The alternative
protein ecosystem

Ana Lemus Conejo

Researcher

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.

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