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Whey-pea co-precipitates

PhD defence, Tuesday 11 May 2021, Heidi Thorgaard Kristensen

2021.05.11 | Helle Mitzi Thomsen Reichl

Heidi Thorgaard Kristensen

During her PhD studies, Heidi Thorgaard Kristensen researched co-precipitates of whey and pea protein and the mechanisms behind protein-protein interactions and improved functionalities of the pea protein. Introducing plant protein into existing formulations can help overcome the increasing demand for high quality food caused by the growing population. The co-precipitation of whey and pea protein was optimised for highest yield. Results show that co-precipitation of whey and pea protein improved the overall functionality in relation to the pea protein itself, but higher improvements were obtained by a simple blending of the proteins. Furthermore, the mechanism behind the protein-protein interactions appeared to be a multi-reaction, which relies on intermolecular covalent disulphide and electrostatic interactions. 

The new research findings show that the incorporation of plant protein can be achieved by the simple blending of the two proteins, excluding the need for co-precipitation.

The PhD study was completed at Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Tuesday, 11 May 2021 at 13:00
Place: The PhD defence will be held online. To receive a link to the event, please send an e-mail to Sarah L. Nielsen sn@food.au.dk.
Title of PhD thesis: Co-precipitates between milk and plant proteins - mechanisms behind improved functionality and protein-protein interaction

Contact information: Heidi Thorgaard Kristensen, e-mail: heidi.thorgaard@food.au.dk, tel.: +45 40595269

Members of the assessment committee:

Professor Marie Paulsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden

Associate Professor Dereck Edward Winston Chatterton, Department of Food Science, University of Copenhagen, Denmark

Associate Professor Merete Edelenbos (chair), Department of Food Science, Aarhus University, Denmark


Main supervisor:
Associate Professor Trine Kastrup Dalsgaard, Department of Food Science, Aarhus University, Denmark

Associate Professor Marianne Hammershøj, Department of Food Science, Aarhus University, Denmark Language: The PhD dissertation will be defended in English

The defense is public.
Due to the coronavirus situation, the PhD thesis will not be available for reading at the offices of the PhD administration. Instead, interested parties may send an e-mail to gradschool.tech@au.dk to receive a digital copy of the PhD thesis. Please note, it may in certain cases be necessary to make an individual arrangement to read the PhD thesis.

PhD defence
17427 / i43