Health properties and potential novel food applications of pulse flours and proteins

Seminar

Title: Health properties and potential novel food applications of pulse flours and proteins.

Speaker: Joyce Boye

Affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada

Pulses are considered as good health promoting foods. Recent studies indicate that pulses contain bioactive ingredients that may help to reduce the risk of some chronic diseases. Additionally, pulses are not considered as one of the nine major allergenic foods, thus, they could be considered as alternatives in the development of hypoallergenic or non-allergenic foods. In spite of increasing knowledge about their health benefits, pulse intake continues to be lower than recommended daily intakes. A major challenge limiting the consumption of pulses is the time it takes for their cooking and preparation. Thus, pre-processing and development of novel health foods using whole pulses or pulse fractions as ingredients may help to increase their consumption. One of the diseases of most concern in the western world is cardiovascular disease (CVD). Angiotensin-1-converting enzyme inhibition and bile acid binding are two mechanisms proposed for decreasing certain types of CVD. The objective of this research was to determine if pulses, including lentils, peas, chickpeas and beans contain proteins and peptides capable of inhibiting ACE as well as bind bile acids. Furthermore, research was conducted to determine potential applications of whole pulse flours and fractions in different food applications. The results showed that hydrolysates from lentil, pea, chickpea and beans possess ACE inhibitory properties. ACE inhibition varied as a function of the type of pulse, protein and enzyme used in generating the peptides. The results also showed that pulse protein concentrates and their hydrolysates have bile acid binding properties, and the amount of bile salts bound (>70%) was sometimes greater than that bound by cholestyramine. Results obtained on the potential use of pulse ingredients in different food applications will also be presented.