β-lactoglobuline door precisiefermentation: Toepassingsgestuurd ontwerp en verwerking

Promovendus LJG (Loes) Hoppenreijs MSc
Promotor RM (Remko) Boom
dr.habil. JK (Julia) Keppler
Organisatie Wageningen University, Food Process Engineering

di 28 mei 2024 16:00 tot 17:30

Locatie Omnia, gebouwnummer 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0)317 - 484 500
Zaal/kamer Auditorium

Samenvatting (Engelstalig)

Precision fermentation enables the production of proteins using modified microorganisms. This technique has traditionally been used to produce enzymatic or pharmaceutical proteins. It is now also gaining attention to produce animal proteins for food formulations, such as milk proteins. Unlike enzymes and pharmaceuticals, food protein ingredients should possess techno-functional properties for their application in food formulations. Such properties, for example, include the ability to stabilize foams or form gels. The production of food protein ingredients by precision fermentation, as well as the further processing steps, must be adapted to match this new application. This thesis examines design strategies for efficient production and application of milk protein ingredients produced by microorganisms. The focus is on the major whey protein β-lactoglobulin, being an important ingredient in food formulations.