Скачать или смотреть Structural & Functional Properties of Plant Protein Isolates & Hydrolysates for Various Applications

The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is essential to both the food industry and the consumer. However, there is limited consumer and producer knowledge of plant proteins other than soy. Food producers are seeking information on the nutritional, physiological and functional characteristics of plant proteins. Additionally, efficient extraction and functionalization procedures are needed.

Presenter: Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota.

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This presentation will cover the evaluation of various plant proteins from pea, camelina, and pennycress, highlighting their structural and functional properties as impacted by extraction and functionalization procedures, as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate (WPI) and soy protein isolate (SPI).

About the presenter: Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She is also currently serving as the Food Science Undergraduate Program Chair. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.


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