J. Gueguen • Y. Popineau (Eds.) Plant Proteins from European Crops

Springer-Verlag Berlin Heidelberg GmbH

J. GUEGUEN Y. POPINEAU (Ens.)

Plant Proteins from European (rops

Food and Non-Food Applications

With 91 Figures

, Springer ! ~

DR. JACQUES GUEGUEN

INRA-UBTP

B.P·7162744316 Nantes Cedex 3France

MR. YVES POPINEAU

INRA-UBTPB.P.7162744316 Nantes Cedex 3France

Library of Congress Cataloging-in-Publication Data

Plant Proteins from European Crops: food and non food applicationsJacques Gueguen ; YvesPopineau (eds.).

p.cmIncludes bibliographical references

1. Plant proteins -Biotechnology-Europe-Congresses. 2. Plantproteins as food-Europe-Congresses. 1.Gueguen, J.TP248.27.P55P58 1998660.6_dc21 98-12110

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© Springer-Verlag Berlin Heidelberg 1998,INRA

Originally published by Springer-Verlag Berlin Heidelberg New York in 1998.

Softcover reprint of the hardcover 1st edition 1998The use of general descriptive names, registered names, trademarks, etc. in this publicat ion does notimply, even in the absence of a specific statement, that such names are exempt from the relevant pro-tective laws and regulations and therefore.free for general use.Cover design: design & production GmbH, HeidelbergCover photpgraphs: © C. Nicolas, INRA Nantes: Grains and M. PTAK,CRNS Orleans: Model of LTPmoleculeTypesetting: Camera ready by Catherine KAEFFER, Alpha & Omega. +33 02 40 49 26 40SPIN 10634623 31/3137 5 4 3 2 1 0 - Printed on acid free paper

ISBN 978-3-662-03722-5 ISBN 978-3-662-03720-1 (eBook)DOI 10.1007/978-3-662-03720-1

Communications presented at the conference on Plant Proteins from European Crops

The conference was organized by the « Institut National de la Recherche Agronomique (INRA) » and supported by the Federation of European Chemical Society (Working party on food chemistry) and the European Commission (Directorat General XII)

Acknowledgements are due to :

The Organizing Committee: All the members of the Laboratory of Protein Biochemistry and Technology (INRA- Nantes)

and especially -y. Popineau - A. Toumelin

The Scientific Committee

D. Bertrand, INRA Nantes, F. R. Casey, I. Innes Institute, u.K. M. Duranti, Univ. Milano, I. I. Gueguen, INRA Nantes, F. S. Guilbert, ENSA Montpellier, F. I.N. Hallet, Univ. Nantes, F. D. Marion, INRA Nantes, F. K.D. Schwenke, Univ. Potsdam, D. P. Shewry, Univ. Bristol, u.K. H. Sorensen, Univ. Frederiksberg, DK. D. Tome, INAPG Paris, F. J. Vereijken, ATO-DLO, Wageningen, NL.

- F. Le Bihan - M. Rullier

The Main Sponsors:

- The European Commission (DG XII)

- The Institute of Science Foundation - French Ministry of Education

(Dpt of Research) - The region « Pays de la Loire» - The city of Nantes - Atlantech -The GEPV (Groupement d'Etude des Proteines V egetales)

- UNIP (Union Nationale Inter-professionnelle des Plantes riches en proteines)

and further sponsors

- Danone Group - Beckman - Pharmacia Biotech

Contents

Introduction Vegetable Protein Products in Europe. Types, Applications, Markets, Trends, Legal Status F. VLEESCHOUWERS ................................................................ XV

Session 1 - Biochemistry, structure, molecular biology

Globulins from Legume Seeds: Structure and Function during Storage and Reactivation K. MUNTZ ...................................................................................... .3

Three-dimensional Structural Variations and Functional Implications in a-Amylases N. AGHAJARl, A. KADZIOLA, R. HASER ........................................... 13

Molecular Interaction of the a-Amylase Inhibitor from Phaseolus vulgaris Seeds with Pig Pancreatic a-Amylase V. ANTON-LE BERRE, C. GILLES, F. PAYAN, P. ROUGE ................... 20

