Denaturierung von pflanzlichen Proteinen mittels Ultraschall
Abstract
This project addresses alternative strategies for texturizing plant proteins for the production of sustainable meat alternatives. Currently, vegetable proteins are produced by extrusion technology using high temperature and pressure. This is an energy-intensive and expensive process, which also negatively affects the nutritional properties of food ingredients (e.g., vitamin denaturation and oxidation of oils). This project aims to explore an alternative method for protein texturization based on ultrasonic denaturation of proteins. This will provide a more cost-effective and energy-efficient method for the production of meat alternatives, which will also have a positive effect on the sensory properties of the final products.
Publikationen
Project staff
David Wöß
Dipl.-Ing. Dr. David Wöß
david.woess@boku.ac.at
Tel: +43 1 47654-89316
BOKU Project Leader
01.07.2022 - 30.06.2023
Jan Kotik
Dipl.-Ing. Dr. Jan Kotik
jan.kotik@boku.ac.at
Tel: +43 1 47654-89312
Project Staff
01.07.2022 - 30.06.2023
Tobias Pröll
Univ.Prof. Dipl.-Ing. Dr.techn. Tobias Pröll
tobias.proell@boku.ac.at
Tel: +43 1 47654-89311
Project Staff
01.07.2022 - 30.06.2023