PROTSENS Rethinking Alternative PROTein Extraction: Decoding SENsory-Protein Extraction Relationships

PROTSENS 重新思考替代性蛋白质提取：解码感觉-蛋白质提取关系

• 批准号: EP/Z000785/1
• 负责人: Anwesha Sarkar
• 金额: $ 26.26万
• 依托单位: University of Leeds
• 依托单位国家: 英国
• 项目类别: Fellowship
• 财政年份: 2024
• 资助国家: 英国
• 起止时间: 2024 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FZ000785%2F1
• 关键词: PROTSENS; Rethinking; Alternative; PROTein; Extraction

The global food system emits about 18% Green House Gas (GHGs), due to its reliance on animal-sourced ingredients such as proteins.Therefore, to reduce the environmental impact of the food system and improve sustainability, plant, insect, and microalgae-basedprotein sources are being investigated. However, these proteins suffer from poor sensory perception of bitterness and astringency,leading to poor adoption by society. Previous research projects have failed to provide mechanistic insight and strategies to minimizethese negative sensory perceptions at an ingredient level. Therefore, the question remains, whether these proteins are inherentlybitter and astringent or does the protein extraction process leads to protein modifications that cause these sensory perceptions.PROTSENS aims to understand and minimize these negative perceptions using green extraction methods that preserve proteinstructure. Protein extracts resulting from these novel processes will be thoroughly characterized. The mechanism of astringency andbitterness will be studied from macro to nanoscale using physical methods, while bitterness will be investigated using sensory cells invitro in a simulated oral environment. The in vitro, ex vivo and physical tools will serve as a novel toolbox to investigate astringencyand bitterness perception. The link between protein properties, extraction methods, and their sensory perception will be captured ina Machine Learning (ML) model. The model will provide a guide on protein extraction routes, based on protein source to preserveprotein structure and improve sensory perception. Overall, PROTSENS, through its novel experimental toolkit and ML model,improves the sensory perception of novel proteins and adoption. PROTSENS will open new horizons in European academic researchon food proteins. The success of PROTSENS will help drive the adoption of novel proteins, decrease GHGs in the food system, and helpmitigate climate change.

由于依赖动物采购的成分，例如蛋白质，全球粮食系统散发出约18％的温室气体（GHG）。因此，研究了粮食系统的环境影响并改善可持续性，植物，昆虫和基于微藻的蛋白质来源。但是，这些蛋白质对痛苦和涩味的感觉不良感知，导致社会采用不良。先前的研究项目未能提供机械洞察力和策略，以使其在成分水平上最小化的负面感觉感知。因此，问题仍然存在，这些蛋白质是固有的和富有的，还是蛋白质提取过程会导致蛋白质修饰，从而引起这些感觉知觉。Protsens的目的是使用保留蛋白质结构的绿色提取方法来理解和最大程度地减少这些负面看法。这些新过程产生的蛋白质提取物将得到充分的特征。将使用物理方法研究从宏到纳米级的涩味和耐心的机制，而在模拟的口服环境中，将使用感觉细胞Invitro研究苦味。体外，体内和物理工具将作为研究涩味和苦味感知的新型工具箱。蛋白质特性，提取方法及其感觉感知之间的联系将被捕获INA机器学习（ML）模型。该模型将基于蛋白质来源提供蛋白质提取途径的指南，以保留蛋白质结构并改善感觉知觉。总体而言，蛋白质通过其新型的实验工具包和ML模型，改善了新型蛋白质和采用的感觉。蛋白质将在欧洲学术研究昆食品蛋白上开放新的视野。蛋白质的成功将有助于推动新型蛋白质的采用，减少食品系统中的温室气体，并帮助减少气候变化。