IFT Protein Division

⭐️LEADERSHIP MEMBER HIGHLIGHT⭐️ Jordan A. is a Senior Chemist at Ingredion, working within the Protein Fortification Group of the Analytical Characterization and Texture Science team. Jordan graduated from Virginia Tech in 2023 with a master’s degree in food science and technology and holds a bachelor’s degree in food science from the University of Delaware. During her master’s program, Jordan focused on developing a sustainable process to extract protein from brewer's spent grain, a significant byproduct of the brewing industry. At Ingredion, her research centers on protein fortification, specifically understanding the structure-function-application relationship of plant proteins and leveraging these insights to enhance protein processing. Jordan is actively involved with the Institute of Food Technologists (IFT) Protein Division and serves on the NYIFT Executive Committee. She is passionate about plant-based protein innovation and sustainability and is dedicated to advancing sustainable practices in the food industry.

🔍 Know Your Proteins: Conglutin 🔍 Conglutin is a major storage protein in lupin seeds, recognized for its nutritional benefits and use in vegan products as a plant-based protein alternative. Lupin conglutins are classified into four families: α, β, γ, and δ. Of these, α-conglutins degrade during germination, highlighting their role as classic seed storage proteins. Research is increasing into conglutin’s nutritional and potential pharmaceutical applications, making it a valuable protein in the development of sustainable, plant-based foods. #KnowYourProteins #Conglutin #LupinProtein #VeganNutrition #FoodInnovation #IFT #ProteinDivision #SustainableFoods

🔍 Know Your Proteins: Phaseolin 🔍 This week, we’re highlighting Phaseolin—the primary storage protein in common beans, providing an excellent source of plant-based protein. It’s a key ingredient in high-protein plant-based foods and plays an important role in sustainable nutrition. Phaseolin is a glycosylated protein composed of three polypeptide subunits: α, β, and γ. Known as a 7S globulin, it exhibits polymorphism due to differential glycosylation and a small multigene family. Soluble in 0.5M NaCl solution at all pH levels, phaseolin is popular in the creation of alternative protein blends for sustainable food applications! #KnowYourProteins #Phaseolin #BeanProtein #PlantBased #SustainableNutrition #IFT #ProteinDivision #FoodTechnology

Call for Student Volunteers!! The IFT Protein Division Infographic Team is seeking student volunteers. If you're interested, please send a message to Jordan Allen on LinkedIn at https://lnkd.in/gFGfsDdf #volunteer #students #protein #alternativeprotein #IFT

🔍 Know Your Proteins: Glutenin 🔍 Introducing Glutenin, the perfect partner to gliadin in wheat gluten. While gliadin provides dough with elasticity, glutenin ensures strength and structure, giving baked goods the ability to maintain their shape and achieve the ideal texture. Together, they form the foundation of successful bread-making. Glutenin is an insoluble storage protein, partially soluble in dilute acid or alkali solutions. It is a polymeric protein composed of high- and low-molecular-weight subunits, linked by disulfide bonds, contributing to its structural integrity and functional properties in baking. #Glutenin #WheatProtein #GlutenScience #KnowYourProteins #GlutenProtein #FoodInnovation #ProteinScience #FoodScience #IFT #FoodTechnology #ProteinDivision #InnovationInFood #scienceoffood #foodtech #food #ProteinInnovation #protein #foodproteins #foodprotein #foodnutrition #nutrition #sustainableproteins

⭐️STUDENT MEMBER HIGHLIGHT⭐️ Yifu Chu began his Ph.D. studies in 2019 under the supervision of Professor Lingyun Chen in the Department of Agricultural, Food, and Nutritional Science (AFNS) at the University of Alberta. His research focuses on developing functional protein-based ingredients with enhanced performance in both bulk and interfacial systems. These innovations have broad applications in food and biomaterials, including emulsion stabilization, biolubrication, cell culture, and 3D printing. Yifu plays a pivotal role in the lab, mentoring other students and leading collaborations with other research groups and industry partners. Yifu has published 17 publications (seven as first author) in top food science and materials journals, including one highly cited paper, two book chapters, and presented nine oral presentations at international conferences such as IFT, AOCS, and ACS. His outstanding performance in student presentation competitions has earned him several awards. Beyond research, Yifu is highly engaged in extracurricular activities, taking on leadership roles for organizations like IFT and AOCS. He has contributed significantly to the community by proposing and chairing presentation sessions and serving as a newsletter editor. His dedication has been recognized with several prestigious awards, including the Zenia Hawrysh Ph.D. Scholarship in Food Science and the Elizabeth Russell MacEachran Scholarship.

