{"id":{"repo_id":"sask","oai_identifier":"oai:harvest.usask.ca:10388/15533"},"canonical_url":"https://search.dev.ndltd.org/etd/sask/oai:harvest.usask.ca:10388/15533","repository":{"repo_id":"sask","name":"University of Saskatchewan","base_url":"https://harvest.usask.ca/server/oai/request"},"display":{"title":"Pea Protein De-flavoring by Ozone","abstract":"An essential factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein isolate. The research aims to provide valuable insights into addressing the challenge of unappealing taste in plant-based protein sources. A novel experimental technique was proposed to study the effect of ozone in liquid phase on pea protein and to quantify the flavor profile alteration. After treatment, the resulting volatile compounds on the solution's top-space were extracted and analyzed using GC-MS. The experiments, featuring three center points, were planned to utilize the Box-Behnken design for response surface analysis. Three factors were included in the design of experiment: ozone concentration, pH of the treatment solution, and reaction time. The optimal operating condition was identified as 100 ppb for ozone concentration, pH10, and 1.0 minute for reaction time after modeling and post analysis by design expert software. Ozone treatment under optimum conditions resulted in around 20% reduction in aldehyde content and almost a complete eradication of alcohols. Protein structure and functionality were investigated by treating it for 5 minutes at ozone concentrations of 0, 1, 5, and 25 ppm at pH 7. At 25 ppm, there was an obvious change in protein structure; solubility and emulsion stability dropped marginally, while water holding capacity increased. The highest value for foaming capacity and stability was found at an ozone concentration of 1.0 ppm. It is believed that the reaction of ozone with off-flavors takes place in the liquid phase without permitting the ozone to penetrate deeply into the protein texture. The key finding of this study is that the difference in water solubility of off-flavors and fatty acids plays an important role in reduction of off-flavors content.","abstract_html":"An essential factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein isolate. The research aims to provide valuable insights into addressing the challenge of unappealing taste in plant-based protein sources. A novel experimental technique was proposed to study the effect of ozone in liquid phase on pea protein and to quantify the flavor profile alteration. After treatment, the resulting volatile compounds on the solution's top-space were extracted and analyzed using GC-MS. The experiments, featuring three center points, were planned to utilize the Box-Behnken design for response surface analysis. Three factors were included in the design of experiment: ozone concentration, pH of the treatment solution, and reaction time. The optimal operating condition was identified as 100 ppb for ozone concentration, pH10, and 1.0 minute for reaction time after modeling and post analysis by design expert software. Ozone treatment under optimum conditions resulted in around 20% reduction in aldehyde content and almost a complete eradication of alcohols. Protein structure and functionality were investigated by treating it for 5 minutes at ozone concentrations of 0, 1, 5, and 25 ppm at pH 7. At 25 ppm, there was an obvious change in protein structure; solubility and emulsion stability dropped marginally, while water holding capacity increased. The highest value for foaming capacity and stability was found at an ozone concentration of 1.0 ppm. It is believed that the reaction of ozone with off-flavors takes place in the liquid phase without permitting the ozone to penetrate deeply into the protein texture. The key finding of this study is that the difference in water solubility of off-flavors and fatty acids plays an important role in reduction of off-flavors content.","abstract_has_math":false,"creators":["Noori Khoshknab, Amir"],"institution":"University of Saskatchewan","degree_name":"Master of Science (M.Sc.)","degree_level":"Masters","degree_discipline":"Chemical Engineering","degree_department":null,"school":null,"contributors":[],"advisors":["Soltan, Jafar","Zhang, Lifeng"],"committee_chairs":[],"committee_members":["Nickerson, Michael","Tabil, Lope","Acharya, Bishnu"],"year":2024,"date_issued":"2024-03-26","date_published":"2024-03-26","updated_at":"2026-07-24T04:26:45Z","subjects":["Pea protein, De-flavoring"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10388/15533","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Soltan, Jafar","Zhang, Lifeng"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Nickerson, Michael","Tabil, Lope","Acharya, Bishnu"]},{"key":"dc:creator","label":"Author","values":["Noori Khoshknab, Amir"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2024-03-26T21:41:08Z"]},{"key":"dc:date.issued","label":"Date","values":["2024-03-26"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Chemical Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (M.Sc.)"