Download food proteins

Business from technology
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, proteinrich fractions from plant origin for different
applications.
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
Applying enzymes for protein
modification
networks which are essential for food struc-
enhance stabilization of the continuous
tures with desirable technological and sen-
phase but also strengthen the interface.
VTT supports the food industry by develop-
sory quality. Especially the stability and the
VTT focuses on tailoring proteins both
ing feasible and sustainable enzyme tech-
perceived texture and flavour of protein-
at the interface and in the continuous
nologies for innovative food solutions. VTT’s
based foods are in our focus. Depending on
phase for improved physical and chemi-
multidisciplinary research on the protein
the target, the texture and flavour of proteins
cal stability. Enzymes capable of creating
modification covers the chain from enzyme
or protein-rich products are tailored either
covalent bonds among proteins have been
discovery and characterization to ready-to-
by polymerising or hydrolysing enzymes.
found to face these challenges.
commercialise technologies and develop-
Applying crosslinking enzymes for pro-
ment of food prototypes. VTT creates novel
tein modification is our core competence
Tailoring physiological response
enzyme technologies, but also tailors exist-
Depending on the reaction mechanisms
By modifying the structure of protein-based
ing technologies to match the needs of the
of these enzymes, we are able to form
foods we aim at altering the rate at which
food industry.
crosslinks in the protein structures which
proteins are disintegrated and digested in
For protein modification, we utilize oxi-
then lead to different network structures
the human gastrointestinal tract. We focus
dative and transferase type enzymes for in-
affecting e.g. gel formation and water-hold-
on gaining more knowledge on how the
corporating specific compounds to proteins
ing of the product. Acceptable texture and-
digestion process could be controlled by
and to crosslink proteins to tailor their func-
water-holding are challenging targets par-
targeted modification of protein and food
tionality. Proteases, peptidases and amido-
ticularly in low-salt and low-fat food protein
product structure. A change in protein di-
hydrolases are used especially for tailoring
systems.
gestion rate is supposed to result in chang-
sensory quality of foods.
In multi-phase systems such as emul-
es in the rates of gastric emptying and pro-
sions and foams stability is controlled by
tein absorption and ultimately affect both
Improving technological
properties and sensory quality
the interface between the immiscible com-
satiety and food intake. The digestibility of
ponents but also by the viscosity of the
modified proteins may also be of impor-
VTT develops enzyme technologies to
continuous phase. Proteins serve as good
tance when considering the allergenic po-
strengthen or otherwise modify 3D protein
foaming and emulsifying agents since they
tential of the proteins.
www.vtt.fi
PROTEIN MATRIX
EMBEDDED LIPIDS.
Production of new plant based
proteins
Availability of plant based proteins is currently limited; even though plant based proteins cause less environmental load than
animal proteins. VTT has developed technology to recover plant proteins into multifunctional ingredients by using novel dry
fractionation technology. For example oat is
an excellent source of protein with nutritionally favorable amino acid composition, well
tolerated by celiac patients and low allergenic potential. By the specific oat fractionation
technology a highly concentrated protein
fraction can be obtained. Other example is
the fractionation of side streams of vegetable oil production, which can be converted
PROTEIN
LIQUID/SEMI-SOLID
EMULSIONS.
PROTEIN FOAMS.
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. 264291.
• 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.
into new functional protein concentrates.
Additional information
Raw materials from food and
non-food sources
Meat and milk
PhD Raija Lantto
Tel. +358 40 727 0703
[email protected]
Foams and emulsions
Protein processing
at the interface
Protein processing
in bulk
• adsorption properties
• packing and networking
• mass transfer
• network formation
and structure
• particle interactions
New enzymes
and tools for
processing
DSc Riitta Partanen
Tel +358 40 825 5816
[email protected]
Cereal
DSc Emilia Selinheimo
Tel +358 40 504 2963
Gels, foams, emulsions, dispersions, encapsulation
Technological properties
Physical and chemical stability,
mechanical properties
Sensory
quality
Physiological functionality
Digestion, satiety, allergenicity
[email protected]
Rheology
MSc Martina Lille
Tel. +358 40 821 3294
[email protected]
Products, applications
Protein-based traditional products
Novel protein ingredients
Novel product concepts
VTT TECHNICAL RESEARCH CENTRE OF FINLAND
www.vtt.fi
Technology and market foresight • Strategic research • Product and service development • IPR and licensing
• Assessments, testing, inspection, certification • Technology and innovation management • Technology partnership