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Title Bioprocessing of protein-rich raw material towardsimproved functionality

Author(s) Laitila, Arja; Karsma, Anni; Rosa-Sibakov, Natalia;Juvonen, Riikka; Sozer, Nesli

Citation 32nd Nordic Cereal Congress "Future FoodSecurity - New Opportunities for Nordic Crops",7 - 9 September 2015 , Espoo, Finland.Nordic Cereal Association (2015)

Date 2015Rights This presentation may be downloaded for personal

use only.

VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

Bioprocessing of protein-rich

raw material towards

improved functionality

Arja Laitila, Anni Karsma, Natalia Rosa-

Sibakov, Riikka Juvonen & Nesli Sozer

VTT Technical Research Centre of Finland Ltd

arja.laitila@vtt.fi

Nordic Cereal

Congress 2015,

Espoo

Novel multifunctional plant protein ingredients

with bioprocessing (BIOPROT)

1. Improve protein and nutritional functionality of bran and faba

bean ingredients by tailored bioprocessing with microbes and

enzymes

2. Establish technological functionality of modified plant protein

sources in several food categories (pasta, bread and extruded

snacks)

Finnish funding: MMM Makera

08/09/2015 Laitila

BIOPROT-team

University of Helsinki, Finland

Elisa Arte, Rossana Coda,

Kati Katina (coordinator)

University of Bari, Italy

Marco Gobbetti, Carlo

Rizzello

VTT Ltd, Finland

Riikka Juvonen, Anni Karsma,

Arja Laitila, Atte Mikkelson,

Margherita Re, Natalia Rosa-

Sibakov, Nesli Sozer, Irina

Tsitko

Central Research Institute of

Food and Feed Control, Turkey

Nurcan Aysar Guzelsoy,

Orhan Eren

Project leaders

08/09/2015 Laitila

Faba bean is an excellent source of protein

High protein content (25-35%)

Vitamins, minerals, dietary fibre and

bioactive compounds

Low cost: Half the price of soy bean and

peas (~200 vs 400 €/t)

Suitable for gluten-free products

The limitations on using faba beans are

the presence of antinutritional factors, a

bitter taste and poor technological

functionality

Vicia faba major Vicia faba minor

08/09/2015 Laitila

Bioprocessing as a tool to improve the techno-

functional and nutritional profile

Microbial food cultures

Bacteria (especially lactic acid

bacteria), yeasts and moulds

Versatile, multifunctional actions

Enzymatic treatments

Fast, controlled, targeted

actions

Bioprocessing

Structure

Colour

Taste

Digestability

and bioavailability

Process performance

Safety and shelf life

08/09/2015 Laitila

This study aimed to improve:

protein bioavailability

technological functionality

1. Enzymatic treatment with

phytase

2. Lactic acid bacteria, including

exopolysaccharide producing

(EPS) bacteria

Fermented faba bean

ingredients in extrusion

Microbial EPS such as dextrans

Selected lactic acid bacteria

EPS to deliver viscosifying, texturising and

emulsifying agents in to foods and beverages

Effective at low concentrations

(0.5-1%, d.w.)

Health promoting properties

In situ production: Label-free technology for

modifying texture and nutritional properties

Phytic acid

Strong binding affinity to important minerals

Forms complexes with proteins decreasing

solubility

08/09/2015 Laitila

Vicia faba L. var major Dehulling, milling (partcle size ca 600 µm)

Raw material characterisation

LAB selection Indigenous and from other plant sources

L. plantarum, Lc. lactis, W. confusa

106 cfu/g

Fermentation 0.5 kg and 10-15 kg

33% flour + 62 % water + 5% sucrose*

(*only EPS production)

25°C 24 h

Enzyme selection Food-grade phytase (Ultra Bio-Logics Inc)

Enzyme treatment 2, 10 and 20 U (33-167-333 nkat)

Ratio (s:l) = 1 solid : 2 water

RT and 55°C; 1,2,4 h

Freeze drying and milling

Extrusion 100 -50 – 25 % mixed with rice flour

LAB = lactic acid bacteria

Baking Pasta

08/09/2015 Laitila

Treatment with food-grade phytase was effective

Phytic acid content in faba beans was reduced up to 89 %

Incubation time (h)

