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| December 2006 | National Research Flagship | Food Futures |
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| December 2006 | National Research Flagship | Food Futures |
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The world of dried proteins Proteins are one of the principal components in food which have a diverse function ranging from structures that control mouthfeel and texture, emulsification to stabilise oil drops and importantly providing nutrition in products. Although ubiquitous, very little is known about the protein molecular properties that govern these attributes and their material behaviour in dried and semi-dried foods. The Food Futures Flagship team in the Value Added Ingredients and Food theme has made significant in roads into understanding the principles underlying the thermo-mechanical, physicochemical and structural properties of these macromolecules. This will allow us to control the stability (physical and microbial), processing (textural properties) and handling of dried proteins. For example, dried protein powders are used extensively in the food and pharmaceutical industry, in designing fabricated foods with novel ingredient formulation for enhanced nutritional or textural functionality, and building protein function in encapsulation of bioactives and nutrients.
The "proteins in the dry state" project addresses the scientific question
of how protein molecular properties relate to their functional behaviour in
complex food systems during drying and rehydration. The research focuses on
building a set of design rules to allow the ingredient, food and
pharmaceutical industries to choose proteins for specific functionality in
their processes and products.
This project also builds on our collaborative partnership with ANSTO and the University of Queensland. The collective team has successfully characterized the structure of two proteins (Glycinin and Lysozyme) as a function of hydration using techniques such as Small and Wide Angle X-ray Scattering, Environmental Scanning Electron Microscopy and Fourier Transform Infra Red Spectroscopy. Manoj Rout and Ingrid Appelqvist
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IN THIS EDITION: Insect 'noses' the key to Cybernose collaboration R&D partnership targets 'super-healthy' wheats Food Futures Vision Conference Fellowship explores the secrets of glowworms
International focus on Food Futures
Flagship FELLOWSHIP AWARDED
Dr David Topping Awarded Prestigious Fellowship MEET THE SCIENTIST: Meet Dr Conor Delahunty, Science Manager, Food Quality, Measurement and Perception EARLIER UPDATES
July 2006
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The Food Futures Flagship is a CSIRO initiative and part of the National Research Flagships program that aims to deliver scientific solutions to advance Australia's most important national objectives. One of the largest scientific initiatives ever mounted in Australia, it aligns closely with the Federal Government's National Research Priorities. The initiative brings together our national research resources to deliver breakthroughs in fields ranging from healthcare to light metals and the environment. |
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Food Futures
Flagship CSIRO Editor: Sylvia Bell PO Box 93 North Ryde NSW 1670 Phone: +61 2 9490 8006 Fax: +61 2 9490 8811 editor.foodfutures@csiro.au www.csiro.au/Food Futures |
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