PROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian diets
There is a great interest in being able to develop quality products consisting of both vegetable and animal proteins. This is due to the increasing demands of such products by e.g. flexitarians and consumers who want a more plant-based diet. However, there are a number of challenges in these mixed products like fx structure formation. Therefore, there is a need to better understand how the various food components interact and how processing affects the physico-chemical properties.
By: Grith Mortensen
The ‘PROFLEX’-project is proposing a soft matter approach to link the fundamental knowledge of protein-protein interactions, oil-in-water emulsion systems and processing effects to study novel food applications containing proteins from dairy and plant sources. The objective of this work is to understand, at various length scales, the structure formation of multiphase food matrices containing both dairy proteins and plant proteins, under realistic conditions, in situ.
The results will provide the opportunity for the discovery of new hydrocolloids-like functionalities of protein blends and will derive new principles on how to design emulsions and gels containing proteins of mixed sources.
Project period: January 2021 - December 2023
Budget: 5.135.960 DKK
Financing: Milk Levy Fund, Arla Foods Ingredients, Aarhus University, University of Southern Denmark
Project manager: Milena Corredig
Institution: Department of Food Science, Aarhus University
Participants: Department of Food Science, Aarhus University, Physical Life Science, University of Southern Denmark and Arla Foods Ingredients
Publications and presentations
Initial article published in Mælkeritidende:
Katherine Grasberger, Anne Vuholm Sunds, Kristian Wejse Sanggaard, Marianne Hammershøj, Milena Corredig (2022). Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions. Innovative Food Science & Emerging Technologies, Volume 81, 103136. https://doi.org/10.1016/j.ifset.2022.103136
Katherine Grasberger, Marianne Hammershøj, Milena Corredig (2023). Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence. Food Hydrocolloids, Volume 138, 108485. https://doi.org/10.1016/j.foodhyd.2023.108485.
The results originating from the project will be published on this page when they become publicly available.