Ph

yti

c a

cid

(m

g/k

g) Native

08/09/2015 Laitila

Phytase treatment increased protein release of faba bean (in vitro digestion model Nordlund et al, 2013, J Cereal Sci, 58, 200-208)

Phytase treatment

enhanced the solubilisation and release of protein from faba bean in

the gastric stage of in vitro digestion

increased Ca, Mg, Fe, Zn availability (data not shown)

08/09/2015 Laitila

Bioprocessing of faba beans with LAB

08/09/2015 Laitila

Faba beans are natural source for

exopolysaccharide (EPS) producing LAB

Intensive LAB growth

100-1000 cfu/g → >108 cfu/g

Weissella and Leuconostoc

bacteria isolated and

characterised

In situ production of EPS in

protein rich matrix ?

EPS-negative: Lactobacillus

plantarum

Antimicrobial potential

Reduction of antinutritive factors

and protein modification

0,0

1,0

2,0

3,0

4,0

5,0

6,0

7,0

8,0

9,0

10,0

0h 24h

log

10

CF

U/g

EPS

producers

Leuconostoc lactis Weissella confusa

Total LAB

08/09/2015 Laitila

Lactobacillus plantarum E76 (EPS-negative) vs

Weissella confusa E3403 after 24h fermentation

08/09/2015 Laitila

Intensive dextran production during faba bean

fermentation

0,2

0,8

4,9

1,4

6,5

0,0

1,0

2,0

3,0

4,0

5,0

6,0

7,0

L. plantarum Lc. lactis_Control Lc. lactis_EPS W. confusa_Control W. confusa_EPS

Dex

tran

(g

/ 1

00

g d

m)

Control = without added sucrose

University of Helsinki: Katina

08/09/2015 Laitila

Starch granules

EPS negative

L. plantarum In situ produced dextran

Protein matrix

VTT: Field emission scanning electron

microscopy (FESEM) / Tsitko & Laitila

Polymeric EPS matrix

Weissella bacteria

EPS = exocellular polysaccharide

FESEM micrographs after 24h fermentation

08/09/2015 Laitila

Total free amino acids

Sample

g/kg

Control 5.7

L. plantarum 7.6

Lc. lactis 10.4

W. confusa 9.8

Fermentation releases proteins from the cell wall

matrix and significantly increases the amount of

free amino acids (AA)

Fermentation had a

positive impact on

amino acid profiles

→The amount of

essential AAs increased

University of Bari: Rizzello

08/09/2015 Laitila

Bioprocessed faba bean ingredients in extrusion

08/09/2015 Laitila

0,0

2,0

4,0

6,0

8,0

10,0

12,0

14,0

16,0

18,0

100% 50% 25%

Har

dn

ess

(N)

Level of faba bean raw material in the sample

Native fababean flour

L. plantarumfermentedfaba bean

0,00

0,05

0,10

0,15

0,20

0,25

0,30

0,35

0,40

0,45

100% 50% 25%

Cri

spin

ess

Ind

ex

Level of faba bean raw material in the sample

Fermentation with L. plantarum improved

mechanical properties of extruded snacks

Decreased hardness Increased crispiness (50 and 25% addition)

08/09/2015 Laitila

100 % 50 % 25 % Native faba

L. plantarum

fermented

W. confusa

fermented

(EPS)

Challenge: Burning (Maillard reaction), especially with EPS producing LAB

Future: Other applications such as in baking

In protein-rich material, no additional impacts

with EPS producers

08/09/2015 Laitila

Benefits of faba bean bioprocessing

Microbial food cultures

Release of proteins and

modification of amino acid

profile by fermentations

Reduction of antinutritional

compounds

Biocontrol

Faba beans provides an

excellent base for EPS

production → functionality in

other applications such as

baking, vegetable pastes

Enzymatic treatments

Phytase treatment as a fast

tool to increase

protein solubility

mineral availability

08/09/2015 Laitila

Take home messages

Well-characterised microbes and enzymes as a tool for

improving nutritional profile and functional properties of

protein-rich legume ingredients and products

→ New product innovations

TECHNOLOGY FOR BUSINESS