Ai, YongfengNickerson, Michael Todd2024-07-2420242024-072024-07-24July 2024https://hdl.handle.net/10388/15866The rising interest in including more pulses in human diets has led to an increasing demand of fractionating pulses into diverse food ingredients. Air classification has the advantage of relatively low capital and operating costs, no water usage and preserving the native protein structure. However, the separation efficiency of protein and starch in this method is poorer than wet fractionation. Previous studies have demonstrated that germination disrupts the protein and fiber matrices surrounding starch granules in pulse seeds, and this observed effect can be utilized to improve air classification efficiency of pulses. This study aimed to employ seed germination as a pre-treatment to increase air classification efficiency and enhance the functional and nutritional properties of derived fine (protein-rich) and coarse (starch-rich) streams from pulses. Pea and faba bean seeds were germinated for varying durations and then pin-milled into fine flours. Air classification separated each flour into fine and coarse streams. Our data revealed that germination disrupted the matrix structure of pea and faba bean seeds, which improved subsequent air classification efficiency. After soaking and 24-96 h of germination, the yield of fine stream of pea increased from 25.1% to 29.5% and that of faba bean increased from 27.4% to 36.4%, respectively; the protein content of fine stream of pea gradually increased from 61.6% to 65.9% and that of faba bean increased from 74.2% to 76.6%, respectively. In addition to the noted increased separation efficiency of protein and starch, germination pre-treatment improved the water-holding capacity, oil-absorption capacity, emulsifying properties, and foam stability of the fine (protein-rich) stream of pea and faba bean. Germination also improved the pasting and gelling profiles of the coarse (starch-rich) stream. This research underscores the potential of germination as a pre-treatment method to not only increase air classification efficiency but also diversify the functional attributes of derived ingredients.application/pdfenPeaFaba beanGerminationFlourAir classificationFunctional propertiesNutritional propertiesThesis2024-07-24