Obtainment and functionality of non-conventional plant based proteins as encapsulation matrices

Abstract

The consumption of proteins of vegetal origin has been increasing due to the demand for foods with low caloric content and also by the increase in the number of vegetarian / vegan consumers. For this reason, the number of researches related to vegetable proteins has increased. Due to its amino acid composition and structure, pulse proteins have low solubility and digestibility, with limited application in the food industry. On the other hand, they can be applied in emulsions and other systems, in order to reduce the digestibility of oils and fats, increasing satiety. For this, it is necessary to obtain the protein isolates, preferably from pulses with high protein content, such as beans, lentils and peas. However, the traditional isoelectric precipitation process to obtain isolated protein is not totally efficient. In this way, this project aims to obtain the protein isolate from different vegetable sources in a more effective way and characterization of its technological properties for the development of encapsulation systems. (AU)