Embed Size (px)
Citation preview
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 1
Cereal proteins extracted from by-products can be utilised in food and
biomaterial applications
Mats Stading [email protected]
SIK – The Swedish Institute for Food and Biotechnology
Part of the Swedish Technical Research Institute
Chalmers University of Technology
Structure and Material Design
In cooperation with
Anna Oom, Anders Pettersson, Susanna Edrud, Mats Thunwall,
Mikael Rigdahl, John Taylor, Janet Taylor, Belinda
du Plessis, Naushad Emmambux
This is what we develop 1. Technical foams
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 2
This is what we also develop 2. Edible foams = bread
This is the raw material
Cereal based, gluten free biopolymers
Cereal proteins are available in large amounts at low price (~1 €/kg)
The proteins are available from by-products such as biofuel spent
grain and bran
Photo: John Taylor Photo: John Taylor
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 3
Scandinavian and European perspective
• Coeliac disease is common Damage to the mucosa of the small intestine by intolerance to wheat gluten proteins and related proteins in rye and barley
Estimated prevalence as high as 1:100
Under diagnosed in many countries
Treatment is lifelong avoidance of wheat, rye and barley
• Commercial gluten-free products often based on maize or rice with hydrocolloid as thickeners
• Baked from a batter rather than from a dough
• Gluten-free baked products can be improved regarding bread volume, fibre content, staling e.t.c.
UUNNIIQQUUEE NNEEWW CCOONNCCEEPPTT WWIITTHH WWHHOOLLEE GGRRAAIINN
BBRREEAADDSS.. BBAAKKEEDD OONN OOUURR OOWWNN SSOOUURR DDOOUUGGHH..
GGAARRBBOO DDOOUUBBLLEE FFIIBBEERR
GGAARRBBOO UUNNSSWWEEEETTEENNEEDD
GGAARRBBOO SSAANN FFRRAANNCCIISSCCOO SSOOUURR DDOOUUGGHH
GGAARRBBOO NNAATTUURRAALL
Garbo Glutenfritt AB Järnstångsvägen 53-55, 433 30 PARTILLE, Sweden
Phone: +46 31 293650 Fax: +46 31 292943 [email protected] www.garbofood.se
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 4
Contraction flow
Rheology and foams
Biaxial, extensional flow
Suitable extensional viscosity
interval is important
Strain hardening enhances
stability
Background Extensional flow
003
sheare
)(
)(
E
RT Polystyrene melt at 160°C
Munstedt, 1980
• Common in processes
• Important for foaming, moulding, film blowing. electro spinning, cell mitosis, dough stability e.t.c.
• Eating − extensional flow between toungue and palate
• Alvays larger than the shear viscosity
• Ratio of extensional/shear viscosity = Trouton ratio
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 5
Hyperbolic contraction flow
Contraction flow
contraction
nozzle
Temperature
jacket
load
cell
100
1000
10000
100000
1000000
0.01 0.1 1 10 100
Extensional viscosity [Pas]
Extension rate [s-1]
Contraction
flow
Squeeze
flow
Filament
stretching
Capillary
break-up
Polybutylene in
decaline
0=100Pas
H=3.0
Structure of dough
20 m
Sorghum dough Wheat dough
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 6
How to make wheat free dough
flour
starch
protein
Sorghum protein dough Maize protein dough
Mix at T > Tg
Extensional flow curves for protein dough protein + water
0
1
10
100
1000
0.01 0.1 1 10
Time [s]
Exte
nsio
nal vis
cosity
[kP
as]
10
100
1000
0.1 1 10
Extensional strain rate [s-1]
Exte
nsio
nal vis
cosity [
kP
as]
Sorghum protein
Maize protein Wheat protein
(gluten)
Sorghum protein
Maize protein
Wheat protein
(gluten)
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 7
Glass transition temperature of zein dough zein + water + plasticizer
26,4
19,3
15,0
10,5
7,0
3,9
26,4
17,8
10,3
6,3
4,7
0
5
10
15
20
25
30
0 10 20 30 40 50
Plasticizer [%]
Tg
[°C
]
Lactic acid
Citrofol A1
Dough properties and baking of improved dough
zein + maize starch + water + hydrocolloid
Only water
2% HPMC
2% Oatwell
(β-glucan)
Baking with sugar and yeast
Proof 35 min
Bake 10min at 200ºC
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 8
Technical foams Research projects
The aim is to use inexpensive biopolymers for materials applications
– Cheap, renewable and biodegradable light-weight material
– Primary use in disposable products
– Cooperation SIK – Chalmers
15
Projects
• Cereal based foams – Zein from maize, avenin for oats, kafirin from sorghum,
pennisetin from peal millet
– Hot mold and extrusion foaming
• Foam materials from forestry by-products – Strong packaging and soft absorber foams
– Mainly modified hemicelluloses with nano-cellulose
– Extrusion foaming
– Large project, 5 years, 2.5 milj Euro
Research projects
• Foamed paper – Fiber based foams with starch
– Highly porous structure
– Available in large amounts
– See ”Insulating paper” at
www.sodrapulplabs.com
• Extensional rheology relevant for
polymer processing – PhD project
– Experimental techniques and computer
simulation of extensional rheology to predict
foaming
16
Z
R
-0.1
30
-0.0
93
-0.0
56
-0.0
19
0.0
19
0.0
56
0.0
93
0.1
30
Stra
inra
te
4:1
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 9
The same proteins make good barriers
ENVIROPAK Improved fruit export from southern Africa by edible coatings www.sik.se/enviropak
Kafirin
protein
Modified
controlled
atmosphere
Abrasion
resistance
Microbial
protection
Coating
John Taylor
Final result Doubled shelf-life of the pears
Less abrasion, less microbial
attachs, less shriveling
No sensory disadvantages
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 10
Dispersion coating
• Fast process : 1000-2000m/min
(60-120km/h!)
• Coating directly in the process line
• Extrusion coating: slower but large
variety of melts
• Complex flow at the blade tip
• Typically aim for 40-60% dry matter
Coating
dispersion
Blade
Paper
1000-2000 m/min
h=2-100 μm
Blade coating
From lab to application
A renewable barrier developed
with properties equal to
existing fossil-based barriers!
Cereal proteins extracted from by-products can be
utilised in food and biomaterial applications
2013-10-09
© SIK AB, Mats Stading 2013 11
Conclusions
• Cereal proteins are inexpensive, abundant
and free from gluten
• They have excellent properties for foaming
and film blowing
• The foams can be utilized in foods, foam
materials and for barriers
Photo: John Taylor Photo: John Taylor
Acknowledgements
The Swedish Research Councils, VR,
Formas and Vinnova, and EU are
acknowledged for financial support.
Coming events Annual European Rheology Conference
Karlsruhe on April 8-11, 2014 rheology-esr.org
and don’t miss
Free membership in the ESR (YEAR-FREE-ESR)
The Traditional Grains Review
projekt.sik.se/traditionalgrains/review [email protected]
+46 10 516 6637
