Forbrugerholdninger til nye enzymer i fødevarer, 2003-2005

The project develops novel enzymatic tools for structure engineering of foods. The new technologies can be exploited for production of novel types of food products thus decreasing the need for structure stabilisers, such as gelatine. Discovery of novel enzymes will be carried out using high throughput screening methods. The target activities will be screened from plants and microbial sources and different production systems for the cross-linking enzymes will be investigated. The mode of action of the enzymes on model polymers (proteins, carbohydrates) on both molecular and structural level will be elucidated. The application potential of the enzymes in different food applications (meat, dairy and bakery products) will be assessed. Finally the consumer acceptance of the use of differently produced food enzyme ingredients and their different production routes will be determined.