Banca de QUALIFICAÇÃO: LUCAS DE PAIVA GOUVÊA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCAS DE PAIVA GOUVÊA
DATE: 16/12/2025
TIME: 14:00
LOCAL: videoconferencia
TITLE:

ESTUDO DA QUALIDADE NUTRICIONAL DE INGREDIENTES PROTEICOS DE
DIFERENTES LEGUMINOSAS E MODIFICAÇÃO DE PROTEÍNAS POR

HIDRÓLISE ENZIMÁTICA E ULTRASSON

KEY WORDS:

pulses; lentils; chickpeas; enzymatic hydrolysis; ultrasound; vegetable proteins;
plant-based.

PAGES: 57
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Global demand for plant-based foods is growing rapidly, driven by environmental and health
concerns, and the increasing number of flexitarians seeking to reduce their consumption of
animal products without sacrificing nutritional and sensory aspects. In this context, non-oilseed
legumes, known as pulses, present themselves as strategic alternatives. Pulses are significant
sources of protein (20–30%), dietary fiber, minerals, and bioactive compounds, and also offer
the advantages of low lipid content and good cultural acceptance. Despite their favorable
nutritional composition, they have technological limitations, such as low solubility at certain
pH levels and reduced emulsifying capacity, which restrict their application in food products.
To overcome these barriers, different modification strategies have been explored. Among them,
enzymatic hydrolysis allows the generation of lower molecular weight peptides with greater
solubility and improved emulsifying capacity. High-intensity ultrasound, in turn, acts through
the phenomenon of acoustic cavitation, altering protein conformation and resulting in
improvements in solubility, dispersibility, foam formation, and emulsion stability. This project
aims to evaluate the nutritional properties of a common bean protein concentrate and compare
it with ingredients available on the market. We also aim to evaluate the nutritional and
technological properties of lentil and chickpea protein concentrates modified by enzymatic
hydrolysis and ultrasound. Process parameters, proximate composition, amino acid profile,
antinutritional factors, digestibility and bioavailability, as well as functional properties such as
solubility, emulsification, gelation, and foam formation will be studied. From the results
obtained, it is expected to generate scientific knowledge that contributes to expanding the
industrial applications of lentil and chickpea proteins, offering more functional ingredients
aligned with the demands of the plant-based market.

COMMITTEE MEMBERS:
Interno - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externa à Instituição - JANICE RIBEIRO LIMA - EMBRAPA
Externa à Instituição - RENATA VALERIANO TONON - EMBRAPA