Pilot-Scale Production and Application of Microparticulated Plant Proteins

Abstract

New Carbon Dioxide Assisted Spray Nebulisation Drying (CASND) technology has been used to produce microparticulated protein concentrates for human nutrition from alternative plant sources -hemp and canola seed filtration cakes. Alkali extraction was used to extract the proteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the CASND demonstrator ATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scaning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powders were in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEM method. The functional properties of the microparticulated protein concentrates were compared with the same protein concentrates dried by the convenctional spray drying process. The protein microparticulatin resulted in improved foaming and emulsifying properties and formation of long-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

“…Few non-dairy microparticulated proteins such as zein, egg and plant protein exist and have been used as FRs. Recently, microparticulated proteins from such alternative sources have started populating the FR landscape with egg white protein (MEWP) being used in salad dressing ( Liu et al, 2018a ), microparticulated plant proteins in gluten-free bread ( Beran et al, 2018 ), in yoghurt ( Dabija et al, 2018 ) and model systems ( Zhang et al, 2020b ). Here, we discuss the applied research performed using microparticulated whey protein, microparticulated forms of egg and plant proteins in different model and real food applications that have been investigated in literature in the last 5 years using a range of rheological and tribological techniques ( Table 2 ).…”

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Fig. 2 Scanning electron micrographs (SEM) of microparticulated proteins; (a) microparticulated whey protein (MWP), ( Liu, Tian, Stieger, van der Linden, & van de Velde, 2016c ), (b) microparticulated egg white protein MEWP) ( Liu et al, 2018a ), (c) microparticulated soy protein (MSP) ( Zhang et al, 2020b ) and (d) microparticulated hemp protein (MHP) ( Beran et al, 2018 ). Micrographs are reproduced with permission from Elsevier (a, c), J-STAGE (free access) (b) and Longdom Publishing SL (open access) (d).

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“…Simplesse®, the first microparticulated whey protein (MWP) available commercially was created by thermal aggregation and intense shearing at low pH (pH 4.0–5.5) resulting in the thermal denaturation of β -lg, α -la and BSA, whereby the thiol groups of β -lg are exposed for covalent disulphide interaction. Lower electrostatic repulsive forces using relevant pH enabled hydrophobic interactions in the proteins to take place resulting in aggregation and finally forming particles via shearing process with particle size of <5 μm ( Beran et al, 2018 ; Liu et al, 2018a ; Toro-Sierra, Schumann, & Kulozik, 2013 ). As can be seen from micrographs, MWP is spherical and smooth with particles having no sharp facets ( Fig.…”

“…The high rigid particles enhanced by increased disulphide bonds were thought to be reasons for lower friction, although irregular in shape, which may suggest as with MEWP surface topography may not be vital for lubrication. Recently, hemp and canola protein extracted from filter cakes have also been microparticulated to create microparticulated hemp protein (MHP) and microparticulated canola protein (MCP) ( Beran et al, 2018 ). Microparticulation was performed using carbon-dioxide nebulisation, combining drying and micronisation at lower temperatures (25–65 °C) with saturation of carbon-dioxide at 4–8 MPa, the resulting powder was then separated using a cyclone to produce nano-sized particles with enhanced solubility and functionality.…”

“…This unique production of plant microparticles offer potential for fat replacement and needs further research attention in application for other food. However, one should not overlook that MHP and MCP suffered from astringency issues when applied in baked goods ( Beran et al, 2018 ), which might be associated with lubrication failure phenomena limiting FR use.…”