Seoul National University · Agricultural and Biological Sciences
Professor Jungwoo Hahn's research lab specializes in developing innovative biomaterials and biosensing technologies for sustainable food systems and point-of-care diagnostics. The lab focuses on creating plant-based protein alternatives with meat-like textures and sensory properties, leveraging protein conjugation, extrusion processing, and structural engineering. A key emphasis is on designing rapid, sensitive, and instrument-free biosensors—particularly colorimetric assays using gold nanoparticles and switchable linkers—for detecting foodborne pathogens, allergens (like gliadin and PSA), and biomarkers. The lab’s interdisciplinary work bridges food science, materials engineering, and biomedical diagnostics to address challenges in food safety, sustainability, and health.
Figures are computed from collected data and may differ slightly.
The growing interest in sustainable foods has spurred the development of plant protein-based products. This study presents a method for recreating the physical and sensory characteristics of traditional egg-based mayonnaise using a conjugate of pea protein isolate (PPI) and xanthan gum (XG), prepared via a Maillard reaction. The relative ratios of PPI and XG were optimized to improve the conjugate's emulsification and solubility properties, compared to PPI alone. Our results indicate that mayonn
The use of colorimetric bioassays for protein detection is one of the most interesting diagnostic approaches, but their relatively poor detection limits have been a critical issue. In this study, we developed an efficient colorimetric bioassay based on switchable linkers (SLs) for the detection of prostate-specific antigen (PSA), which is one of the most widely used protein biomarkers for the diagnosis of prostate and breast cancers. SLs can cross-link gold nanoparticles (AuNPs) to generate larg
The novel switchable linker-based immunoassay is a rapid, specific, and sensitive method that has potential applications for routine diagnostics of Salmonella in tomato products. These advantages make it a practical approach for general use in the processing industry to detect Salmonella rapidly and to implement appropriate regulatory procedures. Furthermore, it could be applied to other fresh products including cantaloupe, strawberry, and cucumbers.
The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. © 2024 Society of Chemical Industry.
The high-moisture extrusion process is widely used in the plant-based meat industry to produce meat analogs. However, new technologies are still being developed to mimic the diverse structural characteristics of meat. Therefore, in this study, we explored the potential of mechanical stretching combined with vacuum-autoclaving for the production of wheat gluten (WG)-pea protein isolate (PPI)-based meat analogs. Doughs were prepared using varying WG-PPI ratios and the effects of stretching and vac
Despite numerous advancements in gluten detection, a substantial need remains for innovative, cost-effective, <i>in situ</i> methods that can be employed without complex analytical instruments. Addressing this demand, this study introduces a pioneering label-free colorimetric biosensor for the <i>in situ</i> detection of gliadin, a major component of gluten, which is a prevalent trigger of food allergies. Our novel approach employs the strategic coating of gold nanoparticles (AuNP) with gliadin-
This research aimed to find natural pigments that would give meat analogues the color of real meat, both before and after oven cooking. The natural pigments used were from the prickly pear cactus, mugwort, and sweet pumpkin. The key ingredient was the prickly pear cactus pigment, which consists mainly of betalains and loses its red color when exposed to heat. Yellow pigment derived from sweet pumpkin and green pigment derived from mugwort worked in synergy, and this mixture gave the analogues th
Conclusively, the results of the present study highlight the significant potential of the GG-SPI-MD tri-component structure to closely mimic the critical properties of egg white, thus offering a promising plant-based alternative for meringue production. © 2024 Society of Chemical Industry.
• Soy protein isolate-maltodextrin (SPI-MD) meringue cookies replicate egg-whites. • SPI-MD conjugates heated for more than 1 h show enhanced functionality. • SPI-MD meringue cookies maintain stable air structures with extended heating. • Longer heating improves foam stability, solubility, and hydrophobicity. • Optimizing heating and drying enhances plant-based meringue cookies. The Maillard reaction facilitates the conjugation of soy protein isolate (SPI) with carbohydrates such as maltodextrin
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