Designed seed proteins with improved taste and functionality

Overview

The SEEDFOOD project is a research initiative led by the University of Copenhagen aimed at transforming rapeseed proteins from their current use in animal feed and industrial oil production into high-quality, palatable, and functional ingredients for human consumption. By developing fundamental scientific knowledge, the project seeks to overcome the challenges of bitterness, astringency, and poor structural functionality that currently limit the use of plant-based proteins in food systems.

Technical specifications

The research focuses on the two primary rapeseed storage proteins, napin and cruciferin. Key technical efforts include:

• Gentle isolation methods: Utilizing membrane filtration, pulsed electric fields, and electrodialysis to extract proteins without damaging them through high-heat industrial processes.
• Protein modification: Employing enzymatic and UV-light approaches to tailor protein structures, improving solubility, surface charge, and emulsifying or gelling capabilities.
• Molecular characterization: Applying biophysical analysis and machine learning to understand protein interactions within food matrices, such as how they interact with saliva to influence taste and mouthfeel.
• Antinutrient removal: Developing processes to reduce compounds that limit nutritional utilization and contribute to undesirable flavors.

Technology readiness level

The project is at a conceptual and laboratory validation stage (TRL 3-4). It is a fundamental research project focused on generating the chemical and physical knowledge required for future industrial application, rather than developing specific commercial products. The project is scheduled to run from 2022 through 2027.