Project description
Innovative process for high-quality lupin seed proteins
The food industry is seeking high-quality plant-based proteins, and lupins emerge as a promising crop. While lupin seeds contain up to 40 % protein, they are primarily used as livestock feed. Pulsed electric fields (PEF) processing offers a solution to enhance protein properties in a low-heat, chemical-free environment. With the support of the Marie Skłodowska-Curie Actions programme, the LUPINSAFEFOOD project will develop a sustainable method for obtaining high-quality lupin proteins. These proteins are sought for their biological antioxidant activity and improved emulsifying and other functional properties. Additionally, the project will provide data on the impact of PEF treatment on the allergenic potential of lupin proteins. This involves an analysis of the physical, chemical, biological, and functional properties affected by PEF.
Objective
The demand of the ever-growing world population for dietary protein is no longer sustainable through animal products alone. In this context, the food industry is urged to find methods to meet the demands of high-quality plant-based proteins. Lupins are an interesting crop that produce large seeds containing high protein level (30- 40%). Nevertheless, the commercial value of lupins is primarily based on lupin seed production as stock feed for ruminant and monogastric livestock. Recently, some research has suggested that pulsed electric fields (PEF) processing could significantly alter the microstructure and macromolecular interactions of proteins and improve their functional and biological properties in a chemical-free and low-heat environment. The aims of this project are to develop a sustainable method to obtain high-quality lupin seed proteins with biological antioxidant activity and improved functional and emulsifying properties; in addition, to generate reliable data about the impact of the PEF treatment on the allergenic potential of lupin proteins. Systematic analyzes will be carried out to evaluate the effect of PEF on the physical (secondary structure), chemical (protein content and amino acid profile), biological (antioxidant activity and allergenic properties), functional and emulsifying properties of lupin proteins. The antioxidant potential of the treated proteins will also be investigated to stabilize fish oil-in-water (O/W) emulsions. The process proposed in this study has many advantages, such as being clean-label, free of chemical side-reactions, safe, and efficiency. The data obtained after the execution of this project will support regulatory food agencies aiming to improve the health benefits of lupin-derived products and further expand plant proteins' uses in broader food applications and better meet the increasing protein demands.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteins
- agricultural sciencesagriculture, forestry, and fisheriesagriculture
- agricultural sciencesanimal and dairy sciencedomestic animalsanimal husbandry
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Keywords
Programme(s)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Funding Scheme
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinator
2800 Kongens Lyngby
Denmark