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Controlling enzyme activity and stability during processing to develop healthy foods
Project
Project code: MRI-LBV-08-01/14-15-NZL
Contract period: 01.01.2015
- 31.12.2016
Purpose of research: Applied research
Developing healthy foods is important for New Zealand (NZ) and Germany. Both countries apply similar technologies to food production to meet consumer demand. The highly competitive nature of their respective food industries have led to the demand for innovative, unique and superior food products. In foods, endogenous enzymes and their substrates are complimentary natural ingredients. Enzymes are of imp011ance in determining food attributes such as texture,flavour, colour, nutritional value, sensorial properties, health functionality etc. Due to their substrate specificity, the set of enzymes can speed up a few reactions among all possibilities resulting in a very specific reaction pathway and mechanism. Therefore, enzyme activity and stability should be controlled in order to create unique pattern/profile of metabolites enabling the development of food products with 'healthier' functionalities. However so far the application of enzymes in this area is not yet widely explored and used by food industries. It is the aim to produce food products with targeted metabolites profile which have 'healthier' functionalities.
Section overview
Subjects
- Food Processing
- Biotechnology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
