Abstract #307

# 307
Functionality, bioactivity, and structure of bovine and plant proteins.
H. Patel*1, 1US Dairy and Foods Consulting LLC, Plymouth, MN.

It is well known that the sequence of amino acids determines the 3-dimensional structure of proteins, and that protein structure determines its function. The amount of essential amino acids present in the protein determines protein quality. In the recent years, there has been an emerging consumer trend toward plant-based foods and beverages, which is mainly driven by “vegan” and “flexitarian” lifestyles. It also offers more choice of food formats to consumers. Plant-based proteins differ significantly in their structure, functionality and bioavailability compared with bovine proteins due to differences in their amino acid profile, the sequence of amino acids, the way they are folded to form 3-dimensional structures and the amount of essential amino acids (EAA). The structure-function relationship of bovine proteins is well studied, whereas there is limited information available about plant proteins. The bovine proteins, particularly whey proteins, are considered as complete proteins because of their relatively high amount of EAA and branched chain amino acids, whereas most singular plant proteins are not complete proteins. Therefore, combining multiple plant proteins is necessary to get a complete protein. This presentation aims to discuss the key differences in the structure, functionality, and bioavailability of bovine versus plant proteins.



Speaker Bio
Dr. Hasmukh Patel is a President and Consultant at US Dairy and Foods Consulting LLC. He has 20 years of experience working in Dairy and Food and beverage industry as well as in academia. Prior to starting his own consulting business, he worked for Land O’Lakes, Inc as a Technical Director and R&D Fellow, Dairy Foods R&D at Land O’ Lakes, Inc for 3.5 years, where he successfully led the value-added ingredient R&D team. Before joining Land O’ Lakes, he served as faculty at Dairy Science Department, South Dakota State University (SDSU), USA, where he had very successful research program on “Structure-function relationship of milk proteins and design of dairy ingredients with tailored functionality and improved nutrition and health benefit”.  Before joining SDSU in 2012, he spent more than 10 years at Fonterra Research and Development Centre, New Zealand, where he conducted ground-breaking research and made significant contributions in the areas of dairy ingredients and applications of new technologies to create novel dairy, foods and beverage products with improved functional and nutritional benefit. 
 Dr. Patel has strong background in Dairy and food Science with B.S. and M.S. degree in Dairy Science and Ph.D. in Food Technology from Massey University, New Zealand.  He is also a recipient of several prestigious awards including American Dairy Science Association (ADSA) Foundation Scholar Award 2013 and Dr. Sherwood and Elizabeth Berg Faculty Award SDSU, 2015, and Dr. J.R. Patel Memorial Award 2018 recognizing his world-class research, teaching, outreach, and dedication in the field of Dairy and Food and beverage processing. 
Dr. Patel is a globally recognized expert and R&D leader. He has made significant impact in the field of Dairy Science and Food Science and Technology. He is an inventor/co-inventor of 10 process and product technology patents and has more than 100 scholarly publications including several peer-reviewed papers in reputed peer-reviewed journals, book chapters and several invited keynote addresses at the international conferences.