Use of high pressure technologies in the modification of vegetable proteins

Abstract

The consumption of plant-based products has been growing recently, driving the food industry to look for new sources of plant proteins and develop products with high attributes of nutritional and functional quality. Due to this growth, the use of industrial by-products and legumes of low industrial use can be alternativ of protein sources, which are commonly available at low cost. Sesame (Sesamum indicum L. ) is an oilseed widely used in the oil industry, its extraction (oil) generates a residue rich in protein with about 35% (dry base). Lupine (Lupinus albus) is a legume commonly served as an appetizer or snack. In agriculture, the cultivation of the lupine tree is used in crop rotation because it contains interesting characteristics such as soil decompactor and good nutrient cycler. Despite the numerous attractive characteristics, plant proteins still exhibit properties that lead to a more limited application in the food industry, either for their lower nutritional value or for inferior techno-functional properties compared to animal source proteins. In this way, modifications in its structures and functionalities may be required to adapt its properties to the needs of the industry or even of consumers. Given this, the use of high-pressure technologies has been widely used to modify the structures and techno-functional properties of numerous sources of plant proteins. Therefore, this work aims to evaluate the potential of High Hydrostatic Pressure (HPP) and High Dynamic Pressure (DHP) technologies in modifying the techno-functional and structural properties of Sesame and Lupine Protein Isolates (AU)