Just like cellulose, lignin and fats, proteins are renewable raw materials. Their potential for the chemical industry remains largely untapped. Research teams at the Fraunhofer Institute for Process Engineering and Packaging IVV are collaborating with partners to change all this, the idea b ... more
Dr. Isabel Muranyi
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Abteilung Verfahrensentwicklung Lebensmittel
Isabel Muranyi, born in 1984, received her bachelor's degree in nutritional sciences and her master's degree in biomedicine from the Technical University of Munich (TUM), Germany. From her subsequent postgraduate studies in analytics & spectroscopy at the University of Leipzig she graduated as a specialist engineer. At the same time Muranyi worked on her PhD in food chemistry, which she completed at TUM in 2017, investigating the physicochemical interactions of lupin proteins and their suitability as food ingredients at the Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany. Since 2017, Muranyi has been leading and working on research and development projects that focus on plant proteins at the Fraunhofer IVV.
It all begins with planting a seed.
In addition to research, Dr. Isabel Muranyi is interested in reviewing and writing scientific articles. She was a freelance editor for the engineering and science supplement of the magazine “Verpackungsrundschau” for almost four years until it was discontinued in 2019, and she is a reviewer of publications for specialist journals. From 2017 to 2021 she was responsible at the Fraunhofer IVV for coordinating research activities together with its research partner ITAL in Brazil. She is currently supervising a doctorate about pea proteins and, as the Equal Rights Officer at Fraunhofer IVV, is committed to gender equality.
The focus of Dr. Isabel Muranyi's scientific work is on protein-protein interactions, the interaction of proteins with food and antinutritional ingredients. Muranyi uses mainly aqueous but also dry fractionation methods to achieve specific functional, chemical, physical-textural and sensory properties of food ingredients and the food products from them. In her research, Muranyi focuses on legumes (especially lupin, soybean, pea, faba bean), pseudocereals (especially amaranth, quinoa, buckwheat), oil plants (especially sunflower, macauba palm fruit) and alternative protein sources (mycoproteins).
- Enzymatic hydrolysis
- Acid hydrolysis
- Functionality of protein suspensions (protein solubility, emulsifying capacity, gel formation, foaming)
- Food microscopy (light microscopy, cryo-scanning electron microscopy)