Single cell protein extraction for protein functional properties study and food applications
(2021) KLGM01 20211Food Technology and Nutrition (M.Sc.)
- Abstract
- The production of single cell biomass by the collaboration company in this project for use as a meat alternative is a potential source of sustainable alternatives to functional ingredients for the food industry. With its high protein content, creating a protein isolate from the single cell biomass became interesting and a study of single cell protein functionalities could offer a possibility to increase the potential usage of single cell protein as a new protein source in food applications.
In this project, the single cell biomass has been examined as a raw material for the protein extraction. The project focused on three main parts, single cell wall degradation, optimization of the extraction method, and evaluation of the emulsifying... (More) - The production of single cell biomass by the collaboration company in this project for use as a meat alternative is a potential source of sustainable alternatives to functional ingredients for the food industry. With its high protein content, creating a protein isolate from the single cell biomass became interesting and a study of single cell protein functionalities could offer a possibility to increase the potential usage of single cell protein as a new protein source in food applications.
In this project, the single cell biomass has been examined as a raw material for the protein extraction. The project focused on three main parts, single cell wall degradation, optimization of the extraction method, and evaluation of the emulsifying properties, foaming properties, and rehydration properties of single cell protein isolate.
The results showed that high pressure homogenization could effectively disrupt single cell walls and intracellular components were released under microscope observation. Using pH-driven solubilization (pH=12) and isoelectric precipitation (pH=4) could achieve an overall protein yield of 71% of original single cell biomass, with a protein concentration up to 77% (dry matter basis). The emulsifying properties of freeze-dried protein isolate (FDPI) and spray-dried protein isolate (SDPI) did not show significant difference but were better than the freeze-dried single cell biomass (FDB). The foaming ability of FDPI and SDPI did not show significant difference, while the foaming stability of FDPI was greater than SDPI. Both FDPI and SDPI have greater foaming properties than FDB. With regard to the wettability, FDB showed a better wettability, followed by SDPI, while the FDPI had a relatively poor wettability, but dissolution was observed after being wetted.
Overall, the objectives of the project were partially achieved, and all the research questions were answered, while there are other functionalities of the protein isolate such as rheology properties are worth studying for further studies. (Less) - Popular Abstract
- Protein is one of the most important macronutrients in human diets. The increased demand for alternative protein source, due to both population growth and an increased environmental awareness, has highlighted. One alternative that is gaining interest on the use of single cell protein (SCP) as a potential protein ingredient for human consumption. The production of single cell biomass for use as a meat alternative is a potential protein source of sustainable alternatives to functional ingredients for the food industry. With the first successful example of mycoprotein product produced by QuornTM shown on the market in 1980s, the trend of using protein produced from microorganisms to be a meat substitute or replacing other meat alternative... (More)
- Protein is one of the most important macronutrients in human diets. The increased demand for alternative protein source, due to both population growth and an increased environmental awareness, has highlighted. One alternative that is gaining interest on the use of single cell protein (SCP) as a potential protein ingredient for human consumption. The production of single cell biomass for use as a meat alternative is a potential protein source of sustainable alternatives to functional ingredients for the food industry. With the first successful example of mycoprotein product produced by QuornTM shown on the market in 1980s, the trend of using protein produced from microorganisms to be a meat substitute or replacing other meat alternative sources such as soy and pea is becoming increasingly popular because of its beneficial amino acid profile and fibrous texture.
The biomass itself already has high protein content, however, to extract the protein from the single cell biomass and study on single cell functional properties would from it would offer a possibility to increase the potential usage of single cell protein as a new protein source for wider food applications in the food industry.
The effective use of SCP for food applications requires liberation of cell protein by destruction of indigestible cell walls, which therefore, is important to start the extraction by investigating different cell wall degradation to maximize the release of single cell protein. High pressure homogenization was found to be most effective methods on cell wall degradation compared with ultrasonication and enzymatic treatment. While pH-shifting was performed in order to solubilize and recover the proteins. Although further optimization might require for investigating the effect of combination of different cell wall degradation methods, the current methods used for single cell protein extraction reach a satisfying yield.
Most functional properties of protein have an impact on the sensory characteristics of food product and can play a essential role in the physical behavior of foods or food ingredients from the preparation to storage. All of this is crucial for the practical usage of single cell protein in food applications, which helps to achieve functional, nutritional, and economic goals. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9052362
- author
- Zeng, Baohong LU
- supervisor
- organization
- course
- KLGM01 20211
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- single cell proteins, protein extraction, protein functional properties, food technology
- language
- English
- id
- 9052362
- date added to LUP
- 2021-06-11 12:16:11
- date last changed
- 2021-06-11 12:16:11
@misc{9052362,
abstract = {{The production of single cell biomass by the collaboration company in this project for use as a meat alternative is a potential source of sustainable alternatives to functional ingredients for the food industry. With its high protein content, creating a protein isolate from the single cell biomass became interesting and a study of single cell protein functionalities could offer a possibility to increase the potential usage of single cell protein as a new protein source in food applications.
In this project, the single cell biomass has been examined as a raw material for the protein extraction. The project focused on three main parts, single cell wall degradation, optimization of the extraction method, and evaluation of the emulsifying properties, foaming properties, and rehydration properties of single cell protein isolate.
The results showed that high pressure homogenization could effectively disrupt single cell walls and intracellular components were released under microscope observation. Using pH-driven solubilization (pH=12) and isoelectric precipitation (pH=4) could achieve an overall protein yield of 71% of original single cell biomass, with a protein concentration up to 77% (dry matter basis). The emulsifying properties of freeze-dried protein isolate (FDPI) and spray-dried protein isolate (SDPI) did not show significant difference but were better than the freeze-dried single cell biomass (FDB). The foaming ability of FDPI and SDPI did not show significant difference, while the foaming stability of FDPI was greater than SDPI. Both FDPI and SDPI have greater foaming properties than FDB. With regard to the wettability, FDB showed a better wettability, followed by SDPI, while the FDPI had a relatively poor wettability, but dissolution was observed after being wetted.
Overall, the objectives of the project were partially achieved, and all the research questions were answered, while there are other functionalities of the protein isolate such as rheology properties are worth studying for further studies.}},
author = {{Zeng, Baohong}},
language = {{eng}},
note = {{Student Paper}},
title = {{Single cell protein extraction for protein functional properties study and food applications}},
year = {{2021}},
}