The Food Proteins Group studies the protein fraction from foods and its 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. Furthermore, protein-polysaccharide interactions are investigated to modulate protein digestibility through different encapsulation strategies and the multi-scale structure of food matrices is evaluated to determine its impact on digestion.
The design of protein ingredients from novel sources is also within our main objectives.
Research lines of the Food Proteins Group
Intestinal Signaling of Foods
- Food peptides that induce hormonal secretion by enteroendocrine cells.
- Receptors involved in intestinal signalling.
- Molecular dynamics of the peptide-receptor pairs.
- Design of food ingredients to control food intake and glucose homeostasis.
Protein-Polysaccharide Interactions
- Impact of protein-polysaccharide interactions on the digestibility of fibre-rich foods.
- Encapsulation strategies to modulate protein digestibility.
- Influence of polysaccharide-protein interactions on the nanostructure of digestion products.
Novel Protein Sources
- Evaluation of digestibility and nutritional quality of novel protein sources.
- Incorporation of protein concentrates into foods.
- Valorization of agroindustrial subproducts and co-products.
Digestomics
- Peptide and amino acid profile of in vivo and in vitro digests.
- Simulated gastrointestinal digestion of different population groups: infant, adult, elderly.
- Evaluation of digestibility and nutritional quality of proteins.
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