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Plant Power! From traditional crops to ‘alt’ proteins
Atze Jan van der Goot
Food Protein Vision, Amsterdam, 8 March 2018
The problem: Making same food requires more recourses
Tilman, PNAS 20260 (2011)
2
Global boundaries: nitrogen cycle
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
3
The Vegetarian Steak
4
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
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
6
0 35 60 120
Meat production
7
Primary production crops
Feed production
Digestion
separation
hydrolysis
Muscle/Meat Production
Amino acid polymerisation
Production of final product
Slaughtering and sizing
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
Dilemma Purity and Yield
Protein yield
Pro
tein
pu
rity
60% 100%
40%
90%
Flour
Protein concentrate
Protein isolate
Yield “Chicken Protein”: 25%
‘Alt’ proteins: Proteins from Sugar Beet Leaves
10
Photosynthetic machinery
Abundant waste
streams
Protein source
Process available
Plant tissue
Sugar storage
11
Traditional approach
Raw material
Pure ingredients Products
Protein
Oil
Carbohydrates
Rest to non-food applications
Isolation Mixing with water, heating
First aiming at proteins
12
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
Is everything extracted?
13
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)
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
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%
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
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!
Cellulosic particles from leaf fibrous pulp
18
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
Cellulose-rich particles from leaf fibrous pulpEmulsifying properties
19
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
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
Towards functional ingredients
Raw materials Functional fraction Product
Fractionation Structuring /Product assembly
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
22
Plant Power! From traditional crops to ‘alt’ proteins
Atze Jan van der Goot
Food Protein Vision, Amsterdam, 8 March 2018