Protease Inhibitors from Pea Seeds: Biochemical Characteristics L. QUILLlEN, E. FERRASSON, Y. RAHBE, J. GUEGUEN ..................... 26

Primary Structure of2S Albumins from Seeds of Lupin us albus and L. cosentinii J.K.P. WEDER, B.P. SALMANOWICZ ................................................ 31

Lipid-Transfer Protein (L TP) from wheat kernel possesses a weak, specific esterase-like activity towards short chain fatty acid esters T. MICHON, G. COMPOINT, J. DOULIEZ, P. SODANO, M. PTAK, D. MARlON ....................................................................... 36

The Tertiary Structure of Plant Peptide Hormone Systemin and the Mechanism of its Action T. SPECHT, G. SLOSAREK, H.R. KALBITZER, V.A. ERDMANN, M. GIEL-PIETRASZUK, M. SZYMANSKI, P. MUCHA, P. REKOWSKI, G. KUPRYSZEWSKI, J. BARCISZEWSKI.. .......................................... 41

VIII

The Organization and Expression of Pea Seed Lipoxygenase Genes; Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates R. CASEY, C. DOMONEY, C. FORSTER, M. O'NEILL, Z. WU, D. S. ROBINSON ................................................................................... 48

Structural Studies on Wheat Thioredoxin h F. DE LAMOTTE-GUERY, C. PRUVOST, V. LULLIEN-PELLERIN, M.-F. GAUTIER, P. JOUDRIER, M.-A. DELSUC .................................. 52

Molecular Analysis of low Mr Glutenin Genes in Triticum tauschii M. CIAFFI, Y.K. LEE, L. TAMAS, R. GUPTA, R. APPELS ................... 58

Expression of HMW Glutenin Genes in Transgenic Wheat and Tritordeum PlantsF. BARRO, L. ROOKE, A.S. TATHAM, P.R. SHEWRY, A. MARTIN, P. A. LAZZERI, P. BARCELO ................. 64

Manipulation of Potato Tuber Protein Quality through Genetic Engineering G. RANDHAWA, J. LYON, N. HARRIS, H.V. DAVIES, G.C. MACHRA Y ................................................................................ 70

Transgenic Narbon Yean (Vicia narbonensis L.): a Grain Legume with Improved Nutritional Composition D.R. WADDELL, I. SAALBACH, T. PICKARDT, K. MUNTZ ................ 75

Analysis of Low-Molecular-Weight Proteins and Peptides by Micellar Electrokinetic Capillary Chromatography C. BJERGEGAARD, L.R. OLSEN, H. S0RENSEN, S. S0RENSEN ......... 79

Site-Directed Mutagenesis of Wheat 9 kDa Lipid Transfer Protein (LTP) V. LULLIEN-PELLERIN, T. IHORAI, C. DEVAUX, D. MARION, M. PTAK, P. JOUDRIER, M-F. GAUTIER ........................................... 88

Production of Pea Seed Lipoxygenases in Escherichia coli R.K. HUGHES, Z. WU, D.S. ROBINSON, R. CASEy ............................ 94

Detection of Transglutaminase in Vicia faba Cotyledons G.R. LILLEY, N.J. SKILL, M. GRIFFIN, P.L.R. BONNER ..................... 99

Session 2 - Functionality, interactions, modifications

Modifying the Interfacial Behavior and Functional Characteristics of Proteins P.J. WILDE ...................................................................................... 105

Protein Composition and Physical Properties of Wheat Flour Doughs F. MACRITCHIE .............................................................................. 113

Conformational Studies of the Repetitive Sequences of HMW Subunits of Wheat Glutenin P. SHEWRY, J. GREENFIELD, F. BUONOCORE, N. WELLNER,

IX

P.S. BELTON, O. PARCHMENT, D. OSGUTHORPE, A.S. TATHAM ... 120

Heat-induced Gelation of Rapeseed Proteins: Implication of Electrostatic Effects K.D. SCHWENKE, A. DAHME, T.H. WOLTER .................................. 126

