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Capabilities
of plant proteins
Dr. Ralph Thomann, IGV GmbH, Germany
Frank Kage, ILU e.V.,
Gertrud Schramm, IGV GmbH
Woronesh, March 20th, 2013
Topics• Consumtion of meat and meat analogues
• Composition of protein plants - „pro“ & „contra“
• Sources of plant proteins
• Fractionation of legumes – dry and wet
• Protein concentrates & isolates from plant materials
• Extrusion of pea flours and proteins
• Properties and application of extruded products
• Health aspects of consuming vegetable proteins
• Ecological aspects for consuming vegetableproteins
• IGV your partner
Meat consumption of the world
Source: www.worldmapper.org © 2006 SASI group (Univ. of Sheffield) & Mark Newman (Univ. of Michigan)
Meat consumption of the world- kg per capita kg 2007-
Country/wold Beef and veal
Pork Broiler Total in 2007
world 9,5 14,9 12,5 38,7
Germany 13,2 55,6 15,5 87,7
South Africa 16,5 3,6 25,1 49,2
Poland 4.7 51.2 20.3 76.4
Russian Federat. 17.6 18.0 22.1 60.3
Ghana 2,0 0,7 5,1 13,6
Australia 43,5 23,0 39,3 121,2
USA 42,1 30,3 51,8 125,4
India 1,5 0,4 0,6 3,2
P.R. of China 4,7 33,3 12,0 54,1
Source: www.scribd.com/doc/91840616/Meat-Consumption-Per-Person
Markets for Novel Protein Products
Region Latent Demand US $ mln
% of Globe
Asia 4,432 30.9
Europe 3,822 26.6
North American & theCaribbean
3,404 23.7
Latin America 1,176 8.2
Middle East 736 5.1
Africa 582 4.1
Oceana 200 1.4
Total 14,354 100.0
Source: Philip M. Parker, INSEAD, copyright 2008, www. icongrouponline.com
Harvest amount of proteinsources, world 2010
Plant Protein content[%]
Harvest amounttotal [1000 t]
Harvest amountprotein [1000 t]
Soy 39 261,578 102,015
Wheat 12 650,881 78,105
Corn 8.5 844,405 71,774
Rape seed 25 59,071 14,767
Pea 24 10,208 2,450
Source: FAOSTAT
Agricultural areas – wold (part GMO)
Quelle:pigurdesign / www.transgen.de
High protein plants -overview
Plant Protein content
[%]
Technology Intermediate product
By-productd.m. proteincontent [%]
Soy 39 Oil pressing / extraction
press cake / soy milk / tofu
44-4855
Wheat 12 Starch/sirupproduction
wheat gluten > 80
Rape seed 25 Oil pressing press cake 30-36
Sun flower 22 Oil pressing press cake 26
Corn 8,5 Starch/sirupproduction
maize gluten 23
Pea 24 Starch production protein 85
Other sources for purified food protein: rice bran, oat, potatoes, lupine
Composition of important protein
plants
The amino acids in plant proteins
pea
g/100g Protein
soy
g/100g Protein
wheat
g/100g Protein
rape press cake
g/100g Protein
Cystein 2,0 1,5 2,5 4,5
Methionin 1,5 1,5 1,9 4,5
Lysin 9,3 5,0 3,3 12,3
Isoleucin 8,2 4,7 4,7 7,3
Leucin 10,2 7,4 8,1 12,6
Phenylalanin 6,1 5,2 5,6 7,5
Tyrosin 5,3 3,3 3,6 4,8
Threonin 6,9 3,9 3,8 8,8
Tryptophan 1,5 1,2 1,3 2,6
Valin 8,0 4,6 5,4 9,5
“Pro” and “contra” arguments for
different vegetable proteinsspecies GMO allergen Novel
foodimage availability price
soya
wheat
rape/canola
corn/maize
peas
lupin
rice bran
potatoes
oat
sunflower
Fractionation of wheat and peaprotein - dry processes -
• Processing steps
o Fine grinding to separate protein and starch
bodies
• High energy input
• Cryomilling at -60 °C
o Air classification
• Pea: up to 55% protein in high protein fraction
o Agrimarin.no & IGV
o Wheat: up to 25 % protein
o Kampffmeyer Milling Group
Optical results of fractionation of starch-protein structures
blue particles: protein
Results of dry fractionation
of dry yellow pea
Protein content / (yield)Fine grinding
Protein content / (yield)Cryo milling
Pea flour 22,3 / (100 %) 21,7 / (100 %)
Coarsefraction
13,8 / (51,6 %) 15,7 / (83,3 %)
Fine fraction
32,8 / (48,4 %) 47,4 / (16,7 %)
Source: ILU e.V.
