Bioprocessing of protein-rich raw material towards improved functionality

Arja Laitila, Anni Karsma, Natalia Rosa-Sibakov, Riikka Juvonen, Nesli Sozer

Research output: Contribution to conferenceConference AbstractScientific

Abstract

Faba bean flour is economically sound and sustainable way to make high protein baked and extruded products. However, the use of plant proteins is complicated due to anti-nutritional factors, taste issues and poor technological functionality. This study aimed to improve nutritional properties and functionality of faba bean flour by bioprocessing with lactic acid bacteria (LAB) and enzymes. Fermentations with different LAB including Lactobacillus plantarum and exopolysaccharide (EPS) producing species such as Leuconostoc lactis and Weissella confusa were carried out in 0.5 kg and in 15 kg scale. Several new potential EPS producing lactic acid bacteria were isolated from faba beans. Furthermore, different treatments with food-grade phytase were performed in order to decrease phytic acid content and increase protein solubility. The functionality of bioprocessed faba bean flours was studied in baked and extruded products. Fermentation and in situ production of dextran had positive impact on nutritional and technological properties of faba bean flour. Microbial exopolysaccharides have the potential to replace hydrocolloids thus improving textural properties in fermented food products. LAB fermentation released proteins from the cell wall matrix and increased the amount of free amino acids. Protein release could be also enhanced by reduction of phytic acid which may form complexes with proteins and thus hindering proteolysis. This study showed that over 80% of the phytic acid could be degraded already after 1-2 hours treatment with food-grade phytase enzyme. Lactic acid bacteria and food-grade enzymes offer a natural tool to upgrade of plant-protein ingredients.
Original languageEnglish
Publication statusPublished - 2015
Event32nd Nordic Cereal Congress: Future Food Security : New Opportunities for Nordic Crops - Hotel Hanasaari, Espoo, Finland
Duration: 7 Sep 20159 Sep 2015
Conference number: 32

Conference

Conference32nd Nordic Cereal Congress
CountryFinland
CityEspoo
Period7/09/159/09/15

Fingerprint

bioprocessing
faba beans
lactic acid bacteria
raw materials
food grades
exopolysaccharides
phytic acid
fermentation
phytases
plant proteins
proteins
Leuconostoc lactis
Weissella confusa
enzymes
fermented foods
antinutritional factors
protein solubility
hydrocolloids
dextran
Lactobacillus plantarum

Keywords

  • faba bean
  • lactic acid bacteria
  • phytase
  • functional
  • protein
  • ingredient

Cite this

Laitila, A., Karsma, A., Rosa-Sibakov, N., Juvonen, R., & Sozer, N. (2015). Bioprocessing of protein-rich raw material towards improved functionality. Abstract from 32nd Nordic Cereal Congress, Espoo, Finland.
Laitila, Arja ; Karsma, Anni ; Rosa-Sibakov, Natalia ; Juvonen, Riikka ; Sozer, Nesli. / Bioprocessing of protein-rich raw material towards improved functionality. Abstract from 32nd Nordic Cereal Congress, Espoo, Finland.
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author = "Arja Laitila and Anni Karsma and Natalia Rosa-Sibakov and Riikka Juvonen and Nesli Sozer",
note = "SDA: SHP: Bioeconomy Project : 100961 ; 32nd Nordic Cereal Congress : Future Food Security : New Opportunities for Nordic Crops ; Conference date: 07-09-2015 Through 09-09-2015",
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Laitila, A, Karsma, A, Rosa-Sibakov, N, Juvonen, R & Sozer, N 2015, 'Bioprocessing of protein-rich raw material towards improved functionality' 32nd Nordic Cereal Congress, Espoo, Finland, 7/09/15 - 9/09/15, .

Bioprocessing of protein-rich raw material towards improved functionality. / Laitila, Arja; Karsma, Anni; Rosa-Sibakov, Natalia; Juvonen, Riikka; Sozer, Nesli.

2015. Abstract from 32nd Nordic Cereal Congress, Espoo, Finland.

Research output: Contribution to conferenceConference AbstractScientific

TY - CONF

T1 - Bioprocessing of protein-rich raw material towards improved functionality

AU - Laitila, Arja

AU - Karsma, Anni

AU - Rosa-Sibakov, Natalia

AU - Juvonen, Riikka

AU - Sozer, Nesli

N1 - SDA: SHP: Bioeconomy Project : 100961

PY - 2015

Y1 - 2015

N2 - Faba bean flour is economically sound and sustainable way to make high protein baked and extruded products. However, the use of plant proteins is complicated due to anti-nutritional factors, taste issues and poor technological functionality. This study aimed to improve nutritional properties and functionality of faba bean flour by bioprocessing with lactic acid bacteria (LAB) and enzymes. Fermentations with different LAB including Lactobacillus plantarum and exopolysaccharide (EPS) producing species such as Leuconostoc lactis and Weissella confusa were carried out in 0.5 kg and in 15 kg scale. Several new potential EPS producing lactic acid bacteria were isolated from faba beans. Furthermore, different treatments with food-grade phytase were performed in order to decrease phytic acid content and increase protein solubility. The functionality of bioprocessed faba bean flours was studied in baked and extruded products. Fermentation and in situ production of dextran had positive impact on nutritional and technological properties of faba bean flour. Microbial exopolysaccharides have the potential to replace hydrocolloids thus improving textural properties in fermented food products. LAB fermentation released proteins from the cell wall matrix and increased the amount of free amino acids. Protein release could be also enhanced by reduction of phytic acid which may form complexes with proteins and thus hindering proteolysis. This study showed that over 80% of the phytic acid could be degraded already after 1-2 hours treatment with food-grade phytase enzyme. Lactic acid bacteria and food-grade enzymes offer a natural tool to upgrade of plant-protein ingredients.

AB - Faba bean flour is economically sound and sustainable way to make high protein baked and extruded products. However, the use of plant proteins is complicated due to anti-nutritional factors, taste issues and poor technological functionality. This study aimed to improve nutritional properties and functionality of faba bean flour by bioprocessing with lactic acid bacteria (LAB) and enzymes. Fermentations with different LAB including Lactobacillus plantarum and exopolysaccharide (EPS) producing species such as Leuconostoc lactis and Weissella confusa were carried out in 0.5 kg and in 15 kg scale. Several new potential EPS producing lactic acid bacteria were isolated from faba beans. Furthermore, different treatments with food-grade phytase were performed in order to decrease phytic acid content and increase protein solubility. The functionality of bioprocessed faba bean flours was studied in baked and extruded products. Fermentation and in situ production of dextran had positive impact on nutritional and technological properties of faba bean flour. Microbial exopolysaccharides have the potential to replace hydrocolloids thus improving textural properties in fermented food products. LAB fermentation released proteins from the cell wall matrix and increased the amount of free amino acids. Protein release could be also enhanced by reduction of phytic acid which may form complexes with proteins and thus hindering proteolysis. This study showed that over 80% of the phytic acid could be degraded already after 1-2 hours treatment with food-grade phytase enzyme. Lactic acid bacteria and food-grade enzymes offer a natural tool to upgrade of plant-protein ingredients.

KW - faba bean

KW - lactic acid bacteria

KW - phytase

KW - functional

KW - protein

KW - ingredient

M3 - Conference Abstract

ER -

Laitila A, Karsma A, Rosa-Sibakov N, Juvonen R, Sozer N. Bioprocessing of protein-rich raw material towards improved functionality. 2015. Abstract from 32nd Nordic Cereal Congress, Espoo, Finland.