With increased concern for environmental impact, improving health and controlling cost, plant-based proteins are increasingly being used as alternative sources to meat-based proteins for the development of matrix materials and nutrients used in commercial food products. Isolates, concentrates, and textured products from plants are commonly used in the food manufacturing industry due to their excellent functional properties, such as water balance and fat binding, emulsification, foaming, and gelling.
In this webinar we will be discussing the analysis of plant-based proteins using two molecular spectroscopy techniques – circular dichroism and infrared, discussing different sampling accessories, selecting suitable concentrations, and estimating protein secondary and higher-order structure.
Who should attend this webinar:
- Food Scientists
- Chemists & Biologists
- QA/QC Staff & Managers
- Lab Managers