Complex coacervation using lentil protein obtained by different methods of extraction

• Grant number: 18/16456-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2019
• End date: April 30, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Ana Carla Kawazoe Sato
• Grantee: Cristiane Grella Miranda
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 19/18704-0 - Conformational changes in lentil protein structure resulting from the application of moderate electric fields, BE.EP.MS

Abstract

Abstract - The search for a life more healthful and the increase of the adepts the vegetarian and vegan practices did made whit that the food industry renews. Within that renovation, it is from new macronutrient sources, for example, the proteins. Thus, the vegetable proteins have become popular and hard candidates for meeting the needs this population. The lentil is a legume protein that features a protein content two times more than cereal protein and a low-fat content (<1%). Today, the application of theses protein not limited to dietary supplements, but as well as direct application in the foods with the intent of the increase the nutritional value and the sensory characteristics of food products. In addition, due your functionalities, can be applied to encapsulate materials with, for example, in the protection of lipophilic compounds. However, for the application these proteins due must extract them from its vegetable matrix. At present, the extraction technique more commonly utilized is the isoelectric precipitation, yet, the search for techniques more fast, efficient and without used of the toxic solvent made with the technique with ultrasound and enzymatic hydrolysis has more visibility. For this reason, the object of the work it is to extract and characterize the protein of lentil grains, to evaluate your evaluation with wall material in the encapsulation of the lipophilic compounds by complex coacervation, and yet, investigate your possible capacity of reduce the model oil oxidation. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MIRANDA, Cristiane Grella. Extraction and modification by moderate electric filed of protein from lentil (Lens culinaris) for application in coacervates systems. 2020. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.