NIZO Plant Protein Functionality Conference on October 21-22 gathered around 450 attendees to discuss the recent findings and innovations on plant proteins. Research scientist Pia Silventoinen introduced the possibility to use dry fractionation technology to produce high value hybrid ingredients from cereal side streams. 

1. Dry fractionation and
functionalisation of cereal side
streams for improved
applicability in foods
Pia Silventoinen
22/10/2020 VTT – beyond the obvious

2. Millions of tonnes of protein is lost annually
from food chain due to side stream production
 Side-streams from cereal processing can meet the yearly protein need of over
one billion people
• Brans and other dry side products from cereal grain refining and component fractionation
 Side streams contain also other valuable components
VTT – beyond the obvious 222/10/2020
Background
Rice bran
11–17% protein
Wheat bran
15–20% protein
Rye bran
14–18% protein

3. Extraction of purified ingredients results in loss
of nutrients and affect ingredient functionality
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Background
22/10/2020

4.  High protein and
fibre foods with a
single ingredient
 Technological
and nutritional
benefits from all
the components
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Dry fractionation
Background
Coarse
fraction
Fine
fraction
Feed
Classifier
wheel
Air
flow
Feed
Dry fractionation as a to tool to
produce protein-fibre hybrid
ingredients from cereal raw materials
Cereal bran
raw material
Hybrid ingredient
from cereal bran
22/10/2020

5. Dry fractionation and functionalisation of cereal
side streams for improved applicability in foods
 To valorise underutilised cereal fractions by
developing dry fractionation concepts for protein
enrichment and for production on hybrid ingredients
from rice, wheat and rye bran as well as barley
endosperm fraction
 To assess and modify the techno-functional
properties of the air-classified fractions for improved
performance as food ingredients
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Aim
22/10/2020

6. Valorisation of rice bran, wheat bran, rye bran and
barley endosperm fraction by dry fractionation
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Rice bran
Protein: 16%; Oil: 20%
SDF/IDF-ratio: 0.2
Fat extraction, dry milling
and air classification
 FINE FRACTION
Silventoinen
et al. (2019)
SDF/IDF:
0.5
Results – dry fractionation
Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %
22/10/2020

7. Valorisation of rice bran, wheat bran, rye bran and
barley endosperm fraction by dry fractionation
VTT – beyond the obvious 7
Rice bran
Protein: 16%; Oil: 20%
SDF/IDF-ratio: 0.2
Wheat bran
Protein: 16%
SDF/IDF-ratio: 0.2
Fat extraction, dry milling
and air classification
 FINE FRACTION
Silventoinen
et al. (2019)
SDF/IDF:
0.5
SDF/IDF:
0.9
Pre-drying, dry milling
and air classification
 FINE FRACTION
Results – dry fractionation
Protein
31 %
Starch
14 %
Total
DF
23 %
Other
32 %
Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %
22/10/2020

8. Valorisation of rice bran, wheat bran, rye bran and
barley endosperm fraction by dry fractionation
VTT – beyond the obvious 8
Rice bran
Protein: 16%; Oil: 20%
SDF/IDF-ratio: 0.2
Wheat bran
Protein: 16%
SDF/IDF-ratio: 0.2
Fat extraction, dry milling
and air classification
 FINE FRACTION
Silventoinen
et al. (2019)
SDF/IDF:
0.5
Rye bran
Protein: 15%
SDF/IDF-ratio: 0.6
SDF/IDF:
1.7
SDF/IDF:
0.9
Pre-drying, dry milling
and air classification
 FINE FRACTION
Pre-drying, dry milling
and air classification
 FINE FRACTION
Results – dry fractionation
Protein
31 %
Starch
14 %
Total
DF
23 %
Other
32 %
Protein
31 %
Starch
36 %
Total
DF
15 %
Other
18 %Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %
22/10/2020

9. Valorisation of rice bran, wheat bran, rye bran and
barley endosperm fraction by dry fractionation
VTT – beyond the obvious 9
Rice bran
Protein: 16%; Oil: 20%
SDF/IDF-ratio: 0.2
Wheat bran
Protein: 16%
SDF/IDF-ratio: 0.2
Fat extraction, dry milling
and air classification
 FINE FRACTION
Silventoinen
et al. (2019)
SDF/IDF:
0.5
Rye bran
Protein: 15%
SDF/IDF-ratio: 0.6
SDF/IDF:
1.7
SDF/IDF:
0.9
Pre-drying, dry milling
and air classification
 FINE FRACTION
Pre-drying, dry milling
and air classification
 FINE FRACTION
Barley endosperm
Protein: 8%
Starch: 80%
Mixing with flow aid
(Aerosil 200F, 0.5%)
 FINE FRACTION
Silventoinen
et al. (2018)
Results – dry fractionation
Protein
31 %
Starch
14 %
Total
DF
23 %
Other
32 %
Protein
31 %
Starch
36 %
Total
DF
15 %
Other
18 %
Protein
22 %
Starch
64 %
Total
DF
4 %
Other
10 %Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %
22/10/2020

10. Protein solubility was affected by
fractionation
 Similar
dependence
on pH for all
materials
 Fractionation
had varying
impact on
protein
solubility
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Results – techno-functional properties
0
10
20
30
40
50
60
70
80
90
100
Rice bran Wheat bran Rye bran Barley endosperm
Solubility(%)
Raw material Protein-enriched fraction
22/10/2020
Silventoinen
et al. (2019)
Silventoinen
et al. (2018)

11. Altered techno-functional properties observed for
the protein-enriched hybrid ingredient fractions
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Results – techno-functional properties
Rice bran Wheat bran Rye bran
Raw material Hybrid ingredient Raw material Hybrid ingredient Raw material Hybrid ingredient
 Improved
dispersion
stability
 Higher
foaming
capacity and
improved
stability
22/10/2020

12. Phytase-treatment of rice bran fraction increased
protein solubility at acidic conditions
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Results – functionalisation
Rice bran
hybrid ingredient
hybrid
ingredient
0 min
Phytate degradation by
phytase
20
30
40
50
60
70
80
2 4 6 6.7 8 10
Proteinsolubility(%)
pH
Control Phytase-treated
22% phytic acid
3% phytic acid
Increased solubility at
acidic pH
Kortekangas
et al. (2020)
22/10/2020
Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %

13. Phytase-treatment of rice bran fraction improved
heat-induced gelation at alkaline conditions
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Results – functionalisation
hybrid
ingredient
0 min
0
20
40
60
80
100
0,1
1
10
100
1000
10000
0 1000 2000 3000 4000 5000
Temperature(°C)
G´(Pa)
Time (s)
G' phytase treated G' control
Significant increases in gel strength
and water holding capacity
Heating at alkaline pH
Phytate degradation by
phytase
Kortekangas
et al. (2020)
Rice bran
hybrid ingredient
22/10/2020
Protein
26 %
Starch
8 %
Total
DF
21 %
Other
45 %
WHC: 78%
WHC: 55%

14. Ultrasonication of barley endosperm fraction
improved protein solubility and colloidal stability
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Results – functionalisation
Protein-enriched
barley endosperm
0
20
40
60
80
100
pH3-pH3pH3-pH7pH7-pH7pH9-pH9pH9-pH7
Proteinsolubility(%)
Control Ultrasound-treated
abb a a
c cd
e
g
d
f
Ultrasound treatment
Protein
22 %
Starch
64 %
Total
DF
4 %
Other
10 %
Silventoinen &
Sozer (2020)
22/10/2020

15. Conclusions
Hybrid ingredients for sustainable plant-based food
Side stream
valorisation
• Recovering the
valuable nutrients back
to food chain
• Increasing
sustainability and
resource sufficiency
Focus on the
moderate separation
• Dual functionality
• Functionality rather
than purity
• Improved nutritional
quality
Improving functionality
via processing
• More plant-based
sustainable foods with
optimal nutritional profile
• Targeted modifications for
improving nutritional and
technological quality
15
From side-streams to main-streams!
VTT – beyond the obvious
Conclusions
22/10/2020

16. Acknowledgements
 VTT’s team on plant protein research
• MSc. Anni Kortekangas, Gelation of plant proteins
• Dr. Dilek Ercili-Cura, Colloidal food systems (currently affiliated with Solar Foods)
• Dr. Ulla Holopainen-Mantila, Plant physiology and imaging techniques
• Prof. Kaisa Poutanen, Senior advisor
• Prof. Nesli Sözer, Research professor
• Dr. Emilia Nordlund, Research team leader, Food Solutions
16
Acknowledgements
 Bio Based Industries Joint Undertaking under the EUs
Horizon 2020 research and innovation programme –
Prominent project
 Nordic Innovation – FUNPRO project
22/10/2020 VTT – beyond the obvious

17. Let’s venture
beyond the obvious
Contact:
Pia Silventoinen
Research Scientist
p. +358 40 5118424
pia.silventoinen@vtt.fi
www.vttresearch.com
#vttpeople / @VTTFinland

18. Thank you!
Questions?
22/10/2020 VTT – beyond the obvious
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