Reference number : 172-2021-2022-Q1-989706, amendment number : 1, agreement type : G, recipient legal name : Pulse Crops Association, recipient country : CA, recipient province : MB, recipient city : Winnipeg|Winnipeg, recipient postal code : R3C 0A5, program name english : Collaborative Science, Technology and Innovation Program - Collaborative R&D Initiatives, program name french : Programme de collaboration en science, en technologie et en innovation - Initiatives de collaboration en R-D, program purpose english : Collaborate on multiparty research and development programs to catalyze transformative, high-risk, high-reward research with the potential for game-changing scientific discoveries and technological breakthroughs in priority areas., program purpose french : Collaborer à des programmes multipartites de recherche-développement dans le but de profiter de la synergie entre la recherche transformatrice à haut risque et à haut rendement et le potentiel de découvertes scientifiques et de percées technologiques révolutionnaires dans des secteurs d’intervention prioritaires., agreement title english : Comparative performance and functional analysis of pulses, agreement title french : Comparaison des rendements et analyse fonctionnelle des légumineuses, agreement number : 989706, agreement value : 101310.0, agreement start date : 2022-04-27, agreement end date : 2025-03-31, description english : This project will develop a database on pulse ingredient functionality with comparative rankings of common pulse ingredients (pea, fava bean, and lentil) relative to other common industry proteins (soy, whey, gluten and others) using standardized testing methods. Commercial samples will be sourced to span a range of processing techniques and configurations. The dataset will help to position pulse ingredients in the plant protein space in terms of their functional performance and expected variability resulting from different processing conditions. Nuclear magnetic resonance (NMR) chemical barcoding will serve as a tool to identify relationships in chemical structure and the functional traits of the ingredients that vary as a result of applied processing. Flavour profiling of the ingredients will serve to characterize key compounds present in pulse ingredients and understand the influence of processing on the creation or degradation of these compounds., description french : Comparaison des rendements et analyse fonctionnelle des légumineuses, expected results english : In the short term, anticipated outcomes will be strengthened collaborations across industry, academia, and government to support research excellence. In the medium term, anticipated outcomes will be the development of new and potentially disruptive technologies with collaborators. In the long term, find collaborative solutions to public policy challenges and create stronger innovation systems., expected results french : À court terme, les résultats prévus seront des collaborations renforcées entre l'industrie, le milieu universitaire et le gouvernement pour soutenir l'excellence en recherche. À moyen terme, les résultats attendus seront le développement de nouvelles technologies potentiellement perturbatrices avec des collaborateurs. À long terme, trouver des solutions collaboratives aux défis des politiques publiques et créer des systèmes d'innovation plus solides., additional information english : This agreement has been amended 1 time(s). The end date of this agreement has been modified by 364 days., additional information french : Cet accord a été modifié 1 fois.  La date de fin du présent accord a été changé de 364 jours., owner organization : nrc-cnrc, owner organization title : National Research Council Canada | Conseil national de recherches Canada