Enzymatic reactive pea protein extrusion
2022 – 2024
Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify hydrolyzed pea proteins for improved texturization capacity and bioavailability.
Production platform: Plant-Based
Technology sector: Ingredient optimization
Project aims
Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify plant proteins for improved texturization capacity and bioavailability. Specifically, they will develop hydrolyzed pea protein for use in meat analog that will reduce the costs while maintaining the desired texture and nutritional attributes.
Principal researchers
Dr. Da Chen
Assistant Professor in Food Science, Purdue University, USA
Dr. Chen’s lab has been devoted to improving the texture, digestibility and nutrition of plant-based foods by developing new ingredients and formulation using (bio) processing, especially plant protein-based gels and meat analogs. His ultimate goal is to enhance the sustainability of plant proteins, meat analog and cell cultured meat.
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
