emerging protein ingredients: processes properties€¦ · emerging protein ingredients: processes...

Emerging Protein Ingredients: Processes & Properties

Nienke Lindeboom, PhDSr. Scientist

April 9, 2014 •Arlington Heights, IL, USAhttp://globalfoodforums.com/proteinseminar

© POS Bio‐Sciences 2014

Overview

o Protein: a different perspective

o Options and selection

o Chemistry versus functionality

o Production process versus properties

o Overview of current and future options

o Green protein sources

o Reflection


Process development on several scales, focused on extraction, fractionation, purification and modification of bio‐based material.

Manufacture products for specialty markets such as food ingredients, nutraceuticals, dietary supplements, cosmetics, feeds and biofuels.

Accurate, timely results through accredited analytical services, real‐time process analyses and expert scientists and technicians.


New process/product concept

Laboratory(2 kg)

Mini‐pilot scale trials(20 kg)

Pilot scale development(200 kg – tons)

Custom/toll processing(tons)

Commercial production

Perspective

o Not industry nor academico Focus on novel proteino Plant basedo Co‐product and complete

utilizationo Process vs market/use


Protein sources

Source

Animal Muscle, blood ‐meat and seafoodConnective tissue: gelatinMilk: milk protein concentrate, casein and wheyEgg: whole, white and yolkKrill, insects

Botanical Cereal : wheat, barley, oat, rice, cornLegume/pulse : pea, beans, lentil, lupin, bean, alfalfaTubers : potatoOilseed: soybean, rapeseed/canola, mustard, peanut, cottonseed, flax, hemp, camelina, Others: quinoa, leave

Algae Macro: green and blue seaweedMicro: chlorella, spirulina

Microorganism

Fungi‐mycoproteinYeast

Health & nutrition + functionality© POS Bio‐Sciences 2014

Plant, animal & man

25% population increase by 2014Increase of middle classChange in consumer behaviour

Declining fish stocks

Greenhouse gas emissionInefficient land and water usageBeef 69 kWh/kg Corn 0.9 kWh/kgBeef 15,415L/kg Banana 790L/kg Bread 1608L/kg


Protein Selection

o Concentration in ingrediento Priceo Functionalityo Allergenicityo GMO‐statuso Process‐’Natural’o Amino acid profile+scoreo Sport/fitness

o Digestibilityo Claimso Sustainabilityo Amount/servingo Availabilityo Consumer acceptanceo Gluten‐free o Believe system


Functionality

Interaction with water

Aeration and foamingOil or water binding (mouthfeel)EmulsificationSolubilityHeat stabilityViscosityGelation and precipitation (heat, pH, salt)Film formation and cohesionTextureFlavour

How defined/compared?

How matched with application?


Chemistry

o 20 different amino acid from which 8 essentialo Different types and order of amino acids within protein ‐ primary structureo Local structure such as alpha helix and beta sheet‐ secondary structureo Some linear other globular conformation (hydrophobic buried)‐ tertiary structureo Association of tertiary units‐ quaternary structure

Beef 69 kWh/kg Corn 0.9 kWh/kg

R

aliphaticaromaticbasicacidicsulphurhydroxy


Solubility

Protein functionality testing manual‐ Prof. Michael Nickerson, University of Saskatchewan 2012

Based on structure‐ charge, hydrophobicity, iso‐electric point

& environment‐pH, temperature, salt type and conc

o Is there a solubility problem?

o What can be done to improve this?

o What affects solubility?


Protein denaturation and gelation

o Due to heat, extremes of pH and ionic strength

o Loss of ordered structure

o Hydrophobic groups become exposed‐reducing solubility

o Reduced biological activity

o Increased water binding capacity

o Decreased ability to crystallize

o Changes in functionality

o Often irreversible


Emulsification

Protein functionality testing manual‐ Prof. Michael Nickerson University of Saskatchewan 2012

Capacity Stability

•••

o Water‐in‐oil (margarines) or oil‐in‐water (dressings)o Risk of instability: creaming, flocculation, coalescenceo Protein align at interface


Foaming

Protein functionality testing manual‐ Prof. Michael Nickerson, University of Saskatchewan 2012

Capacity Stability

o Meringues, whipped dressings, beero Hydrophobic amino acids towards gas phaseo Stability best near iso‐electric pointo More viscous protein solutions form more stable foams


Process

CROPCleanand/orpackage

Dry process

Wetprocess

Conversion and/or

purification

Increase: capital investment, energy/water input, technology requirement, product value, diversification


Fitting in


Production

WISH: Maximize yield, functionality and nutritional properties


Process variation

o Co‐product or objective

o Oilseed meal derived or starch co‐product

o Dry versus wet processing

o Shear

o Temperature (heat and cold)

o Exposure to pH extremes

o Means of recovery: precipitation, filtration, ion exchange

o Time

o Natural trend

o Product handling

o Microbial stability

o Modification (hydrolysis, trans‐glutamase)


Application environment

Functionality

FeedstockProcess

Composition/ structure


Functionality

Food Functionality

Baked goods Matrix formation with visco‐elasticity, water absorption, browning, heat denaturation, gelation, film formation, emulsification

Beverages Solubility at white pH range, heat stability, viscosity

Dairy products Emulsification, foaming, viscosity, fat retention

Meat products Gelation, emulsification, water/fat absorption

Confectionary Dispersability, emulsification


Soy bean protein

Largest plant based protein source; isolate, concentrate, textured

Complete protein (PDCAAS 0.9‐1)

Healthclaim‐25g/day may reduce the risk of heart disease

Allergenicity

Process notes

Co‐product with oil

Ethanol washing (concentrates‐~65% protein)

Aqueous extraction (isolates‐~90% protein)

Low fibre. Heat exposure. Solvent.

