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Denaturierung von pflanzlichen Proteinen mittels Ultraschall

Project Leader
Wöß David, BOKU Project Leader
Kleinprojekt (FFG) - KU
Type of Research
Technological Development
Pröll Tobias, Project Staff
Kotik Jan, Project Staff
BOKU Research Units
Institute of Chemical and Energy Engineering (IVET)
Funded by
Austrian Research Promotion Agency, Sensengasse 1, 1090 Wien, Austria
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.
Electrical machines; Thermal processing technology; Thermal process engineering;
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