The Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada, hosted a guest lecture titled “Protein Modification to Improve Its Techno-Functional Properties” on Friday (5/12). The lecture was delivered by Prof. Paul Van der Meeren from the Department of Green Chemistry and Technology, Laboratory of Particle and Interfacial Technology, Ghent University, Belgium. The session was a compulsory academic activity for master’s students in Chemistry and Protein Technology as well as doctoral students enrolled in Advanced Protein courses.
In his opening remarks, Prof. Van der Meeren addressed the fundamental role of pH stability in protein-based systems. He highlighted that the addition of 0–1% low-methoxyl pectin can significantly enhance system stability by reducing protein flocculation and, consequently, minimizing creaming phenomena. These effects were particularly observed at intermediate pH levels of 4.4 and 5.5, which are commonly encountered in food emulsion systems.
Further discussion focused on the interaction between whey proteins and pectin at pH 5.5. Prof. Van der Meeren explained that increasing pectin concentration led to a reduction in particle size due to decreased flocculation, enhanced electrostatic repulsion, and stronger electrostatic interactions between negatively charged pectin molecules and positively charged protein sites. These mechanisms collectively contribute to improved emulsion stability.
Expanding on these findings, the guest lecture also explored the broader theme of protein modification and its role in stabilizing oil-in-water (O/W) emulsions, a system widely applied in beverages, sauces, and various protein-based food products. Prof. Van der Meeren emphasized that protein modification—whether through physical, chemical, or enzymatic approaches—can alter protein structure and surface properties, thereby improving interfacial activity, increasing continuous-phase viscosity, and forming more robust protective layers around oil droplets.
Through this scientific perspective, participants gained deeper insight into the relationship between protein structure, modification strategies, and functional performance in food systems. The lecture encouraged students to critically understand how fundamental protein chemistry translates into practical applications within food formulation and product development.
This guest lecture reflects TPHP UGM’s ongoing commitment to research-based learning and international academic engagement, providing students with direct exposure to global expertise in food and protein technology. The department hopes that such academic exchanges will inspire students to further pursue research and innovation in protein science and its industrial applications.
Writer: Firstnandita K
