Upcoming #WebinarWednesdays featuring plant proteins

How to assess protein functionalityJuly 31, 2019
12:00 noon CST

Novel sources of proteins have gained much attention in the recent years due to the increasing global demand for protein and the growing market for vegan products. Plants, algae, yeast and by-products from the food industry such as oil meals are promising sources of novel proteins. To demonstrate their capacity to replace conventional food ingredients, producers must be able measure objectively the functionality of their products.

Presenter: Frédéric Baudouin, Project Manager, IMPROVE SAS

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Structural and Functional Properties of Plant Protein Isolates and Hydrolysates for Various Applications
August 14, 2019
12:00 noon CST

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).

Presenter: B. Pam Ismail, PhD, Associate Professor, Director, Plant Protein Innovation Center, Department of Food Science and Nutrition, University of Minnesota

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Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food
September 4, 2019
12:00 noon CST

The utilization of plant proteins in food products has rapidly increased during recent years. The food industry prefers the use of plant protein isolates primarily due to their high protein content and high nutritional value. However, there are numerous challenges in formulating food products with plant protein isolates, particularly in achieving the target functional properties in the ingredients. This presentation reviews the challenges and opportunities associated with the production of selected plant protein isolates, with desired functional properties.  

Presenter: Nagul S. Naguleswaran, PhD, Senior Associate Scientist, Global Research & Technology Ingredion Incorporated

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