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


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)

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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)
ALMEIDA, FLAVIA SOUZA; GONCALVES DIAS, FERNANDA FURLAN; KAWAZOE SATO, ANA CARLA; NOBREGA DE MOURA BELL, JULIANA MARIA LEITE. From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility. FOOD AND BIOPRODUCTS PROCESSING, v. 129, p. 144-156, . (18/21987-1)
MOTA DA SILVA, AURENICE MARIA; ALMEIDA, FLAVIA SOUZA; KAWAZOE SATO, ANA CARLA. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. Journal of Food Engineering, v. 292, . (18/21987-1, 11/06083-0, 09/54137-1)

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