Insects as Protein source unlocking the full potential of proteins

Transcription

1 Insects as Protein source unlocking the full potential of proteins Danielle Trappenburg-Eelkman Rooda

2 Protein functionality layout In General Back to basic Sources Nutritional value Protein functionality Insect proteins 2

3 In general Biomass cascading applied to proteins Valuable proteins are valorised Alternatives come from lower step 3

4 In general Protein flexibility developing new protein ingredients One-to-one protein or ingredient replacement is not always possible Nutritional quality Proteins from different sources have different amino acid profiles (essential amino acids) and digestibility Color differs Technical functionality Solubility, gelling, emulsifying, foaming Interaction with hydrocolloids Taste and smell Factor 2: 20,78% Projection of the cases on the factor-plane ( 1 x 2) Cases with sum of cosine square >= 0,00 4 Blood meal Cockroach Small House mealworm cricket 2 Morioworm Mealworm Mealworm Faba Peabean Lupin blue Cowpea Faba Lentil bean Grass low-tannin pea Chickpea kabuli desi Lupin yellow Common 0 Corn Soybean Potato Wheat Weat durum Rapeseed -2 Egg white Sodium caseinate MPC80-4 Whey WPC Factor 1: 23,45% Pea*** 60 Astringent 50 Green*** Sticky** 10 Beany*** 0 Thickness** Cardboard** Activ S S P P P Dry/rough* Wet socks* Understanding functionality is crucial 4

5 Primary Structure Proteins back to basic Secondary Structure Tertiary Structure Quaternary Structure Amino Acid Hydrolysis Peptides Hydrolysis Proteins Non- Essential Amino Acid Essential Amino Acid Arginine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Taurine (C) 5

6 back to basic Principle of hydrolysis cleavage of peptide bond by enzyme, acid or base X-X-X-X-X-X + H 2 0 Intact protein protease, T, ph, t X-X-X-C O - O + H 3 N-X-X-X Peptides protease, T, ph, t + H 2 0 Amino Acids X = 20 different types 6

7 back to basic Classification of proteases Classification of proteases is based on: Position of the cleavage (endo vs. exo) endo-protease H 2 N COOH aminopeptidase (exo) carboxypeptidase (exo) Amino acid residue in the catalytic side of the protease Serine, Aspartic acid, Cysteine or metallo protease 7

8 In general Protein Functionality unlocking the full potential of proteins Source Processing Protein Functionality Application Benefit Source Processing Protein Functionality Application Benefit New sources Discovery Selection Characterisation Size, Mw Chem. Composition Peptide profile Tailor-made structures Product preparation Process design Formulation Interactions Hydrolysis Down stream processing Purification Isolation Extraction Drying Gelling Foaming Viscosifying Emulsification Bioactivity Functionality scan Nutritional value Taste/texture Health claims 8

9 Protein harvest (ton/ha) Sources Future protein sources protein (ton/ha/yr) Soybean Rapeseed Pea Faba bean Lupin yellow Lemna Algae Insect Aquatic crops are more productive (if produced year round) Insects can grown at very high productivity (grown on vegetable proteins) 9 9

10 Sources Feed conversion ratio (FCR) (1-2) (2-6) Salmon (5-10) 1-2 (need animal derived proteins) 10

11 Sources Feed conversion ratio 11

12 * The European Pet Food Industry Federation dec 2014 Nutritional value amino acid composition of proteins Essential amino acid (mg/g) Dogs* Cats* Soy Weat Whey Mealworm Marioworm Hous cricket Arginine Histidine Isoleucine Leucine Lysine Methionine Methionine+ Cysteine Beef Blood meal Phenylalanine Phenylalanine+ Tyrosine Threonine Tryptophan Valine

13 Nutritional value Proteins amino acid composition Projection of the cases on the factor-plane ( 1 x 2) Cases with sum of cosine square >= 0,00 4 Blood meal Cockroach Factor 2: 16,86% Small House mealworm cricket Pea-Legumin Mealworm Morioworm Beef Holstein Beef Simmental Cowpea Faba Faba Peabean low-tannin Pea-Vicilin desi Common Chickpea kabuli bean Lentil Grass pea Lupin blue Beef Potato Lamb Soybean Lupin yellow Pork Corn Pork Rapeseed boar Wheat Weat durum Egg white Sodium caseinate MPC80 Whey WPC80 Dairy proteins Meat proteins Vegetable proteins Insects Factor 1: 22,68% Active 13

