Investigation of the techno-funcional properties of common bean protein

• Grant number: 20/08201-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2021
• End date: December 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Carla Kawazoe Sato
• Grantee: Leonardo Bonventre Neto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The growth in the consumption of proteins of plant origin led to a search for new sources that could replace and supply a demand for proteins of animal origin, moreover, attributed to this, there is an attempt to use by-products or residues of the industry for technological applications, adding its value. Considering this, a small band of beans fits into this question. Because it is characterized as "broken beans", it has the following characteristics of the whole grain, in addition, it contains about 20 to 25% of proteins in its composition. With the use of adding value to this by-product, the project aims to extract its proteins in order to use them for the production of individual gels and mixed gels using pectin, evaluating how their influences in the final gel categories.