2S Sunflower Albumins: Functional Properties of Native and Modified Proteins Y. POPINEAU, A.S. TATHAM, P.R. SHEWRY, D. MARION, J. GUEGUEN .................................................................................... 131

Enzymatic and Non-Enzymatic Phosphorylation of Plant Storage Proteins T. CHARDOT, P.H. BENETTI, S.1. KIM, D. FOUQUES, M.C. RALET, J.C. MEUNIER .................................................................................. 136

Investigation of Peroxidase Catalyzed Cross-Linking of Proteins: Potentialities for a Limited Reticulation of Proteins T. MICHON, M. CHENU, W. WANG, J. BARBOT, H. RABESONA, T. HAERTLE , M. ASTHER, 1. GUEGUEN ......................................... 141

Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide Conjugation and Reconstitution of Peptides with Microbial Transglutaminase A. KATO, E.E. BABIKER, N. FUJISAWA, N. MATSUDOMI ............... 146

Usefulness of the Bead Model Algorithm SOLPRO for Modeling the Conformation of Seed Globulins ....................................................... 152

B. CARRASCO, S. E. HARDING, J. GARCIA DE LA TORRE

Properties of Glutenin Subunits Hydrolyzed with an Acid Protease C. LARRE, C. DESSERME, Y. POPINEAU ......................................... 156

Enzymatic Phosphorylation of Seed Globulins: Comparison between Pea and Soybean D. FOUQUES, M.-C. RALET, T. CHARDOT, J.-C. MEUNIER .............. 162

Session 3 - Nutrition and health

Quality and Utilization of Plant Proteins in Human Nutrition D.J. MILLWARD ............................................................................. 169

Nutritional Utilization of Chickpea (Cicer arietinum) Meal and Proteins by the Rat as Compared to Lactalbumin and Soybean L.A. RUBIO, G. GRANT, A. PUSZTAI ............................................... 177

x

The Influence of Malting on Nutritional Value and Cholesterol Lowering Capacity of Chickpeas in Rats G.H. MCINTOSH, AY.H. WANG, G. HUGHES, R. LE LEU ................. 183

Absorption and metabolic distribution of [15NJ-Labeled Pea Nitrogen in Humans N. GAUSSERES, S. MAHE, R. BENAMOUZIG, D. TOME ................... 187

Immunoblotting of Ileal Digesta of Calves Fed Pea J.P. LALLES, L. QUILLIEN, R. TOULLEC .......................................... 193

The Influence of Plant Lectins on Immune Response against other Dietary Proteins T.M.R. J0RGENSEN, T. MIKKELSEN, M.C. TONSGAARD, M. ROSSEN, S. S0RENSEN, H. FR0KVER ....................................... 198

Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate A. FERNANDEZ-QUINTELA, M.T. MACARULLA, A.S. DEL BARRIO, J.A MARTINEZ ................................................. .203

Effect of Plant Proteins on Colonic Bacterial Fermentation and Pancreatic Proteases in Gnotobiotic Rats: Comparison with Animal Proteins E. F. LHOSTE, C. ANDRIEUX M. FISZLEWICZ, AM. GUEUGNEAU, P.V AISSADE, T. CORRING, O. SZYLIT ............................................ .209

Session 4 - Structure and interactions in food systems

Contribution of Proteins to Food Structures V.B. TOLSTOGUZOV ..................................................................... .215

Characterization ofFoam-emiched Proteins Prepared from the Aqueous Phase of Dough Z.GAN, J.D. SCHOFIELD ................................................................. .224

Functionality of Puroindoline in Breadmaking L. DUBREIL, S.MELIANDE, J.P. COMPOINT, G. COMPOINT, H. CHIRON1, D. MARION ............................................................... 229

Expression of Low-Molecular-Weight Glutenin Subunits from A-genome Wheat and their Functional Role in Dough Y.-K. LEE, F. BEKES, M.K. MORELL, R.B. GUPTA, R. APPELS ....... .236

The Gluten Complex Studied by Urea Denaturation and Red-ox Titration N. GUERRIERI, V. LAVELLI, P. CERLETTI.. ..................................... 243

