氧化正在破坏植物蛋白质质量：这就是预防方法.pdf

1、June 4,2025Bridge2Food Europe 2025 Bridge2Food Europe 2025-Track III:Optimizing Protein Production Track III:Optimizing Protein Production-Amadou SIDIBEAmadou SIDIBEOxidation is Destroying Plant Protein Quality:Ways to Prevent itWe innovate for our clients in understanding and enhancing alternative

2、proteins.Amadou SIDIBEPresentation Plan1.1.Defining quality of protein ingredientsDefining quality of protein ingredients1.What ingredients?2.What properties?2.2.Focus on oxidation:Focus on oxidation:How is oxidation impacting quality of the ingredients?1.Protein ingredient components and their sens

3、ibility to oxidation2.What solutions?3.3.IMPROVE ecosystem presentationIMPROVE ecosystem presentationProprietary information of IMPROVE SAS2Protein ingredients Overview3SeedsSeedsFlour/MealFlour/MealConcentrateConcentrateIsolateIsolateProtein%Protein%20 to 30%20 to 50%50 to 75%80%ProcessProcessPB dr

4、y processingPB dry processingPB dry&wet processingYeast wet processingPlant based wet processingYeast and bacterial wet processingAllegationAllegationClean LabelClean LabelRich in fibersClean LabelRich in fibersUltra-transformedRich in proteinsMarket priceMarket priceLowLowModerateHighUsage exampleU

5、sage examplePlant based milkBakery,PastryMeat analogEgg and casein replacers%proportion use%proportion useUp to 50%Up to 50%Up to 50%95%Lower risk during storageInteraction with proteinsInteraction with proteinsDehulled flourDehulled flourProtein Protein extraction extraction(AOX,N2)(AOX,N2)Protein

6、Protein precipitationprecipitationEthanol Ethanol washingwashingHulls(polyphenols)Protein Protein stabilizationstabilizationPolyphenolsPhospholipidsWaterKey TakeawaysProprietary information of IMPROVE SAS14Oxidation is coming from diverse compounds diverse compounds Full raw matt