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​​Novel Approaches for Protein Characterization and Applications​

Broadcast Date: Thursday, September 2nd, 2021 | 9:00 AM -10:00 AM Central
Price: ​Free for members, $49 for nonmembers​

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Webinar Summary

With the growing interest in sustainable protein sources, plant-based proteins have gained widespread attention. One of the critical points of utilizing protein ingredients in food applications is the in-depth understanding of chemical structure and interactions of proteins of interest and different food systems.

Several analytical methods have been used to study interactions between protein ingredients and dough systems. And among these methods, vibrational and fluorescence spectroscopy methods are powerful and non-invasive tools that can be used to study complex grain-based food systems. The critical analysis of these methods for the study of dough systems is helpful to understand the best way to incorporate protein ingredients in grain-based food.

In addition to developing and optimizing analytical methods for the study of protein interactions, understanding the applications of novel and emerging plant protein ingredients is equally important. In this context, Australian sweet lupin (Lupinus angustifolius) is an alternative protein source containing high protein (30-40%) and unique amino acid composition. The application of lupin for plant-based milk production, one of the fastest growing sectors in the food industry, needs exploration.

The Protein Division would like to host this webinar to feature the research conducted by the award winners of the 2020 Protein Division Paper and Poster Awards who will explain the use of spectroscopy-based method for protein analysis and the uses of novel protein ingredients in food applications.

Why is this Important

Plant proteins have gained renewed interest in recent years as a sustainable protein source. As such, the structural and functional characterization of proteins is critical for the increased utilization of plant proteins in the food industry. The proposed webinar will focus on novel spectroscopy-based methods for the characterization of proteins and the techno-functional properties of lupin milk powder, which are both innovative approaches for the analysis and application of proteins, respectively. Additionally, the webinar is an opportunity for the Protein Division Award Winners of 2020 to share their findings with a broad audience.

About the Presenters

Azin Sadat
Department of Food Science
University of Guelph

Azin S​adat obtained her B.SC. (2012) and M.Sc. (2015) in Food Science at the Tehran Azad University (Iran). She started her Ph.D. education in the Department of Food Science at the University of Guelph, Canada in 2018. Her project is fully funded by the prestigious Ontario Trillium Scholarship, which is a provincially funded highly competitive scholarship intended to attract top-tier doctoral students to Ontario from around the world. Her research focuses on the structure and interactions of cereal proteins in complex food matrices. She presented part of her research at the Cereals & Grains annual meeting in 2020 and was selected as the winner of the Best Student Paper (oral presentation) award given by the Protein Division. She is also serving as the Student Representative for Canada/North America at Cereals and Grains Student Association. With her contribution to the Student Association, Azin is an active member and a valuable contributor of the Association.

Barsha Adhikari recently obtained her M.Sc. degree from the Curtin University, which is in Perth, Western Australia, and during this time she worked on a project focused on developing new plant protein based food matrices. Currently, Barsha is employed in the food industry as a Quality Assurance expert. Cereals and grains play a significant role in Australia’s economy, and upon further understanding the utilization of grains in different applications, Barsha embarked on a journey to study Australia’s sweet lupin, which is produced in Western Australia. Currently, lupin is widely used as animal feed and less than 5% is used for human consumption, although it is a high protein (35-40%) crop. Compared to soy, lupin is cost-efficient and is comparatively lower in anti-nutrients, further enhancing the possibility for use as a food ingredient. In this context, Barsha studied the extraction of lupin protein using ultrasound-based methods for the development of lupin-based dairy alternatives. The results of her work are promising and demonstrates that further studies on lupin are warranted for increased utilization in the food industry.

Barsha Adhikari
Quality Assurance Expert