Addressing Analytical Challenges for Alternative Protein Products
As the world's population grows and interest in healthy eating, a more sustainable food supply, and enhanced food resilience and food security is growing, the development and consumption of alternative proteins is attracting attention. For these reasons, raw materials of plant-based protein, soy protein isolate (SPI) and soy protein concentrate (SPC), are rapidly utilized to develop new vegan products including alternative products.
The customers purchasing plant-based protein products are required almost real meat’s qualities such as texture, juiciness, flavor and color, and nutritional characteristics from food manufacturers. However, the raw materials of plant-based proteins are naturally produced off-flavors via lipid oxidation, millard reaction, cysteine metabolism, and tryptophan/phenylalanine metabolism. The major off-flavors of plant-based protein such as beany and green notes are produced from furan and aldehyde groups. These off-flavors are the main issue for the plant-based protein quality for developed new products. Therefore, we should be understanding how to analyze the off-flavors and how to mask the off-flavors for developing high-quality products of plant-based proteins.
Join our webinar and learn more about modern analytical technique for alternative proteins and analytical science of plant-based proteins including issues and solutions of off-flavors.
Talk 1. Modern Analytical Techniques for Alternative Proteins
Presenter: Robin Philp (Academia and Collaborations Manager (SEA), LSAG SAPK Sales, Agilent Technologies)
With a background in protein biochemistry Robin worked at the Imperial Cancer Research Fund and the Ludwig Institute for Cancer Research in London in the area of signal transduction before moving to Oxford GlycoSciences. Following that he moved to Singapore where he ran the department of Proteomics at A*STAR’s Bioprocessing Technology Institute and then in 2008 joined Agilent Technologies as a specialist in mass spectrometry and now acts as the Academia & Collaborations Manager for Singapore, Malaysia and Thailand. Robin has 35 peer reviewed journal articles.
Talk 2. Current Perspectives and Analytical Science of Plant-Based Proteins
Presenter: Young-Mo Yoon, Ph.D. (Research and Development Center, Hanbit Flavor and Fragrance Co., Ltd)
