Emerging Protein Ingredients: Processes & Properties
Nienke Lindeboom, PhDSr. Scientist
April 9, 2014 •Arlington Heights, IL, USAhttp://globalfoodforums.com/proteinseminar
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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
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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.
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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
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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
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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
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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
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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?
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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
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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?
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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
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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
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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
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Process
CROPCleanand/orpackage
Dry process
Wetprocess
Conversion and/or
purification
Increase: capital investment, energy/water input, technology requirement, product value, diversification
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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)
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Application environment
Functionality
FeedstockProcess
Composition/ structure
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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
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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
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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
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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
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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
Co‐product with starch
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
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High moistureextrusion
Pictures courtesy of Dr Shannon Hood‐Niefer, Food Centre Saskatoon. www.foodcentre.sk.ca
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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
Co‐product with starch
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
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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.
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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.
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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
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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
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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.
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Thank you.
Nienke Lindeboom, PhDSenior Scientist
POS Bio‐SciencesSaskatoon, SK, Canada
Direct: (306) 978‐2825Main: (306) 978‐2800Web: [email protected]
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