XI

Influence of Denaturation on Pea Protein Emulsions S. GUNSEL, H. M. RA WEL, G. MUSCHIOLIK ................................... .248

Dynamics of Allergen Degradation in Food M. KOVAC, B. KRKOSKOVA, H. STRAZNICKA, M. SIMKOVA ......... 251

Session 5 - Technology of Protein Processing

Achievements, Status and Challenges in Food Protein Processing E. LUSAS .................................................................. '" .................... 257

Production of Plant Protein Isolates: Influence of Extraction and Precipitation Parameters on Overall Yield and Protein Concentration A. WASCHE, A. BORCHERDING, T. LUCK ...................................... .265

High-Quality Oils, Proteins and Bioactive Products for Food and Non-Food Purposes Based on Biorefming ofCruciferous Oilseed Crops C.L. BAGGER, H. S0RENSEN, J.C. S0RENSEN ................................ 272

Protein Recovery and Trypsin Inhibitor Removal from Aqueous Extracts of Soy Flour F. SHERKAT, S.K. RAZAVI, B. KARATZAS ...................................... 272

Fractionation of Gliadin Hydrolysates by Ultrafiltration S. BEROT, P. EVON, B. CHAUFER, Y. POPINEAU ............................ 286

Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process W. BERGTHALLER, H. THEMEIER, M.G. LINDHAUER ..................... 292

Application of a Torus Reactor to Chemical and Enzymatic Modifications of Plant Proteins J. LEGRAND, Y. POPINEAU, S. BEROT, J. GUEGUEN, L. NOURI ....... 297

Session 6 - Non Food Uses

Protein Modification and Technical Applications P. KOLSTER, J.M. VEREI1KEN, L. A. DE GRAAF ............................. .305

Application of Plant Proteins as Thermoplastics A. BORCHERDING, T. LUCK ........................................................... .313

Comparative Properties of Pea Protein and Wheat Gluten Films. Influence of Various Plasticizers and Aging J. GUEGUEN, G. VIROBEN, J. BARBOT, M. SUBIRADE ................... .319

XII

Edible and/or Biodegradable Wheat Gluten Films and Coatings N. GONTARD, S. GUILBERT ........................................................... .324

Development of Drug-delivery Systems from Vegetal Proteins: All-trans-retinoic Acid-loaded Gliadin Nanoparticles 1.M. IRACHE, S. STAINMESSE, Y. POPINEAU, A.M. ORECCHIONI .. .329

Modification of Wheat Gluten for Non-food Applications L.A. DE GRAAF, P. KOLSTER, J.M. VEREIJKEN .............................. .335

xm

Preface

At the end of this century, basic problems in protein supply still remain unsolved for some human populations.

At the conference of the Food and Agricultural Organization in Rome in November 1996, it was estimated that 800 million people in the world are still suffering from hunger and that many children die every day from malnutrition through lack of energy and protein.

In the European Union, recent difficulties in the meat industry due to bovine spongiform encephalopathy have emphasized the critical importance offood safety. This situation may lead to an increased demand for plant proteins in animal feeding.

It has also been shown that the consumption of vegetable products increased constantly during the last ten years in European countries, whereas consumption of meat products decreased. This tendency toward a greater reliance on vegetable products is often motivated by the health considerations of consumers.

We not only need to provide sufficient food for humanity in the next century but also to preserve the environment. In this respect, plant production of renewable molecules for the chemical industry is a fantastic challenge which would in fact require mass production to meet the demand.

To reach these goals of suppling food to 800 million people, improving food quality and safety and producing renewable and biodegradable molecules for green chemistry, the availability cI agricultural products must probably be increased.

According to the level of production of plant as compared to animal products in the world, only crops such as cereals, oilseeds, legume seeds and tubers need be considered in meeting these objectives.

Ifwe consider protein production in the European Union, it can be seen that these crops constitute a huge stock of proteins as compared to animal sources. Plant proteins should be regarded as versatile molecules cheaper than those from animal sources and available in large amounts. Their nutritional value for developing countries is clear. In developed countries, the increasing interest in natural as well as formulated "ready-to-cook" foods has led consumers and the food industry to favor plant proteins which are appreciated for their healthfulness, safety and value as functional ingredients.

