English кузнецова л.м. umnik

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English кузнецова л.м. umnik

  1. 1. Saint Petersburg National Research University of Information Technologies, Mechanics and Optics Institute of Refrigeration and Biotechnologies CREATION OF NEW FORMS OF PROTEIN FOODS FROM LUPIN BY BIOTECHNOLOGICAL METHODS Ludmila Kuznetsova Saint-Petersburg 2013
  2. 2. THE ESSENTIAL PROBLEMS OF THE NATIONAL FOOD AND AGRICULTURAL INDUSTRY: Resource scarcity of meat, milk, grain; the lack of quality protein in the diet The domestic market dependence of soybean protein import Low efficiency of the agro-industrial complex Lack of national protein clusterPROTEIN
  3. 3. COMMERCIAL IDEA AND MAIN SALES MARKET: Extrac- tion of lipids Creating of high- protein analogues of dairy products with anti- allergenic properties Creating of multicomponent products on the lacto- vegetarian basis with probiotic properties Creating of protein pastes Animal feed production Manufacture of sports and children’s food Meat and sausage, whole milk, bakery manufacturing to develop the technology of receiving the lupin protein preparation by the method of directing enzymatic destruction TRADE AND FOOD COMPANIES, THERAPEUTIC INSTITUTIONS, RETAIL TRADING NETWORK
  4. 4. PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN PROTEIN PREPARATIONS OF LUPINE AND SOY Parameter Content Lupine protein preparation soy concentrate Crude protein, % 56,04 1,10 60 2 Crude fat, % 10 1 2 1 Lysine, % 5,17 3,8 Methionine+cystine,% 2,29 1,5 Tryptophan, % 0,75 0,8 Threonine, % 3,54 2,4 Biological value, % 74,30 64,2 The water-holding capacity, % 317±15 380±15 The fat-holding capacity, % 409±5 347±5 Price for 1 kg, rub 63 71 (Russian manufacturing) 150 (import)
  5. 5. PHYSIC & CHEMICAL PARAMETERS AND BIOLOGICAL VALUE IN FERMENTED PRODUCTS Parameter Content analogue of dairy product (yoghurt) combined product on the lacto- vegetarian basis traditional yoghurt Protein, % 4,8 0,2 4,8 0,2 5,0 Fat, % 0,8 0,1 0,6 0,2 1,5 Carbohydrates, % 7,9 10,3 10,4 Sucrose, % 5,5 5,7 4,5 Fibre, % 0,4 0,1 0,2 0,1 - The content of lactic acid, g/dm3 0,93 0,19 6,70 1,34 6,89 1,16 The content of malic acid, g/dm3 0,17 0,03 1,85 0,37 - Mass fraction of dry low-fat substances, % 14,4 18,7 19,8 Energy, kcal 61,3 67,4 75,1 The biological value, % 74,30 73,7 62,75
  6. 6. RESULTS OF BIOCONVERSION № Types of multienzymatic composition Crude protein, % Crude fat, % 1 1,08 0,02 u/g «Cellulase-100» & 0,7 u/g «Дистицим БА-Т» 54,90 1,40 10 1 2 1,08 0,02 u/g «Celluclast BG» & 5 1 u/g «Pentopan Mono BG» 56,04 1,10 10 1 3 1,08 0,02 u/g «Celluclast BG» & 25 1 u/g «Pentopan Mono BG» 51,88 1,30 9 1
  7. 7. GRAPHICS OF THE GROWTH TITRATED ACIDITY OF THE PRODUCT SAMPLES IN PROCESS OF FERMENTATION 0 5 10 15 20 25 30 35 40 1 2 3 4 5 Increasetitratedacidity,Δ fermentation time, h analogue of yoghurt combined product on the lacto-vegetarian basis (milk protein content 2,5%) combined product on the lacto-vegetarian basis (milk protein content 3,5%) traditional yoghurt
  8. 8. THE OFFERED TECHNOLOGY ALLOWS To save energy costs due to using of water extraction and biotechnological methods in order to reduce the anti-nutritional properties of raw materials; To raise the functional properties of the protein; To provide a high degree of substrate bioconversion because of developed multienzymatic composition; To improve the consistence of fermented products; To improve the nutritional and biological value of the products; To reduce the time of the fermentation; To expand the range of dairy products; To reduce production costs.
  9. 9. ECONOMIC PARAMETERS OF PRODUCTION Parameters The value of parameters saving (-) /the cost overruns (+) protein preparation Fermented products analogue of dairy product (yoghurt) combined product on the lacto- vegetarian basis analogue of yoghurt combined product on the lacto- vegetarian basis traditional yoghurt Production costs 1 t, rub 57486,2 19917,8 25270,7 30571,9 -10654,2 -5301,2 Profitability of products, % 10 10 10 10 0 0 Profit, rub 5748,6 1991,7 2527,1 3057,2 -1065,4 -530,1 The break-even point, t 539,9 668,1 640,1 544,1 +123,9 +96,0 The wholesale price of 1 ton of products, rub 63234,8 21909,5 27797,8 33629,1 -11719,6 -5831,4 The annual savings, rub -34536,2 -17921,3
  10. 10. MARKET SEGMENTATION BY PRODUCTS FROM SOY 22% 28% 14% 34% 2% soy flour textured soy flour soy concentrate isolated soy protein soybean meal DYNAMICS OF SOY PRODUCTS IMPORT IN RUSSIA 2001-2010 IN REAL TERMS (THOUSAND TONS. /%) 0 1 2 3 4 5 6 7 8 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 import volume in % to the previous period
  11. 11. 60% 25% 7% 5% 3% 8% sterilized and pasteurized milk dairy products sour cream cottage cheese other products from milk The products are designed to supply:  children;  the elderly;  pregnant women;  sportsmen;  people suffering lactase deficiency;  people suffering from diabetes. MARKET SEGMENTATION BY PRODUCTS FROM MILK
  12. 12. The methods of protein preparations from vegetative raw material and fermented products of a complex raw material composition by type of yoghurt was offered; Hydrolysis of polysaccharides of the lupin wholegrain flour by multienzymatic composition on the basis of cellulase and xylanase allows to produce a protein concentrates with good functional-and- technological properties and higher crude protein content; Consumer properties of fermented products were investigated. Patent pending: «The method of obtaining fermented products on the vegetative- and the lacto-vegetative basis» PLANS: - To research the ways to retrieve lipid fraction and its industrial processing; - To research of lupin protein isolate technology; - Creating a past-like dairy-vegetable product. CURRENT STATUS
  13. 13. THANK YOU FOR YOUR ATTENTION!

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