Lecture by Prof. Carmen I. Moraru from Cornell University
 
time: 2019-11-22

Lecture:  High pressure structure engineering of high concentration protein systems

Time: 25th November, Monday, 09:00 – 10:30

Venue: Dongtang Hall, Building 13

Speaker: Prof. Carmen I. Moraru, Chair in the Department of Food Science at Cornell University

  

    Welcome all the teachers and students to attend 

 

Report Summaries:

  High pressure processing (HPP) is being increasingly used for other roles besides bacterial inactivation, particularly its ability to induce structural and functional changes in proteins. HPP treatment can facilitate the creation of unique structures in high concentration protein systems. This presentation will discuss pressure-induced structural changes of milk proteins (micellar casein concentrate and milk protein concentrate), as well as plant based proteins (pea protein concentrate). All protein concentrates were subjected to HPP treated from 150 MPa to 600 MPa for 2-15 min, at either 5°C or ambient temperature. HPP induced significant concentration and pressure dependent changes in all protein systems. Gel formation occurred after pressure treatments above 250 MPa, with minimum protein concentration of 10% (w/w). SEM imaging revealed protein aggregation at the lower concentrations and network formation at the higher concentrations. Pressures above 350 MPa led to a great extent of aggregation and network formation. In case of milk proteins, the addition of calcium increased the strength of the network. These findings demonstrate how HPP can be used to engineer desired structures in high concentration protein systems. This work provides a basis for the development of novel protein rich foods with interesting structures, high nutritional and sensory properties, built-in safety and extended shelf life.


About the Speaker:

  Dr. Carmen Moraru is Professor and Chair in the Department of Food Science at Cornell University. She received her Bachelors and Ph.D. degrees in Food Engineering from the University of Galati, Romania. After working briefly in the Dairy Industry, she became a faculty member at the University of Galati, Romania (1991). In 1999 she joined the Department of Food Science at Rutgers University as a Postdoctoral Associate and then Assistant Research Professor. She joined the Cornell faculty in 2003. Her research focuses on using food safety engineering and novel technologies for improving the quality and safety of foods. She is an active member of the Nonthermal Division of IFT (NPD-IFT), and served as its Chair. She received the Outstanding Service Award from NPD-IFT (2017), the International Dairy Foods Association Teaching Award in Dairy Manufacturing (2015) and in Dairy Foods Research (2013). She recently received the honorary title of Doctor Honoris Causa from the University of Agricultural Sciences and Veterinary Medicine from Bucharest, Romania.