Fractionation of wheat and pea protein- wet processes -
Pea starch production:
• Pea flour slurry; decanter; approx. 86% protein in isolat(precepitation by optimal pH and steam injection)o www.roquette-food.com NUTRALYS® pea protein
o www.pisane-cosucra.com Pisane® pea protein
o www.emsland-group.de Emvital® pea protein
Wheat starch/syrup production:
• wheat flour; slurry; 3 phases decanter; gluten
• Wheat flour; dough; wash out; air dryer; vital-gluten
Health aspects of consumingvegetable proteins
• Effective amino acid composition for feed and food
• Lower cholesterol than meat equivalent
(mix products like “Hack plus” with 30% wheat protein )
• Multi purpose raw material for ethnic food
(vegetarian, vegan, no pork, no beef, kosher …)
• Low price raw material for saturation of pure people
• Lower iron/minor components content than meat
equivalent
Interesting Innovation: “hackplus”
Quelle: www. Hackplus.de
Substitution of 30 % meat by:Wheat proteinWheat flourBeetroot juicePaprika extract
Ecological aspects for consumingvegetable proteins
• Lower carbon foot print than animal protein
• Lower water foot print than animal protein
(1 kg animal protein requires 2- 16 kg veg. prot.)
• No methane emission (beef)
• Positive input on soil quality (nitrogen)
• Crop rotation/diversification
(actions against mono cultures for bio-energy)
• Adapted varieties to different climates exist
• => wold wide availability, low investment
Extrusion of pea, sunflowerand rape seed press cake
raw material:
• pea flour
• pea flour + pea protein
• pea protein
• rapeseed & sun flower press cake (hulls removed before pressing)
technology:
• Extrusion (single and twin screw, in future plantetary extrusion)
• High Moisture Extrusion (HME 60% moisture ) Clextral extruders
• Cold extrusion: Pasta Technology
ExtrusionApplications
• high protein nutritiono crispies for protein bars and shakes
• meat substitute (also from HighMoistureExtrusion)
• pasta
• dry soups
• snacks (spicy & sweet flavored)
Extrusion – pea protein isolate
twin screw extrusion(semi high moisture)
twin srew extrusion(low moisture)
Pea protein extrudates- 85 % protein content !- but also 6 % hidden fat!have• excellent water stability• meat like flavour• soft or crispy taste• storage stability• perfect hygienic statusThey are:• Non GMO• No novel food• Non allergenic• Gluten free
Extrusion – pea flour
Crispies withoutpea taste
Gluten freepasta
Instant powders forsoups/puree
USA: pioneer for meat analogues
Source: Mian Riaz, ExtruAfrica 2012
USA: pioneer for meat analogues
Source: Mian Riaz, ExtruAfrica 2012
IGV your partnerPrivate, independent applied research centre • food technology, • baking technology, • accredited analytical investigation • algae research• contract research (public or confidential)
19. IGV conference 15./16. April 2013“Capabilities of Vegetable Proteins”
see: www.functionalgrains.com
Workshop 17./18. April 2013“Extrusion & baking of protein rich products”
Summary• The growing consumption of meat and the strong foot print of
meat are reasons to find soon alternatives for high protein products and also meat analogue products
• Different types of plant proteins are available for use• Extrusion of protein plant materials is a useful way
• for making innovative plant based • texturized, tasty, hygienic, multi purpose high protein
products• at centralized locations.
• IGV GmbH from Germany is partner for consultation, innovation, investigation and trainingwww.igv-gmbh.com
Thank you for your attention
See your experts soon at IGV conference“Capabilities of vegetable proteins”
April 15th/16th 2013and/or
Workshop April 17th/18th
“Extrusion and Baking of Protein Rich Products”
