Recovery and fractionation of vegetable proteins
Food proteins can be recovered from a wide range of raw materials. Leguminous plants such as lupines, peas, field beans, and soy beans have a particularly high protein content. However, other plants such as sunflowers, cereals, nuts, and pseudo-cereals have sufficient protein to be used as raw materials.
After grinding the protein seeds and the protein extraction, we carry out different purification steps (e.g. ultrafiltration) and drying processes (e.g. spray drying) depending on the starting product, in order to obtain protein flours, protein concentrates and protein isolates.
Process for the extraction and processing of vegetable raw materials
As a research focus, we continuously optimize processes for the production of plant food proteins as well as processes for modification and functionalization.
Modification of plant proteins for targeted functional properties
Proteins can be modified by thermal, physical, and enzymatic means in order to change their sensory and technofunctional properties. The way plant proteins are treated during their manufacture determines their properties. For example, enzymatic hydrolysis can be used to improve the solubility, emulsifying properties, and foaming activity of a protein ingredient. Even the allergenicity of vegetable proteins can be influenced by modification. Depending on the protein plant and the intended application, we adapt the process engineering processes to suit the specific requirements.
Functionalization and modification of plant raw materials
The quality of vegetable proteins depends on the respective raw material
Commercially available plant proteins differ in their quality and hence in their potential applications. Key quality criteria are not only the shelf-life, taste, and odor but also, for example, their viscosity properties and purity, as measured by the amount of byproducts that are present.
In 2014 our research on protein recovery from lupines was awarded the German Future Prize for Technology and Innovation. The great innovation here was to alter the natural bitter bean-like flavor of lupine protein to allow the manufacture of tasty vegan foods. Utilize our technical knowledge and use high-quality plant proteins as food ingredients!
Use our know-how to optimize your products!