Functional properties and applicationDependent on product and product composition

Slight off‐flavour (grassy/bitter‐lipoxygenase, saponins, isoflavons)

Good emulsifier, often unstable to heat and acid, good film forming and gelation


Functionality Property/difference

Gel formation β‐conglycininGlycinin

Transparant, soft, rather elasticTurbit, hard, not so fragile

Thermal stability Storage proteinβ‐conglycinin units

β‐conglycinin < glycininα<α’<β

Emulsification Storage proteinβ‐conglycinin units

β‐conglycinin < glycininα>α’>>β

Utsumi et al 1997


Wheat

Second plant based protein source

Limited in lysine, PDCAAS low

Comprised of gliadin and glutenin

Process notes

Co‐product with starch

Dough batter process

Very susceptible to heat‐drying critical

High water usage during process

Functional properties and applicationPoor water solubility, foaming and emulsification

Excellent viscoelastic, thermosetting and water holding properties (1‐2x its weight)

Good flavour profile (combine with other protein)

Lower in price so room to modify


Pea

Non‐GMO, non‐allergenic, non gluten

Sustainability: low water usage and N‐fixation

Low in cysteine and methionine (S‐containing amino acids), high in lysine‐PDCAAS 0.65

Process notes


Concentrates @ ~55% protein‐Milling and air classification

Isolates @>80% protein ‐Wet processing + isolation

Recovery through UF, iso electric precipitation, Micelle formation

Off‐flavours

Functional properties and application

Properties depend on method used for isolation which resulted in different albumin:vicilin; legumin ratios difference between products on the market

Good water binding, gelation, emulsification, lesser foam properties. Microencapsulation.

Other pulses

LentilsBeans


High moistureextrusion

Pictures courtesy of Dr Shannon Hood‐Niefer, Food Centre Saskatoon. www.foodcentre.sk.ca


Potato

Non‐GMO, non‐allergenic

Comprised of patatins (high MW, 30‐40%), protease inhibitors (low MW, 40‐50%), others (10‐15%)

Amino acid composition depends on protein fraction

Process notes


Unstable fruit juice and presence of glycoalkaloids

Recovered from fruit juice using adsorption + fractionate on Mw (UF), charge, hydrophobicity and heat stability

Functional properties and application (isolated fractions)Baking‐dough consistency, gluten free, aeration

Meat‐emulsification, water binding, texture and heat stability

Sauces‐ viscosity and heat stability

Dairy style products‐ emulsification, foaming and viscosity


Canola‐rapeseed (mustard)

Non‐allergenic.

Comprised Napin (2S) and Cruciferin (12S, divided into 7S)

Isolates nutritionally similar to soy, high in arginine.

Process notes

Co‐product with oil

Produced from meal or whole or dehulled seed (wet process)

Anti‐nutritionals (glucosinolates, phenolics, tannins, phytic acid) can also cause colour issue

Functional properties and application (based on fractions)Cruciferin ‐ good foaming capacity and stability, solubility also at low pH.

Napin – emulsification, water binding and gelling

Opportunities for heat stable product.


Quinoa ‘Mother grain’, complete amino acid profileNon allergenic, non‐GMO, Expect concentrates (dry) and isolates (wet)Little functional info knownCo‐product with small granule starch and saponinsGoing into a consumer trend

Rice Recovered from bran or as starch co‐productCurrently marketed as ingredient or protein supplementLow in lysine

Oat Beta‐glucan and starch co‐product. Low gluten, use in bread and baked goods as well as bars, meal replacement shakes, meats etc.

Flax Co‐product from oil. Interesting combination with flax mucilage. Product marketed as guar gum replacement in gluten‐free baking products (water holding capacity, viscosity, heat settling and crumb structure)

Hemp Oil co‐product, dry processing or production (wet) from hemp hearts. Marketed as supplement. ‘natural and health’ trend of hemp. Different protein contents available. Some are water soluble.Centered in Canada.


Anything else?

1. Lupin, corn, barley, camelina, safflower, sunflower, buckwheat, yeast, fungi, cottonseed, macro algae, peanut ……

2. Hydrolisates, fractions, modified protein…… 3. Combination products4. Fractions with second functional compound


Green protein


Chlorella and spirulina in the market (nutritional)Potential as co‐product from nutraceutical or fuel oil productionMainly from non‐green fermented feedstockMarketed to gluten free market.Good functionality potential due to variety of starting materials.

Leave protein – RuBisco (2‐3% on fresh base)Should be water based, non solvent process to obtain good solubility and functionality of productAlfalfa as potential candidateNIZO technology

It is not easy being green


ReflectionAnimal based proteins are established in the market and have nutritional, flavor and functional benefits, but plant protein are more sustainable, lower in price and can have desirable nutritional properties.

Novel proteins; less functional and application information is available and unawareness of the consumer does not help, however there are opportunities for non‐allergenic, vegan, (non‐GMO) materials with decent functionality.

Development of soy protein as an ingredients can serve as a model for plant protein utilization – particular physical and functional properties to suit or enhance its performance in particular food systems. To utilize low cost plant protein, the physicochemical properties need to be understood and tailored to its intended purpose.

Sustainability, price, increased knowledge on functionality and product application, drive towards complete crop utilization and reaching significant scales of production will all contribute to the advancement of novel types of protein to be used as ingredients in the food industry.


Thank you.

Nienke Lindeboom, PhDSenior Scientist

POS Bio‐SciencesSaskatoon, SK, Canada

Direct: (306) 978‐2825Main: (306) 978‐2800Web: [email protected]


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