We are working on obtaining plant protein hydrolysates with very interesting characteristics: – Lower allergenicity due to the breaking of peptide bonds. – Increased solubility necessary for the application of the product in in a multitude of processed foodstuffs. We also study active compounds present in these hydrolysates, such as those with antioxidant or anti-inflammatory activity.
Ana Lemus Conejo
Researcher- Host institution: Universidad de Sevilla, Instituto de la Grasa
- Position: Postdoctoral fellow, Staff researcher
- Discipline: Biochemistry, Food science, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research, Providing guest lectures, Sharing equipment or facilities, Technical consultation
- Hiring for: Graduate students, Postdoctoral fellows, Research staff
- Lab equipment: Animal cell and tissue culture facilities (BSL2 or higher), Biochemistry equipment (purification/separation/HPLC/GC/MS), Pilot plants, Sensory and food science analysis equipment, Sequencing equipment, Standard molecular biology lab equipment (DNA/RNA/proteins/cells)
- Pilot equipment: Plant protein processing
- Region: Europe
- Technology focus: Cell line development, Ingredient optimization, Other
- Location: Seville, Andalucia, Spain