The aim of this project is to obtain a fundamental understanding on how different processing affects the protein structure as part of sustainable transition into alternative plant protein.
In this project, alfalfa protein obtained from 6-7 protein qualities will be accessed for protein structure. You will investigate protein concentrates and isolates purified through heat and acid precipitation, as well as different membrane-based separation, i.e. microfiltration (MF), ultrafiltration (UF) with and without diafiltration (UF-DF) on protein structure.
Secondary structure will be analysed using circular dichroism (CD) and/or infra-red spectroscopy (FT-IR), tertiary structure will be analysed with fluorescence spectroscopy, and quaternary structure and polymerisation will be accessed by dynamic light scattering (DLS) and gel electrophoresis. Protein degradation due to proteolysis during processing will be analysed by measuring free N-terminals and the resulting peptides analysed by mass spectrometry (MS) using a peptidomics approach.
The project is aligned to UN's SGD:
