The project made use of the exceptional composition of cereal proteins to accumulate bioactive peptides and amino acids. Cereal proteins were hydrolysed with rye malt or fungal proteases and hydrolysates were converted to amino acids or peptides by fermentation with food-grade lactobacilli.
Hydrolysed plant proteins, like those created as part of this project, are often used in food products to replace the use of glutamate as an additive, and to reduce the salt content of processed foods. Glutamate is what gives foods their savoury flavour. These bioactive food ingredients created from barley protein also have the potential to help with health conditions like high blood pressure.
This technology could potentially create a new market for barley food additives, increasing demand and improving the crop’s profitability.
Investigations on some aspects of the project (accumulation of taste-active glutamate) are currently conducted in collaboration with Dr. Mirko Betti, in a project funded by Alberta Innovates Bio Solutions.
July 1, 2009 – June 30, 2011
Alberta Barley Funding: $4,991
- Alberta Barley
- Alberta Crop Industry Development Fund
- Alberta Enterprise and Advanced Education
- University of Alberta
Dr. Michael Gänzle
Professor and Canada Research Chair (Tier 2)
University of Alberta