from seed to society...from seed to society breaking the technology barriers for the next generation...
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FROM SEED TO SOCIETYbreaking the technology barriers for the next generation plant proteins
31-5-2019
Fred van de Velde, Renske Janssenfred.vandevelde@nizo.com
• Independent, private contract research company for food and health• Proteins• Bacteria• Processing
• HQ in The Netherlands (Food Valley)
• 130 professionals
• From lab to practice• Food-grade pilot plant
NIZOfor better food & health
Application & Processing Centre
Research Center
FROM SEED TO SOCIETYunlocking the full potential of proteins allong the value chain
• New sources• Discovery• Selection• Single seed
analysis
• Hydrolysis• Down stream processing• Extraction• Fractionation• Drying
• Characterisation• Size, Mw• Chemical composition• Peptide profile• Tailor-made structures
• Protein database• Gelling• Foaming• Viscosity• Emulsification• Flavour/Taste
• Product preparation• Fermentation• Process design• Formulation• Interactions
• Protein transition from animal to plant protein
• Nutritional value• Taste/texture• Health claims
Seed Processing Protein Functionality Food Benefit
SocietyApplicationFunctionalityIngredientProcessingSource
PROTEIN TRANSITIONthe historic perspective in absolute numbers
Voedingscentrum (2018) Brondocument Naar een meer plantaardig voedingspatroon.VoedselConsumptiePeiling (VCP) van het RIVM (van Rossum et al., 2011); PBL NEAA (2011) The protein puzzle
26 years 13 years
20 g protein = 1 kg of lettuce
20 g/d
Society
IMPROVING THE BALANCEdifferent categories of plant-based products
Whole foods Protein ingredientsPlant-based
• Rice• Beans• Lentils• Nuts
• Beans burgers• Tofu• Milk alternatives
• Protein isolates
• Meat alternatives• Nutritional products
Food
THE PROTEIN PYRAMIDadding value to your ingredients
Protein isolates (wet fractionation)
Protein isolates and concentrates (wet fractionation)
Protein concentrates (wet and dry fractionation), flour
Protein concentrates (dry fractionation)
Crushed seeds, flour
Functionality
CURRENT AND FUTURE PROTEIN SOURCESNIZO has hands on experience with these proteins
Photos by Sanjay Acharya, Shihmei Barger, Kristina D.C. Hoeppner, Luis Molinero, Mirjam van de Velde and others.
Seed
PROTEIN YIELD OF DIFFERENT CROPSyield in ton protein/hectare
http://www.feedipedia.orghttp://ecocrop.fao.org
LOCAL ALTERNATIVES FOR SOY
van de Velde (2016) World Food Ingr. (April/May) 44-47
PROTEIN YIELD OF DIFFERENT CROPSyield in ton protein/hectare (Dutch climate)
http://www.feedipedia.orghttp://ecocrop.fao.org
LOCAL ALTERNATIVES FOR SOY
van de Velde (2016) World Food Ingr. (April/May) 44-47
SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein harvest (ton/ha/yr)
van de Velde (2016) World Food Ingr. (April/May) 44-47
LOCAL CROPS WITH ATTRACTIVE YIELDS
FROM SEED TO SOCIETYthe example of the PULSE project
SEED CROP SEEDS PROTEIN FOODHarvest Extraction ProcessAgricultureBreeding
• Protein fractions:• Albumins• Legumin-a• Legumin-b• Vicilin
SEED: COMBINING RP-HPLC AND SDS-PAGEunderstanding molecular properties (faba bean)
Marieëtte Nelissen-Loonen (2018) Bedrijfs Opdracht
Protein
• Process improvement on the wet processing of pea in the NIZO processing centre• High Functional PPI• Low Sodium PPI
• High Functional PPI• Good solubility/dispersibility• Good emulsifying properties• Excellent heat stability
• Low Sodium PPI• 40 times lower sodium
PEA PROTEIN ISOLATESimproved processing
Photos by Mirjam van de Velde and others.
