VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD
Protein mining of wheat and
rice side-streams - Exploring
novel technological concepts
Emilia Nordlund
Bridge2Food - 9th Protein Summit 2016
Lille, France
September 19th-21st, 2016
20.9.2016 2
VTT Technical Research Centre of
Finland Ltd
Net turnover and other operating
income 272 M€ for VTT Group in 2015(VTT Group’s turnover 185 M€ in 2015)
Personnel 2,470 (VTT Group 31.12.2015 )
Unique research and testing
infrastructure
Wide national and international
cooperation network
We use
4 million
hours of brainpower a
year to develop
new technological
solutions
A leading R&D organisation
in Nordic countries
We provide expert services
for our domestic and
international customers
and partners, both in
private and public sectors
36% of Finnish
innovations
include VTT
expertise
TOP 2VTT is second
most active
patenting
organisation in
Finland (2014)
20/09/2016 3
Pathway to novel protein ingredients
Enrichment
and
modification
technologies
Up-scaling in
our food and
brewing pilot
Techno-functional
properties,
physiological
response
Techno-
economical
evaluation of the
concept
New sources of protein ingredients
Functional ingredients
designed for your specific
needs
Applicability
in food
products
Raw
material
competence
20/09/2016 4
Side-
streams and
non-food raw
materials
Novel cell,
microbe or
plant factory
concepts
New plants
and species
for ingredient
sources
Novel sources of protein ingredients
20/09/2016 5
Plant proteins are a megatrend
Drivers
Global protein supply security
Restricted availability of animal proteins
Consumer interest for high protein foods
Need
Plant sources and agro side streams should be
utilized more efficiently and sustainably
Challenges
Enrichment of protein from the matrix
Technological functionality
Sensory quality
Nutritional quality
PROMINENT
Protein Mining Of Cereal Side-streamsExploring Novel Technological Concepts
20/09/2016 7
PROMINENT project in a nutshell
Aim
To develop techno-economically feasible and sustainable
food protein concepts that meet consumer demands
To develop technologies to enrich and concentrate protein from
solid and liquid side streams
To tailor techno-functional and sensory properties of the protein
rich fractions
To use the fractions either as performance proteins or nutrients
To assess the sustainability and socio-economic performance of
the process scenarios
Consortium: VTT (coordinator), Südzucker AG, AB Enzymes, Upfront
Chromatography A/S, United Biscuits (UK) Ltd, Barilla, Olvi, LUKE,
Bridge2Food
Schedule: 2015-2018, Budget 3.1m€
Funding: Prominent project is part of the Bio Based Industries Joint
Undertaking under the EUs Horizon 2020 research and innovation
programme
20/09/2016 8
Cereal raw
materials
Fractionation
and protein
isolation
Modification1) technological
functionality
2) sensory
quality
Pilot-scale
food
applications
LCA & sustainability, safety & regulations, social aspects
Feasibility and economics
Prominent work chart
key evaluation points for success and for the ”go/no go”
decisions (purity, quality, feasibility, sustainability)
20/09/2016 9
Raw materials from cereal processing industry
20/09/2016 10
Rice bran
11-17% protein
Wheat bran
15-20% protein
Spent grain, DDGS
27-36% protein
Cereal side stream raw materials are
a significant protein source
Wheat bran and rice bran production is totally around 250 million
tons per year Bran protein could feed a billion people
Calculated with 10% raw material protein content and with 50% yield from side streams, and
with 50 g daily protein need
20/09/2016 11
Overview of the fractionation approaches -
Three experimental paths
Wet/Aqueous-
processing• Wheat and rice bran
Dry-fractionation by
air-classification• Wheat and rice bran
Deep eutectic
solvent extraction • Brans, DDGS
Wet-milling
to release
proteins
Enzymatic
hydrolysis
to release
proteins
Feasible protein separation
and concertation
Pretreatments
Fat removal
Milling and sieving trials
Enzyme tests
Air classification Feasible protein separation
and concertation
Screening trials
to study different raw
materials
20/09/2016 12
Dry fractionation – Case rice bran
Fresh rice bran
Defatted fresh rice bran
Pre-treatments• Milling
• Air classification
• Sieving
• Enzymes
Air-classification
Fat extraction by
supercritical carbon
dioxideEffect of different
pre-treatments on
protein enrichment
by air classification
COARSE fractionFINE fraction
Air ClassiFiEr50ATP, Hosokawa Alpine, Scale 50 g – 3 kg
C
O
A
R
S
E
FINE
20/09/2016 14
FINE fraction
Air classification
Protein rich FINE
Milling
Milling and/or air classification enable rice pericarp
removal and protein enrichment
COARSE fraction
Pericarp removed by air
classification
Protein enriched by
milling and air
classification
Coarse fraction from air
classification
Protein enriched by
milling and air
classification
Pre-treatment
dry processing• Air classification
