atze jan van der goot - food protein vision · 2018-03-13 · atze jan van der goot food protein...
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Plant Power! From traditional crops to ‘alt’ proteins
Atze Jan van der Goot
Food Protein Vision, Amsterdam, 8 March 2018
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The problem: Making same food requires more recourses
Tilman, PNAS 20260 (2011)
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Global boundaries: nitrogen cycle
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Sustainability of food products
Sustainability is mostly relevant at diet level or even larger
● Role of overconsumption proteins
Product to product comparison are often quite subjective
● Value to by-product streams
● Chicken manure as raw material for mushrooms
Thinking in chemical components (e.g. proteins) is not very helpful to make diets more sustainable
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The Vegetarian Steak
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Which part of meat consumption to replace?
Partly replacement
Full replacement
Alternative for vegetarians
5
0 35 60 120
Positive health effects
well digestible and high quality protein
iron
Vitamin B12
Negative health effects
Red or processed meat
e.g. Colon cancer
BC AD
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So the challenges of designing meat analogues
What is the target group:
● Meat lovers prefers large similarity in sensory properties
● Real vegetarians might prefer other “plant-protein products”
Nutritional value:
● Real meat eaters: a different ingredient composition is better
● Vegetarians/vegans: need micro-nutrients of meat
Sustainability in general for foods
● Limiting processing: composition plants
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0 35 60 120
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Meat production
7
Primary production crops
Feed production
Digestion
separation
hydrolysis
Muscle/Meat Production
Amino acid polymerisation
Production of final product
Slaughtering and sizing
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Production process of soy protein isolate:
industrial digestion
Defatting
Milling
Suspending flourin pH 8
Soy beans
Oil dissolved in hexane
Sugars
Fibres
Proteinprecipitataion
pH 4.8
To neutal pH and spray drying
Protein isolate powder
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Dilemma Purity and Yield
Protein yield
Pro
tein
pu
rity
60% 100%
40%
90%
Flour
Protein concentrate
Protein isolate
Yield “Chicken Protein”: 25%
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‘Alt’ proteins: Proteins from Sugar Beet Leaves
10
Photosynthetic machinery
Abundant waste
streams
Protein source
Process available
Plant tissue
Sugar storage
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11
Traditional approach
Raw material
Pure ingredients Products
Protein
Oil
Carbohydrates
Rest to non-food applications
Isolation Mixing with water, heating
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First aiming at proteins
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Soluble and white540 kDa, 2 subunits
Chromatographic methods!
Photosystem I (Dekker & Boekema, 2005)
100 proteins, protein complexesSubunits: between <5 and 60 kDaNo water soluble, green
Insoluble Soluble
Leaf proteins
Soluble
RubiscoMembrane
proteins
Processes focussed on rubisco isolation
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Is everything extracted?
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Leaf processing
Pressing
Fibers
JuiceSugar beet leaves
50°C
Heating Centrifuging
Supernatant
Pellet
Chromatographic purification
Purified rubisco fraction
Only 6% of total proteins
Protein distribution during processing
Tamayo Tenorio et al; Food Chem. (2016)
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How to extract protein?
14Tamayo Tenorio et al; Food Chem. (2017)
• Learning from other disciplines – proteomics
• Solvents for different conditionsTCA- acetone AcetoneMethanol Phenol/SDS
0
20
40
60
80
0 20 40 60 80 100
Pro
tein
pu
rity
wt%
(d
b)
Protein yield %
Leaf
6
5
4
32
1
Photosystem I
Membrane proteins
• Heterogeneous
• No pool of proteins in large quantities
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Dilemma purity yield
0
20
40
60
80
100
0 20 40 60 80 100
Pro
tein
pu
rity
(w
/w %
)
Yield (%)
SBL
Alfalfa
Coliflower leaves
Duckweed
Aquatic plants
Algae1
Series4
Series12
Seaweed 2
Soy
Series1
Rapeseed
Pulses
Yield “Chicken Protein”: 25%
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Chloroplastic membranes: Value of structures
16
Juice filtration
Buffer Thylakoid
membranes
Aqueous extraction
Leaf Juice
Protein-lipid complexesInterfacial properties
Transmission Electron microscope (TEM)
Osmium staining
200nm
Tamayo Tenorio et al; Soft Matter (2017)
Membranes
proteins
Stroma
Chloroplast
Thylakoids
membranes
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Extraction of chloroplastic membranesEmulsifying mechanism
17
wt% 0.03 0.05 0.08 0.1
• Characterisation
• Application on O/W emulsions
Oil
Membrane lipidsProtein complexes
• Antioxidant activity (Thomas et al., 2016)
• Satiation effect: composition and structure (Erlanson-Albertsson & Albertsson, 2015)
• Encapsulation of active compoundsPlant Power!
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Cellulosic particles from leaf fibrous pulp
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Washing
Freeze drying Milling
Fine powder
(20 – 100 µm)
Aqueous extraction
Fibres
Cell wall
Cell wall structural
proteins
Cellulose microfibrils
Hemicellulose
Pectin
Cytosol
Plasma membrane
Cytosol
Plasma membrane
Pressing JuiceSugar beet leaves
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Cellulose-rich particles from leaf fibrous pulpEmulsifying properties
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Oil
• Pickering emulsifiers
• Benefit from protein “impurities”
• Source of dietary fibres
• Bulk ingredient, low calorie
1.0 0.1 0.5 Fibre concentration % w/v
Protein domains
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Sugar beet leaves
20
Pressing
Fibers
JuiceSugar beet
leaves
50°C
Heating Centrifuging
Supernatant
Pellet
Rubisco isolation
Fraction Existing components
Fibers Protein-carbohydrate complex
Supernatant Mainly Rubisco protein
Green-pellet Protein-lipid complex
Chloroplastic
membranesProtein-lipid complex
Chloroplasticmembranes
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Towards functional ingredients
Raw materials Functional fraction Product
Fractionation Structuring /Product assembly
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Concluding remarks
• Leaves (or other novel sources) as a food source
• use all fractions and explore the potential applications of less refined material
• Highly refined ingredients limits options towards sustainable diet
• Functional bulk properties leave proteins not investigated
• Protein over-consumption allows replacement of meat by products with lower protein content
• Sustainability relevant at diet level
• Product level subjective
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Plant Power! From traditional crops to ‘alt’ proteins
Atze Jan van der Goot
Food Protein Vision, Amsterdam, 8 March 2018