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Distribution of carotenoids in complex protein matrices: an approach by heat maps

Grant number: 19/15143-8
Support type:Scholarships in Brazil - Master
Effective date (Start): August 01, 2019
Effective date (End): September 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Guilherme Miranda Tavares
Grantee:Mariana Lamy Rasera
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


The processing of protein food matrices is able to induce several changes on the structure of proteins, depending on the nature of the proteins and the severity of the treatment. Such structural changes may affect the distribution of bioactive compounds present therein (ratio between the bioactive compounds in the solution and in the colloidal phase); thereby affecting their functionality. The objective of this project is to verify the distribution of carotenoids from Brazilian fruit extracts in mixtures with whey protein concentrates submitted to different processes. Therefore, during the first stage of the project carotenoids extracts from Brazilian fruits will be produced and characterized, as well as, the effects of emergent processing on the structure of proteins from whey protein concentrates will be evaluated. During the second stage, the way in which the structural changes induced to the proteins modulate the distribution of carotenoids from the extract when in mixture will be evaluated. High performance liquid chromatography, mass spectrometry and heat map construction will be used to reach the proposed objects. (AU)

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