Processing of plant proteins
Our group work with novel process strategies for isolation and concentration of plant proteins, from agricultural by-streams. The vision is to utilize these streams that is currently not used to its full potential, and process the macronutrients into novel food products from materials that had otherwise been used to feed or combustion.
Example of materials used in the research is rapeseed press cake, hemp press cake, oat bran and the fibre-rich residue from oat beverage production. Research is conducted both on the labscale and the pilotscale with focus on effective processes that can be scaled up to industrial production. The last years, the focus has been on extrusion technology, a process where high temperatures and pressures are used to induce changes in texture. Examples of extruded food products are meat analogues and snacks. Extrusion of meat analgoues is a young field and we investigates how the properties of the raw materials influences the texture of the meat analgoues.
Affiliated researchers
Links open personal profiles in Lund University's Research Portal
Contact
Jeanette Purhagen, Senior lecturer
E-mail:
jeanette [dot] purhagen [at] ple [dot] lth [dot] se (jeanette[dot]purhagen[at]ple[dot]lth[dot]se)
Phone:
+46462228311
Profile Area Food and Bio
The research area is part of LTH's Profile Area Food and Bio (lth.se).