Functionality
• Tasteful pea protein application• New application based on pea protein isolate• Focus on functionality
• Liquor• Emulsifying properties• Emulsion stability in the presence of alcohol
• Airy kiss• Foaming properties• Stable foam during shelf life
SOCIETY: NEW PRODUCT DEVELOPMENTHAS food experience 2018 & Ecotrophelia 2018
SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein (ton/ha/yr)
van de Velde (2016) World Food Ingr. (April/May) 44-47
LOCAL CROPS WITH ATTRACTIVE YIELDS
Aquatic crops are more productive
(year round)
SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein (ton/ha/yr)
van de Velde (2016) World Food Ingr. (April/May) 44-47
LEAF PROTEINS (RUBISCO)processing to different levels of purity
Maceration and solids seperation
Chlorophyl removal Colour removal
• Green leaves are abundantly present • Duck weed (Lemna), vegetables, beet leafs, grass, and more
• Extraction technology that delivers functional and acceptable protein• How white should the product be?
• Leave proteins combine technical functionality with an excellent nutritional profile
LEAF PROTEINS (RUBICO)lab scale processing: different sources
Pro
tein
Yie
ld (
kg
/MT
)
Maceration and solids seperation
Chlorophyl removal
Colour removal
GELLING CAPACITY OF LEAF PROTEINSfully refined vs partially refined
Purified RuBisCO starts gelling at 2% w/w Gelling properties of crude protein
PROTEIN EXTRACTION FROM MICROALGAEprocess optimization (strain selection)
Strain selection
Proteinfunctionality
• Protein content and composition• Cell wall composition
• Mechanical forces• Enzymatic or chemical disruptionCell disruption
• Centrifugation, filtration• Solvent extraction
• Iso-electric precipitation• Membrane filtration
• Technical, e.g. emulsification• Nutritional, incl digestibility
Fractionation
Purification
Artrospira(cyanobacteria)
Weak cell wallpeptidoglycan
Chlorella
Strong cell wallCellulose
NannochloropsisScenedesmus/
Heamatococcus
Very strong cellwall
Cellulose +algaenan
PROTEIN EXTRACTION FROM UNICELLULAR ORGANISMSbacteria, yeast, and microalgae
• Unicellular organisms can produce protein biomass• Bacteria• Yeasts• Microalgae
• Processing of these organisms is different from traditional crops• Water-based• Different cell wall properties
Chlorella SpirulinaBacteria Yeast
CURRENT AND FUTURE PROTEIN SOURCESNIZO has hands on experience with these proteins
Photos by Sanjay Acharya, Shihmei Barger, Kristina D.C. Hoeppner, Luis Molinero, Mirjam van de Velde and others.
• Increase in global vegetable oil production• Oil seeds: 600 million tones• Vegetable oil: 200 million tones• Remainder is press cake
• Containing large amounts of proteins
• Current industrial processes optimised for oil• Protein in the press cake is damaged
• Valorisation of protein from oil seeds
OIL SEED PRESS CAKESincreasing volume of protein rich material
Change process for recovery oi and
proteinsUse of press cake
• New process design• Replace current oil pressing
• Produce new ingredients• Oleosomes: natural structures
PRESS CAKEsource of proteins from oil seeds
Change process for recovery oi and proteins Use of press cake
• Composition press cake• Proteins• Carbohydrates/fibers• Polyphenols
• Polyphenols→ oxidation• Binding to proteins• Affecting protein functionality• Solutions to prevent oxidation and
colour removal
• An integrated approach allows to improve at each step of the chain• Developing plant-based consumer products starts
with the seed• Pulses are the example of this approach
• Processing is the vehicle and not the goal• Protein functionality is leading the processing• Not every solution is white
• Disruptive process design for total valorisation of crops• Simultaneous extraction of oil and protein
FROM SEED TO SOCIETYsummary / take home message
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