🔍 Know Your Proteins: Gliadin 🔍 Gliadin is a key component of wheat gluten, renowned for its critical role in baking. It provides dough with elasticity and stretchy properties, allowing it to rise, hold its shape, and contribute to the soft, chewy textures of breads and baked goods. An alcohol-soluble storage protein, gliadin consists of nearly 40 closely related proteins and is rich in glutamine and proline. Its hydrophobic nature and unique biochemical structure distinguish it from glutenin, the other primary gluten protein. While essential in food applications, gliadin is also the primary trigger for gluten-sensitive conditions, such as celiac disease and dermatitis herpetiformis, in genetically predisposed individuals. Found primarily in wheat, barley, and rye, gliadin has a molecular weight ranging from 30,000 to 75,000 and is vital to both food functionality and nutritional considerations. #Gliadin #WheatProtein #GlutenScience #BakingEssentials #KnowYourProteins #GlutenProtein #FoodInnovation #ProteinScience #FoodScience #IFT #FoodTechnology #ProteinDivision #InnovationInFood #scienceoffood #foodtech #food #ProteinInnovation #protein #foodproteins #foodprotein #foodnutrition #nutrition #sustainableproteins

🔍 Know Your Proteins: Zein 🔍 Let’s dive into Zein, a remarkable corn protein with exceptional film-forming properties. Extracted from maize seeds, zein is a major storage protein belonging to the prolamin family—a group of globular proteins rich in proline and glutamine, primarily found in cereal crops like corn, wheat, and oats. Zein’s hydrophobic nature arises from its unique amino acid composition and makes it insoluble in water but highly versatile. It can be processed into colloidal particles using techniques like anti-solvent precipitation, offering potential for applications in gene delivery and controlled nutrient release. This FDA-approved, food-grade biopolymer is commercially derived from corn gluten meal, containing four protein types (α-, β-, γ-, and δ-zein), each with distinct molecular weights and solubilities. Zein is valued for its low water absorption, thermal resistance, and excellent oxygen and aroma barrier properties, making it ideal for biodegradable films, edible packaging, and sustainable food solutions. #KnowYourProteins #Zein #CornProtein #SustainablePackaging #FoodInnovation #ProteinScience #FoodScience #IFT #FoodTechnology #ProteinDivision #InnovationInFood #scienceoffood #foodtech #food #ProteinInnovation #protein #foodproteins #foodprotein #foodnutrition #nutrition #sustainableproteins

🔍 Know Your Proteins: Hordein 🔍 Meet Hordein, the primary storage protein in barley! Representing up to 50% of barley’s total protein content, hordein is an alcohol-soluble prolamine found alongside albumin, globulin, and glutelin in barley grains, which contain 8–13% protein on a dry basis. Hordein stands out for its film-forming, adhesive, and electrospinning properties, making it versatile in various applications. Rich in glutamine and hydrophobic amino acids like valine, leucine, and proline, hordein offers unique functional and nutritional potential. #Hordein #BarleyProtein #Gluten #FoodTechnology #IFT #ProteinDivision #InnovationInFood #scienceoffood #foodtech #foodscience #food #ProteinInnovation #protein #foodproteins #foodprotein #foodnutrition #nutrition #KnowYourProteins #barleyprotein #barley #sustainableproteins

Greetings from the Protein Division Chair, Jing Zhao Dear Protein Division Members, It is an honor and privilege to serve as the chair of the IFT Protein Division this year. I have been an Institute of Food Technologists (IFT) member since 2009 and part of the Protein Division leadership team since 2017. Over the years, I have truly enjoyed being part of this dynamic and inclusive community. Volunteering has allowed me to connect with professionals sharing similar interests, and these connections have significantly contributed to my professional growth. In the coming year, my focus will be on fostering stronger relationships and collaborations within our division and encouraging more members to get involved. On behalf of the division, I warmly invite everyone working with proteins to join us and become part of this vibrant community. Looking ahead, our leadership team is actively working on exciting initiatives. These include organizing scientific session proposals, planning webinars, launching the Proteins of the Future Challenge, and creating engaging infographics on protein-related topics. Please stay tuned for updates! Additionally, I want to highlight the exceptional efforts of our newsletter and social media team, led by Thilini Dissanayake, in keeping us all connected. Be sure to follow us on LinkedIn, Facebook, and Instagram. I look forward to connecting with you and working together to advance protein science and innovation! Best regards, Jing Zhao, Ph.D., Chair, IFT Protein Division Associate Professor, San Diego State University