FROM EXTRACTION TO APPLICATION

controlling plant protein functionality through

processing

Fred van de Velde, Renske Janssen

fred.vandevelde@nizo.com

14-6-2019
NIZO
for better food & health
Application & Processing Research Center
• Independent, private contract research Centre
company for food and health
• Proteins
• Bacteria
• Processing

• HQ in The Netherlands (Food Valley)

• 130 professionals

• From lab to practice

• Food-grade pilot plant
FROM SEED TO SOCIETY
unlocking the full potential of proteins allong the value chain

• New sources • Characterisation • Product preparation

• Discovery • Size, Mw • Fermentation
• Selection • Chemical composition • Process design
• Single seed • Peptide profile • Formulation
analysis • Tailor-made structures • Interactions

Seed Processing Protein Functionality Food Benefit

Source Processing Ingredient Functionality Application Society

• Hydrolysis • Protein database • Protein transition

• Down stream processing • Gelling from animal to
• Extraction • Foaming plant protein
• Fractionation • Viscosity • Nutritional value
• Drying • Emulsification • Taste/texture
• Flavour/Taste • Health claims
THE PROTEIN PYRAMID
adding 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

CURRENT AND FUTURE PROTEIN SOURCES
NIZO 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.
PLANT PROTEINS
economic drivers
Oil Starch

Oil and starch are the economic drives behind plant proteins
Photos by Shihmei Barger, Luis Molinero, Mirjam van de Velde and others.
PLANT PROTEINS: SOLUBILITY MATTERS
solubility of commercial samples at various pH-values
SOLUBILITY PEA PROTEIN ISOLATES
impact of processing scale

Commercial Pilot-scale Lab-scale • Solubility depends on

processing scale
EXTRACTION PROCESS
pea proteins (and other starch seeds)

Photos by Mirjam van de Velde and others.

PEA PROTEIN
improved processing to prevent unfolding

Native character Functionality: solubility

12 100
90
Denaturation enthalpy (J/g)

10
80
8 70

Solubility (%)
60
6 50
40
4
30
2 20
10
0 0
NIZO fd NIZO sd1 NIZO sd2 Com 1 Com 2 NIZO fd NIZO sd1 NIZO sd2 Com 1 Com 2

IMPROVED PROCESSING:
Solubility after 6 months storage
• Higher solubility

Pouvreau & van de Velde (2015) World Food Ingr. (April/May), 46-49
PEA PROTEIN
improved processing to prevent unfolding

Native character Functionality: foaming

12
Denaturation enthalpy (J/g)

10

6
PPIc Nutralys PPIc Pisane

Total
0 PPIc Nutralys PPIc Pisane

NIZO fd NIZO sd1 NIZO sd2 Com 1 Com 2

Improved processing:

Total
• Finer foam (cappuccino etc…)

Supernatant
• Stabilized by protein; not by insoluble particles
• Particles stabilized foams: undesired during dissolving
Pouvreau & van de Velde (2015) World Food Ingr. (April/May), 46-49

pernatant
PEA PROTEIN: IMPROVED DRYING TO PREVENT UNFOLDING

Native
1

protein
2

Native protein
Pea NIZO: freeze–dried
Pea NIZO: spray dried 1
Pea NIZO: spray dried 2
Commercial pea A
Commercial pea B

NIZO Drying: maintaining native protein

PEA PROTEIN FRACTIONS
impact on denaturation and insolubility
M Com 1 Com 2 Com 2 Com 1 M
sup pellet sup pellet 14
freeze dried spray dried
12

Denaturation enthalpy (J/g)

10

0
Isolate Legumin

The insoluble part of commercial pea Legumin fraction is more sensitive to heat
protein is enriched in legumin load than total isolate

Denaturation during drying is affected by the lower denaturation enthalpy and

temperature of the legumin fraction compared to the vicilin fraction
 PULSE PROTEINS
extraction yields

120 90

80
Protein yield (kg protein/ton seed)

100
70

Protein on d.m. (%)

80 60

50
60
40
40 30

20
20
10

0 0
Green pea Yellow pea Marrowfat Common Red lentil Faba bean Green pea Yellow pea Marrowfat White lupin Common Red lentil Faba bean
pea bean (white) pea bean (white)

Highest protein extraction yield with faba bean

Protein purity > 80% w/w (using 5.7 as a nitrogen correction factor)

van de Velde (2016) World Food Ingr. (April/May) 44-47

PEA PROTEIN ISOLATES
improved processing

• 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

Photos by Mirjam van de Velde and others.

 FROM SEED TO SOCIETY
the example of the PULSE project
Breeding SEED Agriculture CROP Harvest SEEDS Extraction PROTEIN Process FOOD
 PULSE PROJECT
a multi-disciplinary project

Breeding SEED Agriculture CROP Harvest SEEDS Extraction PROTEIN Process FOOD

Applied Environmental Food Food

Agriculture
Biology Technology Technology Innovation
SOCIETY: NEW PRODUCT DEVELOPMENT
HAS food experience 2018 & Ecotrophelia 2018

• 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
CURRENT AND FUTURE PROTEIN SOURCES
NIZO 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.
OIL SEED PRESS CAKES
increasing volume of protein rich material

• 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

Change process for

recovery oi and Use of press cake
proteins
PRESS CAKE
source of proteins from oil seeds

Change process for recovery oi and proteins Use of press cake

• New process design • Composition press cake

• Replace current oil pressing • Proteins
• Produce new ingredients • Carbohydrates/fibers
• Oleosomes: natural structures • Polyphenols
• Polyphenols → oxidation
• Binding to proteins
• Affecting protein functionality
• Solutions to prevent oxidation and
colour removal
PLANT PROTEINS

• Often described off-notes

• Beany, hay, cardboard aroma
• Bitter taste
• Astringency

• Three strategies to deal with off-notes

• Prevent occurrence
• Eliminate by (natural) post-processing
• Mask perception
What is the cause for the perceived off-note?
• Aroma
• Taste
• Astringency
• Or a combination of them?
FLAVOUR ASPECTS OF PULSE INGREDIENTS
review paper in Cereal Chemistry

Roland, Pouvreau, Curran, van de Velde & de Kok, Cereal Chem. (2017) 94, 58-65
OFF FLAVOUR REDUCTION
decrease of hexanal in soy milk

Hexanal is degraded by dehydrogenase enzymes

expressed by specific strains.

HEXANAL PERCEPTION
4

3,5

perception scores
2,5

1,5

Beany perception in end 1

product significantly decreased. 0,5

0
R5-3 S51 S52 S54 S56 S58 S60 S62 S64 S66

selected micro-organisims
FROM SEED TO SOCIETY
summary / take home message

• 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