Laboratory and pile t plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out bj' freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared fav'jrably with their soy counterparts. Generally, the sodium protein,ktes exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze-and spray-drying resulted in isolates with the hih,hest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.

Eight legumes were pin‐milled and air‐classified into protein (fine) and starch (coarse) fractions and their functional properties compared with those of soybean and lupine flours. The fine material which represented 22.5 to 29% of the original flours contained from 29 to 66% protein as well as a high proportion of the flour lipids and ash. The coarse material contained 51 to 68% starch and much of the crude fiber which was dense and concentrated in the starch fraction. Generally legumes which showed highly efficient starch fractionation gave lower recoveries of protein in the fine material. High values for oil absorption, oil emulsification, whippability and foam stability were characteristics of the protein fractions, while starch fractions gave high water absorptions, peak and cold viscosities. Gelation occurred in both air‐classified fractions. Pea and northern bean, chickpea and lima bean flours, and airclassified fractions gave generally higher values in the functional property tests, while fababean, field pea, mung bean and lentil gave high protein fractionation in the air classification process.

Low-grade chronic inflammation is a key etiological phenomenon responsible for the initiation and perpetuation of obesity and diabetes. Novel therapeutic approaches that can specifically target inflammatory pathways are needed to avert this looming epidemic of metabolic disorders. Genetic and chemical inhibition of SH2-containing inositol 5′ phosphatase 1 (SHIP1) has been associated with systemic expansion of immunoregulatory cells that promote a lean-body state; however, SHIP1 function in immunometabolism has never been assessed. This led us to investigate the role of SHIP1 in metabolic disorders during excess caloric intake in mice. Using a small-molecule inhibitor of SHIP1 (SHIPi), here we show that SHIPi treatment in mice significantly reduces body weight and fat content, improves control of blood glucose and insulin sensitivity, and increases energy expenditure, despite continued consumption of a high-fat diet. Additionally, SHIPi reduces age-associated fat in mice. We found that SHIPi treatment reverses diet-associated obesity by attenuating inflammation in the visceral adipose tissue (VAT). SHIPi treatment increases IL-4–producing eosinophils in VAT and consequently increases both alternatively activated macrophages and myeloid-derived suppressor cells. In addition, SHIPi decreases the number of IFN-γ–producing T cells and NK cells in VAT. Thus, SHIPi represents an approach that permits control of obesity and diet-induced metabolic syndrome without apparent toxicity.

An intermediate-sized, batch dehuller capable of processing 2-8 kg of a wide variety of cereal or legume grains was developed. Grains are dehulled by abrasion provided by abrasive wheels (10 in, diam) mounted on a horizontal shaft. The dehuller was successfully applied to eight legume grains varying widely in seed characteristics. The yield of dehulled grain after at least 90% of the hull had been removed, ranged from 74-89%. Dehulling efficiency, a measure of the amount of hull in the abraded material, ranged from 0.11-0.72. Multiple-regression analysis showed that greater than 75% of the variability in dehulling efficiency or yield could be accounted for by seed hardness and resistance to splitting of the seed into individual cotyledons.