WP1
Project management and coordination
(Coordinator prof. dr. Zorica Knežević-Jugović)
Project team consists of PI and thirteen other project participants (PP) from four SROs, namely five senior researchers, five early career PhDs and four PhD students. The team has proven scientific record in the area of enzyme technology, biotechnology, food technology, functional food, biocatalysis, bioprocess engineering and encapsulation and delivery technologies. Members of Project team: prof. Dr. Zorica Knežević-Jugović (PI and WPs 1 and 3 coordinator); prof. Dr. Mirjana Antov (WP2 coordinator); prof. Dr. Branko Bugarski (WP4 coordinator); prof. Dr. Vesna Rakić (WP5 coordinator); Dr. Verica Đorđević (WP6 coordinator); Dr. Sonja Jakovetić Tanasković (Team member); Dr. Nataša Šekuljica (Team member); Dr. Jelena Mijalković (Team member); Dr. Predrag Petrović (Team member); Dr. Bojana Balanč (Team member); Dr. Ana Salević (Team member); MSc Maja Milošević (Team member); MSc Milica Perović (Team member) and MSc Tamara Đukić (Team member).
WP 2
Enhanced enzyme assisted extraction of protein from pumpkin/sunflower leaves
(coordinator prof. dr. Mirjana Antov)
The recovery of leaf proteins is technically challenging, because they are present on structures which are typical in the range of few nanometers that contain several interfering agents like pigments- chlorophylls, polyphenols, polysaccharides, and protected by a rigid cell wall. MultiPromis considers different strategies for improved protein extraction from pumpkin leaves using innovative non-thermal processing and enzyme enhanced extraction. Knowledge of the chemistry of pumpkin leaf biomass and the biochemical and molecular aspects of various carbohydrate active enzymes (pectinases, cellulases, hemicellulases) seem crucial for extraction process. Specific enzyme cocktails will be designed based on commercial and enzyme developed in our previous research.
WP 3
Enzymatic modification of recovered proteins to create specialty functional protein and bioactive peptides
(coordinator prof. dr. Zorica Knežević-Jugović)
Research work will be undertaken to improve the functional properties of recovered proteins and to create novel tailor made bioactive peptides through enzymatic modification of the soluble protein fraction with proteases. The beneficial use of enzymatic hydrolysis is realized through structural changes induced predominantly through reduction in molecular size and the surface exposition of polar and hydrophobic groups. Based on combinations of specific protease and BIOPEP enabling the proteolysis simulation as well as empirical approach, an optimal enzyme combination for RuBisCO hydrolysis will be determined from the aspect to obtain fragments with potential bioactivity. The hydrolysates with potential antioxidant and antimicrobial activities will be identified, together with the isolation and structural characterization of the most active peptides. This research will contribute quantitative structure-activity relationship (QSAR) analysis.
WP 4
Design of advanced nanocarrier structures with improved encapsulation and nutrient delivery properties
(Coordinator prof. dr. Branko Bugarski)
A number of bioactive RuBisCO sequences will be predicted from the structure of the molecule, and specificity of the protease used since small differences between RuBisCO large subunits of different botanical origins have been determined. However, since pumpkin RuBisCO also possesses some unknown amino acids sequences, we will also expected to obtain some novel peptide fractions with identified antioxidant and antimicrobial activity by empirical approach and by testing several commercial proteases and parameters.
WP 5
Creation of novel protein-rich baked foods
(Coordinator prof. dr. Vesna Rakić)
European food producers and consumers have an urgent demand for safe, healthy and tasty substitutes for animal-derived proteins, produced in a sustainable way. The trend of using soy protein began to decline. Agriculture uses large amounts of water, fertilizers and land. Pumpkin/sunflower leaves, harvest by-products, which can be found in high amounts in oil industries, are novel sources of protein creating a great potential for sustainable production of protein with extended functional properties for specific use.
WP 6
E & D Exploitation and Dissemination
(Coordinator dr. Verica Đorđević)
