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。再加上驱动零碳2040的动力，从牲畜生产和植物 - 蛋​​白质进口（例如大豆和其他豆类）到替代近海的植物性植物 - 适合人类消费的替代植物性植物蛋白可以为长期有益的环境经济安全提供多样化的多元化。英国农民。在英国境内存在植物 - 蛋​​白质生产的机会。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，这种蛋白质在压迫草和/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（羊肉试验明星，牛肉，牛肉，牛肉，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，大多数使用的本机细菌都是致病性的（即肺炎克雷伯氏菌）4，因此，研究具有GRAS状态生物的替代共培养物的研究不仅具有营养价值，而且还具有监管和营销益处。是一种日益增长的长期趋势，后者每年达到9％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），没有过敏性，适当的技术特性（例如，可溶性，泡沫性等），可接受的风味和可接受的风味和风味和可接受的风味，口感（涩）。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一种新型的生物修饰过程，产生高质量的植物蛋白质食品。结合多余的面包外皮可以通过混合微生物财团产生一种安全，可持续的，新颖的人类食品成分来进行生物转化（图1）。 2）在蛋白质和营养醇（果糖，植物质体和皮醇）中。2）开发通过固体蛋白质果汁的生物修饰过程，通过固态乳糖核酸杆菌属，丙酸杆菌，Freundenreichiii（gras）（gras）和Rhizopus spps Spp发酵，使用多余的面包构成（例如）实验室和飞行员工厂