{"id":54912,"date":"2024-12-10T00:00:00","date_gmt":"2024-12-10T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/airprot\/"},"modified":"2024-12-10T00:00:00","modified_gmt":"2024-12-10T00:00:00","slug":"airprot","status":"publish","type":"transparencia","link":"https:\/\/ainia.endesarrollo.pro\/en\/transparencia\/airprot\/","title":{"rendered":"AIRPROT"},"content":{"rendered":"<h2 style=\"text-align: justify;\">\n<h2>Objective<\/h2>\n<\/h2>\n<p><span class=\"NormalTextRun SCXW183094757 BCX0\">Develop <\/span><span class=\"NormalTextRun SCXW183094757 BCX0\">strategies for obtaining protein ingredients through dry fractionation systems, as well as obtaining other ingredients or fractions of interest, such as starches, fibres, etc.,<\/span> <span class=\"NormalTextRun SCXW183094757 BCX0\">and research<\/span> <span class=\"NormalTextRun SCXW183094757 BCX0\">the application of techniques to<\/span> <span class=\"NormalTextRun SCXW183094757 BCX0\">improve the functionalisation of these ingredients<\/span><span class=\"NormalTextRun SCXW183094757 BCX0\">.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: justify;\">\n<h2>Activities<\/h2>\n<\/h2>\n<ol>\n<li>Documentary research on air classification technology and alternatives for ingredient functionalisation.<\/li>\n<li>Definition of experimental working methodologies and preparation of materials.<\/li>\n<li>Experimental study to obtain new ingredients through dry fractionation and\/or alternatives for ingredient functionalisation.<\/li>\n<li>Study of the legal framework applicable to raw materials and processes.<\/li>\n<li>Dissemination of results.<\/li>\n<li>Transfer and promotion of results.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: justify;\">\n<h2>Results<\/h2>\n<\/h2>\n<ul>\n<li><span data-contrast=\"auto\">Dry fractionation technology has proven to be an effective and sustainable technique for separating, through milling and air classification, fine fractions with high protein content and coarse fractions rich in fibres and starches.<\/span><span data-ccp-props=\"{\"335551550\":1,\"335551620\":1}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">The new ingredients have been produced from local raw materials and agri-food by-products, promoting greater sustainability in production processes.<\/span><span data-ccp-props=\"{\"335551550\":1,\"335551620\":1}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">The application of various physical, chemical and biological techniques for the functionalisation of the ingredients obtained has made it possible to significantly improve their functional properties, such as foaming, emulsifying or gelling capacities.<\/span><span data-ccp-props=\"{\"335551550\":1,\"335551620\":1}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">The new ingredients obtained through dry fractionation and subsequent functionalisation have enabled the development of protein smoothies and muffins enriched with carob fibre.<\/span><span data-ccp-props=\"{\"335551550\":1,\"335551620\":1}\"> <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: justify;\">\n<h2>Dissemination\/Transfer<\/h2>\n<\/h2>\n<p>&nbsp;<\/p>\n<p><strong>Dissemination articles<\/strong><\/p>\n<p><a href=\"\/ainia-news\/proteinas-alternativas-insectos-vegetales-subproductos-tecnicas-sostenibles-airprot\/\">Alternative proteins from insects, plants and industrial by-products using sustainable techniques. The AIRPROT project <\/a><\/p>\n<p><a href=\"\/ainia-news\/airprot-innovacion-obtencion-ingredientes-proteicos-sostenibles-y-funcionales\/\">AIRPROT: Innovation in obtaining sustainable and functional protein ingredients<\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>Press releases<\/h2>\n<p><a href=\"\/ainia-news\/ainia-desarrolla-nuevas-proteinas-sostenibles-insectos-vegetales-subproductos-2\/\">New sustainable proteins from insects, plants and by-products. AIRPROT project <\/a><\/p>\n<p><a href=\"https:\/\/www.ainia.com\/ainia-news\/ainia-desarrolla-nuevos-ingredientes-sostenibles-mediante-clasificacion-por-aire\/\">AINIA develops new sustainable ingredients through air classification<\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>Video<\/h2>\n<p><a href=\"https:\/\/youtu.be\/sKF8s0a9aak?si=rGONQ-RxvT3SFoGG\">AIRPROT: Research for obtaining protein ingredients <\/a><\/p>\n<p><a href=\"https:\/\/drive.google.com\/drive\/folders\/1FayD5M0F8VmAN-YMao9PLrhdTlRmprGU?usp=drive_link\" target=\"_blank\" rel=\"noopener\">Photo session <\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-177809 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/logo-gva-conselleria-innovacio-industria-comerc-negre.jpg\" alt=\"GVA LOGO Conselleria d'Innovaci\u00f3, Ind\u00fastria, Comer\u00e7 i Turisme\" width=\"474\" height=\"201\">   <img decoding=\"async\" class=\"alignnone wp-image-175461 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/logos3.png\" alt=\"DGI\" width=\"648\" height=\"202\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Research for obtaining protein ingredients and other fractions of interest through the application of air classification and functionalisation strategies &#8211; AIRPROT<\/p>\n","protected":false},"featured_media":54831,"template":"","meta":{"_acf_changed":false,"footnotes":""},"transparencia_ainia_cat":[236],"transparencia_ainia_tag":[],"class_list":["post-54912","transparencia","type-transparencia","status-publish","has-post-thumbnail","hentry","transparencia_ainia_cat-subsidies-public-funding"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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