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Protein Competence Center
More value by collaboration!
www.pccresearch.nl
Protein Competence Center
• Structural collaboration on protein research
• Partners in industry and knowledge institutes
• Based on complementarity of knowledge and expertise
• Jointly create more value from proteins
• For a healthy and sustainable future
Why a Protein Competence Center
Protein Competence Center
• Bring together relevant partners from industry and knowledge
institutes
• To create
� critical mass
� industrially relevant research themes
� influence on (inter)national research agenda
� financial support for protein research
Why a Protein Competence Center
Why? (according to industry)
• The Netherlands has an excellent basis in protein research
• Industry indicates relevance of maintaining a broad & deep
protein knowledge base
• Efficient network for constructing public-private consortia:
continuous formulating of themes, programs and projects
• Need for flexibility in project planning and monitoring
Why a Protein Competence Center
Identified themes relevant to industry
• Holistic approach raw material
• Bio-activity
• Mild processing to increase choice of optimal functionality of proteins
Biorefinery / raw material
• Nutritional / bioactive functionality
• Analysis & quantification quality
• Physical functionality / exchangeability
Ingredient
• Physical functionality
• Bio-functionality
• Proteins in medical applications
• Steering protein functionality in complex product
Functionality in product
• Influencing market & consumer
• Market intelligence
• Chain-related aspect labeling
Consumer / sales / chain
Demand-driven research PCC
PC
C stru
cture
Project agreement
Project agreement
Project agreement
Project agreement
Project agreement
Co
nso
rtium
ag
ree
me
nt
PC
C stru
cture
& o
rga
nisa
tion
‘Se
mi-o
pe
n’
Organization
Protein Competence Centre
Management Team (MT-PCC)
General director
Scientific director
Senior scientists
Charon Zondervan (Wageningen UR)
Lubbert Dijkhuizen (RUG)
René Floris (NIZO Food Research)
Jan Dekker (Wageningen UR)
Supervisory board (SB-PCC)
Fred Beekmans (Darling Ingr.; Chair)
Gerard Robijn (FrieslandCampina)
Marco Giuseppin (AVEBE)
Meike te Giffel (NIZO)
Sibrand Poppema (RUG)
Raoul Bino (Wageningen UR)
www.pccresearch.nl
Contact information
PCC partners (14)
PCC partners
9
start milk protein research
1960
1970
1980
1990
2000
2010
β-lactoglobulin aggregation model
initiation
propagation
termination
α-lactalbumin nanotubes
casein sub-micellar structure
CaP-nanoclusters
Extraction RuBiSco
genetic variants
Cold gelling of whey proteins
Complex coacervation
structural studies
Concentration of milk
NIZO Protein Centre50+ proud years!
Bioactivity
Non-dairy
Dairy
Separation technology
Analytical methods
Physical/enzymatic modification technology
Functionality in applications
Milk protein analysis
Together to the next level
10
NIZO Protein Centre50 + proud years!
Separation technology
Analytical methods
Physical/enzymatic modification technology
Functionality in applications
Soluble keratins
Tailor-made caseinateControl of viscosity
yoghurt
Fresher taste
Less fouling
Well-tasting recovery drink
NIZOpremia, process control
WPC
WPI
Whey powder
Potato sport drink
Stable acid soy drink
Non-dairy
Dairy
Pardano
Kernhemmer
Together to the next level
11Together to the next level
Protein Functionalityunlocking the full potential of proteins
• New sources• Discovery• Selection
• Hydrolysis• Down stream
processing• Purification• Isolation• Extraction• Drying
• Characterisation• Size, Mw• Chem. Composition• Peptide profile• Tailor-made structures
• Gelling• Foaming• Viscosifying• Emulsification• Bioactivity• Functionality scan
• Product preparation
• Process design• Formulation• Interactions
• Nutritional value
• Taste/texture• Health claims
Source Processing Protein Functionality Application Benefit
BenefitApplicationFunctionalityProteinProcessingSource
Protein sourcesanimal vs. vegetable
• Cheap image• Mainly produced from
side streams• Low allergenicity• Protein efficiency
(sustainability)• Application
developments
12
• Track record in application
• Nutritional value• Unique properties• Optimized refinery
process
Vegetable proteins need proper treatment
to reach unique properties
Together to the next level
13Together to the next level
New protein sources
Pea
Rapeseedor Canola
Potato
TEFF
QuinoaAmaranth
Microalgae
Rice
Commercially available
Non commercially available
New sources from side streamsVegetable Common Edible Parts Other Edible Parts
Beans, snap pod with seeds leavesBeans, lima seeds pods, leaves
Beets root leavesBroccoli flower leaves, flower stemCarrot root leaves
Cauliflower immature flower flower stem, leavesCelery leaf stems leaves, seeds
Corn, sweet seedsyoung ears, unfurled tassel, young
leavesCucumber fruit with seeds stem tips and young leavesAubergine fruit with seeds leaves edible but not flavorfulKohlrabi swollen stem leaves
Okra pods wth seeds leavesOnions root young leavesParsley tops roots
Peas, English seeds pods, leavesPeas, Southern seeds, pods roots
Pepper pods pods, leavesPotatoes, Sweet roots roots
Radish roots leavesCourgette fruit with seeds seeds, flower, young leaves
Watermelon fruit-interior pulp and seeds rind of fruit
14Together to the next level
RuBisCO is…… the most abundant protein in the world
15
Cost
Taste
Image
• RuBisCO is the main protein in green plants• Green leaves are everywhere• Green leaves contain 2-3% protein on a fresh weight basis• Main enzyme for CO2 fixation (Calvin cycle)
• Very conserved over evolution
RubisCO
Large subunits in orange and pink
Small subunits in blue and purple
Together to the next level
Processing of green leaves
NIZO developments to obtain RuPI
• NIZO developed a process to extract colourless RuBisCO protein isolate (RuPI) from green leaves
• Lab-scale extraction was tested on various crops• Spinach, broccoli, leek, green cabbage, lettuce, sugar
beet leaves, carrot leaves
• Pilot-scale extraction was tested for spinach• Protein extraction yield of 30% and above
• Processing must be optimised per crop
• Highly functional protein material• Foaming, gelling
16Together to the next level
Protein extractionExample: RuBisCO
17Together to the next level
Acid precipitationMild heat treatment
Combined with decolorizationOrganic solvent
Insoluble material
Co-extraction of
chlorophyll and partially
polyphenols
Highly soluble
Highly functional
Poor solubility
Limited removal
of polyphenols
New protein sourcesorganoleptic properties
• Several possible reasons why new or alternative protein sources often show negative taste and flavor attributes
• Volatile compounds• Saponins• Phenolic compounds • Colored compounds• Sugars
18Together to the next level
19Together to the next level
Plant proteins• Often described off-notes
• Beany, hay, cardboard aroma• Bitter taste• Astringency
• Three strategies to deal with off-notes1.Prevent occurrence2.Eliminate by (natural) post-processing3.Mask perception
What is the cause for the perceived off-note?• Aroma• Taste• Astringency• Or a combination of them?
20Together to the next level
Decrease of hexanal in soy milk
Hexanal is degraded by dehydrogenase enzymes
expressed by specific strains.
0
0,5
1
1,5
2
2,5
3
3,5
4
R5-3 S51 S52 S54 S56 S58 S60 S62 S64 S66
selected micro-organisims
perc
eptio
n sc
ores
hexanal
Beany perception in end product significantly
decreased.
Example: astringency
21Together to the next level
+ guar
gum
Guar gum w/ proteins: decrease astringency,
dryness, roughness
Lysozyme WPI
AF astringency
Smart blends• Inputs 1: ingredients with flavour or taste defect • Inputs 2: ‘solutions’ with potential to mask or bind
• Characterize defects by chemical and sensory assessment• Define solution directions by literature mining• Screen combinations of ingredients for reduction in defects• Output: smart blend matrix• Pay per ‘line’• Your lines remain confidential!
22Together to the next level
INPUTS Flavour A Flavour B Starch Poly-saccharide
Dairy protein …
Soy protein Less ‘beany’
Pea protein Less ‘bitter’
Stevia extract Less ‘astringent’
Green tea extract Less ‘bitter’ Less ‘bitter’
Oxidation product Less ‘cardboard’
…
