Emerging Protein Ingredients: Processes & Properties

Transcription

1 Emerging Protein Ingredients: Processes & Properties Nienke Lindeboom, PhD Sr. Scientist April 9, 2014 Arlington Heights, IL, USA

2 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

3 Process development on several scales, focused on extraction, fractionation, purification and modification of biobased 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.

4 Perspective New process/product concept Laboratory (2 kg) Pilot scale development (200 kg tons) Custom/toll processing (tons) o Not industry nor academic o Focus on novel protein o Plant based o Co product and complete utilization o Process vs market/use Mini pilot scale trials (20 kg) Commercial production

5 Protein sources Source Animal Botanical Algae Micro organism Muscle, blood meat and seafood Connective tissue: gelatin Milk: milk protein concentrate, casein and whey Egg: whole, white and yolk Krill, insects Cereal : wheat, barley, oat, rice, corn Legume/pulse :pea, beans, lentil, lupin, bean, alfalfa Tubers : potato Oilseed: soybean, rapeseed/canola, mustard, peanut, cottonseed, flax, hemp, camelina, Others: quinoa, leave Macro: green and blue seaweed Micro: chlorella, spirulina Fungi mycoprotein Yeast Health & nutrition + functionality

6 Plant, animal & man 25% population increase by 2014 Increase of middle class Change in consumer behaviour Greenhouse gas emission Inefficient land and water usage Beef 69 kwh/kg Corn 0.9 kwh/kg Beef 15,415L/kg Banana 790L/kg Bread 1608L/kg Declining fish stocks

7 Protein Selection o Concentration in ingredient o Price o Functionality o Allergenicity o GMO status o Process Natural o Amino acid profile+score o Sport/fitness o Digestibility o Claims o Sustainability o Amount/serving o Availability o Consumer acceptance o Gluten free o Believe system

8 Functionality Interaction with water Aeration and foaming Oil or water binding (mouthfeel) Emulsification Solubility Heat stability Viscosity Gelation and precipitation (heat, ph, salt) Film formation and cohesion Texture Flavour How defined/compared? How matched with application?

9 Chemistry R aliphatic aromatic basic acidic sulphur hydroxy Beef 69 kwh/kg Corn 0.9 kwh/kg o 20 different amino acid from which 8 essential o Different types and order of amino acids within protein primary structure o Local structure such as alpha helix and beta sheet secondary structure o Some linear other globular conformation (hydrophobic buried) tertiary structure o Association of tertiary units quaternary structure

10 Solubility & 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 functionality testing manual Prof. Michael Nickerson, University of Saskatchewan 2012

11 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

12 Emulsification o Water in oil (margarines) or oil in water (dressings) o Risk of instability: creaming, flocculation, coalescence o Protein align at interface Capacity Stability Protein functionality testing manual Prof. Michael Nickerson University of Saskatchewan 2012

13 Foaming o Meringues, whipped dressings, beer o Hydrophobic amino acids towards gas phase o Stability best near iso electric point o More viscous protein solutions form more stable foams Capacity Stability Protein functionality testing manual Prof. Michael Nickerson, University of Saskatchewan 2012

14 Process CROP Clean and/or package Dry process Wet process Conversion and/or purification Increase: capital investment, energy/water input, technology requirement, product value, diversification

15 Fitting in

16 Production WISH: Maximize yield, functionality and nutritional properties

17 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)

18 Application environment Composition / structure Functionality Process Feedstock

19 Functionality Food Baked goods Beverages Dairy products Meat products Confectionary Functionality Matrix formation with visco elasticity, water absorption, browning, heat denaturation, gelation, film formation, emulsification Solubility at white ph range, heat stability, viscosity Emulsification, foaming, viscosity, fat retention Gelation, emulsification, water/fat absorption Dispersability, emulsification

20 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 application Dependent on product and product composition Slightoff flavour (grassy/bitter lipoxygenase, saponins, isoflavons) Good emulsifier, often unstable to heat and acid, good film forming and gelation

21 Functionality Gel formation Thermal stability Emulsification β conglycinin Glycinin Storage protein β conglycinin units Storage protein β conglycinin units Property/difference Transparant, soft, rather elastic Turbit, hard, not so fragile β conglycinin < glycinin α<α <β β conglycinin < glycinin α>α >>β Utsumi et al 1997

22 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 application Poor 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

23 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 ~55% protein Milling and air classification protein Wet processing + isolation Recovery through UF, iso electric precipitation, Micelle formation Off flavours Other pulses Lentils Beans 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.

24 High moisture extrusion Pictures courtesy of Dr Shannon Hood Niefer, Food Centre Saskatoon.

25 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

26 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.

27 Quinoa Rice Oat Flax Hemp Mother grain, complete amino acid profile Non allergenic, non GMO, Expect concentrates (dry) and isolates (wet) Little functional info known Co product with small granule starch and saponins Going into a consumer trend Recovered from bran or as starch co product Currently marketed as ingredient or protein supplement Low in lysine Beta glucan and starch co product. Low gluten, use in bread and baked goods as well as bars, meal replacement shakes, meats etc. Co product from oil. Interesting combination with flax mucilage. Product marketed as guar gum replacement in glutenfree baking products (water holding capacity, viscosity, heat settling and crumb structure) 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.

28 Anything else? 1. Lupin, corn, barley, camelina, safflower, sunflower, buckwheat, yeast, fungi, cottonseed, macro algae, peanut 2. Hydrolisates, fractions, modified protein 3. Combination products 4. Fractions with second functional compound

29 Green protein

30 Chlorella and spirulina in the market (nutritional) Potential as co product from nutraceutical or fuel oil production Mainly from non green fermented feedstock Marketed 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 product Alfalfa as potential candidate NIZO technology It is not easy being green

31 Reflection Animal 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.

32 Thank you. Nienke Lindeboom, PhD Senior Scientist POS Bio Sciences Saskatoon, SK, Canada Direct: (306) Main: (306) Web: