IGF 01IF22476 - Off-flavor/off-aroma of protein isolates

Protein concentrates and protein isolates are used as emulsifiers, foaming agents, or gelling agents in the production of many foods, such as baked goods, meat substitutes, sausages, and sauces. In recent years, there has also been an increase in so-called "high-protein" foods or dietary supplements, such as protein powders and bars. In addition, the steadily growing world population is leading to an increased demand for proteins. This demand cannot be met by animal-based proteins alone and requires alternative protein sources. Currently, however, proteins of animal origin, such as gelatin, casein, whey proteins, and egg white or egg yolk proteins, are mainly used. For this reason, the food industry is striving to use more plant-based proteins, not least to respond to the growing trend toward vegetarian and vegan diets. This is due, among other things, to the lower ecological footprint of these proteins, with 5-10 times lower energy and water consumption and an approximately 80% reduction in agricultural land requirements compared to proteins of animal origin.
The cultivation of legumes, such as field beans, offers enormous advantages for agriculture through (i) the fixation of atmospheric nitrogen through the symbiosis of the roots with nodule bacteria and the associated reduction in nitrogenous fertilizers, (ii) CO2 savings (native crop), and (iii) improving soil fertility and water retention capacity. With an amino acid score (AAS) of 91, field bean crude proteins can also be considered valuable sources of amino acids and thus represent an alternative to animal proteins.
Although field beans are a native crop and, due to their high protein content and high proportion of essential amino acids, represent a sustainable and economically attractive source of raw material for protein concentrates and isolates, their widespread use in food and dietary supplements has been limited to date due to their sometimes high content of antinutritional factors (ANF) and sensory off-notes.
The aim of the research project is to create the conditions for developing a new generation of ANF-minimized and sensorily attractive field bean protein concentrates and isolates. To this end, the key compounds responsible for the bitter-astringent off-flavor and the legume-like off-aroma are to be identified and quantified on a molecular basis, as are the antinutritional ingredients. The findings on the structure and possible interactions of the target compounds with the proteins will form the basis for developing technological options for removing or depleting these compounds.

Federal Ministry for Economic Affairs and Energy

Industrielle Gemeinschaftsforschung (IGF)