Tuesday, May 9, 2023
Schedule
5:00-5:30 PM Social Hour / Networking
5:30-6:30 Dinner – Family Style
6:30-6:45 Announcements
7:00-8:00 PM Speaker and Questions
Location
Maggiano’s Little Italy
4999 Old Orchard Center
Skokie, IL 60077
Pricing
$15.00 Streaming / On-Demand
$25.00 Emeritus / Student Members
$50.00 Members
$60.00 Non-members
Unemployed Members can use voucher UNEMP-1010050 to save 50%
Member Prices increase after Thursday, May 4th
No refunds as speaker presentation recording is available on demand
This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.
Peptides produced from plant proteins have been reported to have multiple biological activities including antioxidant and anti-inflammatory properties.
The biological potential of peptide ingredients can be optimized by conducting in silico hydrolysis screenings and selecting enzymes whose specificity maximizes the number of bioactive peptides produced.
It is also important to select an enzyme to substrate ratio that allows for feasible peptide production within a reasonable time.
Proteins are subjected to hydrolysis by enzymes selected after optimization of bioactive peptide formation.
Hydrolysis of proteins is performed using optimal conditions for each enzyme and peptides are sequenced using tandem mass spectroscopy.
Protein concentration and composition influence the biological properties of peptides obtained.
Overall, the selection of processing conditions can be tested and optimized to produce peptides with desired biological activities.
Dr. Elvira Gonzalez de Mejia
Professor, University of Illinois
Dr. Elvira Gonzalez de Mejia investigates bioactive peptides and proteins in foods that promote health benefits for reducing inflammation, markers of type 2 diabetes, and cardiovascular disease risk.
She identifies and characterizes the functional properties of food components, notably proteins and peptides in plant foods.
Her research group investigates the role of processing on the presence, concentration, and physicochemical characteristics of proteins with biological potential and their safety.
They also study the health benefits of cereals and pulses, particularly the molecular mechanisms underlying their biological effects on several chronic disorders. Her scientific studies introduce new materials to improve human health.
She has published over 250 peer-reviewed articles with her students and mentored 46 graduate students and many more undergraduate students. She is a University of Illinois Scholar, a Presidential Fellow, and an IFT Fellow.
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P.O. Box 926
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630-916-4960
info@chicagoift.org
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