1. Project introduction October 2015
PROMINENT EU project PROtein MINing of Cereal side-streams Exploring Novel Technological Concepts
Project introduction
October 2015
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No −PROMINENT.

2. Global protein consumption will double by year 2054
Worldwide demand for proteins has generated need to use more of plant-based protein for human consumption
Global protein supply security
Restricted availability of animal proteins
Consumer interest for high protein content in food
Restricted protein bio-accessibility
Nutritional quality and anti-nutritional factors
Poor technological functionality
Global protein consumption will double by year 2054
Plant sources and agro side streams should be utilized more efficiently and sustainably

3. PROMINENT in nutshell Objective: Consortium: Budget Duration
To develop techno-economically feasible and sustainable technologies for concentration of proteins from solid and liquid side streams of wheat and rice processing, and for improvement of protein functionality for new food concepts that meet consumer demands
Consortium:
VTT Ltd (Finland, coordinator); Südzucker AG, Germany; AB Enzymes, Germany; Upfront Chromatography, Denmark; United Biscuits, UK; Barilla, Italy; Olvi, Finland; LUKE, Finland; Bridge2Food, The Netherlands
Budget
3.1m€
Duration
3 years

4. Starting materials in PROMINENT

5. PROtein MINing of Cereal side-streams Exploring Novel Technological Concepts: PROMINENT
VALORIZATION TO INGREDIENTS
MODIFICATION FOR FOODS
CONSUMER
Ethanol
Transp. Fuel
DDGS
Wheat production
CDS
Starch factory
Endosperm protein
Rice production
Food
Bran
Liquid side-stream
DISTRIBUTION AND RETAIL & CONSUMER PROSECCING
PRIMARY PROCESSING
RAW MATERIAL PROCESSING
INGREDIENT PRODCUTION
SIDE STREAMS
FOOD PRODUCTION

6. Cereal Processing Side-Streams as Protein Sources - Bran protein
Wheat Bran
Rice Bran
Utilization
currently used as cattle feed or burnt for energy production
undervalued side stream of rice starch or milling industries
Protein content
14-18 % protein
12 % protein (native bran)
20 % protein (defatted bran)
Protein characteristics
native
denatured in stabilized or solvent defatted bran
native in fresh bran
Nutritional protein value
superior amino acid profile compared to flour
Considered as hypoallergenic, high nutritional value compared to other cereal proteins, high content of essential amino acids
digestibility of bran proteins is hindered by aleurone cell walls acting as a barrier to digestive enzymes
generally not consumed as food because of its high fibre content, possible hull contamination and rancidity issues due to high lipid content and lipase activity
anti-nutritional factors (ANFs) - lipases, trypsin inhibitor, hemaglutinin-lectin, tannins, saponins and phytates - reduce the bioavailability and digestibility of nutrients

7. Contain soluble arabinoxylans
Cereal Processing Side-Streams as Protein Sources - Side streams of bioethanol production
DDGS
Pentosane
(C-starch)
CDS
Utilization
currently used as cattle feed
Side stream of bioethanol, not directly valorized
used as animal feed
Protein content
28-38 % protein
8-12 % DS
% protein
25-30 % DS
7-8 % protein
Protein charcteristics
denatured
native
Nutritional protein value
generally chemically and microbiologically safe, variable composition and nutritional value
Contain soluble arabinoxylans
Off-flavours, dark color
Off-flavour

8. Cereal Processing Side-Streams as Protein Sources - Endosperm wheat and rice protein
Wheat gluten
Rice endosperm protein (REP)
Utilization
Feed and food used as texture protein and for protein enrichment
Food used for protein enrichment, especially in baby food
Content
> 75 % protein
> 80 % protein
Protein charcteristics
native,
texturizing properties,
Insoluble,
limited interphase properties
denatured,
no interphase properties
Nutritional protein value
Imbalanced amino acid profice, high in glutamine and proline
Hypoallergenic, minor limitations in amino acid profile

9. Project structure Coordination WP8 WP1 WP2 WP3 WP4
Characteri-zation and supply of protein rich cereal side-streams
Fractionation, extraction and isolation of proteins
Improvement of technological functionality and sensory quality
Proof of concept, demon-stration in food applications
WP5 Feasibility and Economics
WP5
LCA & sustainability, safety & regulatory issues and social aspects
WP6
Dissemination
WP7

10. More information
Kaisa Poutanen PROMINENT Coordinator Research Professor, Research Manager VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD