Study of wheat subaleurone proteins and their technofunctional performance KU Leuven
The goal of this project is to study and gain insight in the characteristics of wheat subaleurone proteins and their techno-functional relevance in cereal based food systems. Literature indicates that the subaleurone protein content can go as high as 54%, which considerably exceeds the endosperm protein content of 8 to 15%. Moreover, these proteins would consist mostly of gluten proteins which display visco-elastic network formation potential ...