Sökning: "Plant-based proteins"

Visar resultat 11 - 15 av 36 uppsatser innehållade orden Plant-based proteins.

1. 11. EXPRESSION OF SUGAR BEET HEMOGLOBIN IN PICHIA PASTORIS

   Master-uppsats, Lunds universitet/Tillämpad biokemi; Lunds universitet/Beräkningskemi

   Författare :Johan Pettersson; [2022]
   Nyckelord :Pichia pastoris; expression; sugar beet; hemoglobin; km71; ppic9; ppic3.5; phil-s1; applied biochemistry; Biology and Life Sciences;

   Sammanfattning : People who don’t eat meat can suffer from iron deficiency due to the lower efficiency of absorption of non-heme iron compared to heme iron. The aim of this master thesis was to explore the possibilities of producing a plant-based alternative of heme-iron by evaluating the efficiency of expression of sugar beet hemoglobin in the methylotrophic yeast Pichia pastoris. LÄS MER

3. 12. A Functionality Study of Mycoprotein

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Luying Zhang; [2022]
   Nyckelord :mycoprotein; protein isolation; protein functionalities; food technology; Agriculture and Food Sciences;

   Sammanfattning : The mycoprotein was obtained from the company, Mycorena. The mycoprotein is a potential source of alternative protein of the animal origin used as the functional ingredients in the food industry. LÄS MER

4. 13. Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Sarah Nachemson Ekwall; [2022]
   Nyckelord :Sunflower; press cake; fermentation; Lactoplantibacillus plantarum; food technology; Agriculture and Food Sciences;

   Sammanfattning : Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. LÄS MER

5. 14. Phytic acid in faba bean : the effect of pH, soaking time and heat-treatment to reduce the phytic acid content offaba bean

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Rebecka Sterner; [2022]
   Nyckelord :Plant-based food; Vicia faba; phytic acid; soaking treatment; anion-exchange chromatography; colorimetric method;

   Sammanfattning : To feed a globally growing population, a challenging shift in the usage of today’s food system is required. This includes a shift towards more sustainable human diets, with increased levels of protein from plant-based sources. Faba bean (Vicia faba L. LÄS MER

7. 15. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

   Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

   Författare :Annette Kägu; [2022]
   Nyckelord :oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

   Sammanfattning : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. LÄS MER