14 Functionality Protein functionality: solubility is key Crop composition Down stream processing Heat treatment Solubility Color Digestibility Emulsification Heat stability Evaporation Drying Storage conditions Flavor/taste Viscosity Gelling 14

15 Functionality Benefits of hydrolysis Amino acid production Increase bioavailability Debittering Reducing allergenicity Tailoring texture Masking off-flavour Bioactive peptides production Increasing protein solubility H

16 Functionality Digestibility FAO discussion on methods PDCAAS: Protein Digestibility Corrected Amino Acid Score Established method according to AOAC Measurement in the faeces Bioavailability of single amino acids is not taken into account FAO expert consultation 2012: Dietary protein quality evaluation should be performed by DIAAS DIAAS: Digestible Indispensable Amino Acid Score True ileal digesitibility -> sampling at terminal ileum Measure digestibility for individual essential amino acids Preferably determined in humans > if not possible: pigs > if not possible: rats No established AOAC method yet Need for fast screening methods 16

17 Functionality Simphyd SIMulation of PHYsiological Digestion Basic static procedure - Digestibility - Bioavailability - Probiotic survival - Etc. Effects on host physiology in vitro - Mucosal barrier - Decoy activity - Immunity - Satiety signalling Optimized mixing In-line viscosity measurements - Structure breakdown - Gastric gelation - Gastric behaviour - Etc. Texture and satiety SIMPHYD In silico - Bacterial survival - Lipid/protein digestion High-throughput fecal slurry culturing (colonic fermentation) - Microbiota profiling - Metabolomics - Etc. 17

18 Functionality Microstructure of pet food dry and soft kibbles with different structures Confocal Laser Scanning Microscopy Limited sample preparation 3D imaging Simultaneous visualization of different ingredients Protein, fat, starch Visualize the impact of processing and ingredients Visualising the microstructure of your product 18

19 Functionality Microstructure of pet food fat globule and meat fibres in a protein gel Yellow: Fat globule Green: Meat fibres Visualising the microstructure of your product 19

20 Functionality Microstructure of pet food the compact matrix of tough dental sticks Green: Network Yellow: Protein lumps Visualising the microstructure of your product 20

21 Technical functionality bringing value to your product Gelling properties Gives texture to your product, especially in wet products Protein solution is transferred into a gelled product Water binding capacity Determines the texture and stability of dry and extruded products Emulsification properties Binding and stabilization of oil or fat Prevents oil separation and oil deterioration Foaming capacity Stabilization of air bubbles in aerated products 21

22 Supernatant Supernatant Total Total Denaturation enthalpy (J/g) Pea protein improved processing to prevent unfolding Native character 12 Functionality: foam PPIc PPIc Nutralys PPIc PPIc Pisane Pisane 0 NIZO fd NIZO sd1 NIZO sd2 Com 1 Com 2 Improved processing: finer foam (cappuccino etc ) stabilized by protein; not by insoluble particles Particles stabilized foams: undesired during dissolving 22

23 Color: Abundant protein combines functionalities Growing population and increasing living standards boost the demand for proteins Green leaves are abundantly present be needed the technology to deliver functional protein Abundant protein resource to increase ingredient flexibility: Excellent gelling properties Extraction technology that delivers functional and acceptable protein No green color Highly functional Leave proteins combine technical functionality with a excellent nutritional profile Traditional protocol NIZO process van de Velde, Alting, Pouvreau, New Food (2011 issue 2)

24 Protein sources animal vs. vegetable vs. Insects Track record in application Nutritional value Unique properties Optimized refinery process Effective FCR Amino Acid profile comparable with meat Functionality unknown New opportunities to discover! Cheap image Mainly produced from side streams Low allergenicity Protein efficiency (sustainability) Application developments Insect proteins needs more tests/research to unlock the potentials of unique properties 24

25 Dairy NIZO Protein Centre 50 + proud years! Fred van de Velde Milk protein analysis structural studies 1970 casein sub-micellar structure 1980 Concentration of milk Bioactivity genetic variants Cold gelling of whey proteins 1990 propagation a-lactalbumin nanotubes initiation b-lactoglobulin aggregation model 2000 termination CaP-nanoclusters Complex coacervation 2010 Extraction RuBiSco Non-dairy 960 start milk protein research Analytical methods Separation technology Physical/enzymatic modification technology Functionality in applications 25

26 Co-creation! 26

27 Thank you for your attention the protein experts 27