Dry fractionated pea and canola proteins with improved protein content, nutritional quality, and functionality through electrostatic separation

Dry fractionation processes are gaining traction as a promising alternative to wet extraction methods due to their reduced environmental impacts and the quality of native proteins. However, conventional dry processing has shown limitations of the achievable maximum protein content affecting the functionality and nutritional quality. Combined techniques such as dehulling, milling, air classification followed by electrostatic separation has shown to be effective in enhancing protein purity of legume, cereal, and oilseed meal protein concentrates, yet products with increased protein have not been introduced to the market. The present study explores the functionality and nutritional quality of pea and canola protein concentrates with improved protein content and co-products for potential food and other industrial applications.

Two commercial yellow pea protein concentrates and a defatted canola meal were used to generate protein-rich and co-product fractions using a bench-scale triboelectric separator. Compositional, nutritional, techno-functional, and food application testing were performed. The optimized process condition yielded pea fractions with 11-16% increase in protein, 48-53% less fiber, and 34-50% less total starch compared to starting protein. Co-product fractions contained 6-10% less proteins and 28-32% more insoluble fiber. Significant differences in functionality was observed among products while increase in protein digestibility and IV-PDCAAS was observed with the protein-rich fraction. Performances during extruded puff, bread, and meat extender applications showed differences, albeit each product could find unique applications in different food formulations.  Triboelectric separation of defatted and milled canola meal with 43% protein and 32% fiber (dry-basis) produced a lighter color high protein fraction with 53% protein and 14% fiber. Digestibility, IV-PDCAAS, gelation, and foaming ability of protein-rich fraction increased. Potential feed applications for the protein-rich canola meal fraction and other industrial applications for the fiber-rich fraction are being explored.