Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food

The continuous growth of global population results in a sharp increase in protein demand. Protein sources with lower climate impact is required to fulfil such demands. One of the potential protein sources of such proteins is RuBisCO, which is the major soluble protein in leafy plant materials. The protein has been shown to contain excellent essential amino acid profile and therefore is promising for food applications. Potential source of RuBisCO is the perennial legumes alfalfa, white clover and red clover which suits the Danish climate and yields a high biomass as it can be harvested multiple times a year. Most recent results indicate an interaction between secondary plant metabolites and RuBisCO and/or other compounds (Tanambell et al., 2023). 

The aim of this project is to:

1. Identification of binding between RuBisCO and secondary plant metabolites 
2. Understand its impact on protein quality
3. Relate a) and b) to processing history

The present study focuses on an in-depth understanding of interaction between protein and other compounds in the matrix. Methodology: Separation of RuBisCO, e.g. with different processing technology history using size exclusion multi-angle light scattering (SEC-MALS). Identification of secondary plant metabolites binding to RuBisCO using highly advanced mass spectrometry. Investigate the in vitro protein digestibility using the InFoGest protocol.

The student will be aligned with a 10-15 people group working with alternative proteins and natural colorants, biorefinery, stability and application. Ad hoc supervision in the lab will be provided. At weekly meetings, the student will present her/his work and discuss design of experiments, results and perspective of the work. The student will present her/his data at a midterm seminar.


Reference

1. Tanambell, H, Møller, AH, Rivas, LR, Corredig, M, & Dalsgaard, TK. Supramolecular changes of RuBisCO from Alfalfa upon Removal of Chloroplastic Materials through Ultracentrifugation or Heat Treatment. Accepted Innovative Food Science and Emerging Technologies https://doi.org/10.1016/j.ifset.2023.103408