Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 400683
Title The potential of dry fractionation processes for sustainable plant protein production
Author(s) Schutyser, M.A.I.; Goot, A.J. van der
Source Trends in Food Science and Technology 22 (2011)4. - ISSN 0924-2244 - p. 154 - 164.
DOI http://dx.doi.org/10.1016/j.tifs.2010.11.006
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) air classification - mechanical-properties - grinding characteristics - milling behavior - moisture-content - mixing behavior - wheat-flour - field peas - starch - separation
Abstract Wet fractionation processes are mainstream technology for producing plant-derived protein isolates. Unfortunately, wet fractionation involves consumption of copious amounts of water and energy. In addition, much of the (native) functionality of proteins is lost during processing. This paper reviews the potential of dry fractionation for producing protein-enriched ingredient fractions. Dry fractionation is extremely more energy efficient and is able to produce enriched fractions with retained (native) functionality. Hitherto, dry fractionation is most successfully applied to pulses and cereals, which is correlated to their specific tissue architecture and milling behaviour. Micromechanical studies on plant cell constituents and their interactions could improve milling processes and thus further develop dry fractionation. Moreover, the diversity of available protein fractions could be increased by development of fractionation techniques or innovative combinations thereof. Finally, expansion of scientific knowledge of dry-processed protein concentrates during product preparation is vital from application perspective. It is expected that the availability of a wide variety of protein concentrates with high (native) functionality will contribute to the development of better novel protein foods, provided that food technologists develop scientific tools to cope with the complex fractions
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