“Protein Digestibility Corrected Amino Acid Score”, PDCAAS.

165 Pages·2016·9.58 MB·English

Presentations
Day 1
DAY 1 Session 1;2;3
Session 1 Topic: Protein nutrition for humans and animals, global protein supply and requirements
Peter Geerdink Process development for the production of a novel protein source
Session 2 Topic: The science of proteins (1)
Paul Moughan Advances in a description of dietary protein quality for humans
Anja Janssen Towards mechanistic understanding of gastric digestion of structured proteins
Session 3 Topic: The science of proteins (2)
Alan Mackie The effect of processing on the rate of protein digestion
Sergio Salazar-Villanea Processing of rapeseed meal: effects on protein hydrolysis and digestibility
Tetske Hulshof Processing influence on protein digestion and post-absorptive amino acid utilisationin growing pigs
DAY 1 Session 1,2,3
Session 1

Topic: Protein nutrition for humans and animals, global protein supply and requirements
Presentations available:
 Peter Geerdink
Peter Geerdink
• Process development for the production of a novel protein source
Content
• TNO introduction
• The potential for new protein
sources
• The purification process of RuBisCo
• Results of the first pilot trials
• Development of pilot plant 2.0
• Performance of RuBisCo as a food
ingredient
• Conclusions
TNO Netherlands: 3.000 FTE
• Location Zeist: 400 FTE
• Focus: Food & Biotechnology research
Den Helder Groningen
• Functional ingredients: 43 FTE
Soesterberg
• Group expertise:
Leiden
- Process technology
Rijswijk
- Food physics
The Hague
- Food chemistry
- Food application Helmond
Delft
- Water treatment Utrecht
Zeist
Eindhoven
TNO key technology:
Reformulation of food products
• Less Sugar, Less Salt, Less Fat
• Selective Separation SH Steam Frying
Sugar from fruit juice Salt from Infant Formula Reduced fat
products
TNO Key technologies: VALORIE
TNO Key technologies: VALORIE
Background on RuBisCO
• Challenge to feed 9 billion people in 2050 with safe, healthy and tasty
food
• Quest for alternative protein sources
• e.g. RuBisCo from leaves
• Water soluble RuBisCo protein from leaves
• is an enzyme that catalyses the first major step of carbon fixation
• is found in all green plants and is the most abundant protein in the world
• RuBisCo protein interesting for food applications
• Good nutritional value: AAS 87% (Wheat protein 51%, Pea protein 87%) (1)
• Good digestibility (1)
• Good functionality (foaming, gelling, etc)(2)
• Low allergenicity (3)
(1): BARBEAU, W. E. AND J. E. KINSELLA. 1988. RIBULOSE BISPHOSPHATE CARBOXYLASE/OXYGENASE (RUBISCO) FROM GREEN LEAVES -POTENTIAL AS FOOD PROTEIN. FOOD REV. INT. 4:93-127.
(2): BARBEAU, W. E. 1990. FUNCTIONAL PROPERTIES OF LEAF PROTEINS: CRITERIA REQUIRED IN FOOD APPLICATIONS. ITALIAN JOURNAL OF FOOD SCIENCE 4:213-225.
(3): LEDUC, V., DE LAVAL, A.D., LEDENT, C., MAIRESSE, M. RESPIRATORY ALLERGY TO LEAF PROTEINS INVOLVEMENT OF A NEW ALLERGEN. REVUE FRANÇAISED’ALLERGOLOGIEET D’IMMUNOLOGIE
CLINIQUE 2008, 48, 521-525