Knowledge platform: tailoring food protein functionality by rationaI design of fibrillar structures (PROFIBFUN) (PROFIBFUN)

To address the overall growing demand for sustainable high-quality food systems, it is of utmost importance to generate basic knowledge of food constituents in general and protein functionality and the impact of processing thereupon in particular. Many animal protein types including those from eggs have relatively good foaming, emulsifying and gelation properties. Several knowledge gaps currently hinder their partial or full replacement by proteins from vegetable origin. Technologies which improve the technofunctional properties of proteins would be helpful when trying to reduce the levels of animal proteins in food systems, and/or to replace them by vegetable proteins. Furthermore, increasing the functionality of animal and vegetable proteins can lower the use of food additives impacting on food structure and texture. In this context, research on food protein fibril formation holds much promise as it can provide a scientific basis for improving the techno-functional properties of proteins (e.g. in gels, foams, and emulsions). A specific kind of protein fibrils are the amyloid fibrils. These are mainly studied in a medical context. Much less data is available on amyloid fibrils from food proteins. These are typically produced under specific experimental conditions which are not necessarily relevant in the context of food processing. Whether amyloid fibrils are present in current consumed foods is unclear. It is reasonable to assume that engineering approaches can be exploited to tailor food protein technofunctional properties. However, the success of such approaches depends on in-depth knowledge of the kinetics of fibril formation and the molecular characteristics (e.g. core
regions) of the obtained fibrils. A knowledge platform will enable rational design of protein fibrils with techno-functional properties specifically directed at improving the quality and/or processability of food systems while at the same time having neutral or positive impacts on health.