Biorefining Protein from UK Grasslands - Can We Combine Novel Protein with Surplus Bread Crusts to Sustainably Feed Healthier Food to More People?

来自英国草原的生物精炼蛋白质 - 我们能否将新型蛋白质与剩余面包皮结合起来，以可持续方式为更多人提供更健康的食物？

• 批准号: 2644513
• 金额: --
• 依托单位: Aberystwyth University
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2644513
• 关键词: Biorefining; Protein; UK; Grasslands; Combine

British grassland farming covers 72% (12.6 million ha) of the utilised agricultural area, supporting 9.7 and 34 million cattle and sheep respectively1. Coupled with the drive towards zero-carbon 2040, diversification away from livestock production and plant-protein imports (e.g. Soya and other pulses) to alternative on-shore grown plant-protein fit for human consumption may provide longer-term environmentally beneficial economic security for UK farmers.The opportunity for plant-protein production on an existing agricultural level exists within the UK. Approximately 70% of the UK's commercial forage grass (Loillium/Festuca spp. <10% crude protein) and clover (Trifolium spp. <20% crude protein) varieties have been bred at Aberystwyth University (AU). Previous research has demonstrated that this protein is readily extractable as a liquid stream following pressing of grass and/or clover, while the remaining fibre can be used as an animal feed showing nutritional equivalence with the original grass (lamb trials-STARS project AU, beef trials-Aarhus University2,3). Furthermore, grass contains soluble fructan (-2,1 and -2,6-fructosylpolysaccharides, 20% DM), an effective pre-biotic (AU; UK & European Patent, US patent filed). Red clover juice, also contains secondary metabolites (phytoestrogens and pinitol etc.) with known nutraceutical/functional properties. Both of these perennial crops sequester carbon, while clovers have the added advantage of nitrogen fixation, thereby reducing fertiliser inputs. A method to convert this protein-rich material into a protein-rich food ingredient and/or product is through co-fermentation processes (e.g. tempeh production). However, most of the native bacteria used are pathogenic (i.e. Klebsiella pneumoniae)4, thus the investigation of alternative co-culture with a GRAS status organism, will not only be of nutritional value, but also regulatory and marketing benefit.Vegetarian and flexitarian diets are a growing, long-term trend, with the latter achieving 9% growth per annum. Among the future needs of these discerning consumers are a strong preference for non-GM, ethically sourced plant-protein supported by traceable supply chain credentials ensuring environmental and socially responsible farm to fork manufacture. Samworth Brothers Ltd (SBL) are a leading UK sandwich provider; producing 30-50 tonnes per week of excess bread crusts from their manufacturing operations whose disposal route is as animal feed. Using plant-protein from UK grown crops to keep this bread in the human food chain is a future aspiration of Samworth Brothers. The development of new protein-rich ingredients involves many challenges to the food industry as the product must have a high nutritional value (amino acid profile and digestibility), no allergenicity, adequate technological properties (e.g. solubility, foamability etc.), acceptable flavour and mouthfeel (astringency). Through co-fermentation anti-nutritional factors can be degraded, protein structures are developed, and other metabolites (vit B12) and flavours (umami) are produced; thus, controlling the substrate, organism and process could help develop a novel biorefining process producing high quality vegetable protein-rich food product(s).The hypothesis to be tested in this studentship is: Protein-rich juice extracted from forage grass/clover and combined with surplus bread crusts can undergo bioconversion by mixed microbial consortia producing a safe, sustainable, novel human food ingredient from grasslands (fig1).The objectives of this studentship are: 1) Optimisation of extraction, concentration and purification of grass/clover juice rich in protein and nutraceuticals (fructans, phytoeostrogens and pinitol).2) Development of a biorefining process for protein-rich juice through solid-state Lactobacillus spp., Propionibacterium freundenreichii (GRAS) and Rhizopus spp fermentation, using excess bread crusts as a scaffold (laboratory and pilot plant s

英国草原农业占用农业区的72％（1,260万公顷），分别为9.7和3400万牛和绵羊1。再加上朝零碳2040的驱动力，从牲畜生产和植物 - 蛋​​白质进口（例如大豆和其他豆类）到替代近岸的替代植物性植物 - 适合人类消费的植物性植物蛋白可能会为英国农民提供长期有益的经济安全。英国大约70％的商业饲料草（loillium/festuca spp。<10％粗蛋白）和三叶草（Trifolium spp。<20％粗蛋白）品种已在Aberystwyth University（AU）繁殖。先前的研究表明，这种蛋白在压迫草和/或三叶草后很容易作为液体流，而其余的纤维可以用作动物饲料，显示出与原始草的营养等效性（Lamb Trials-Stars Projects au，牛肉试验，牛肉试验 - Aarhus University2,3）。此外，草还含有可溶性果糖（-2,1和-2,6-荷克塞糖基丙糖酸酯，20％DM），这是一种有效的前益生元（AU；英国和欧洲专利，美国专利）。红三叶草汁，还包含具有已知营养/功能特性的二级代谢产物（植物雌激素和皮醇等）。两种多年生作物隔离碳，而三叶草的额外优势是氮固定的额外优势，从而减少了肥料的输入。一种将这种富含蛋白质材料转化为富含蛋白质的食物成分和/或产物的方法是通过共同发作过程（例如Tempeh的产生）。但是，使用的大多数本地细菌都是致病性的（即肺炎克雷伯氏菌）4，因此，研究具有GRAS状态有机体的替代共同培养的研究不仅将具有营养价值，而且还具有监管和营销益处。蔬菜和柔韧性饮食是一种增长，长期的趋势，是一种增长，具有较长的趋势，并具有9％的每年每年的增长。在这些挑剔的消费者的未来需求中，对非GM，道德采购的植物 - 蛋​​白质的强烈偏爱，由可追溯的供应链证书支持，确保环境和对社会负责的农场对叉子制造。 Samworth Brothers Ltd（SBL）是英国领先的三明治提供商；每周从其制造行动中产生30-50吨过量的面包皮，其处理方式是动物饲料。使用英国种植农作物的植物 - 蛋​​白质将这种面包保存在人类食物链中是Samworth Brothers的未来愿望。由于产品必须具有较高的营养价值（氨基酸概况和消化率），没有过敏症，适当的技术特性（例如，可溶性，泡沫性等），可接受的风味和口味（含水量），因此富含蛋白质成分的开发涉及对食品行业的许多挑战。通过共同发作的抗营养因子可以降解，开发蛋白质结构，并产生其他代谢产物（VIT B12）和口味（Umami）。因此，控制底物，生物体和过程可以帮助开发出一种新型的生物修饰过程，产生高质量的植物蛋白质食品。富含植物的蛋白质食品（S）。在该学生身份中进行检验的假设是：从觅食草/三叶草中提取的富含蛋白质的汁液，并结合出质量面包的生物质量，可在杂草中造成的杂草，可在质量上生产的小型饮食，可在较小的杂草中生产，这是一种可持续的小型饮食，可持续的小型饮食，可持续的小型饮料，可持续的小型饮食，这是可持续的小型饮食，这是可持续的，可持续的小型食物（图1）。该学生的目标是：1）优化提取，浓度和纯化的草/三叶草汁富含蛋白质和营养素的果汁（果糖，果糖，植物体形成蛋白和pinitol）.2）开发蛋白质富含蛋白质的生物蛋白质过程，并通过固体含量的lactizium sppperiim sppperiim sppperice（prespere）开发。 SPP发酵，使用多余的面包皮作为脚手架（实验室和试点工厂S