XIV

In addition to these food uses, the European Union, through government actions and research policies, has made considerable efforts to promote plant proteins as "green chemical molecules" with a potential as renewable and biodegradable polymers.

Thus, the challenge for research is not only to increase plant productivity but also to adapt the protein composition of crops to uses for food and non-food end-products. We need to improve the nutritional and functional properties of plant proteins for human food as well as to assess their value for cosmetic, pharmaceutical and biomaterial uses. This will require innovation in technological and/or genetic processes.

The scientific program for this conference was established to update research data in these different fields. The intention was to explore and discuss the potentialities and limitations of plant proteins in food and non-food uses on the basis of new scientific data which take into account the structural characteristics of these proteins, the influence of chemical, enzymatic or genetic modifications on their physicochemical, functional or nutritional properties, and the effects of various processes.

J. GUEGUEN AND Y. POPINEAU

Introduction: Vegetable Protein Products in Europe. Types, applications, markets, trends, legal status

F. VLEESCHOUWERS, PRESIDENT EUVEPRO

EUVEPRO, Avenue de Roodebeek 30,1030 Brussels, Belgium. Contact person: J. HALLAERT, Secretary General

Introduction

xv

First, I would like to congratulate the scientific committee with their initiative to organize this conference on vegetable proteins and to thank them for inviting me, in my function of president ff the EUropean VEgetable PROtein association. It is clear from the list of eminent speakers and important subjects, that this conference will be very successful.

I must say, however, that during the 18th General Assembly of EUVEPRO, held in Paris two weeks ago at the occasion of the FIElFood Ingredients Fair, my mandate as a President came to a statutory end and Mr. Per RASMUSSEN of Central Soya Aarhus was elected to be my successor.

But, as Honorary President and member of EUVEPRO I feel privileged and honoured to address such a fine and select audience.

Let me briefly outline the contents of my presentation.

My presentation will not be a scientific one, you would not expect this from me.

In view of my involvement with and my commitment to EUVEPRO, it is appropriate that I first present EUVEPRO to you.

I will then give an overview of the most important types of Vegetable Protein Products, (which I will abbreviate as VPP's in the course of this presentation), that are currently on the market, as well as their legal definition/legal status.

XVI

Additional aspects which will be touched upon are:

• the economic perspective;

• the different functionalities/applications/markets.

I will also indicate some important developments and trends which influence the VPP-markets and draw some conclusions.

EUVEPRO

EUVEPRO was founded in 1977. It was an initiative taken by a number of National Vegetable Protein federations which had the vision to create a separate European body in order to tackle the specific European issues which became more and more numerous, even at a time when nobody talked about "1992".

Speaking here in Nantes, I certainly want to mention the role of the French vegetable protein organisation GEPV - Groupement d'Etude des Proteines Vegetales - as being one of the founding members of EUVEPRO. I do not hesitate to say that during the past two decades, GEPV has been the most active national vegetable protein federation. Today this is illustrated once more by the role which GEPV plays in the organisation of this conference, as co-sponsor.

Although EUVEPRO was founded originally as a federation of national associations, it is currently, since the end of the eighties, an association with a mixed membership : Direct membership of Production and Marketing companies and associate membership of National Associations.

The overall objective of EUVEPRO is to be an authoritative body representing the vegetable protein and associated products industry in Europe, thereby defending the common interests of its members. The specific aims of EUVEPRO are formally worded in the statutes of EUVEPRO as follows:

• to represent and supply information concerning the industry's product interests with respect to the EU and other international organizations;

• to examine existing and proposed legislation and regulations and ongmate new proposals as necessary, affecting or concerning the manufacture, use, importation, sale or distribution of the industry's products within the E.U., in order to assure that industry interests are adequately protected;

• to direct attempts at the harmonisation of conflicting statutory enactments and regulations;

XVII

• to establish all necessary liaisons with national and international organisations whose activities may directly or indirectly concern the lawful trading of the industry's products;

• to undertake promotion, research and other special projects in the common interests of the members;

• to ensure the collection, availability and exchange of lawful information;

• to represent, on scientific, technical and institutional levels, all problems affecting the industry.

