豆类生物炼油厂——功能性成分多样化的新加工选项.pdf

1、Legume biorefineries processing options for diversification of functional ingredientsJoshua MayersRISE Research Institutes ofSwedenDept.Food Research&Innovation,Product Design Unitjoshua.mayersri.seBridge2Food Europe,05.06.25 Platforms for the transformation of organic raw materials to a range of bi

2、o-based products.SugarcaneCorn SoyWheatBiorefineriesBioenergy FeedMaterials GasesFood LegumesLegume biorefineriesWet processing Protein isolates,80%DM Dry processing Protein concentrates,65%DMYellow peas(Pisum sativum),Faba beans(Vicia faba),Lentils(Lens culinarias),Chickpeas(Cicer arietinum L.),etc

3、.Protein productionTwo Cases on yellow peas:-Sodium reduction-Phytate reduction +-Side-product utilizationStarch&Fiber by-productsLiquid residue 0.15 tPPI 0.15 tStarch&wet fiber0.5-0.6 t0.07-0.14 t1 tPea flour Alkaline solubilisation pH 8-10CentrifugationCentrifugationIsoelectric precipitationpH 4-5

4、SupernatantSolidsProtein neutralisation pH 7DryingPea protein isolateSupernatantSolidsStep 1.SolubilisationHydroxide additionNaOHStep 2.PrecipitationAcid additionH2SO4Step 3.NeutralisationHydroxide additionNaOHPeasDehullingPea hulls Milling50 kt/yr pea=7.5 kt pea protein isolate 20 25 kt pea starch

5、3.5 7 kt pea hull fiber 4 6 kt wet fiberA pea-based biorefineryHigh salt content Swedish Na intake high,2-3x recommended level(target=1%sodium.Questions-Can we develop an ingredient that meets these requirements?-Is it tasty?Does salt reduction make it less palatable with consumers?-Is the process s

6、ustainable on a life-cycle basis?-What are the wider health implications of a plant-based diet with lower Na intake?Phytate(anti-nutrient)Limits mineral bioavailability,esp.iron,zinc,calcium.Decreases protein digestibility.Alessandrini,et al.,2021.https:/doi.org/10.3390/nu13124225;Bryngelsson,et al.