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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, protein-rich fractions from plant origin for different applications.

Business from technology

Applying enzymes for protein modificationVTT supports the food industry by develop-

ing feasible and sustainable enzyme tech-

nologies for innovative food solutions. VTT’s

multidisciplinary research on the protein

modification covers the chain from enzyme

discovery and characterization to ready-to-

commercialise technologies and develop-

ment of food prototypes. VTT creates novel

enzyme technologies, but also tailors exist-

ing technologies to match the needs of the

food industry.

For protein modification, we utilize oxi-

dative and transferase type enzymes for in-

corporating specific compounds to proteins

and to crosslink proteins to tailor their func-

tionality. Proteases, peptidases and amido-

hydrolases are used especially for tailoring

sensory quality of foods.

Improving technological properties and sensory qualityVTT develops enzyme technologies to

strengthen or otherwise modify 3D protein

networks which are essential for food struc-

tures with desirable technological and sen-

sory quality. Especially the stability and the

perceived texture and flavour of protein-

based foods are in our focus. Depending on

the target, the texture and flavour of proteins

or protein-rich products are tailored either

by polymerising or hydrolysing enzymes.

Applying crosslinking enzymes for pro-

tein modification is our core competence

Depending on the reaction mechanisms

of these enzymes, we are able to form

crosslinks in the protein structures which

then lead to different network structures

affecting e.g. gel formation and water-hold-

ing of the product. Acceptable texture and-

water-holding are challenging targets par-

ticularly in low-salt and low-fat food protein

systems.

In multi-phase systems such as emul-

sions and foams stability is controlled by

the interface between the immiscible com-

ponents but also by the viscosity of the

continuous phase. Proteins serve as good

foaming and emulsifying agents since they

enhance stabilization of the continuous

phase but also strengthen the interface.

VTT focuses on tailoring proteins both

at the interface and in the continuous

phase for improved physical and chemi-

cal stability. Enzymes capable of creating

covalent bonds among proteins have been

found to face these challenges.

Tailoring physiological responseBy modifying the structure of protein-based

foods we aim at altering the rate at which

proteins are disintegrated and digested in

the human gastrointestinal tract. We focus

on gaining more knowledge on how the

digestion process could be controlled by

targeted modification of protein and food

product structure. A change in protein di-

gestion rate is supposed to result in chang-

es in the rates of gastric emptying and pro-

tein absorption and ultimately affect both

satiety and food intake. The digestibility of

modified proteins may also be of impor-

tance when considering the allergenic po-

tential of the proteins.

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

Additional information

Meat and milk

PhD Raija Lantto

Tel. +358 40 727 0703

Raija.Lantto@vtt.fi

Foams and emulsions

DSc Riitta Partanen

Tel +358 40 825 5816

Riitta.Partanen@vtt.fi

Cereal

DSc Emilia Selinheimo

Tel +358 40 504 2963

Emilia.Selinheimo@vtt.fi

Rheology

MSc Martina Lille

Tel. +358 40 821 3294

Martina.Lille@vtt.fi

Physiological functionalityDigestion, satiety, allergenicity

Technological propertiesPhysical and chemical stability,

mechanical properties

Sensory quality

Products, applications

Raw materials from food and non-food sources New enzymes

and tools for processing

Protein-based traditional productsNovel protein ingredientsNovel product concepts

Protein processingat the interface

• adsorption properties • packing and networking

• mass transfer

Gels, foams, emulsions, dispersions, encapsulation

Protein processingin bulk

• network formation and structure

• particle interactions

PROTEIN MATRIX EMBEDDED LIPIDS.

PROTEIN EMULSIONS.

LIQUID/SEMI-SOLID PROTEIN FOAMS.

Production of new plant based proteinsAvailability of plant based proteins is cur-

rently limited; even though plant based pro-

teins cause less environmental load than

animal proteins. VTT has developed tech-

nology to recover plant proteins into mul-

tifunctional ingredients by using novel dry

fractionation technology. For example oat is

an excellent source of protein with nutrition-

ally favorable amino acid composition, well

tolerated by celiac patients and low allergen-

ic potential. By the specific oat fractionation

technology a highly concentrated protein

fraction can be obtained. Other example is

the fractionation of side streams of vegeta-

ble oil production, which can be converted

into new functional protein concentrates.

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. 264-291.

• 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.

Technology and market foresight • Strategic research • Product and service development • IPR and licensing • Assessments, testing, inspection, certification • Technology and innovation management • Technology partnership

VTT TECHNICAL RESEARCH CENTRE OF FINLANDwww.vtt.fi