HYDROPEP
development assessment functional and industrial applicability of new plant protein derivatives
♦ Funding Entity: department de development Económico. Government of Navarra. Grants for the realization of strategic projects of research and development 2023-2026. challenge 4. ALPES. Personalized and Sustainable Food.
♦ ♦ researcher principal: Dr. Paula Aranaz Oroz
♦ reference letter: 0011-1411-2023-000103
Currently, there is a trend towards plant-based protein consumption due to the growing awareness of the environmental and health impacts of excessive meat consumption, the demand for healthier and more sustainable foods, and the availability of more accessible and tasty plant-based protein products.
The challenge of using plant protein derivatives in human food can be addressed by development of attractive, nutritious and cost-effective products that meet consumer needs and preferences, while being sustainable and healthy.
goal The general aim of project HIDROPEP is to develop new vegetable protein derivatives of high nutritional value based on new approaches and technological solutions with application in the agri-food industry of Navarra, such as:
- Obtaining vegetable protein concentrates
- Hydrolysis Chemistry and enzymatic hydrolysis of such protein concentrates
- Protein fermentation
- The generation of new proteins that can be used as microencapsulating agents.
In addition, the applicability of protein derivatives in the agri-food industry and their acceptability from an organoleptic and health improvement point of view will be studied.
Consortium: AN S. COOP. (leader), ALIMENTOS SANYGRAN S.L., NUCAPS NANOTECHNOLOGIES, MONBAKE, EL CASERÍO, Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Universidad de Navarra (research center in Nutrition), NAGRIFOOD.