7th Joint Call: PULSEPRO
Background
The protein transition from animal to plant-based proteins is essential for sustainable food systems. Pulses (legumes) are a key protein source, but progress is limited by insufficient knowledge of how molecular structures relate to functional properties such as gelling, emulsifying, and foaming.
Existing plant-based products often lack optimal texture, taste, or processing stability, slowing consumer acceptance. A systematic, science-based understanding of pulse protein structure–function relationships is needed to accelerate innovation.
The project
PULSEPRO will:
- Identify generic physicochemical properties of a variety of pulses (legumes).
- Examine how extraction and modification processes affect techno-functionality.
- Determine optimal combinations of processing methods from a sustainability and functionality perspective.
- Establish links between protein molecular structure and functionality using a multidisciplinary, multiscale approach.
- Provide knowledge that accelerates targeted, efficient design of plant-based products with improved nutritional, sensory, and sustainability attributes.
The science
The project integrates food physics, chemistry, and biopolymer science. Key contributions include:
- Advanced characterization of pulse proteins and their functional properties.
- Linking extraction and modification processes to protein techno-functionality.
- Development of structure–function models applicable across multiple legumes.
- Providing a foundation for faster design of new plant-based foods adapted to consumer and sustainability needs.
The team
- Dr. Leonard Sagis (Coordinator), Wageningen University & Research (WUR), The Netherlands
- Dr. Chaiwut Gamonpilas, MTEC (NSTDA), Thailand
- Prof. Dr. Stephan Drusch, TU Berlin, Germany
Contact:
Dr. Leonard Sagis E-Mail: leonard.sagis@wur.nl