GreenProtein – Using all plant proteins
PhD. Student: A. Tamayo Tenorio MSc
Thesis advisor: Prof. dr. ir. R.M. Boom
Supervisor: Dr . ir. A.J. van der Goot
Research group:Food Process Engineering
Supported by: STW
membrane bound
Introduction
RuBisCo
Phone: 0645383278
E-mail: [email protected]
URL: www.fpe.wur.nl
Research school: VLAG
Period: May 2013 – May 2017
(ribulose
-1,
5-
biphosphate
carboxylase
leaves
and
proteins
stems
from
sugar
beet
as representative rest stream.
oxygenase) isolation from plant material is nowadays
The protein-rich extract is targeted to be used in
accepted as having potential as new protein source,
human food.
while the hydrophobic proteins are usually neglected,
Research
although they are present in at least the same amount
This project will develop a mild cell disruption process
as RuBisCo; in some cases (such as in algae) even in
to avoid common degradation processes (see process
much higher amounts. This project will use one of the
outline in figure 1). We will characterise the resulting
largest readily available sources of plant proteins in The
suspension
Netherlands, which is the leaves of sugar beet plants.
RuBisCo. We will then make use of flocculation or
Isolation of hydrophobic protein together with RuBisCo
depletion interactions to phase separate the suspended
from this source would in principle be sufficient to
protein without denaturation. This will be the basis for a
replace 39 % of our total meat consumption in The
mild separation process that should preserve the
Netherlands.
nativity of the proteins. We will finally develop a
Hydrophobic proteins, however, cannot be isolated in
method for mildly uncoupling the chlorophyll, which is
their native state because they are not soluble in water,
bound to the hydrophobic proteins by hydrophobic
and
interactions.
tend
to
denature
during
the
currently
used
of
hydrophobic
proteins
and
dissolved
precipitation methods. Therefore, avoiding denaturation
The chosen route is generic, and therefore will be
is
applications.
applied not only to beet leaves and stems, but we will
Hydrophobic proteins functionality has strong potential
also explore the applicability to other raw materials,
for their use in for example clinical food products and
such as algae (in which the hydrophobic proteins are
protein enriched beverages, and for structured solid
even more prominent).
protein-based products.
Acknowledgements
Aim
We would like to thank STW and our project partners
The aim of this project is to develop a technology for
TNO Functional Ingredients group and Cosun for the
mild
financial support and cooperative work in this project.
crucial
to
extraction
achieve
and
novel
isolation of
food
the hydrophobic,
Figure 1. Outline of refining process.
Netherlands Research School in Process Technology
www.ospt.eu