Mapping of foods with whey protein by patental documents

• Autor(a) principal: Brito, Fernando César Rodrigues
• Data de Publicação: 2017
• Outros Autores: Pontes, Carolinne Reinaldo, Castro, Luana Mara Silva de, Cunha, Pacheco da, Souza, Ismael Paula de, Veras, Mariana de Oliveira Viana, Freire, Gildênio Estevam, Santos, Ana Angélica Queiroz Assunção, Moreira, Marta da Rocha, Morais, Vanessa Duarte de, Silva, Francisco Rafael Oliveira da, Figueiredo, Iolanda Gonçalves de Alencar, Guedes, Maria Izabel Florindo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/28270
• topic: Proteômica; Proteomics; Preparações Farmacêuticas

The proteins contained in whey have a wide nutritional application and present bioactive and functional well - defined characteristics. Its wide use in the food market provided specific benefits in food and nutrition area. The objective of this study was to map the foods containing the whey protein at the National Institute of Industrial Property (INPI) and Espacenet®. This search resulted in a total of 46 pa tent documents in Espacenet® base. Documents with more than 20 years were excluded, therefore only the documents from 1995 to 2015 were used, totaling 26 documents. It was found that in Brazil there is a high consumption pattern of proteins, but there is l ittle development of technological products and patents related to proteins, mainly due to lack of fiscal and scientific inceptives by the government.