PF4 Protein Functionality (KB-39-006-013)

Protein sources contain so-called minor components that can be either naturally present, present due to contamination or formed during technological processing. These minor components can play a major role in the final functionality, sensory properties and safety of the protein fractions in these sources. The goal of the project is to get insight into these type of effects of minor components in alternative protein sources to come to processing routes to reduce negative effects and enhance positive effects of these minor components in current and future protein products. 

Possible included protein sources are alternative grains, peas, soy, tomato leaves, insects and algae. One specific example, namely polyphenols in fababean will be further elaborated on, and suggested alternative processing will be tested in that case. Technical protein functionality will also be assessed by looking at gelation properties, while the nutritional aspects will be assessed by looking at protein digestibility.

Within the project, we will also list in vitro assays that are available throughout WUR and that can be used to assess safety and nutritional aspects of protein products. A relevant selection will be used to get additional insights in combinations of biomass and minor components.