Potato protein is one of the few plant proteins that is already approved for human consumption. However, most of the potato protein is still used for feed due to off-flavours. Therefore, we need to find solutions to solve this off-flavour problem. Today potato protein is concentrated using a thermal/pH adjustment combination.
The project will investigate how a filtration strategy in combination with pulse electric field (PEF) treatment will affect the release of bitter peptides caused by proteolytic activity.
The study will be a combination of downstream processing and analytical chemistry (proteomics and peptidomics) with quite some data analysis using different software for analysis of mass spectrometry data.
The project is aligned to UN's SGD:
