Characterization of pea and oat protein fractions for designing and optimizing processes for the production of alternatives to dairy products
| Abbreviation: | Characterization of pea and oat protein fractions |
| Project Group: | Quoc Hung Le Dr. Barbara Maier |
| Funding: | BMWE, AiF 22684 N |
| Duration: | 2022 - 2025 |
| Grant recipient: | Karlsruher Institute for Technology (KIT) (until 05/2024), Leibniz-LSB@TUM (from 06/2024) |
| Partner: | Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet für Milchwissenschaft und -technologie |
| Further links: | FEI Projekte des Monats, April 2024 |
In 2020, sales of over €1 billion set a new record for the entire vegetarian-vegan product segment, with plant-based milk alternatives representing one of the strongest sales groups. Even though only a few people in Germany follow a strictly vegan lifestyle, the willingness to buy alternatives to dairy products has steadily increased. The range of alternatives to dairy products is wide, from plant-based H-drinks and fermented products to cheese analogues. Depending on the temperature-time combination, plant-based protein fractions or individual subunits are denatured, changing their structure and physical properties. For example, when native extracted pea protein is heated, it forms a gel. With a comparable protein content, this is not possible with pea protein isolate, as the proteins in the preparation are already partially or completely denatured.
The research hypothesis is that quantitative analysis and a better understanding of thermally induced changes in plant protein fractions can be used to design and optimize processes for the desired physical properties. Accordingly, this project focuses on the following:
- Development of an HPLC (high-performance liquid chromatography) method for quantifying individual plant protein fractions in raw materials, intermediate products, and end products
- Determination of the formal kinetics of thermal denaturation of the globulin fraction and its subunits, as well as their interaction
- Characterization and improvement of understanding of changes in physical properties as a result of denaturation and, where applicable, aggregation of proteins
The methods developed in the project for quantifying the individual protein fractions of peas and oats can be used directly by food manufacturers and their suppliers as well as by analytical laboratories. They can be used to characterize raw materials for production, for example to determine the extent and chemical-physical effects of denaturation in protein preparations. With such information, raw materials for the processing of plant-based alternatives can be qualified and thus selected, or process parameters can be adjusted to achieve the desired quality level and avoid faulty production.