• Fine milling
Defatted fresh rice
bran, non-milled
20/09/2016 15
Dry-fractionation by
air-classification• Wheat and rice bran
Wheat bran
processing
Milling trials
Enzyme tests
Rice bran
processing
Fat-removal
Milling and
sieving
Enzyme tests
Wet/Aqueous-processing of solid side streams
Wet/Aqueous-
processing• Wheat and rice bran
Deep eutectic
solvent extraction • Brans, DDGS
Wet-milling
to release
proteins
Enzymatic
processing
to release
proteins
Feasible protein separation
and concertation
Feasible protein
separation and
concertation
Screening trials to study
different raw materials
20/09/2016 16
Ultra-fine wet milling on wheat bran releases bran
components from matrix and tailors technical quality
Proteins liberated from matrix by wet-milling, but not solubilized
Dry grinding of wheat bran Wet grinding/ Microfluidization
Rosa-Sibakov et al., Journal of Cereal Science 64 (2015) 1-10
20/09/2016 17
Harnessing enzymes for
bran protein recovery
Carbohydrases and proteases
attack the subaleurone proteins of
bran resulting in protein
solubilisation ca. 60%
Activation of bran endogenous
enzymes causes protein
solubilisation up to 75%
Next: exploring the enzyme
treatments effective in a short
treatment time
Best combination of enzymes
Combined with milling
Arte et al., Cereal Chem, 2016, 93(2):162-171
Arte et al., J. Agric. Food Chem. 2015, 63, 8685−
20/09/2016 18
Bioprocessing with enzymes and yeast
transforms the bran protein bioaccesible
Bioprocessing a potential tool to better utilize the proteins from cereal
bran in nutrition
So
lub
le p
rote
in %
fro
m t
ota
l p
rote
in
Time (min)
Bio-
processed
bran
Native
bran
Solubilisation of protein in vitro
Nordlund et al.2013, J Cereal Sci, 58, 200
20/09/2016 19
Dry-fractionation by
air-classification• Wheat and rice bran
Wheat bran
processing
Milling trials
Enzyme tests
Rice bran
processing
Fat-removal
Milling and
sieving
Enzyme tests
Deep eutectic solvent extraction of solid side
streams
Wet/Aqueous-
processing• Wheat and rice bran
Deep eutectic
solvent extraction • Brans, DDGS
Wet-milling
to release
proteins
Enzymatic
hydrolysis
to release
proteins
Feasible protein separation
and concertation
Feasible protein
separation and
concertation
Screening trials to study
different raw materials
20/09/2016 20
DEStraction: Novel approach for spent grain
protein recovery
Extraction of insoluble proteins by a new class of
solvents has been developed at VTT (patent pending)
Deep eutectic solvents (DES)
Formed as a liquid mixture of two high-melting
components
Several food-grade combinations
Unique biopolymer dissolution properties
Previously: 70-80% of Brewers’s spent grain protein
could be extracted using DES (NaAcO:Urea)
DES could be removed from the protein concentrate by
membrane technology
Demonstrated at pilot scale
Production of DES:
20/09/2016 21
DEStraction of distiller’s spent grain (DDGS)
raw materials efficient
Around 50% protein solubilization by DES, with NaOH around 30%
DDGS = Distiller’s
spent grain
41
36
30
38
41
46
37
4748
5349
55 56
35
27
0
10
20
30
40
50
60
Rice bran,fresh
Rice bran,stabilized
Wheat bran DDGS (1) DDGS (2)
Pro
tein
yie
ld (
%)
DES1
DES2
NaOH, pH 11
20/09/2016 22
Conclusions and future perspectives
Air-classification of
wheat and rice bran
Analysis of the functionality of the fractions in applications
Main results
• Hull/pericarp removal
• Protein enrichment
Next:
• Optimization of dry-
fractionation
• Pre-treatments
• Air-classification
Bioprocessing of
wheat bran
Main results
• Effective protein
solubilisation by
enzymes
Next:
• Optimization of enzyme
treatments
• Feasible separation and
concertation
Deep eutectic solvent
extraction
Main results
• Effective protein
solubilisation from spent
grain (DDGS)
Next:
• Extraction conditions:
water content and T
• Feasible separation and
concertation
20/09/2016 23
Acknowledgements
Prominent partners: Südzucker AG, AB Enzymes, Upfront Chromatography A/S, United
Biscuits (UK) Ltd, Barilla, Olvi, LUKE, Bridge2Food
Bio Based Industries Joint Undertaking under the EUs Horizon 2020 research and innovation
programme
VTT team on plant protein research
Dr. Nesli Sozer, solid and semi-solid plant-based food systems
Dr Outi Mäkinen, colloidal plant-based food systems
Dr. Katariina Rommi, Fractionation and enzyme technologies
Dr. Dilek Ercili-Cura, colloidal plant-based food systems
MSc Illkka Kajala, Fractionation and fermentation technologies
MSc Pia Silventoinen, Fractionation technologies
Dr. Riikka Juvonen, Fermentation technologies
Dr Raija-Liisa Heiniö, Sensory research
Dr Kyösti Pennanen, Consumer research
Dr. Anna-Marja Aura, In vitro models and research
Dr. Raija Lantto, Head of research area, Biomass and food processing
Dr. Emilia Nordlund, Research team leader, Food Solutions
Prof. Kaisa Poutanen, Research manager
TECHNOLOGY FOR BUSINESS
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