VEGETABLE PROTEINS
SCIENTIFIC OBJECTIVES
- Use of agro-food, marine and environmental by-products.
- Chemical characterization (protein, moisture, ash, fat, fiber), nutritional (amino acid profile) and structural (molecular profile and degree of hydrolysis) of the different raw materials and products obtained.
- Design of processes to obtain high protein fractions from different sources (protein concentrates, isolates and hydrolysates).
- Development of methods to obtain peptides with biological activity using enzymatic processes.
- Possibility of scaling up the process in a pilot plant.
- Design of functional foods.
Instituto de la Grasa
Campus Univ. Pablo de Olavide
Ctra. Utrera km 1, Edif. 46
41012 - Sevilla