In practice, activities of EUVEPRO are targeted at favouring a maximal expansion of the VPP markets and this under the most favourable conditions.

On the one hand, specific action programmes have been put in place in order to lobby against national legislation, banning or limiting the use of VPPs (e.g. in meat products) with considerable success.

On the other hand, new E.U.-legislation is monitored and, if necessary, interventions are made while still at a draft stage. Recent subjects for legislation which come to mind were a.o. hygiene, additives, extraction solvents, labelling (with the QUID-proposal), contaminants and novel foods.

The Key Achievements are :

• input into drafting of Codex VP-Standards.

• « Neutralisation» of EU-Attempts to restrict/discriminate use ofVPs.

• National action programmes resulting in elimination of bans on use ofVPs

o Germany;

o Greece;

o Finland;

XVIII

• Monitor complex set of EU-Legislative texts (additives, labelling, novel foods, ... ) influencing indirectly the position of VPs.

• Intervention on Ad hoc basis (e.g. use of hexane/hexane residu's)

Vegetable protein products

But what are these VPPs for which EUVEPRO, to the benefit of its members, fights in the front lines? About which products are we talking?

The only official body defming VPPs is Codex Alimentarius, the international body responsible for the execution of the joint FAO/WHO Food Standards Programme.

The Codex Alimentarius Commodity Committee on Vegetable Proteins has approved three standards (one general and two specific). In the general standard, VPPs are defined as being ...

" ... food products produced by the reduction or removal from vegetable materials of certain of the major non-protein constituents (water, oil, starch, other carbohydrates) in a manner to achieve a protein (N x 6.25) content of 40 % or more. The protein content is calculated on a dry weight basis excluding added vitamins, minerals."

It is specified that VPPs are intended for use in foods requiring further preparation and for use by the food processing industry.

The specific standards (one on VPPs from soya and one on gluten) lay down further criteria:

• soy protein flours are VPPs produced from soybeans and have a protein content of 50 % or more and less than 65 %;

• soy protein concentrates are VPPs produced from soybeans and have a protein content of 65 % or more and less than 90 %;

• soy protein isolates are VPPs produced from soybeans and have a protein content cf 90 % or more;

• wheat gluten is the food product produced by wet extraction from wheat or wheat flour, eliminating certain non-protein constituents (starch, other carbohydrates), in a manner to achieve a protein content of 80 % ore more (N x 6.25) on a dry weight basis.

At European level there is no harmonized legislation on VPPs.

In general, European legislation is limited to the application of one main principle : only essential aspects (i.e. relating to consumer protection) should be covered. As recognized

XIX

ingredients, VPPs are not subject to a European legislation specifYing further details concerning composition and/or application. The only exception is the specification for VPPs used in infant foods.

A few Member States (e.g. The Netherlands) have incorporated definitions of VPPs in their national legislation, thereby also using the definitions of Codex.

Vegetable proteins are also increasingly being used in non-food applications. EUVEPRO, however, does not deal with this aspect.

An Economic Perspective Also from an economic perspective, one can in practice, limit the categories of VPPs to the following: soy protein flour and textured, soy protein concentrate and textured and functional soy protein isolate (or: flour, concentrate, isolate in their powdered or textured fonn),further : wheat gluten and soluble wheat protein (SWP) and "VPPs from other sources".

These VPPs are produced from oil seeds (esp. soya), cereals (esp. wheat) and pulses (esp. pea and faba bean). Simplified, one could say that the oilseeds are mainly imported (from the U.S., Brazil, etc.) and that the cereals and pulses are mainly produced in Europe.

A general overview of the VPPs market segmentationes is given on table 1.

It is estimated that the vegetable protein market is about 1/3 of the total protein market by value (which is estimated at 2.5 to 3 billion dollars) and about 1/2 of the total protein market by volume (which is estimated at 1,2 million metric tonnes).Other 2/3 are animal proteins from dairy, blood and eggs sources.

