gelation and the underlying biochemical and genomic factors that influence it

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In the graph below, we explore the relationship between gelation, a critical functional trait in pea protein performance, and the underlying biochemical and genomic factors that influence it.

Gelation refers to how a protein behaves structurally when exposed to water, a pivotal aspect in numerous food applications. To enhance gelation, a multifaceted approach is essential. Firstly, we must identify the biochemical components that positively impact gelation.

These components serve as the building blocks, defining the molecular landscape beneficial to superior gelation properties. On the other hand, understanding which biochemical components hinder gelation is equally crucial, enabling us to mitigate their effects.Moreover, our Manna™ technology empowers us to pinpoint the genomic regions associated with gelation. By mapping the genetic landscape, we uncover the underlying genetic drivers that influence gelation.

This comprehensive understanding bridges the gap between functional traits, biochemistry, and genomics, facilitating informed decision-making at every stage of the breeding process.Manna™ serves as a catalyst for innovation, allowing us to optimize our breeding strategies for maximum effectiveness. By leveraging AI technology, we propel our mission to revolutionize the food system, starting from the ground up.

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