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SUMMARY:Keynote talk - The hidden structures of the processed plant foods
DTSTART;VALUE=DATE-TIME:20210611T074000Z
DTEND;VALUE=DATE-TIME:20210611T081000Z
DTSTAMP;VALUE=DATE-TIME:20260529T221137Z
UID:indico-contribution-1118@lindico453.srv.lu.se
DESCRIPTION:Speakers: Ramune Kuktaite (Swedish University of Agricultural 
 Sciences\, Sweden)\nProtein-rich cereals and legumes such as\, quinoa\, wh
 eat and lupin\, during latest years have got a lot of attention in food se
 ctor because of their potential to substitute imported soy. Quinoa seeds o
 riginating from the Andean region are known for its superior nutritional c
 haracteristics that include attractive amino acid composition\, vitamins a
 nd minerals\, highly suitable for development of innovative foods. While l
 upin\, in a form of isolates and concentrates (Muranyi et al. 2016)\, and 
 wheat gluten protein gliadin\, due to its ability to deliver different fun
 ctionalities and structures (Kuktaite et al. 2016\; Muneer et al. 2016)\, 
 can be suitable ingredients in developing new food products. The study is 
 focusing on investigating micro-/and nano-structures and properties of pro
 teins (but also starch and fibers) in quinoa flour\, lupin protein isolate
 s and gliadins transformed into different foods/fibers using various proce
 ssing methods (Kuktaite et al. 2021\; Ceresino et al. 2020\; 2021\; unpubl
 ished results). The structures resolved using scattering techniques such a
 s\, SAXS\, WAXS in combination with X-ray tomography\, SEM\, FTIR and HPLC
 \, elucidated new interactions between the proteins (and other seed compon
 ents) and food grade additives\, not previously observed in the processed 
 foods. From the main results\, the synergistic interactions of gliadin and
  linoleic acid led to the formation of lamellar structures in the foams ob
 served by SAXS (Ceresino et al. 2020). While in the lupin foams\, a hexago
 nal arrangement 1: √3 was observed by SAXS in the presence of lecithin i
 n the blend (Ceresino et al. 2021). \nWith this study we conclude\, that t
 he plant protein and other components structures in the studied cereal and
  legume food/fiber products can be more influenced when the additives and 
 more refined proteins (e.g. isolates) are used compared with the whole flo
 ur.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1118/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1118/
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