You will have noted that my figures may not be very precise. Indeed, detailed statistics are not available as the companies involved consider these data confidential.

xx

Tab. 1. VPP's market segmentation

Vegetable protein market segment

a) Oilseed based:

Flour

Concentrates

Isolates

Textured

b) Wheat gluten and soluble wheat protein

c) Other (pea, faba bean, lupin, .... )

TOTAL

Estimated value %

75-80

10

20

25-30

20

20

max. 5

100

Estimated volume %

65-70

20

15

10-15

20

30

max. 5

100

This also explains the fact that within EUVEPRO economic data (including even statistics) and commercial issues are not discussed at all.

Applications

One can differentiate between a "functional" application ofVPPs and a "nutritional" application.

Ifused in a functional application, the VPPs are added mostly in relatively small amounts (up to 5 % on end product level) in order to exert a certain function/have a certain functionality in the fmal foodstuff.

If used for nutritional purposes, incorporation levels are higher and the intention is to increase the nutritional value of the foodstuff and/or to substitute a part of another (e.g. animal, fish) protein.

XXI

However, VPPs can not only be used in order to increase the protein content (esp. certain amino acids) - As this audience very well knows, vegetable proteins have a very high nutritional value as is illustrated by their very high Protein Digestibility-Corrected Amino Acid Score and recognised by FAa - but can also be used to reduce the caloric value.

In practice, however, it is often difficult to clearly separate the functional and nutritional applications of VPPs. Mostly both aspects playa role, be it to a variable extent. This is very well illustrated by the concept of "nutrifunctionality" coined and promoted by the French VPP-association GEPV.

Undoubtedly, also economic considerations will playa role in deciding which protein to use in a certain application. Also in this respect, VPPs are very competitive compared to animal proteins such as milk proteins or egg proteins.

The main types of VPPs on the market, their functionality, their applications, the companies involved and a selection of brand names are presented on table 2.

Manufacturers offoodstuffs will choose among this wide variety of products in view of their specific application, thereby also taking into account the price of the ingredient. In view of the specific application, tailor-made solutions may be proposed.

Trends

Of course, everyone wants to know what the future will bring.

In case you would expect some clear predictions of me, I can only disappoint you, thereby paraphrasing a former French President "Je ne suis pas Madame Soleil". I do not have cristal ball.

However, when analysing the actual figures, one could draw the conclusion that esp. soy protein isolates, functional and textured soy proteins and wheat proteins will increase, both in volume and in market share. However, as was already illustrated, there are hardly any reliable figures, and certainly no figures allowing precise predictions

That is why I have chosen an indirect approach to look to the future, by enumerating a number cf elements which are and will be influencing the vegetable protein markets.

XXII

Tab, 2. VPPs on the market.

TypeofVVP Function Main Main Brands applications producers

and marketers

(Soy) Flour bulking agent bakery Cargill Hisoy industry

increase ADM, Doughsoy protein infant foods

Vamomills Nutrisoy pet foods

Soylec

(Soy) emulsifying meat products Central soya, Danpro Concentrate

water vegetarian ADM Proteos retention products

Vamomills Arcon S mouthfeeI processed

food Loders Unico incrase Croklaan protein dressings

(Soy) Isolate high protein speciality PTI Ardex (health)

dispersibility ADM Supro infant formula

low fat Loders Profam foods Croklaan

hypoallerge- Unisol nicity meat products

emulsifying non-dairy drinks

sports drinks

xxm Tab. 2. VPPs on the market (continued).

TypeofVVP Function Main Main Brands applications producers

and marketers

Text. (Soy) structure meat products Cargil, Arcon T

proteins water Vegetarian ADM Unibit retention products

GMB Proteins meat sauces replacement

pet foods protein content

Wheat gluten visco- bread Amylum Amygluten elasticity Group

other bakery binding Cerestar

products texturising Roquette

pet food

Cargill

Soluble emulsifying meat products Amylum SWP 050 Wheat Group proteins waterbinding saucesl SWP 100

dressings texturising SWP 500

fat filled protein source products

Others cfr.above cfr.above Provital Pisane

pea GEMEF

faba bean CANA Lupro

lupin

Undoubtedly one of the most important issues for the food sector in the coming decade will be discussion about "Nutrition and Health". VPPs are well positioned in this context.

