Proteins obtained from potatoes, blood plasma and peas retain their functionality even in a less pure form. In fact, sometimes that can even improve the functionality. These are the conclusions of researchers from Wageningen University & Research, NIZO and TNO following a two-year study – a Strategic Innovation Project (SIP) conducted within the Protein Competence Center. These findings can be a useful starting point for manufacturers looking to produce proteins more sustainably. An application has already been submitted for a follow-up project to study protein functionality, involving DSM and a number of new industrial partners within the Protein Competence Center. This will look at things like coagulation dynamics, synergies and digestibility of proteins in less pure protein mixtures.
Source: © Pixabay
Magazine Voedingsindustrie has been made possible in part by:
© COPYRIGHT 2024 VOEDINGSINDUSTRIE | ALLE RECHTEN VOORBEHOUDEN
Powered by Wallbrink Crossmedia © 2024
