Scholarship 23/04568-3 - Pequi, Proteínas vegetais - BV FAPESP
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Protein concentrate from pequi(Caryocar brasiliense Camb.) almond oil residues - evaluation of ultrasound application on technological properties.

Grant number: 23/04568-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Start date until: June 01, 2023
End date until: November 30, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Cassia Roberta Malacrida Mayer
Grantee:Felipe Pires Ribeiro
Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil

Abstract

The pequi is the fruit of the pequi tree, whose scientific name is Caryocar brasiliense Camb, and is found in the Brazilian Cerrado regions. The fruit has a great economic interest, mainly due to its use in cuisine and oil extraction, but it generates different residues that are not properly used, such as the seed. Inside there is an almond that can be used to obtain oil, generating as a by-product a defatted cake rich in proteins. Proteins are essential macronutrients for human health and can be extracted using different methods, being the most concentional method the alkaline extraction. However, there are techniques capable of reducing processing time and increasing extraction yield, and among those techniques is the ultrasound-assisted extraction, which also improves the technological properties of the protein. Therefore, the aim of this work is to obtain a protein concentrate from the defatted cake of the pequi almond using ultrasound-assisted extraction, characterize the concentrate regarding its centesimal composition and technological properties, and compare it with the protein concentrate obtained by the conventional method. To optimize protein extraction, the solubility curve of the proteins in the defatted cake will be determined, and the effects of variables such as flour:water ratio, power, and time interval on the percentage of extracted proteins using ultrasound will be evaluated. It is intended, with the technologies developed in this work, to generate different products and protein ingredients with industrial application, especially in plant-based products, thus adding value to the pequi agro-industrial chain.

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