Project Title: Inter-reactive techno-functionalities of plant derived proteins in model systems
Overview: The global demand for protein necessitates a re-think in both sourcing and utilization. One promising area of research centres around the use of atypical (in terms of their use in traditionally dairy based systems) protein sources / ingredients, e.g. soy, rice, oilseed proteins, wheat etc. My project is based around the development of a ‘protein interaction platform’ and the relationship with in-process (liquid) and finished product (powder) functionality. The overall primary objective is to relate protein structure from the molecular level to nutritional and physical properties for plant protein substrates. This study will facilitate increased knowledge between different proteins (homo- and heterogeneous mixtures, plus/minus minerals etc.) of different sources and with other macro-nutrients, e.g., carbohydrates. The rationale is to take a step-by-step, bottom up approach to looking at specifically; rice, corn (maize) and oil seed proteins.
Programme Area: Food Chemistry and Technology
Supervisors: Dr. Noel McCarthy and Dr. Seamus O'Mahony
Location: Teagasc, Moorepark, Fermoy, Cork
Funding Source: Teagasc