Technological EMU: acquisition of an integrated line for extraction, functionalization and characterization of vegetable proteins

• Grant number: 22/11541-1
• Support Opportunities: Research Infrastructure Program - Technology and Innovation
• Start date: June 01, 2023
• End date: May 31, 2030
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Roseli Aparecida Ferrari
• Grantee: Roseli Aparecida Ferrari
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated researchers: Marcelo Antonio Morgano ; Maria Teresa Bertoldo Pacheco

Abstract

Due to the growing demand for protein ingredients from plant sources obtained by processes with less environmental impact, dry fractionation appears as an alternative to conventional processes. The present proposal comprises the acquisition of an integrated line for extraction, functionalization and characterization of flours, concentrates and protein isolates, as well as the development of plant based foods. The requested dry fractionation system allows the separation of the protein fraction by air classification. For the protein functionalization and application tests of the protein ingredients obtained, it is requested the acquisition of a twin screw extruder with a cooling die for the fibrous formation that allows the production of meat analogues and, more recently, cheese analogues. Through this equipment, low and high humidity extrudates can be produced, allowing their use to verify the performance of ingredients in different products, such as snacks and meat and cheese analogues. The characterization of the ingredients obtained by dry fractionation will be carried out by means of spectroscopy in the near infrared (NIR) and rheology. For this, the acquisition of NIR and rheometer equipment is requested. The acquisition of the equipment proposed in this process will help in the prospection of new protein sources and the development of new processes and products. The studies to be developed at the EMU will encourage the food industry to develop new ingredients from plants of Brazilian origin. The Postgraduate and extension courses and research projects that will be carried out at EMU will provide personnel training in new technologies and highlight the State of São Paulo in research of the food technology sector. (AU)