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Interaction between carotenoids and native and non-native globular proteins from milk: structural and functional effects in mono and multi protein systems

Grant number: 18/09304-6
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): June 01, 2018
Effective date (End): February 28, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Guilherme Miranda Tavares
Grantee:Danilo Corsi Vidotto
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated research grant:17/09214-4 - How do structural changes of dairy proteins affect the functionality of bioactive compounds in complex food matrices?, AP.JP


Several studies have been conducted focusing on the interaction between bioactive compounds and milk proteins in simple systems (containing only the two molecules). Although interesting results have been found, these systems differ considerably from real food matrices. In this context, the objective of the present PhD project is to study the interaction of model carotenoids and native and non-native globular proteins from milk in mono and multiprotein systems. Three subprojects will be conducted: (i) How is the induction of structural modifications of globular milk proteins altered in mono and multiprotein systems?; (ii) How does the structural modification of proteins in mono and multiprotein systems modulate their molecular interaction with model carotenoids?; (iii) How is the functionality (and techno-functionality) of the complex protein/carotenoid affected by the structure of the proteins in mono and multiprotein systems? (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
VIDOTTO, DANILO C.; TAVARES, GUILHERME M. Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins. Food and Bioprocess Technology, v. 13, n. 10 AUG 2020. Web of Science Citations: 0.

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