XXIV

The following aspects can be mentioned:

• discussion on low fat, low calory : positive for VPPs;

• development of vegetarian sector: positive for VPP's

• BSE: reinforces shift to vegetable ingredients and non-beef animal proteins;

• allergenicity: VPPs as alternative for milk will widen consumer choice.

Major developments to which the company I work for : PROTEIN TECHNOLOGIES INTERNA TIONAL, has contributed importantly and is dedicating major research funds to, are:

• Protein Quality Determination

In the past Protein Efficiency Ratio (PER) was the preferred method of evaluating protein quality, but as more has been learned about actual human amino acid needs, the Protein Digestibility Corrected Amino Acid Scoring (the "disco" in French) is now used, better recognizing the value of plant proteins.

• Soy and Cholesterol Reduction

On August 3, 1995 the New England Journal of Medicine has published a "meta analysis of the effects of soy protein intake on serum lipids", indicating that the consumption of soy protein is associated with significant decreases in serum cholesterol and LDL cholesterol concentrations.

• Health Benefits of Soy Protein in Cancer

• Epidemiological studies suggest a link between soy intake and reduced cancer risk.

• Several components found in isolated soy protein have demonstrated anti-cancer effects in animal and human cancer cell tissue studies.

• Human studies are currently underway to determine the role of isolated soy protein in cancer prevention and management. And I refer here to the conference held in Brussels some time ago.

All these findings will provide greater opportunities to formulate nutritious economic food products based on vegetable proteins that fit into healthy lifestyles.

Also modern biotechnology and its application in our sector is already having an impact, which today however, can not be fully assessed.

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This is perfectly illustrated by the actual discussion about the so-called Round-up Ready Soybean, the soybean which has been genetically modified to be resistant to the herbicide Round-up (active compound: glyphosate). All competent authorities, in Europe and in the U.S., have given full authorisation to plant, harvest, transport, process and use these GMO-beans and the products derived thereof. As these beans and their products are "substantially equivalent" to the non-GMO beans, no additional labelling is required.

It is to be pointed out that the same technology has been and is being applied to other commodity crops (maize, wheat, potatoes, ... ) and that these products are also coming to the market.

In view of the numerous uncertainty factors, it is impossible to predict what will be the impact cf (modem) biotechnology on our sector. In theory, biotechnology opens a lot of promising new perspectives, however, the future will show.

Another aspect is the legal position of VPPs. As the use of VPPs is not harmonized at the European level (except in infant formula), national legislation applies. Today, the use of VPPs is still restricted in many countries or discriminatory labelling is imposed. However, it must be said that, at least partly as a result of the efforts of EUVEPRO, the situation has improved considerably during recent years and there is a strong trend to increased liberalization.

The future market development ofVPPs is very promising. For instance it is expected that the global wheat protein market will go beyond 600 000 tonnes in the year 2 000.

Similarly, also the soy protein market is increasing and is expected to go beyond 500 000 tonnes in 2 000.

As to the other sources, I have not found any relevant research data.

Many companies presented their new products on the annual food ingredients fair (FIE) which was held just 2 weeks ago in Paris and one can draw the following conclusions:

• existing product types/functionalities are stretched further and novel applications are now available to the food processing industry;

• solutions are more and more "tailor made";

• increasing variety of vegetable protein sources.

All this leads me to following conclusions:

Conclusions

I have illustrated to you the enormous potential of vegetable proteins. The properties of VPPs result in countless applications. A bright future can be expected for the VPPs.

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All this is the result of intensive research into the structure, processing and application of VPPs.

I would like to call upon you to continue the research into:

• new and improved proteins;

• the synthesis of VPPs and the optimization of the yield;

• the production (isolation, purification, ... ) ofVPPs;

• protein modifications;

• new functionalities and new applications;

• the influence ofVPPs on health in general and specifically on certain diseases.

New products can only be created if investments are made in research. The European Commission can help in stimulating this research.