Enzymatic engineering and digestion of fibrillar plant protein texturizers for the protein shift.

Transformation of our food system will be a key aspect of the transition towards a sustainable society.

New ways of processing proteins to achieve attractive structural and functional properties are needed for the development of food products that can facilitate the ‘protein shift’ from animal to plant resources.

The use of protein nanofibrils is a very promising approach to improve the structural and functional properties of proteins.

It is known that such fibrils can be produced from a variety of plant proteins but the yield and energy efficiency of the processes are often low.

The proposed project will explore enzymatic pre-processing of the protein resources as a way to increase the efficiency of the process.

The approach also opens for better control of the techno-functional properties of the fibrils, choosing appropriate combinations of proteases and protein raw materials.

We will evaluate the produced PNFs as building blocks for model food systems (hydrogels, aerogels, oleogels and microfibers).

Based on the results, we will establish a structure-function relationship for plant PNFs and develop prototypes that demonstrate the potential of the technology. The project will deliver fundamental knowledge that will facilitate the protein shift.

Hence, the outcomes of the project will be of high value for the transformation of the food industry and have impact on ecological as well as economical and social sustainability.