Award details

The effect of high pressure processing on legume storage proteins

Reference	D10176
Principal Investigator / Supervisor	Professor Peter Belton
Co-Investigators / Co-Supervisors	Professor Clare Mills
Institution	Quadram Institute Bioscience
Department	Food Materials Science Division
Funding type	Research
Value (£)	131,548
Status	Completed
Type	Research Grant
Start date	08/03/1999
End date	24/01/2003
Duration	47 months

Abstract

As a consequence of consumer concerns over the use of food additives and processing there is great interest in alternative means, such as high pressure treatment, of manipulating the technological properties of foods. This proposal aims to investigate the effects of high pressure on the storage proteins of legumes, a staple foodstuff of mankind. A variety of spectroscopic probes, including NMR, FITR and Raman, will be used to study structural and kinetic aspects of pressure- induced changes. A subsidiary aim is to develop high-pressure NMR expertise in the UK. (Joint with grant D10180).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

D10180 The effect of high pressure processing on legume storage processing

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