study, he has done an excellent job in his academic studies maintaining a...