My research is interested in understanding the bio-availability and bio-accessibility of legume/pulse proteins. Digestibility is a concern for plant-based proteins due to the presence of anti-nutritional factors in the food matrix that cause impairment of protein digestibility, uptake and absorption in the food matrix. The focus is on reducing or removing the effects of these anti-nutritional factors; thus, improving the digestibility of pulse proteins. This involves in vitro digestion and the manipulation of various bio-processing methods to improve protein digestibility, investigating protein properties including secondary secondary structures using techniques such as, but not restricted to, mimicry of the GI digestion process, SDS-PAGE, FTIR, LC-MS/MS and DSC for data collection and analysis.
Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications