This document summarizes research on creating new protein food products from lupin using biotechnological methods. It identifies key problems in Russia's food industry like lack of quality protein. The research developed methods to extract protein from lupin and create high-protein dairy alternatives and combination products with probiotic properties. Testing showed the lupin protein products had higher protein and biological value than soy alternatives. A patent has been filed for the fermentation method and the technology allows production of affordable, nutritious foods to supply different groups.

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. THANK YOU FOR YOUR
ATTENTION!