The need to address an increase in global protein demand prompts the industry to invest in innovation in search of new protein sources. But how do you know which protein is most suitable for developing a specific product? Understanding the nutritional and functional properties is critical to discern and invest in the most suitable protein source.
With the predicted increase in population by the United Nations (8.6 billion people by 2030) and the rise in meat products as a protein source, there is a need to seek more sustainable and efficient alternatives to the use of meat proteins. In order to meet consumer demand for high-quality protein nutrients and increase the availability of protein-rich products at a more competitive cost, the food industry must seek new sources of protein that are healthy, sustainable, and environmentally friendly.
Origin of Proteins and Most Common Applications
In the process of developing a new product, depending on its application and the target segment, as well as the food matrix, there is a range of alternatives, some more mature and well-known and others more novel. Among them are animal-derived proteins such as egg albumin, gelatin, and collagen, whey protein concentrates and isolates; plant-derived proteins such as soy, peas, and other legumes, potatoes, and rapeseed; and finally, there is growing interest in mycoproteins.
The applications are diverse depending on their nature and address products from different subsectors. Some examples include: dairy products, enriched beverages, bakery products, snacks, meat products, sports products, confectionery products, ice cream, pasta, etc. However, when choosing the most suitable protein to develop a product aimed at a specific population segment or a particular market, it is necessary to analyze the nutritional value and functionality it brings to the food matrix. Once the protein source is selected, the degree of purity required must be taken into account, which will be closely related to the technological processes involved in its extraction.
Technological functionalities of proteins and their applications in various food matrices
The main factor for the selection of proteins is their nutritional contribution and amino acid profile. Some protein sources provide very complete amino acid profiles (with high content of essential amino acids) that allow the development of foods that contribute to a good diet. From the perspective of technological functionality, some examples include:
- Solubilization properties, critical in products such as beverages, yoghurts, or ice creams where the perception of particles in the mouth is avoided.
- Gelation, which allows for the generation of resistant capsules in pharmaceuticals or confectionery products where it provides a texture and consistency appreciated for its hedonic value.
- Foaming capacity, which allows for the formation of an aerated matrix for ice cream products and mousse-like products.
In addition to functionalities such as emulsification, viscosity modification, their inherent properties according to their stability against temperatures and pH, their aggregation and denaturation capacity, among others, are crucial.
Once the proteins of interest are selected, the recovery processes are determining factors, as they depend on the purity and quality of the proteins and amino acid profiles. Regarding protein recovery processes, simpler processes involving physical separation operations, such as grinding of defatted product, can be mentioned, as well as more complex processes involving different combined operations. The selection of one or the other depends on the purity desired. For example, in protein flours, the original matrix undergoes an initial defatting process either with organic solvents, pressing, or other means, and the resulting cake undergoes grinding. After this grinding, air classification processes based on density differences with other components such as fiber can be applied. In this case, protein concentrations of 40-60% are generally achieved, with higher concentrations possible.
For finer products requiring higher protein concentrations, recovery processes involve initial protein solubilization operations and subsequent precipitation under defined conditions. Chemical hydrolysis or enzymatic hydrolysis processes and subsequent precipitation due to pH differences are involved here. These processes can be combined with others such as fractionation, purification, concentration (membrane filtration), drying by different methods (evaporation, spray drying, agglomeration, tray drying, etc.), etc. Regarding the incorporation of proteins into the food matrix, the selection of technologies that will contribute to their incorporation during processing should not be overlooked. One of these technologies is extrusion, which is used in the protein texturization process.
Food Challenges and the Search for Sustainability
In both the selection of the most suitable protein sources and the definition of recovery processes, it is necessary to strike a balance between purity and process sustainability, considering both the environmental impact it generates and its energy consumption. The current challenge for the food industry is to deepen the characterization of the functionality of protein sources of different origins so that potential applications in various foods can be evaluated and selected. Knowing these functionalities will enable the evaluation of substituting certain additives with proteins that provide the same functions and additional nutritional value. From a technological perspective, the application of extrusion could allow for the evaluation of new plant sources for use in obtaining textured proteins and their use as meat substitutes.
AINIA leads the ProALT project: New Protein Sources for the Development of New Ingredients, which combines the search for alternative protein sources to current ones, as well as the optimization of extraction processes. Additionally, the project evaluates the application of both fractionation and functionalization processes to improve the techno-functional and nutritional properties of the new protein ingredients. In its commitment to innovation and specifically the nutritional and functional improvement through the incorporation of new proteins, AINIA can assist you.
