Main topic I: Obtaining and Characterisation of Plant Proteins:
Influence of Botanical Origin, Cultivation Conditions, and Processing on the Technofunctional and Health Properties of Proteins.
The food industry faces the challenge of varying functional properties of protein ingredients, which significantly affects their potential application in end products. Systematic approaches can be used to analyse the influence of raw materials, their growing conditions, and the effect of processing methods on the characteristic and nutritional properties of protein ingredients. This could reduce variations in the future and enable farmers to produce plants that are better suited to the needs of the industry. The knowledge gained from this analysis is also valuable for the targeted adaptation of functionalities that include both technofunctional and nutritional properties.
Project:
- Extraction of proteins from hemp seed press cakes by means of wet and dry fractionation Investigation of the influence of different process parameters on the chemical composition, selected antinutritive ingredients and relevant functional properties of hemp protein ingredients.
Promoting biodiversity in agriculture, in the food (protein) ingredients market and among end consumers.
The protein ingredients market surpassed USD 70 billion in 2021 and is projected to reach USD 115 billion by 2030. Animal proteins account for 67% of the market (CAGR 5%), while plant proteins make up the remaining 33% (CAGR 8.2%). Soya and (wheat) gluten remain dominant, but other plants such as peas, field beans, and rapeseed are gaining popularity due to their widespread availability in animal feed or as bioenergy.
However, it is important to note that biodiversity in the food ingredient market plays a crucial role in improving biodiversity in agriculture. This is because farmers require a secure customer base, and conversely, the food ingredients and food industry need reliable supply chains. Therefore, our research includes the investigation of less recognised but promising protein-rich raw materials.
Projects:
- Chemical and functional characterisation of mung bean from flour to isolate. Effects of different isolation conditions on the chemical composition and technofunctional properties of mung bean protein isolates. Influence of different germination times on selected enzyme activities, antinutritive ingredients and the chemical composition of mung bean flour.
- Characterisation of different varieties of common bean (Phaseolus vulgaris L.) and determination of their suitability for protein extraction. Investigation of the effect of different thermal treatment processes on the content of selected antinutritive ingredients and on the structural and technofunctional properties of the proteins contained.
Main topic II: Modification of plant proteins - effects of thermal and non-thermal processes on technofunctional and health properties
Compared to animal proteins, plant proteins often have some disadvantageous properties, such as undesirable flavour notes or reduced technofunctional properties such as gel or foaming properties. These can be altered by thermal and non-thermal processes. This requires knowledge of the factors that affect the structure of the proteins and the resulting properties.
The influence of food technology on the nutritional and physiological properties of proteins is a promising area of research. For example, enzymatic and fermentative methods can be used to break down antinutritive and at the same time possibly sensory undesirable ingredients.