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VEGMILK: Milk and its plant based alternatives - Linking process load and protein qualities

Projekter: ProjektForskning

Se relationer på Aarhus Universitet


A diet rich in plant-based foods and with fewer animal source foods confers both improved health and environmental benefits. This has resulted in an expanding market for plant-based protein alternatives, e.g. for vegan milk alternatives. However, the nutritional quality of these plant based products vary a lot, while heavy processing may affect quality and digestibility and thus the nutritional value considerably. During processing both dairy and plant-derived proteins undergo heat induced denaturation and chemical changes and modifications. Some of these changes include molecular modifications of essential amino acids, like lysines, through complex pathways (e.g. Maillard and/or lysinoalanine pathways). This can lead to protein crosslinks and aggregation. Even though both animal and plant based proteins undergo various processing steps prior to consumption, typically, the steps plant proteins undergo are more severe due to the process of isolating/extruding, up-concentration and re-mixing with other ingredients to make the plant-based drinks.

The goal of the VEGMILK project is to establish a method platform for specific molecular markers for process load and history of food proteins using advanced quantitative mass spectrometric methods, and perform comparative studies of the proteins in milk and its vegan alternatives. This is to ensure that these new vegan proteins or plant/animal protein mixtures support healthy diets.
Effektiv start/slut dato01/04/202031/10/2023

ID: 183457782