Pulses for protein-based food industries

Transitioning Australian pulses into protein-based food industries

AEGIC is establishing a pilot-scale plant to further develop processing methods for pulse protein ingredients. Ingredients are evaluated for nutritional composition, protein functionality, protein quality, rheology, and sensory and shelf-life attributes.

Dr Daniel Skylas, Senior Research Scientist is supporting work that focuses on optimising processes and design to achieve suitable texture and quality attributes (flavour, mouthfeel, industrial manufacturing requirements, and consumer preference). Dry processing methods are being explored to potentially achieve significant efficiencies by using less water and energy.

Completed (as of October 2024)

• Our analysis demonstrated that instant noodle nutrition and protein quality are significantly improved by blending wheat flour with mungbean protein concentrates.
• This study paves the way for pulse protein ingredients in breads, pasta, noodles, and snack-based foods.
• AEGIC’s research contributed to two new published papers exploring the functional properties of AEGIC’s pulse protein concentrates.

Scheduled (by March 2025)

• We will engage with industry to determine commercial interest in high-protein instant noodles made with mungbean or other pulse protein concentrates.
• We will begin to validate new dry fractionation equipment and conduct trials on a range of pulses.
• We continue to compile data and assemble a “protein toolbox” for the Global Innovation Linkages Program, to be delivered by the end of November 2024.
• Our research will be presented at the annual Global Innovation Linkages Program workshop in early December.

More information

Effect of dry and wet fractionation on nutritional and physicochemical properties of faba bean and yellow pea protein. Legume Science, 6(2).

Techno functional properties of dry and wet fractionated pulse protein ingredients. Legume Science, 6(4).

AEGIC presentation: Pulse protein update Annual Workshop for Global Innovation Linkages Program (2023)

AEGIC video: World pulse day: mung bean protein concentrate (2023)

If you would like to know more, please contact us