Jiayi Chen, MA (she/her/hers)

Master's student
University of Manitoba
Winnipeg, MB, Canada

Jiayi Chen - Master's student, Department of Food and Human Nutritional Sciences, University of Manitoba

My project focuses on examining the effects of different processing treatments, including both thermal, and non-thermal treatments such as boiling, autoclaving, micronization, baking and high-hydrostatic pressure on the anti-nutritional factors, reactive amino acids, and in vitro protein quality (i.e., amino acid score, in vitro digestibility, and IV-PDCAAS) in yellow pea seed, yellow pea protein concentrate, and yellow pea protein isolates. This research is intended to overcome the constraints posed by anti-nutritional factors, aiming to enhance the utilization of pea proteins and promote the adoption of sustainable plant-based protein ingredients.

Disclosure information not submitted.

Presentation(s):

• Assessing in vitro methodologies for the determination of protein digestibility, amino acid digestibility, and protein quality

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT

• Assessment of anti-nutritional factors and in vitro protein quality in yellow pea and its derivatives under different food processing methods

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT

• The impact of amino acid reference patterns on the in vitro protein quality of pre-treated pulse products

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT