The optimization of a isolation process for duckweed (Lemna Gibba) protein, employing an alkaline, isoelectric point, and heat treatment methodology. The nutritional quality and functionality of the protein concentrates produced were assessed through protein analysis and water/oil holding properties.
Project results:
Expected results encompass the development of an optimized protein isolation process that yields high-quality protein concentrates, comprehensive data on the nutritional and functional properties of these concentrates, and insights into the comparative effectiveness of different isolation methods.
Throughout the internship, the student will acquire valuable R&D&I skills, including analytical techniques for nutritional analysis, proficiency in protein isolation methods, and the application of advanced filtration technologies. Additionally, the project will enhance the student’s abilities in experimental design, data analysis, and the critical evaluation of techno-functional properties of food ingredients. This skill set will equip the student for future endeavors in food science research and development, contributing to the broader field of sustainable food production.
Period of project implementation: 2024-07-01 - 2024-08-31
Project coordinator: Kaunas University of Technology
