Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

Institute of Refrigeration and Biotechnologies

CREATION OF NEW FORMS OF PROTEIN FOODS FROM LUPIN BY BIOTECHNOLOGICAL METHODS

Ludmila Kuznetsova

Saint-Petersburg2013

THE ESSENTIAL PROBLEMS OF THE NATIONAL FOOD AND AGRICULTURAL INDUSTRY:

Resource scarcity of meat, milk, grain; the lack of quality

protein in the diet

The domestic market dependence of soybean protein

import

Low efficiency of the agro-industrial complex

Lack of national protein clusterPROTEIN

COMMERCIAL IDEA AND MAIN SALES MARKET:

Extrac-tion of lipids

Creating of high-protein analogues of

dairy products with anti-allergenic properties

Creating of multicomponent products on the lacto-vegetarian

basis with probiotic

properties

Creating of

protein pastes

Animal feed production

Manufacture of sports and

children’s food

Meat and sausage, whole

milk, bakery manufacturing

to develop the technology of receiving the lupin protein

preparation by the method of directing enzymatic destruction

TRADE AND FOOD COMPANIES, THERAPEUTIC INSTITUTIONS, RETAIL TRADING NETWORK

PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN PROTEIN PREPARATIONS

OF LUPINE AND SOY

ParameterContent

Lupine protein preparation soy concentrate

Crude protein, % 56,04±1,10 60±2

Crude fat, % 10±1 2±1

Lysine, % 5,17 3,8

Methionine+cystine,% 2,29 1,5

Tryptophan, % 0,75 0,8

Threonine, % 3,54 2,4

Biological value, % 74,30 64,2The water-holding capacity, % 317±15 380±15

The fat-holding capacity, % 409±5 347±5

Price for 1 kg, rub 63 71 (Russian

manufacturing)150 (import)

PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN FERMENTED PRODUCTS

Parameter

Content

analogue of dairy product (yoghurt)

combined product on the lacto-

vegetarian basis

traditional yoghurt

Protein, % 4,8±0,2 4,8±0,2 5,0

Fat, % 0,8±0,1 0,6±0,2 1,5

Carbohydrates, % 7,9 10,3 10,4

Sucrose, % 5,5 5,7 4,5

Fibre, % 0,4±0,1 0,2±0,1 -

The content of lactic acid, g/dm3 0,93±0,19 6,70±1,34 6,89±1,16

The content of malic acid, g/dm3 0,17±0,03 1,85±0,37 -

Mass fraction of dry low-fat substances, % 14,4 18,7 19,8

Energy, kcal 61,3 67,4 75,1

The biological value, % 74,30 73,7 62,75

RESULTS OF BIOCONVERSION

№ Types of multienzymatic composition Crude protein, % Crude fat, %

11,08±0,02 u/g «Cellulase-100» & 0,7 u/g «Дистицим БА-Т» 54,90±1,40 10±1

21,08±0,02 u/g «Celluclast BG» & 5±1 u/g «Pentopan Mono BG» 56,04±1,10 10±1

31,08±0,02 u/g «Celluclast BG» & 25±1 u/g «Pentopan Mono BG» 51,88±1,30 9±1

GRAPHICS OF THE GROWTH TITRATED ACIDITY OF THE PRODUCT SAMPLES IN

PROCESS OF FERMENTATION

1 2 3 4 50

5

10

15

20

25

30

35

40

analogue of yoghurtPolynomial (analogue of yoghurt)combined product on the lacto-vegetarian basis (milk protein content 2,5%)Polynomial (combined product on the lacto-vegetarian basis (milk protein content 2,5%))combined product on the lacto-vegetarian basis (milk protein content 3,5%)Polynomial (combined product on the lacto-vegetarian basis (milk protein content 3,5%))traditional yoghurtfermentation time, h

Incre

ase t

itra

ted

acid

ity,

Δ

THE OFFERED TECHNOLOGY ALLOWS

To save energy costs due to using of water extraction and biotechnological methods in order to reduce the anti-nutritional properties of raw materials;

To raise the functional properties of the protein;

To provide a high degree of substrate bioconversion because of developed multienzymatic composition;

To improve the consistence of fermented products;

To improve the nutritional and biological value of the products;

To reduce the time of the fermentation;

To expand the range of dairy products;

To reduce production costs.

ECONOMIC PARAMETERS OF PRODUCTION

Parameters

The value of parameters saving (-) /the cost overruns (+)

protein preparation

Fermented productsanalogue of dairy product

(yoghurt)

combined product on the lacto-

vegetarian basis

analogue of

yoghurt

combined product on the lacto-

vegetarian basis

traditional yoghurt

Production costs 1 t, rub 57486,2 19917,8 25270,7 30571,9 -10654,2 -5301,2

 Profitability of products, % 10 10 10 10 0 0

Profit, rub 5748,6 1991,7 2527,1 3057,2 -1065,4 -530,1

The break-even point, t 539,9 668,1 640,1 544,1 +123,9 +96,0

The wholesale price of 1 ton of products, rub

63234,8 21909,5 27797,8 33629,1 -11719,6 -5831,4

The annual savings, rub -34536,2 -17921,3

 MARKET SEGMENTATION BY PRODUCTS FROM SOY

22%

28%14%

34%

2%soy flour

textured soy flour

soy concentrate

isolated soy protein

soybean meal

DYNAMICS OF SOY PRODUCTS IMPORT IN RUSSIA 2001-2010 IN REAL TERMS (THOUSAND TONS. /%)

1 2 3 4 5 6 7 8 9 100

1

2

3

4

5

6

7

8

import volume

in % to the previous period

60%25%

7% 5% 3%sterilized and pasteurized milk

dairy products

sour cream

cottage cheese

other products from milk

The products are designed to supply:

children;

the elderly;

pregnant women;

sportsmen;

people suffering lactase deficiency;

people suffering from diabetes.

MARKET SEGMENTATION BY PRODUCTS FROM MILK

The methods of protein preparations from vegetative raw material and fermented products of a complex raw material composition by type of yoghurt was offered;

Hydrolysis of polysaccharides of the lupin wholegrain flour by multienzymatic composition on the basis of cellulase and xylanase allows to produce a protein concentrates with good functional-and-technological properties and higher crude protein content;Consumer properties of fermented products were investigated.

Patent pending:«The method of obtaining fermented products on the vegetative- and the lacto-vegetative basis»

PLANS:

- To research the ways to retrieve lipid fraction and its industrial processing;

- To research of lupin protein isolate technology;

- Creating a past-like dairy-vegetable product.

CURRENT STATUS

THANK YOU FOR YOUR ATTENTION!