As a result of their wide range of functionalities, proteins can be used in various technical products as substitutes for fossil or synthetic product components. Especially plant proteins, which are inherently characterized by their functional properties, present a wide range of possibilities in this respect.
Their functionalities can be affected by selecting specific raw materials and by extraction and fractionation processes tailored to the target product. Moreover, we offer customized and low impact modification of the obtained protein products in order to adjust certain properties. For this, we employ wet chemical methods as well as enzymatic and physical processes.
We design efficient processes for the production of protein fractions and protein isolates from various plant raw materials and residues. In this context, the focus is primarily on the utilization of unused byproducts in the food and agricultural industries aiming to increase the sustainability of both technical products and food production.
We would be more than happy to assist you in the development of suitable product formulations to ensure the optimal applicability of the functional proteins. Our developments take place in the laboratory and can be applied in our pilot facilities up to a scale of 300 l.
During protein selection, we are increasingly relying on raw materials from agricultural residues and waste streams unsuitable for human consumption to avoid competition with food and feed production. For instance, we utilize the press cake from vegetable oil production, which contains a high level of inedible bitters.
In addition to an analysis and evaluation of the raw material composition and functional potential, economic aspects such as market volume and availability are also taken into account during the selection of raw materials.
Besides the development of functional protein products, our goal is to utilize unused material flows in the spirit of the bioeconomy and the holistic use of raw materials.
Proteins have a good oxygen barrier. Depending on the extraction and processing method, they act as emulsifiers, foaming agents, film-forming agents, gel-forming agents, adhesives or wetting agents. Proteins, with their versatile functionalities, offer great potential for the technical industry.
We can specifically tailor the following processing steps to produce customized protein products for specific applications:
The extraction of protein isolates and protein fractions is done by precipitation, ultrafiltration or combined processes. In order to obtain protein products with the highest possible yield while maintaining high functional properties with regard to the target application, we specifically tailor the extraction and fractionation processes to the raw materials.
By subsequent modifications, various functions of the protein products can be customized even further. For this, we apply enzymatic, chemical and physical processes.
The most accurate characterization possible is necessary for successful use of the obtained protein products. This involves the qualitative and quantitative analysis of the composition as well as establishing a functional property profile.
The most important requirement for the application of proteins is their proper formulation into the respective target medium. It is therefore essential to determine the solubility profile of the produced protein products. Film forming properties are an important parameter for the use of proteins in binders, paints, varnishes and barrier layers to ensure a complete coating.
Depending on the surface (or substrate), the surface energy of the protein-based products also plays an important role in their compatibility. Moreover, the surface energy is essential for the use as natural tensides and also as friction reducers in water based lubricants. We can also determine their tribological property profile for use in lubricants.
Depending on the intended application, further specific analyses of the functionality can be performed.
Depending on the application and raw material, we analyze how fossil or synthetic product components can be replaced. For this, the protein products are integrated into model or product formulations. An evaluation of the emerging patterns can be performed regarding the following aspects: