Banca de DEFESA: RODRIGO FERNANDES CALDEIRA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : RODRIGO FERNANDES CALDEIRA
DATE: 26/09/2024
TIME: 09:00
LOCAL: Remota : https://meet.google.com/xao-owmf-xks?authuser=0
TITLE:

Development, characterization and application of protein
concentrates for the plant-based market from chickpeas and lentils.

KEY WORDS:

Pulses, protein concentrate, Lens culinaris, Cicer arietinum, technological and nutritional
properties, antinutritional factors, in vitro protein digestibility, mineral composition.

PAGES: 120
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

With the growth in the global demand for alternative protein sources, especially those of plant origin,
the objective of this study was to obtain chickpea and lentil protein concentrates by the classical wet
process, evaluating a first scaling up stage and analyzing the protein concentrates for their nutritional
and technological properties. For the alkaline extraction of the grains, the parameters of pH, extraction
time and solid:liquid ratio were evaluated. For the isoelectric precipitation of the alkaline extracts,
the parameters of pH and precipitation time under agitation were evaluated. The best results for each
step of the process for each grain were scaled up to a 10-fold increase and the same results were
observed when compared to laboratory-scale processes. The best results for the lentil protein
concentrate for the alkaline extraction was at pH 9.0 for 10 min and with a solute:solvent ratio of
1:10. For the acid precipitation, the best response was obtained at pH 5.0 and a time of 10 minutes.
Protein recovery was of 14% of mass and the concentrate presented 85 g/100 g of protein. The results
observed for obtaining the chickpea concentrate were for the alkaline extraction at pH 8.5, for 20 min
and with a solute:solvent ratio of 1:12. For the acid precipitation, the best response was obtained at
pH 4.5 and a time of 10 minutes. After selecting the processes for obtaining the protein concentrates,
they were evaluated for five different technological properties and, in general, all flours and
concentrates analyzed were suitable for application in different categories of food and beverages. It
was observed that lentil flour (LF) and protein concentrate (LPC) presented higher solubility at pH 3
and 9, while LF presented greater water and oil retention. Regarding the responses for foam
formation, foam stability, emulsifying capacity and emulsifying stability, LPC presented higher
values. The results for chickpea flour (CF) and protein concentrate (CPC) showed that the flour and
protein concentrate presented much lower solubility values when compared to lentils at extremes pH.
CF presented better results for water retention capacity, foam formation capacity and emulsifying
capacity, while CPC had better responses for the oil retention capacity, foam stability, emulsifying
stability and lower degree of gelation. Finally, the lentil and chickpea protein concentrates and flours
were evaluated for their nutritional properties by the centesimal composition, minerals, amino acids
and antinutritional factors quantifications and digestibility of the ingredients. The results showed that
lentil ingredients contain higher protein contents when compared to chickpea ingredients. Potassium,
phosphorus and magnesium were the minerals with the highest concentration in the ingredients; there
was an increase in sodium, iron and indispensable amino acids in the concentrates when compared to
the flours. The trypsin inhibitor was increased in the lentil concentrate, but reduced in the chickpea
protein, while phytic acid was reduced in the concentrates and all samples presented low levels of
flatulence-promoting oligosaccharides. Protein concentrates presented greater digestibility when
compared to flours. According to all the results observed in this study, lentil and chickpea protein
concentrates proved to be a promising protein alternative for the plant-based market and, may be
produced as ingredients to supply the national industry in this market segment.

COMMITTEE MEMBERS:
Externa à Instituição - Janice Ribeiro Lima - EMBRAPA
Interno - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externo à Instituição - JHONY WILLIAN VARGAS SOLÓRZANO - EMBRAPA
Interna - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Externa à Instituição - LUISA OZORIO - UNESP