Speaker: Matthew G. Nosworthy, Ph.D., Research Associate, College of Pharmacy and Nutrition, University of Saskatchewan
Dr. Matthew Nosworthy is a Research Associate in the College of Pharmacy and Nutrition at the University of Saskatchewan. He completed his Ph. D. in neonatal amino acid metabolism from the Department of Biochemistry at Memorial University of Newfoundland in 2015 where he investigated peptide transport in the neonatal yucatan minature piglet. Nosworthy also received his B.Sc (Biology) from Memorial University of Newfoundland with a focus in molecular biology/biochemistry. He has published more than 35 journal articles and conference abstracts related to the effects of processing on plant protein quality.
Title: Increasing PDCAAS of plant-based protein products through blending and processing
Presentation description: The concurrent rise in consumer interest in plant-based products and increasing protein consumption provides an opportunity to develop creative new products with great marketplace appeal. However, achieving optimal consumer interest requires success in obtaining a protein content claim, which is regulated through the Protein Digestibility Corrected Amino Acid Score (PDCAAS) in the United States. Plant-based proteins typically have low PDCAAS scores due to reduced digestibility compared to animal proteins and also amino acid compositions that are unable to satisfy human nutritional requirements. This presentation will look at how these limitations can be overcome through blending of complimentary plant proteins and processing methodologies that can increase protein digestibility.