Adding value to flaxseed meal: optimization of the functional properties of proteins throught microfluidization and development of functional hydrogels

• Grant number: 24/16501-3
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: January 01, 2025
• Status: Discontinued
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Ana Carla Kawazoe Sato
• Grantee: Matheus Dias de Carvalho
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 25/01823-8 - Evaluation of incorporating oil-filled gelled emulsions in plant protein's high-moisture extrudates, BE.EP.DR

Abstract

Obtaining proteins from agro-industrial by-products can add value and reduce waste, resulting in a more sustainable form of protein production. Flaxseed meal, a by-product of flaxseed oil extraction, contains up to 40% protein. However, more efficient protein extraction processes and protein isolates with better functionalities are necessary to expand the use of plant proteins. In this context, optimizing extraction and using physical treatments such as dynamic high pressure are promising for improving extraction efficiency and the functional properties of proteins. Once obtained, these proteins can be incorporated into functional systems, such as gelled emulsions that can mimic the mechanical behavior of saturated fats. In this study, after obtaining proteins from flaxseed meal, we aim to evaluate the use of these proteins for structuring gelled emulsions as a potential substitute for saturated fat, and assess the effect of pre-treatment using a dynamic high-pressure microfluidizer on the gelling and emulsifying properties of the proteins.

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)

DE CARVALHO, MATHEUS DIAS; CAVALLIERI, ANGELO LUIZ FAZANI; SATO, ANA CARLA KAWAZOE. Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities. Food Research International, v. 202, p. 11-pg., 2025-01-21. (24/16501-3, 19/27354-3, 18/21987-1)