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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