Protein valorization through informatics, hydrolysis, and separation

  • Gregersen, Simon (PI)
  • Overgaard, Michael Toft (Project Applicant)
  • Hansen, Egon Bech (Project Manager)
  • Bang-Berthelsen, Iben (Project Coordinator)
  • Jacobsen, Charlotte (PI)
  • García Moreno, Pedro Jesús (PI)
  • Marcatili, Paolo (PI)

Project Details

Description

Goal: How to take waste products from the agricultural and fermentation industry and turn it into a valuable resource. Our goal is take the crude proteome for waste products, characterize it, and find applications for embedded peptides in other industries such as food/feed and pharma.

The Project is carried out in collaboration with the Danish Technological University (DTU) and funded by the Danish Fund for Innovation (Innovationsfonden)
AcronymPROVIDE
StatusActive
Effective start/end date01/09/201730/09/2022

Funding

  • Department of Chemistry and Bioscience, Faculty of Engineering and Sciences , Aalborg University , Aalborg , Denmark.: DKK500.00

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  • Activities

    • 1 Conference presentations

    Beyond the French Fry: Return of the Potato

    Simon Gregersen (Lecturer)

    9 Nov 2018

    Activity: Talks and presentationsConference presentations

    Prizes

    1st place, 2018 AAU PhD/PostDoc Science Slam

    Gregersen, Simon (Recipient), 9 Nov 2018

    Prize: Conference prizes

  • Projects

    • 1 Not started

    Research Output

    • 5 Conference abstract for conference
    • 2 Journal article

    Characterizing patatin specific protease activity by high-throughput homo-FRET assay and mass spectrometry

    Friis Christensen, L., Gregersen, S., Overgaard, M. T. & Hansen, E. B., 28 Jan 2020.

    Research output: Contribution to conference without publisher/journalConference abstract for conferenceResearchpeer-review

  • Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

    García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., Apr 2020, In : Food Hydrocolloids. 101, 105529.

    Research output: Contribution to journalJournal articleResearchpeer-review

  • 4 Citations (Scopus)

    Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

    García Moreno, P. J., Gregersen, S., Nedamani, E., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, M. L., Hansen, E. B. & Jacobsen, C., 20 Jan 2020, In : Scientific Reports. 10, 1, 22 p., 690.

    Research output: Contribution to journalJournal articleResearchpeer-review

    Open Access
  • 4 Citations (Scopus)