Optimization of structure formation in mixed plant protein gels

A sustainable supply of healthy food for the world population requires a radical rethinking of food production and consumption, which experts also describe as the forthcoming fourth industrial revolution. Consumer attitudes and the opposing trend in the consumption of animal and plant-based foods show that this transformation process has entered an exponential phase. Plant proteins play a crucial role here, as they have a high level of consumer acceptance in contrast to other alternative protein sources (e.g. insect proteins). Challenges for the food industry are that plant proteins have a fundamentally different structure and thus also a different functionality in food. Additionally, plant proteins that are available on the market are structurally severely damaged due to their processing. This affects both their functionality and the quality of the food.

The present project focuses on gel-like foods, which are typical in the area of milk and meat alternatives. The aim of the present project is to systematically examine the connection between protein-protein interactions, the pre-aggregation of plant proteins and fractions of different botanical origins and the subsequent gel formation of these proteins. Based on this, recommendations for protein production and its use in food shall be derived.

In cooperation with:

Technical University Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science

Supported by: