Improving the performance of food proteins
Transcript of Improving the performance of food proteins
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Improving the performance of food proteins
VTT’s research aims at improved performance of food proteins in ingredients and foods. By use of enzyme-aided and hybrid processes the technological, sensory and nutritional performance of protein-rich materials can be improved. Furthermore, we have tools and expertise to enrich new, sustainable, protein-rich fractions from plant origin for different applications.
Business from technology
Applying enzymes for protein modificationVTT supports the food industry by develop-
ing feasible and sustainable enzyme tech-
nologies for innovative food solutions. VTT’s
multidisciplinary research on the protein
modification covers the chain from enzyme
discovery and characterization to ready-to-
commercialise technologies and develop-
ment of food prototypes. VTT creates novel
enzyme technologies, but also tailors exist-
ing technologies to match the needs of the
food industry.
For protein modification, we utilize oxi-
dative and transferase type enzymes for in-
corporating specific compounds to proteins
and to crosslink proteins to tailor their func-
tionality. Proteases, peptidases and amido-
hydrolases are used especially for tailoring
sensory quality of foods.
Improving technological properties and sensory qualityVTT develops enzyme technologies to
strengthen or otherwise modify 3D protein
networks which are essential for food struc-
tures with desirable technological and sen-
sory quality. Especially the stability and the
perceived texture and flavour of protein-
based foods are in our focus. Depending on
the target, the texture and flavour of proteins
or protein-rich products are tailored either
by polymerising or hydrolysing enzymes.
Applying crosslinking enzymes for pro-
tein modification is our core competence
Depending on the reaction mechanisms
of these enzymes, we are able to form
crosslinks in the protein structures which
then lead to different network structures
affecting e.g. gel formation and water-hold-
ing of the product. Acceptable texture and-
water-holding are challenging targets par-
ticularly in low-salt and low-fat food protein
systems.
In multi-phase systems such as emul-
sions and foams stability is controlled by
the interface between the immiscible com-
ponents but also by the viscosity of the
continuous phase. Proteins serve as good
foaming and emulsifying agents since they
enhance stabilization of the continuous
phase but also strengthen the interface.
VTT focuses on tailoring proteins both
at the interface and in the continuous
phase for improved physical and chemi-
cal stability. Enzymes capable of creating
covalent bonds among proteins have been
found to face these challenges.
Tailoring physiological responseBy modifying the structure of protein-based
foods we aim at altering the rate at which
proteins are disintegrated and digested in
the human gastrointestinal tract. We focus
on gaining more knowledge on how the
digestion process could be controlled by
targeted modification of protein and food
product structure. A change in protein di-
gestion rate is supposed to result in chang-
es in the rates of gastric emptying and pro-
tein absorption and ultimately affect both
satiety and food intake. The digestibility of
modified proteins may also be of impor-
tance when considering the allergenic po-
tential of the proteins.
Our specific competences on protein modification include:
• increasing the water-holding capacity of acidified milk products
• modifying the texture of low-fat milk and meat products
• restructuring fresh meat and fish
• enhancing the sensory quality and storage stability of high-fibre and
gluten-free breads
• upgrading of plant materials into fractions with a high protein
content for food and non-food applications
Additional information
Meat and milk
PhD Raija Lantto
Tel. +358 40 727 0703
Foams and emulsions
DSc Riitta Partanen
Tel +358 40 825 5816
Cereal
DSc Emilia Selinheimo
Tel +358 40 504 2963
Rheology
MSc Martina Lille
Tel. +358 40 821 3294
Physiological functionalityDigestion, satiety, allergenicity
Technological propertiesPhysical and chemical stability,
mechanical properties
Sensory quality
Products, applications
Raw materials from food and non-food sources New enzymes
and tools for processing
Protein-based traditional productsNovel protein ingredientsNovel product concepts
Protein processingat the interface
• adsorption properties • packing and networking
• mass transfer
Gels, foams, emulsions, dispersions, encapsulation
Protein processingin bulk
• network formation and structure
• particle interactions
PROTEIN MATRIX EMBEDDED LIPIDS.
PROTEIN EMULSIONS.
LIQUID/SEMI-SOLID PROTEIN FOAMS.
Production of new plant based proteinsAvailability of plant based proteins is cur-
rently limited; even though plant based pro-
teins cause less environmental load than
animal proteins. VTT has developed tech-
nology to recover plant proteins into mul-
tifunctional ingredients by using novel dry
fractionation technology. For example oat is
an excellent source of protein with nutrition-
ally favorable amino acid composition, well
tolerated by celiac patients and low allergen-
ic potential. By the specific oat fractionation
technology a highly concentrated protein
fraction can be obtained. Other example is
the fractionation of side streams of vegeta-
ble oil production, which can be converted
into new functional protein concentrates.
Examples of our publications• Buchert J. et al. 2010. Crosslinking food
proteins for improved functionality. Annu. Rev. Food Sci. Technol. 1, 113-139.
• Lantto R. et al. 2010. Enzymes in meat processing. Enzymes in Food Technology. 2nd ed. Whitehurst, Robert J. & van Oort, Maarten (eds). Wiley-Blackwell , ss. 264-291.
• Lantto R. et al. 2007. Tyrosinase-aided protein cross-linking: Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels. J. Agric. Food Chem. 55(4), 1248-1255.
• Myllärinen P. et al. 2007. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. Int. Dairy J. 17(7), 800-807.
• Partanen R. et al. 2009. Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams. Colloids and Surfaces A: Physicochem. Eng. Aspects. 344(1-3), 79-85.
• Selinheimo E. et al. 2007. Elucidating the mechanism of laccase and tyrosinase in wheat bread making. J. Agric. Food Chem. 55(15), 6357-6365.
• Stanic D. et al. 2010. Digestibility and allergenicity assessment of enzymatically crosslinked beta-casein. Molecular Nutrition & Food Research - early view.
• Kaukovirta-Norja et al., Method for fractionating oat, products thus obtained, and use thereof, patent, WO/2008/096044.
Technology and market foresight • Strategic research • Product and service development • IPR and licensing • Assessments, testing, inspection, certification • Technology and innovation management • Technology partnership
VTT TECHNICAL RESEARCH CENTRE OF FINLANDwww.vtt.fi