BioMatNet Item: FAIR-CT96-3026 - Fractionation of lucerne juice to create nutritional and functional protein ingredients for food and non-food industry

FAIR-CT96-3026
Fractionation of lucerne juice to create nutritional and functional protein ingredients for food and non-food industry

Contacts

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Biopolymers/Gums : Detergents : FAIR Area 1.2 - Green Chemicals and Polymers Chain : Process Engineering : Protein/Amino Acid : Separation/Fractionation

	Type of Project	Demonstration
	Contract No	FAIR-CT96-3026
	Total Cost	3,994,787 ECU
	EC Contribution	1,198,434 ECU
	Start Date	01/11/1997
	Duration	20 Months

Fractionation of lucerne juice to create nutritional and functional protein ingredients for food and non-food industry (FRALUPRO)

Current State of Knowledge

The proposed demonstration project has as its main objective, the validation, on an industrial scale, of the technical, economic, organisational and social feasibility of the extraction of the lucerne protein (or RubisCo).

Three years of research based around a pilot unit, have revealed the interesting foaming, emulsifying and gelifying properties of this novel protein stemming from a new source.

Moreover, in the nutritional context, the amino acids of this protein ingredient answers to the standard norms imposed by the FAO. The tests carried out by the industrialists have revealed some potential uses extending from the classical utilisation to new and innovative applications within the sectors of detergents, adhesives and cement. The main difficulty, resides in the extraction of the chlorophyll fraction of the juice which is, in fact, responsible for the quality variations in the protein ingredient.

This extraction which requires a liquid solid separation difficult to optimise on an industrial scale, needs to be tested on large pilot plant. Extrapolation could then be carried out before the industrial plant set-up.

On the other hand, unlike the grain proteins (such as soya), the obtention of the proteins from leaves, presents an additional difficulty linked to the biochemical reactions taking place in the juice. This thus implies the need for perfect mastering of the required process in order to attain the functional and nutritional properties demanded by the market.

The principal risk of the project rests on the emergence extrapolation of this protein production.

Objectives

The demonstration unit wishes to demonstrate that it is possible to use lucerne leaves as a sources of protein ingredients.

In fact, this would be the first utilisation of the lucerne leaf as a source of protein on an industrial basis. However, this means a rigorous treatment of the lucerne leaf in order to keep the protein in its natural state, that is, in order to maintain the nutritional, functional, foaming and emulsifying properties of the leaf.

Technical Approach

The project is to prove that it is possible to link the production process of RubisCo to a factory producing an already existing dehydrated lucerne product and validate its function with high volume production process.

Production of protein ingredients standardised. The second objective of this project deals with the food and non food applications of proteins. The objective is to verify and validate the functional and nutritional interests of the foliair proteins in the formulations created.

Concerning non-food applications (detergency, cements and adhesives). The objective of these tests is to specify the application fields of these new proteins.

Communication platform. This platform will be a mode of communication to present the new technologies and fields of application the European 'dehydrated' industry. This will enable the promotion of technology, viscosing and the development of this technology.

The project is subdivided into 4 stages:

Engineering study. Extrapolation of pilot data with engineering company for the elaboration of the separation equipment. Construction by the technical partner of the separator material.
Setting up the demonstration plant. Test of technical feasibility of the process.
Development of the range of protein. Optimisation of the process in relation with the quality protein needed by the end-users.
Evaluation technico-economic of the process.

Communication Strategy

To establish a scientific and technological basis on RubisCo production: properties and uses via conferences and papers in scientific and technical magazines, setting up an international seminar, etc.

To give a broad view on technology improvement, process profitability and end uses of RubisCo: organisation of visits to the demonstration plant, results dissemination through CORDIS and Relay Innovation Centres, organisation of a Demonstration Day; presentation of final products and formulations on international exhibitions (Food Ingredients in Europe, SIAL, In Cosmetics, etc), presentation of new separation tools on international process exhibitions (GIAMATIC, etc).

Harvesting lucerne

Separated products

Industrial plant

Contacts

Coordinator

Mr Bernard PETIN / Union de Cooperatives - France Luzerne FRANCE

EC Scientific Officer

Xabier GOENAGA BELDARRAIN / European Commission DG Research Quality of Life Programme - Unit B1.2 / BELGIUM

Participant