ISBN 978-3-8439-5639-0

978-3-8439-5639-0, Reihe Lebensmittelchemie

Andrea Spaccasassi
Downstream Bioprocessing and Molecularization of Flavor Improvements in Novel Plant-Based Proteins

200 Seiten, Dissertation Technische Universität München (2025), Softcover, A5

Zusammenfassung / Abstract

This doctoral thesis explores strategies to improve the sensory properties of plant-based proteins using microbial fermentation and enzymatic treatments. Focusing on pea and rapeseed protein, the study identifies specific bacterial strains and enzymatic processes that reduce bitterness and astringency while enhancing umami and kokumi taste. Using metabolomics, proteomics, and sensory science, molecular mechanisms behind these improvements are elucidated. In rapeseed protein, laccase treatments improved sweetness and reduced bitterness by modulating polyphenols. In pea protein, Lactobacillus johnsonii fermentation generated peptides and metabolites linked to positive taste attributes. The findings support the use of downstream biotechnological interventions for sustainable flavor enhancement in alternative proteins.