Researchers in the Netherlands have investigated the molecular structure of plant proteins that must provide alternatives for the animal proteins in our food over the next 10 years. They discovered that proteins with a similar chemical structure behaved differently after heating. The behaviour of the proteins after heating plays an important role in the development of a new type of meat substitute product.
Francesca O’Kane used various proteins from peas and soya for her research. After heating the plant proteins formed a gel from which she could deduce the structure of the proteins after heating. Although the pea protein legumin has a structure which is very similar to the soya protein glycinin, O’Kane discovered clear differences between the two proteins after heating. The gel of the soya protein could be repeatedly heated without the gel losing its strength or flexibility. This was not possible with the pea protein gel, due to its unusual spatial structure. Upon repeated heating this gel became increasingly stiff.
The greatest stumbling block in the design of foodstuffs using non-animal proteins is the unpredictability of the final product’s structure, the so-called texture. O’Kane used several proteins from peas to map the behaviour of plant proteins. She followed the molecular structure of the proteins in three stages: the unfolding during heating, the aggregation after heating and the eventual formation of a network, in which the proteins formed a gel. The formation of the gel provides a model for how proteins aggregate.
Sonja Jacobs | alfa
Plasma-zapping process could yield trans fat-free soybean oil product
02.12.2016 | Purdue University
New findings about the deformed wing virus, a major factor in honey bee colony mortality
11.11.2016 | Veterinärmedizinische Universität Wien
Physicists of the University of Würzburg have made an astonishing discovery in a specific type of topological insulators. The effect is due to the structure of the materials used. The researchers have now published their work in the journal Science.
Topological insulators are currently the hot topic in physics according to the newspaper Neue Zürcher Zeitung. Only a few weeks ago, their importance was...
In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.
Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...
Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
16.11.2016 | Event News
01.11.2016 | Event News
14.10.2016 | Event News
09.12.2016 | Life Sciences
09.12.2016 | Ecology, The Environment and Conservation
09.12.2016 | Health and Medicine