Project
Protein exchangability
Proteins play an important role in food for their nutritional value and texture functionality. Depending on their origin (e.g. plant, animal), their current applicability for texture functionality varies with the type of food product. In order to meet future requirements on enlarged protein formulation flexibility (ever growing world population), one needs more knowledge on the effects of protein type on texture. This then would allow a more efficient and flexible exchange of protein preparations/sources, and an extension of the current applicability range of protein sources.
Texture is to a large extent determined by the properties of the micro-structural elements and their mutual interactions. These microstructural aspects stem from the aggregation behaviour of the protein, which in turn is determined by the molecular characteristics and their ability to interact during processing. It is hypothesized that the micro-structural description provides the bridge between the molecular scale and macroscopic scale. The goal of this research project is to contribute in developing knowledge on how to control and modify the behaviour of these protein structure elements at different length scales in relation to the product macroscopic properties. For example for (casein) particle gels, upon structure breakdown, the applied energy is directed towards fracture. Can the casein-based protein structure elements be exchanged with structure elements based on other (vegetable) proteins?. Learn more about proteins, how to control their functionality to ultimately contribute to a more sustainable world!
For more information about this project please contact Sriram karuturi (sriram.karuturi@wur.nl)