Physicochemical characterisation of plant-based protein ingredients for the development of infant nutritional formulations

The submission of new items to CORA is currently unavailable due to a repository upgrade. For further information, please contact Thank you for your understanding.

Show simple item record

dc.contributor.advisor O'Mahony, Seamus Anthony en Alonso-Miravalles, Loreto 2020-09-01T11:35:45Z 2020-09-01T11:35:45Z 2020-05-01 2020-05-01
dc.identifier.citation Alonso-Miravalles, L. 2020. Physicochemical characterisation of plant-based protein ingredients for the development of infant nutritional formulations. PhD Thesis, University College Cork. en
dc.identifier.endpage 333 en
dc.description.abstract This thesis describes novel research into the nutritional and techno-functional characteristics of plant-based protein ingredients, from pseudocereals and legumes, to scientifically underpin the development of innovative plant-based infant nutritional products. Developing a better understanding of the complex inter-relationships between process, composition and functionality of plant-based protein-rich ingredients was critically important in realising their application in infant nutritional products. The macronutrient composition differed significantly between pseudocereal and legume protein-rich ingredients, and such differences were mainly attributed to the processes used for protein enrichment. The protein-rich pseudocereal ingredients, obtained by dry fractionation, with protein content ranging from 20.5 to 38.6%, had higher contents of starch, fibre and fat, whereas legume-based protein isolate ingredients, obtained by wet fractionation, had higher protein content (85.13-93.7%) with lower levels of fibre, fat and had no starch. Protein profile analysis showed that both sources had common globulin proteins, the major protein fraction found in pseudocereals and legumes. Compared with their corresponding flours, protein-rich pseudocereal ingredients had impaired bulk handling properties, with higher cohesiveness associated with higher fat content. The starch and fibre components of the protein-rich pseudocereal ingredients influenced their rheological properties, contributing to high viscosity during thermal treatment. In contrast, legumebased protein-rich ingredients (i.e., lentil protein isolate), showed excellent emulsifying and thermal stability properties. Therefore, lentil protein isolate was investigated further as a novel protein source for the development of a concentrated (30% total solids) oil-inwater emulsion system as a base for infant formula manufacture and displayed high thermal (pH 6.8, 95-140°C) and mineral stability at <4 mM CaCl2. To achieve a regulatory-compliant, balanced amino acid profile in a model infant formulation, quinoa and lentil proteins were combined in different ratios and it was shown that a 60:40 mixture positively affected the physical stability of plant-based oil-in-water emulsions. All these new data from the earlier parts of the project were harnessed in development, at pilot scale, of a lentil protein-based model infant formula powder with similar reconstitution and colloidal properties to commercial plant-based infant formula (i.e., rice- and soybased). The new scientific findings presented in this thesis constitute a significant advancement in the understanding of functionality of plant proteins of relevance in the development of nutritionally complete formulated plant-based products. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2020, Loreto Alonso-Miravalles. en
dc.rights.uri en
dc.subject Plant-based en
dc.subject Protein en
dc.subject Infant formula en
dc.subject Formulation en
dc.subject Emulsions en
dc.subject Powder en
dc.title Physicochemical characterisation of plant-based protein ingredients for the development of infant nutritional formulations en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD - Doctor of Philosophy en
dc.internal.availability Full text not available en
dc.description.version Accepted Version en
dc.contributor.funder Horizon 2020 en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.internal.conferring Autumn 2020 en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en
dc.availability.bitstream controlled 2023-07-06

Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2020, Loreto Alonso-Miravalles. Except where otherwise noted, this item's license is described as © 2020, Loreto Alonso-Miravalles.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement