Protein colloids from Mung Bean Flour
Due to the shift of people’s dietary pattern, plant proteins are drawing increasing attention as food ingredients. However, optimal plant protein ingredients that can fulfil the wishes of consumer still are still under development. We are developing novel plant protein ingredients with high functionality (gelling, foaming etc.) starting from Mung bean flour. First we use dry fractionation to create flours enriched in protein bodies (see fig.), next we exploit the inherent tendency of plant protein for liquid-liquid phase separation to create a dispersion of highly concentrated protein droplets (see fig.) which we can heat-set into microgels. Finally we dry the microgels and study the functionality of these new protein ingredients
Qiuhuizi Yang – firstname.lastname@example.org
Liquid-liquid phase separation for processing legume flours
Nirzar Doshi – email@example.com
Synergies for optimizing functionality of plant protein isolates
Plant-based food products contain several additives and have relatively longer ingredient lists than the animal protein-based products they aim to replace. These additives are required to compensate for the lower functional quality of plant-proteins in texturizing and structuring food products.
It is desired to develop strategies to replace these ingredients by more natural and clean label alternatives to improve the consumer appeal and acceptance of plant-protein based products. In this study we focus on exploring synergies between plant proteins from different sources and processing conditions (including the use of enzymes) to enhance the functionality and gelling properties of plant proteins.
Senna Janssen – firstname.lastname@example.org