English кузнецова л.м. umnik
Transcript of English кузнецова л.м. umnik
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
Institute of Refrigeration and Biotechnologies
CREATION OF NEW FORMS OF PROTEIN FOODS FROM LUPIN BY BIOTECHNOLOGICAL METHODS
Ludmila Kuznetsova
Saint-Petersburg2013
THE ESSENTIAL PROBLEMS OF THE NATIONAL FOOD AND AGRICULTURAL INDUSTRY:
Resource scarcity of meat, milk, grain; the lack of quality
protein in the diet
The domestic market dependence of soybean protein
import
Low efficiency of the agro-industrial complex
Lack of national protein clusterPROTEIN
COMMERCIAL IDEA AND MAIN SALES MARKET:
Extrac-tion of lipids
Creating of high-protein analogues of
dairy products with anti-allergenic properties
Creating of multicomponent products on the lacto-vegetarian
basis with probiotic
properties
Creating of
protein pastes
Animal feed production
Manufacture of sports and
children’s food
Meat and sausage, whole
milk, bakery manufacturing
to develop the technology of receiving the lupin protein
preparation by the method of directing enzymatic destruction
TRADE AND FOOD COMPANIES, THERAPEUTIC INSTITUTIONS, RETAIL TRADING NETWORK
PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN PROTEIN PREPARATIONS
OF LUPINE AND SOY
ParameterContent
Lupine protein preparation soy concentrate
Crude protein, % 56,04±1,10 60±2
Crude fat, % 10±1 2±1
Lysine, % 5,17 3,8
Methionine+cystine,% 2,29 1,5
Tryptophan, % 0,75 0,8
Threonine, % 3,54 2,4
Biological value, % 74,30 64,2The water-holding capacity, % 317±15 380±15
The fat-holding capacity, % 409±5 347±5
Price for 1 kg, rub 63 71 (Russian
manufacturing)150 (import)
PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN FERMENTED PRODUCTS
Parameter
Content
analogue of dairy product (yoghurt)
combined product on the lacto-
vegetarian basis
traditional yoghurt
Protein, % 4,8±0,2 4,8±0,2 5,0
Fat, % 0,8±0,1 0,6±0,2 1,5
Carbohydrates, % 7,9 10,3 10,4
Sucrose, % 5,5 5,7 4,5
Fibre, % 0,4±0,1 0,2±0,1 -
The content of lactic acid, g/dm3 0,93±0,19 6,70±1,34 6,89±1,16
The content of malic acid, g/dm3 0,17±0,03 1,85±0,37 -
Mass fraction of dry low-fat substances, % 14,4 18,7 19,8
Energy, kcal 61,3 67,4 75,1
The biological value, % 74,30 73,7 62,75
RESULTS OF BIOCONVERSION
№ Types of multienzymatic composition Crude protein, % Crude fat, %
11,08±0,02 u/g «Cellulase-100» & 0,7 u/g «Дистицим БА-Т» 54,90±1,40 10±1
21,08±0,02 u/g «Celluclast BG» & 5±1 u/g «Pentopan Mono BG» 56,04±1,10 10±1
31,08±0,02 u/g «Celluclast BG» & 25±1 u/g «Pentopan Mono BG» 51,88±1,30 9±1
GRAPHICS OF THE GROWTH TITRATED ACIDITY OF THE PRODUCT SAMPLES IN
PROCESS OF FERMENTATION
1 2 3 4 50
5
10
15
20
25
30
35
40
analogue of yoghurtPolynomial (analogue of yoghurt)combined product on the lacto-vegetarian basis (milk protein content 2,5%)Polynomial (combined product on the lacto-vegetarian basis (milk protein content 2,5%))combined product on the lacto-vegetarian basis (milk protein content 3,5%)Polynomial (combined product on the lacto-vegetarian basis (milk protein content 3,5%))traditional yoghurtfermentation time, h
Incre
ase t
itra
ted
acid
ity,
Δ
THE OFFERED TECHNOLOGY ALLOWS
To save energy costs due to using of water extraction and biotechnological methods in order to reduce the anti-nutritional properties of raw materials;
To raise the functional properties of the protein;
To provide a high degree of substrate bioconversion because of developed multienzymatic composition;
To improve the consistence of fermented products;
To improve the nutritional and biological value of the products;
To reduce the time of the fermentation;
To expand the range of dairy products;
To reduce production costs.
ECONOMIC PARAMETERS OF PRODUCTION
Parameters
The value of parameters saving (-) /the cost overruns (+)
protein preparation
Fermented productsanalogue of dairy product
(yoghurt)
combined product on the lacto-
vegetarian basis
analogue of
yoghurt
combined product on the lacto-
vegetarian basis
traditional yoghurt
Production costs 1 t, rub 57486,2 19917,8 25270,7 30571,9 -10654,2 -5301,2
Profitability of products, % 10 10 10 10 0 0
Profit, rub 5748,6 1991,7 2527,1 3057,2 -1065,4 -530,1
The break-even point, t 539,9 668,1 640,1 544,1 +123,9 +96,0
The wholesale price of 1 ton of products, rub
63234,8 21909,5 27797,8 33629,1 -11719,6 -5831,4
The annual savings, rub -34536,2 -17921,3
MARKET SEGMENTATION BY PRODUCTS FROM SOY
22%
28%14%
34%
2%soy flour
textured soy flour
soy concentrate
isolated soy protein
soybean meal
DYNAMICS OF SOY PRODUCTS IMPORT IN RUSSIA 2001-2010 IN REAL TERMS (THOUSAND TONS. /%)
1 2 3 4 5 6 7 8 9 100
1
2
3
4
5
6
7
8
import volume
in % to the previous period
60%25%
7% 5% 3%sterilized and pasteurized milk
dairy products
sour cream
cottage cheese
other products from milk
The products are designed to supply:
children;
the elderly;
pregnant women;
sportsmen;
people suffering lactase deficiency;
people suffering from diabetes.
MARKET SEGMENTATION BY PRODUCTS FROM MILK
The methods of protein preparations from vegetative raw material and fermented products of a complex raw material composition by type of yoghurt was offered;
Hydrolysis of polysaccharides of the lupin wholegrain flour by multienzymatic composition on the basis of cellulase and xylanase allows to produce a protein concentrates with good functional-and-technological properties and higher crude protein content;Consumer properties of fermented products were investigated.
Patent pending:«The method of obtaining fermented products on the vegetative- and the lacto-vegetative basis»
PLANS:
- To research the ways to retrieve lipid fraction and its industrial processing;
- To research of lupin protein isolate technology;
- Creating a past-like dairy-vegetable product.
CURRENT STATUS