{"id":822,"date":"2024-04-25T15:53:20","date_gmt":"2024-04-25T13:53:20","guid":{"rendered":"https:\/\/zern-verbund.de\/?page_id=822"},"modified":"2024-06-05T15:46:32","modified_gmt":"2024-06-05T13:46:32","slug":"https-zern-verbund-de-themenbereiche-2-themenbereich-gruenland-ip1","status":"publish","type":"page","link":"https:\/\/zern-verbund.de\/en\/themenbereiche-2\/themenbereich-gruenland\/https-zern-verbund-de-themenbereiche-2-themenbereich-gruenland-ip1\/","title":{"rendered":"NUTZUNG VON EIWEI\u00df AUS GR\u00dcNER BIOMASSE"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"822\" class=\"elementor elementor-822\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fbc900b e-con-full e-flex e-con e-parent\" data-id=\"fbc900b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-8ab5fb4 e-con-full e-flex e-con e-child\" data-id=\"8ab5fb4\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9bf2295 elementor-widget__width-initial elementor-widget-tablet__width-inherit elementor-widget elementor-widget-heading\" data-id=\"9bf2295\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/zern-verbund.de\/en\/themenbereiche-2\/themenbereich-gruenland\/IP1\/\">Development of an extraction and functionalization process for the use of protein from green biomass in the human diet<\/a><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9aac0bd e-con-full e-flex e-con e-child\" data-id=\"9aac0bd\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c71492d e-flex e-con-boxed e-con e-parent\" data-id=\"c71492d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ba0809b elementor-align-left elementor-widget__width-initial elementor-widget elementor-widget-breadcrumbs\" data-id=\"ba0809b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"breadcrumbs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p id=\"breadcrumbs\"><span><span><a href=\"https:\/\/zern-verbund.de\/en\/\">Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-aa863d7 e-flex e-con-boxed e-con e-parent\" data-id=\"aa863d7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-feb503a elementor-widget elementor-widget-text-editor\" data-id=\"feb503a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>By 2050, 10 billion people will need to be fed, which will require an additional 250 million tons of protein per year. <strong>This initial project aims to overcome the challenges of extracting protein from grassland plants, especially from ryegrass.<\/strong> It aims to lay the necessary foundations for the sustainable use of grass protein in human nutrition and for use in the food industry to provide structure. <strong>The project at the German Institute of Food Technology (DIL) is investigating fundamental scientific questions for a process to extract techno-functional proteins from grassland plants.<\/strong> Four interdisciplinary sub-projects at the DIL are working together to analyze all process steps from the laboratory to the pilot plant level.<\/p><p>Particular attention is being paid to protein yield and quality, economic efficiency, and a positive life cycle assessment. <strong>Food chemists, laboratory assistants, technologists, and technicians are coordinating the experiments and analyses<\/strong>in order to thoroughly investigate and optimize each step from extraction to the use of grass protein in functional foods.<\/p><p>A key aspect of the project is the <strong>comprehensive characterization of the isolated proteins in terms of their composition and techno-functional properties<\/strong>. These findings are essential for process optimization and are incorporated into the environmental assessment using Life Cycle Assessment (LCA). Challenges such as preventing protein losses due to aggregation and oxidation, adjusting the pH value, and key steps such as temperature treatment for protein precipitation have already been identified and are being addressed through systematic optimizations.<\/p><p>The project also examines the <strong>suitability of these directly derived proteins as a substitute for or supplement to traditional milk and meat proteins<\/strong>, with a particular focus on the technological adaptations required for food production.<\/p><p>The <strong>safety of forage proteins<\/strong> is also being evaluated. <strong>Nutritional characterization<\/strong> and studies on their potential allergenicity are being conducted. The presence of toxic pyrrolizidine alkaloids (PAs), which occur in some forage plants such as ragwort, is also being investigated. Methods for reducing these alkaloids and other antinutritional substances, as well as agronomic techniques for separating PA-containing plants during harvest or processing, are part of the research aimed at developing sustainable and safe protein sources for the food sector that meet the <strong>requirements for novel food authorization<\/strong> .<\/p><p><strong>Project lead:<\/strong> Dr Andreas Juadjur (DIL) a.juadjur@dil-ev.de <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-99f2000 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"99f2000\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Work packages<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b051272 e-grid e-con-boxed e-con e-parent\" data-id=\"b051272\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a5703db elementor-widget elementor-widget-text-editor\" data-id=\"a5703db\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Harvest\/Post-harvest<\/li><li>Protein extraction<\/li><li>Protein characterization<\/li><li>Nutritional characterization<\/li><li>Life Cycle Assessment (LCA)<\/li><li>Structural analysis<\/li><li>Consumer acceptance<\/li><li>Economic Analysis<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-be5b97c e-grid e-con-boxed e-con e-parent\" data-id=\"be5b97c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Entwicklung eines Extraktions- und Funktionalisierungs-prozesses zur Nutzung von Eiwei\u00df aus gr\u00fcner Biomasse in der menschlichen Ern\u00e4hrung Bis zum Jahr 2050 m\u00fcssen 10 Milliarden Menschen ern\u00e4hrt werden, was einen zus\u00e4tzlichen Bedarf von 250 Millionen Tonnen Protein pro Jahr mit sich bringt. Das Projekt \u201eGr\u00fcnland\u201c zielt darauf ab, die Herausforderungen der Proteingewinnung aus Gr\u00fcnlandpflanzen, insbesondere aus Weidelgras, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":530,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-822","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NUTZUNG VON EIWEI\u00df AUS GR\u00dcNER BIOMASSE - ZERN<\/title>\n<meta name=\"description\" content=\"Entwicklung eines Extraktions- und Funktionalisierungsprozesses zur Nutzung von Eiwei\u00df aus gr\u00fcner Biomasse in der menschlichen Ern\u00e4hrung.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zern-verbund.de\/en\/themenbereiche-2\/themenbereich-gruenland\/https-zern-verbund-de-themenbereiche-2-themenbereich-gruenland-ip1\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NUTZUNG VON EIWEI\u00df AUS GR\u00dcNER BIOMASSE - 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