{"id":391,"date":"2023-01-26T09:42:04","date_gmt":"2023-01-26T09:42:04","guid":{"rendered":"https:\/\/sites.chapman.edu\/owenslab\/?page_id=391"},"modified":"2023-01-26T09:42:04","modified_gmt":"2023-01-26T09:42:04","slug":"protein-engineering-for-the-food-industry","status":"publish","type":"page","link":"https:\/\/sites.chapman.edu\/owenslab\/research-overview\/protein-engineering-for-the-food-industry\/","title":{"rendered":"Protein engineering"},"content":{"rendered":"<p>Sunflower meal is a byproduct of sunflower oil production. Although it is nutritious and well-suited for people who are allergic to nut-based flours, it is not utilized as a baking ingredient. The main culprit for this is chlorogenic acid, which turns green during baking when it reacts with amino acid in the dough.<\/p>\n<p>Our group collaborates with the Senger lab at Chapman to develop methods of utilizing sunflower flour and sunflower butter as a baking ingredient. We have discovered an enzyme called a chlorogenic acid esterase that breaks down chlorogenic acid into quinic acid and caffeic acid, which prevents greening during baking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium_large wp-image-416\" src=\"https:\/\/sites.chapman.edu\/theowenslab\/owenslab\/files\/2023\/01\/CGA-breakdown-768x163.png\" alt=\"\" width=\"768\" height=\"163\" srcset=\"https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/CGA-breakdown-768x163.png 768w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/CGA-breakdown-300x64.png 300w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/CGA-breakdown-1024x217.png 1024w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/CGA-breakdown-1536x326.png 1536w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/CGA-breakdown.png 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p><em>Chlorogenic acid hydrolyisis by a chlorogenic acid esterase (CGA esterase).<\/em><\/p>\n<p>Current work aims to improve chlorogenic acid breakdown and to expand ways sunflower meal can be used as a baking product.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-417\" src=\"https:\/\/sites.chapman.edu\/theowenslab\/owenslab\/files\/2023\/01\/cookie-comparison-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/cookie-comparison-225x300.jpg 225w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/cookie-comparison-768x1024.jpg 768w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/cookie-comparison-1152x1536.jpg 1152w, https:\/\/sites.chapman.edu\/owenslab\/wp-content\/uploads\/sites\/5\/2023\/01\/cookie-comparison.jpg 1440w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p><em>Image of untreated, green cookies (top) and CGA esterase treated cookies (bottom).<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sunflower meal is a byproduct of sunflower oil production. Although it is nutritious and well-suited for people who are allergic to nut-based flours, it is&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":394,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template-fullwidth.php","meta":{"footnotes":""},"class_list":["post-391","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/pages\/391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/comments?post=391"}],"version-history":[{"count":0,"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/pages\/391\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/pages\/394"}],"wp:attachment":[{"href":"https:\/\/sites.chapman.edu\/owenslab\/wp-json\/wp\/v2\/media?parent=391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}