Heteroprotein complex coacervates: changing the protein structure to expand the potential of the coacervates to encapsulate and protect bioactive compounds

• Grant number: 24/16248-6
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: August 01, 2025
• End date: May 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Guilherme Miranda Tavares
• Grantee: Alvaro Gustavo Ferreira da Silva
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The project aims, initially, to evaluate the impact of phosphorylation on the structure and techno-functional properties of whey and pea proteins. These proteins will then be evaluated for their ability to form heteroprotein complex coacervates (HPCC) with type A gelatin, to encapsulate and protect lutein. In this context, it is expected that the structural changes induced in the proteins will make it possible to expand the stability range of the obtained complex coacervates. To this end, the project will be divided into three stages: (i) two chemical phosphorylation methods will be tested and the proteins will be evaluated for their structural, colloidal, and techno-functional characteristics; then, (ii) the modified (or unmodified) proteins and type A gelatin will be studied regarding their molecular mechanisms of complex coacervation; Finally, (iii) lutein will be encapsulated by HPCC, which will subsequently be incorporated into gelled matrices to study the bioaccessibility of the bioactive compound. The information generated in the development of this project will be useful for those interested in the protein-rich ingredients market that seeks food proteins with innovative properties, in addition to offering new matrices useful for the encapsulation and protection of bioactive compounds.