Advanced search
Start date
Betweenand

Use of fermentation process for the development of bean protein concentrates

Grant number: 21/12941-0
Support Opportunities:Research Grants - Innovative Research in Small Business - PIPE
Duration: January 01, 2023 - September 30, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Paula Speranza
Grantee:Paula Speranza
Host Company:Paula Speranza Ltda
CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
City: Campinas
Associated researchers: Cristiane Conte Paim de Andrade
Associated scholarship(s):23/01204-0 - Fermentation and characterization of bean protein flour., BP.TT
23/02973-8 - Selection of pulses and process optimization for obtaining protein ingredients., BP.TT
22/15719-0 - Fermentation process for the development of beans proteins concentrates, BP.PIPE

Abstract

Currently, there is a fundamental change in consumer behavior towards animal proteins. A diet that is devoid of or poorer in these proteins is becoming increasingly popular. Between 2018 and 2020, the number of flexitarians increased by 73% in Brazil, from 29% of the population to 50%, which represents more than 100 million people. With the new demand, the need arises to seek alternative protein ingredients for the production of plant-based products. Because pulses are rich in proteins and produced on a large scale, they have stood out as plant alternatives in the production of protein concentrates. However, these legumes have limitations, such as the presence of anti-nutritional and aromatic compounds, which prevent or hinder the application of the concentrates obtained in a wider range of products. In addition, several functional properties do not meet the needs of the market. To solve the various limitations present in pulse protein concentrates, fermentation has been showing good results, especially from a nutritional and sensory point of view. In addition, the product obtained is considered clean label. In Brazil, the main pulse type legume is beans, with production of approximately 3,250 thousand tons in 2021, the country being the largest producer of common bean (Phaseolus vulgaris) in the world. The bean varieties produced in Brazil are little explored or unexplored for the production of protein concentrates. In this sense, the project intends to evaluate the production of protein concentrates of the main bean varieties produced in Brazil using a simpler and more ecological process. After optimization tests, the bean variety that guarantees the production of a concentrate with 50% protein will be selected. The selected concentrate will be subjected to different fermentation conditions with a filamentous fungus and a lactic acid bacteria to obtain fermented protein concentrates with better amino acid profiles, aroma and functionality. The obtained concentrates will be validated in scale-up tests. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
More itemsLess items
Articles published in other media outlets ( ):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Please report errors in scientific publications list using this form.
X

Report errors in this page


Error details: