Projekter pr. år
Projektdetaljer
Beskrivelse
This HFBfood project has the vision to build the scientific knowledge and
foundation for future development of clean-label ingredients for plant-based foods. The cross-disciplinary collaboration will provide the knowledge base for new, scalable solutions for fungal fermentation of side-streams to enabling sustainable food production. The special protein type, hydrophobin (HFB) expressed exclusively by filamentous fungi, has a uniquely high tendency to form thin and very strongly elastic films at interfaces. Many food products are complex colloidal systems, such as a foam or an emulsion, which are naturally very unstable. Typical stabilisers needed for building and stabilise such foods are hydrocolloids or animal-based proteins. However, in the view of sustainability and ‘green’ product demand, new molecules are needed. HFB can easily absorb on the air/water or oil/water interfaces, and the strong film gives high mechanical resistance to both coalescence and disproportionation, which provide exceptional stabilization of air bubbles and oil droplets, thereby long-term stability. The overarching aim is to establish the way to harness food-grade fungi to express HFBs so that they can be functionally used as ingredients in production of food products.
foundation for future development of clean-label ingredients for plant-based foods. The cross-disciplinary collaboration will provide the knowledge base for new, scalable solutions for fungal fermentation of side-streams to enabling sustainable food production. The special protein type, hydrophobin (HFB) expressed exclusively by filamentous fungi, has a uniquely high tendency to form thin and very strongly elastic films at interfaces. Many food products are complex colloidal systems, such as a foam or an emulsion, which are naturally very unstable. Typical stabilisers needed for building and stabilise such foods are hydrocolloids or animal-based proteins. However, in the view of sustainability and ‘green’ product demand, new molecules are needed. HFB can easily absorb on the air/water or oil/water interfaces, and the strong film gives high mechanical resistance to both coalescence and disproportionation, which provide exceptional stabilization of air bubbles and oil droplets, thereby long-term stability. The overarching aim is to establish the way to harness food-grade fungi to express HFBs so that they can be functionally used as ingredients in production of food products.
Akronym | HfBFood |
---|---|
Status | Igangværende |
Effektiv start/slut dato | 01/01/2023 → 31/12/2025 |
Samarbejdspartnere
- University of Copenhagen
- Aalto University
FN's verdensmål
I 2015 blev FN-landene enige om 17 verdensmål til at bekæmpe fattigdom, beskytte planeten og sikre velstand for alle. Dette projekt bidrager til følgende verdensmål:
Projekter
- 1 Igangværende
-
SvampeMad: Produktion af nye proteinrige fødevareingredienser ved fermentering af organiske restprodukter
Lübeck, M., Gregersen, S., Stephensen Lübeck, P., Schierbeck-Hansen, J., Christiansen, A. H. C., Yang, L., Orlien, V., Hansen, T. B., Koch, A. G., Larsen, O. V., Wormslev, E., Vukusic, M., Hamann, K. T. & Andersen, E.
01/01/2023 → 31/12/2025
Projekter: Projekt › Forskning