Reference number : 172-2021-2022-Q1-988608, amendment number : 1, agreement type : G, recipient legal name : The University of British Columbia, recipient country : CA, recipient province : BC, recipient city : Vancouver|Vancouver, recipient postal code : V6T 1Z3, 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 : Proteomics and structure-function relationships of pea proteins to understand the fate of proteins and impacts on their functionality during protein ingredient production, agreement title french : Protéomique des protéines du pois et étude des relations structure-fonctionnalités en vue d’élucider le sort de ces protéines et la manière dont leurs fonctionnalités sont affectées lors de la fabrication des ingrédients protéiques, agreement number : 988608, agreement value : 142946.0, agreement start date : 2022-03-01, agreement end date : 2024-09-30, description english : Pea proteins are now a major ingredient used in plant-based foods, with Canada being recognized as a major producer and exporter of dry peas. Pea protein concentrates and isolates are a complex mixture of proteins, the structure and composition of which directly impacts the functionality of pea protein ingredients, such as their ability to remain soluble, bind water, and form and stabilize emulsions and foams. Protein functionality thus affects the overall food quality. Pea protein structure and composition is affected by the use of different isolation methods (e.g., dry- and wetfractionation), processing conditions, and different pea varieties, which in turn determines the functionality of these as ingredients in food. A clear understanding of how these different factors are interrelated is currently lacking, particularly for commercially-prepared samples. This project will combine analyses of protein composition, structure and functionality focused on commercially-relevant pea protein concentrates and isolates. This project will help reveal how different processing conditions affect pea protein structure and composition and, in-turn, functionality. This knowledge could be used by industry to optimize the manufacture of pea protein ingredients with improved function, sensory and nutritive properties., description french : Protéomique des protéines du pois et étude des relations structure-fonctionnalités en vue d’élucider le sort de ces protéines et la manière dont leurs fonctionnalités sont affectées lors de la fabrication des ingrédients protéiques, 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 153 days., additional information french : Cet accord a été modifié 1 fois.  La date de fin du présent accord a été changé de 153 jours., owner organization : nrc-cnrc, owner organization title : National Research Council Canada | Conseil national de recherches Canada