{"id":55673,"date":"2019-08-02T00:00:00","date_gmt":"2019-08-02T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/ivace-erdf-proalt-research-into-alternative-protein-sources-for-the-development-of-new-ingredients-with-improved-technological-and-healthy-properties\/"},"modified":"2019-08-02T00:00:00","modified_gmt":"2019-08-02T00:00:00","slug":"ivace-erdf-proalt-research-into-alternative-protein-sources-for-the-development-of-new-ingredients-with-improved-technological-and-healthy-properties","status":"publish","type":"transparencia","link":"https:\/\/www.ainia.com\/en\/transparency\/ivace-erdf-proalt-research-into-alternative-protein-sources-for-the-development-of-new-ingredients-with-improved-technological-and-healthy-properties\/","title":{"rendered":"IVACE \u2013 ERDF ProALT: Research into alternative protein sources for the development of new ingredients with improved technological and healthy properties."},"content":{"rendered":"

Objective<\/h2>\n

The overall objective of this project is to obtain and produce new alternative protein sources which, through their transformation and technological adaptation, will enable new protein ingredients and foods with improved techno-functional and nutritional properties to be obtained.<\/p>\n

The project has a comprehensive approach: from research into new protein sources, the transformation of ingredients to improve their technological and healthy properties, through to their application and\/or integration into consumer products. To achieve the overall objective, the following specific objectives are presented: <\/p>\n

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Research and production of alternative protein sources of high biological and\/or technological value: macroalgae, Lemna and hemp seeds. Optimisation of the lemna production system taking into account productivity and protein quality criteria, as well as their supply and characterisation. <\/p>\n

Recovery \/ extraction of protein fractions from new protein sources through the application of different extraction technologies (solid-liquid extraction, physicochemical operations, enzymatic hydrolysis etc.).<\/p>\n

Functionalisation and adaptation of protein ingredients aimed at enhancing structural, technological and\/or healthy properties through the application of different technological processes (extrusion, enzymatic modifications, different dehydration systems, etc.).<\/p>\n

Evaluation of the technological properties of the new protein ingredients based on parameters intrinsic to the very nature of the protein sources (solubility, swelling capacity, water retention capacity, etc.), thermodynamic properties (possible phase transitions according to temperature) and\/or analysis of the microscopic state of the particles that make up the protein solid.<\/p>\n

Evaluation of the nutritional and biological properties of the developed protein ingredients and products (nutritional composition, macro and microelements, protein digestibility, in vitro evaluation of intestinal amino acid transport, in vitro characterisation of healthy properties).<\/p>\n

Evaluation of the applicability of the new proteins to develop products for human consumption through the development of enriched food matrices and through the development of new food structures.<\/p>\n

Evaluation of the technical-economic feasibility of aquatic biomasses (macroalgae and lemna), and hemp seeds for obtaining new protein ingredients: legal framework for commercialisation as a food ingredient, or food, of<\/p>\n

Lemna, certain macroalgae and hemp and determination of the environmental impact of their production.<\/p>\n<\/div>\n

The achievement of all the specific objectives of the research project will make it possible to bring science and the food industry closer together, providing applied research suited to these companies. This will support companies in the development and optimisation of new protein ingredients and new product formulations, to adapt the current offer to current market trends. <\/p>\n

Activities<\/h2>\n

1. Production and supply of new plant protein sources
\n2. Transformation processes of the different protein sources to obtain new improved ingredients
\n3. Evaluation of the technological and healthy properties of protein ingredients and products
\n4. Applicability evaluation: food matrices and structures
\n5. Sustainability
\n6. Communication and dissemination
\n7. Transfer and promotion of results
\n8. Management and coordination<\/p>\n

Results obtained<\/h2>\n

If you would like to receive information on the project results, click here.<\/a><\/p>\n

Dissemination\/Transfer<\/h2>\n

The project dissemination actions were:<\/p>\n