Impact of food processing on the functional, structural and sensorial characteristics of alternative proteins sources

食品加工对替代蛋白质来源的功能、结构和感官特征的影响

• 批准号: 2885034
• 金额: --
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2885034
• 关键词: Impact; food; processing; functional; structural

The demand for proteins has increased due to several reasons, among them a growing population, socio-economic changes (increase in income) and increased awareness of the contribution of proteins in healthy diet and aging. Sources for new proteins that are of interest for this project are UK-grown protein crops (cereals and legumes), quality protein from secondary streams (agro-industrial by-products), and products obtained from microorganisms (bacteria, fungi or microalgae).The aim of this project is to evaluate the potential of alternative protein sources for food product reformulation by assessing the impact of processing operations in the product properties (physical and nutritional properties) and consumer perception of its texture, taste and flavour.

由于多种原因，对蛋白质的需求增加，其中包括人口增长、社会经济变化（收入增加）以及人们对蛋白质在健康饮食和老龄化中的贡献的认识的提高。该项目感兴趣的新蛋白质来源是英国种植的蛋白质作物（谷物和豆类）、来自二次流的优质蛋白质（农工业副产品）以及从微生物（细菌、真菌或微藻）获得的产品。该项目的目的是通过评估加工操作对产品特性（物理和营养特性）以及消费者对其质地、味道和风味的感知的影响，评估替代蛋白源用于食品重新配制的潜力。