[en] Bioactive peptides (BP) has been a novel source of molecules capable to modulate the body in response to disease or other ailments. This has increased the interest in their research to give alternatives to the pharmaceutical-dependant patients.
To find these peptides, protein from a known source, usually from food products, is extracted and then hydrolysed to obtain a mix of possible BP's. Our current focus is to obtain these hydrolysates from green lentil flour, a novel protein source. At the moment, we are working to improve the extraction procedure to increase the available protein for the hydrolysis process, which as well needs to be optimized.
Disciplines :
Biochemistry, biophysics & molecular biology
Author, co-author :
Quiroga Jara, Erwin ✱; Université de Liège - ULiège > Département des sciences de la vie > Enzymologie et repliement des protéines
Brans, Alain ; Université de Liège - ULiège > Département des sciences de la vie > Centre d'Ingénierie des Protéines (CIP)
Vandevenne, Marylène ; Université de Liège - ULiège > Département des sciences de la vie > Enzymologie et repliement des protéines
Matagne, André ; Université de Liège - ULiège > Département des sciences de la vie > Enzymologie et repliement des protéines
✱ These authors have contributed equally to this work.
Language :
English
Title :
Development of protein hydrolysates from green lentil flour using enzymatic and/or fermentation processes (WP1)
Publication date :
2023
Event name :
Journée scientifique du portefeuille FoodWal
Event organizer :
FoodWal
Event place :
Louvain-la-Neuve, Belgium
Event date :
09th of October 2023
By request :
Yes
Funders :
SPW EER - Service Public de Wallonie. Economie, Emploi, Recherche
Funding text :
The research leading to these results has been founded by the Public Service of Wallonia (Economy, Employment, and Research), under the FoodWal agreement n°2210182 from the Win4Excellence project of the Wallonia Recovery Plan
