Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications
The continuous world population growth induces a total protein demand increase based mainly on plant sources. To meet these global nutritional challenges, existing and innovative dry and wet fractionation processes will have to be combined to better valorise plant prote...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2016-07-01
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Series: | Oilseeds and fats, crops and lipids |
Subjects: | |
Online Access: | http://dx.doi.org/10.1051/ocl/2016020 |
Summary: | The continuous world population growth induces a total protein demand increase based
mainly on plant sources. To meet these global nutritional challenges, existing and
innovative dry and wet fractionation processes will have to be combined to better valorise
plant protein fraction from pulses and oilseeds. The worldwide success of soy protein
isolates originate from the intrinsic qualities of soybean proteins but also from a
continuous R&D effort since mid-twenty century. Therefore, the soy protein development
model can be applied to protein isolates from diverse pulses and oilseeds meals as
rapeseed which has already been recognised as novel food protein in Europe. To boost the
delivery of plant proteins, agrofood-industries and academics must pool their respective
expertise. Innovative and issue solving R&D projects have to be launched to better
valorise pulses and oilseed proteins by (i) creating oil extraction processes which
preserve native proteins structure; (ii) developing novel protein extraction processes
from lab up to industrial pilot scale; (iii) producing plant protein isolates having
comparable foaming, emulsifying or gelling functionality than animal; and (iv) generating
hydrolysed proteins with high digestibility adapted to human nutrition. It is also
essential to initiate research programs to innovate in wet and dry fractionations of
plants or to design in vitro models to evaluate proteins digestibility
and allergenicity. The increased awareness regarding plant protein valorisation resulted
in the creation by agro-industries and academics of the open platform IMPROVE which
propose a combination of competencies and equipment to boost market uptake of Plant Based
Proteins. |
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ISSN: | 2272-6977 2257-6614 |