Grants and Contributions:

Grant or Award spanning more than one fiscal year. (2017-2018 to 2022-2023)

Despite the unique properties of cereal storage proteins which strongly influence the quality of cereal food products, the molecular determinants at the basis of the exceptional functionality of these proteins during cereal processing are still poorly understood. In addition, some of these proteins have proven valuable for producing nano- and microparticles that can be used as bioactive carrier systems. However, here again, insight into the molecular conformations and interactions is lacking, which hampers the targeted design of particles with specific properties and encapsulation potential.
In the long-term, the research program proposed by Dr. Joye aims at determining the molecular factors responsible for cereal protein functionality and the effect of external fields on protein structure and function. The questions that will be answered by the short-term scientific objectives are
(i) Which molecular structures and interactions determine the unique functionality of wheat storage proteins (gluten) in cereal processing and how are these affected by ingredient choice and processing parameters,
(ii) Which molecular structures and interactions are responsible for the assembly of cereal proteins into nano- and microscale structures through liquid antisolvent precipitation and how do production parameters affect these, and
(iii) Which molecular interactions are involved in the encapsulation and retention of hydrophobic and hydrophilic molecules in the cereal protein matrix of the above nano- and microscale structures.
To tackle these questions, an interdisciplinary approach is envisaged in which powerful, non-invasive techniques such as FTIR, Raman and fluorescence spectroscopy will be used. Students will be trained in different complementary techniques which will require a systematic comparison of data prior to building predictive models (both on gluten functionality vs. cereal product quality, and particle production parameters vs. final particle properties and performance).
The ultimate technological aim of this work is the targeted design of (i) high quality, clean label cereal products ( e.g. , gluten-free and wholemeal products) and (ii) cereal protein-based delivery systems for fortification and quality improvement of a diverse range of food products.