Key research themes
1. How can enzymatic modifications improve the functional and nutritional properties of plant proteins for food industry applications?
This research area focusses on addressing intrinsic limitations of plant proteins such as low digestibility, allergenicity, and suboptimal techno-functional properties compared to animal proteins. Enzymatic modification methods—especially enzymatic hydrolysis and fermentation—are investigated for their ability to enhance plant protein solubility, emulsifying, foaming, and gelling properties, improve digestion kinetics, and reduce allergenic potential while preserving or enhancing bioactive properties. This theme is crucial for expanding the utility of plant proteins in the food industry as sustainable, safe, and consumer-acceptable alternatives to animal proteins.
2. What are the nutritional qualities and environmental implications of utilizing diverse plant protein sources as alternatives to animal proteins?
This theme centers on evaluating the nutritional value, sustainability, and consumer acceptance of plant proteins from diverse crops including legumes, cereals, and oilseeds. It addresses amino acid composition, bioavailability, digestibility, anti-nutritional factors, and the comparative environmental footprint of plant versus animal proteins. Understanding these aspects is pivotal for addressing global food security, shifting towards sustainable diets, and improving the health outcomes associated with protein consumption.
3. How do plant protein bioactive compounds and protease inhibitors influence plant physiology, protection mechanisms, and nutritional impacts?
This theme investigates plant proteins that serve as functional bioactives—including protein hydrolysates acting as biostimulants under abiotic stress, and endogenous proteinaceous inhibitors of proteases and α-amylases—that modulate plant metabolism, growth, defense, and human/animal nutrition. Understanding their modes of action and evolutionary relationships elucidates plant physiological adaptations and informs the design of nutritionally beneficial or anti-nutritional food ingredients.