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Functional properties of gels composed of casein micelles and pea proteins

Grant number: 20/08255-1
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2020
Effective date (End): July 31, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Naaman Francisco Nogueira Silva
Grantee:Isabelle Carolina Oliveira
Home Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil


Owing to the environmental impacts of livestock, the world is searching for alternative protein sources for human nutrition. In this sense, pea proteins are an excellent possibility as it presents high nutritional value, low allergenicity, low production costs, and functional properties comparable to those of animal proteins. However, the pea proteins can confer off-flavors to the food where they are used. In this sense, the association of pea and animal proteins is an appropriate strategy to amplify the possibilities of using plant proteins in food products. Therefore, the objective of the present project is to evaluate the gelling properties of mixed systems composed of casein micelles and pea proteins. The first step includes the investigation of the physicochemical properties of the suspensions prepared with these two proteins, and the second step comprises the study of their gelling properties, including rheology, texture profile analysis and whey release (syneresis).

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