Description: Plant protein-phenolic complexation towards healthy plant based-food development.
Plant proteins and phenolics are widely co-occurring in plant-based food resources. In earlier reports, it was believed that protein-phenolic interactions reduced protein digestibility, and masked antioxidant capacity of phenolics. However, recent studies illustrate that protein-phenolic complexation can have positive effects on their merits, largely relying on the interacting compounds, surrounding conditions, and preparation procedures. This webinar will present recent research progress from our lab on plant protein interactions with phenolic compounds, exploring how these interactions can be leveraged to enhance or develop new functional properties in proteins for healthier plant-based food development.
Our Speaker: Lingyun Chen, Professor, University of Alberta
Bio: Dr. Chen is a Canada Research Chair (Tier 2) in Plant Protein Structure and Function and a Full Professor in the Department of Agricultural, Food and Nutritional Science at the University of Alberta. Her research program focuses on the fundamental understanding of plant protein structures underlying their functional properties. This knowledge has enabled her to develop various physical and enzymatic protein modification approaches to enhance functionalities, texture, and nutritional quality for food applications. By designing protein organization at the molecular level, she has also pioneered the fabrication of protein networks, such as hydrogels, fibers, films, and micro- and nanoparticles, for biomaterial and other industrial applications.
Dr. Chen's research has resulted in over 230 publications and numerous invited presentations at international and national conferences. She was appointed Canada Research Chair (Tier 2) in 2014 and renewed her CRC program in 2019. She received the 2020-21 Killam Annual Professorship at the University of Alberta and the Innovation Award by TEC-Edmonton in 2021.
Dr. Chen is an active leader in the protein science and technology community, organizing symposiums and scientific sessions at international conferences including AOCS, ACS, and IFT. She currently serves as Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) in 2023 and Vice Chair of the Agricultural Sustainability Sub-division of the American Chemical Society in 2022. Additionally, she serves as the Co-Editor-in-Chief of the AOCS journal, Sustainable Food Protein.
Event Details:
Wednesday, October 30 , 2024
12:00 - 12:45 p.m. EST
Through Zoom Webinar platform