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Saskatchewan"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Pea protein, De-flavoring"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10388/15533"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["An essential factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein isolate. The research aims to provide valuable insights into addressing the challenge of unappealing taste in plant-based protein sources. A novel experimental technique was proposed to study the effect of ozone in liquid phase on pea protein and to quantify the flavor profile alteration. After treatment, the resulting volatile compounds on the solution's top-space were extracted and analyzed using GC-MS. The experiments, featuring three center points, were planned to utilize the Box-Behnken design for response surface analysis. Three factors were included in the design of experiment: ozone concentration, pH of the treatment solution, and reaction time. The optimal operating condition was identified as 100 ppb for ozone concentration, pH10, and 1.0 minute for reaction time after modeling and post analysis by design expert software. Ozone treatment under optimum conditions resulted in around 20% reduction in aldehyde content and almost a complete eradication of alcohols. Protein structure and functionality were investigated by treating it for 5 minutes at ozone concentrations of 0, 1, 5, and 25 ppm at pH 7. At 25 ppm, there was an obvious change in protein structure; solubility and emulsion stability dropped marginally, while water holding capacity increased. The highest value for foaming capacity and stability was found at an ozone concentration of 1.0 ppm. It is believed that the reaction of ozone with off-flavors takes place in the liquid phase without permitting the ozone to penetrate deeply into the protein texture. The key finding of this study is that the difference in water solubility of off-flavors and fatty acids plays an important role in reduction of off-flavors content."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Pea Protein De-flavoring by Ozone"]}]}],"canonical_facts":{"dc:contributor.advisor":["Soltan, Jafar","Zhang, Lifeng"],"dc:contributor.committeemember":["Nickerson, Michael","Tabil, Lope","Acharya, Bishnu"],"dc:creator":["Noori Khoshknab, Amir"],"dc:date.accessioned":["2024-03-26T21:41:08Z"],"dc:date.issued":["2024-03-26"],"dc:description.abstract":["An essential factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein isolate. The research aims to provide valuable insights into addressing the challenge of unappealing taste in plant-based protein sources. A novel experimental technique was proposed to study the effect of ozone in liquid phase on pea protein and to quantify the flavor profile alteration. After treatment, the resulting volatile compounds on the solution's top-space were extracted and analyzed using GC-MS. The experiments, featuring three center points, were planned to utilize the Box-Behnken design for response surface analysis. Three factors were included in the design of experiment: ozone concentration, pH of the treatment solution, and reaction time. The optimal operating condition was identified as 100 ppb for ozone concentration, pH10, and 1.0 minute for reaction time after modeling and post analysis by design expert software. Ozone treatment under optimum conditions resulted in around 20% reduction in aldehyde content and almost a complete eradication of alcohols. Protein structure and functionality were investigated by treating it for 5 minutes at ozone concentrations of 0, 1, 5, and 25 ppm at pH 7. At 25 ppm, there was an obvious change in protein structure; solubility and emulsion stability dropped marginally, while water holding capacity increased. The highest value for foaming capacity and stability was found at an ozone concentration of 1.0 ppm. It is believed that the reaction of ozone with off-flavors takes place in the liquid phase without permitting the ozone to penetrate deeply into the protein texture. The key finding of this study is that the difference in water solubility of off-flavors and fatty acids plays an important role in reduction of off-flavors content."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/10388/15533"],"dc:language.iso":["en"],"dc:subject":["Pea protein, De-flavoring"],"dc:title":["Pea Protein De-flavoring by Ozone"],"dc:type":["Thesis"],"thesis:degree_discipline":["Chemical Engineering"],"thesis:degree_level":["Masters"],"thesis:degree_name":["Master of Science (M.Sc.)"],"thesis:institution_name":["University of Saskatchewan"]},"updated_at":"2026-07-24T04:26:45Z"}