Modification of quinoa (Chenopodium quinoa Willd) protein isolates and bioactive peptides obtained by high pressure assisted enzymatic hydrolysis

• Grant number: 19/05578-7
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: August 01, 2019
• End date: July 09, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Ludmilla de Carvalho Oliveira
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 22/00512-0 - Combination of high pressure technologies and enzymatic hydrolysis to produce quinoa protein hydrolysates with antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities, BE.EP.PD

Abstract

The plant protein supply for human diet is still scarce, which may become more critical as the population growth. Recently, special needs from celiac patients, vegetarian and vegan people increasing, and efforts for sustainable food supply, have driven the seeking for and studies about vegetable protein source, such as legumes and, lately, the pseudocereals. Among the pseudocereals, quinoa seeds have attracted attention due the nutritional quality and value of its proteins and for being gluten-free, like the other pseudocereals. Native vegetable proteins are characterized by their high compatibility, low cost and nutritional value. However, changes on protein structures-properties-functionalities may be required to suit the food industry and market needs. High pressure may be an interesting alternative to modify plant proteins, since the pressure is able to change protein structure, conformation and physical properties. Furthermore, the high pressure process can substitute additives used to improve the rheological properties of gluten-free dough systems (with technological limitations). In addition, high pressure has the potential to improve proteolysis when associated with enzymatic hydrolysis, and to generate functional hydrolysates containing bioactive peptides. The objective of the current project is to evaluate the effect of High Pressure Hydrostatic and High Dynamic Pressure on the modification of the functionality (rheology) and digestibility of the quinoa protein isolate, and to verify the potential of bioactive peptide production by high pressure assisted enzymatic hydrolysis.

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)

BARROS, JEFFERSON HENRIQUE TIAGO; DE CARVALHO OLIVEIRA, LUDMILLA; CRISTIANINI, MARCELO; STEEL, CAROLINE JOY. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, AUG 2021. (19/05578-7)