加拿大University of Alberta田志刚博士学术报告
作者:  来源:  发布日期:2018/07/25 15:42:03  浏览次数:

 

目:Physical modifications to improve plant protein functionality

       :   田志刚 博士

间:726日上午9:00-10:00

           点:食品科学与技术国家重点实验室131会议室

报告人简介:

田志刚,博士,加拿大University of Alberta植物蛋白质化学技术中心,食品化学科学家。

 

报告摘要:

Increasing cost of dairy-based ingredients, emerging dietary preferences (e.g., gluten-free and vegan) and consumer demand for healthier ingredients are leading the market trends towards more cost-effective and plant-based alternatives, which are gaining increasing market share  as food ingredients. Plant proteins are normally considered inferior to animal proteins in terms of functionality. This presentation will introduce recent efforts to improve plant protein functionality by physical approaches. The impact of physical processing on protein molecular structures, subsequently their functionalities will be discussed. Their applications will also be demonstrated using cereal and pulse proteins as samples.