Food Proteins

The group studies the protein fraction of foods and the health impact, including the quality assessment and the nutritional value of food proteins. Currently, we are working on the intestinal signalling of the protein fraction with different types of receptors involved in satiety and metabolic response. The research group is expert on the simulation of the food gastrointestinal digestion and the application of omic tools (proteomics and peptidomics) to study digestion and other enzymatic hydrolysis processes. Furthermore, the group is working on different encapsulation strategies and on the effect of protein-polysaccharide interactions in food systems. We also carry out advanced structural analyses, highlighting our expertise on X-rays and neutron scattering techniques. In addition, we study the bioavailability of digestion products, and the design of ingredients incorporating specific peptide sequences with positive health effects.