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Novel cross-linking enzymes and their consumer acceptance for structure engineering of foods

Project information

Grant agreement ID: QLK1-CT-2002-02208

  • Start date

    1 December 2002

  • End date

    30 November 2005

Funded under:

FP5-LIFE QUALITY

  • Overall budget:

    € 2 612 325

  • EU contribution

    € 1 587 202

Coordinated by:

TECHNICAL RESEARCH CENTRE OF FINLAND

Finland

Objective

The project develops novel enzymatic tools for structure engineering of foods. The new technologies can be exploited for production of novel types of food products thus decreasing the need for structure stabilisers, such as gelatine. Discovery of novel enzymes will be carried out using high throughput screening methods. The target activities will be screened from plants and microbial sources and different production systems for the cross-linking enzymes will be investigated. The mode of action of the enzymes on model polymers (proteins, carbohydrates) on both molecular and structural level will be elucidated. The application potential of the enzymes in different food applications (meat, dairy and bakery products) will be assessed. Finally the consumer acceptance of the use of differently produced food enzyme ingredients and their different production routes will be determined.

Coordinator

TECHNICAL RESEARCH CENTRE OF FINLAND

Address

Tietotie 2
02044 Espoo

Finland

Participants (7)

CROPDESIGN N.V.

Belgium

DANISCO A/S

Denmark

DANISH INSTITUTE OF AGRICULTURAL SCIENCES

Denmark

Institut National de la Recherche Agronomique (INRA)

France

RAISIO GROUP PLC

Finland

THE AARHUS SCHOOL OF BUSINESS

Denmark

UNIVERSITY OF LIMERICK

Ireland

Project information

Grant agreement ID: QLK1-CT-2002-02208

  • Start date

    1 December 2002

  • End date

    30 November 2005

Funded under:

FP5-LIFE QUALITY

  • Overall budget:

    € 2 612 325

  • EU contribution

    € 1 587 202

Coordinated by:

TECHNICAL RESEARCH CENTRE OF FINLAND

Finland